I can’t lie to y’all. My Big Mama’s sour cream pound cake was about as famous as a cake could be in Winona, MS. She figured out that the right amount of sour cream would keep it moist and tender while letting the butter and richness shine. It also had the type of tight crumb that pound cakes envy. Barely any air pockets boos. Just like my family’s classic pound cake, it’s a hit! Watch my tutorial video below so you can learn how to make it just like she did.
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Video Tutorial
How to Make Sour Cream Pound Cake
These step-by-step photos show how to make a pound cake with sour cream, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Sour Cream Pound Cake Recipe
1. Cream the butter and sugar
Add the butter and sugar to your stand mixer bowl and beat on high speed until pale and fluffy.
2. Add the eggs one at a time
Mix well after each egg, scraping down the sides and bottom of the bowl as needed.
3. Mix in the dry ingredients
Turn the mixer to its lowest speed and add the flour in two increments, followed by the salt and optional baking soda.
4. Finish the sour cream cake batter
Add the sour cream and vanilla, then scrape down the bowl and mix just until everything comes together.
5. Pour the batter into the prepared Bundt pan
Transfer the batter to your greased 12-cup pan and smooth the top into an even layer.
6. Bake and cool your sour cream Bundt cake
Bake until a toothpick inserted in the center of the cake comes out clean. Cool in the pan, then invert and let the cake cool completely.
PRO TIP: Start checking your cake at the 1 hour and 10 minute mark. Your tester should come out clean or with a few moist crumbs, but no wet batter. Don’t keep baking it just because the crust isn’t super dark.
Full Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe
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Equipment
Ingredients
- 1 1/2 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/8 tsp baking soda (optional!) I don't usually add this since I think pound cakes don't need it so this optional.
- 1 cup sour cream room temperature
- 2 tbsp pure vanilla extract
Instructions
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
Notes
How to Store
- Room Temp: Once the cake is completely cool, wrap it tightly in plastic wrap or store it in an airtight cake container. It will stay fresh at room temperature for up to 5 days.
- Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months and thaw while still wrapped at room temp.
Nutrition
Recipe Tips
- Get every nook of that pan! Coat the center tube and all those Bundt pan grooves well. My homemade cake release is the truth, but baking spray with flour will also get your cake out clean.
- Go with high-fat butter. European-style butter has less water and more fat, so it gives this cake an even richer flava. I prefer unsalted, but salted works too. Just leave the added salt out.
- Keep the mixer low and stop as soon as the dry ingredients disappear. Too much mixing will make the crumb tough.
- Measure the sour cream. Big Mama figured out the sweet spot with one level cup. It gives the cake moisture and tang without weighing the batter down.
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Serving Ideas
- Keep It Classic: Dust the cooled cake with powdered sugar and serve it with fresh berries or a dollop of whipped cream. It truly doesn’t need much else.
- Go All Out: Warm up a slice and add vanilla ice cream, strawberry ice cream, strawberry sauce, caramel sauce, or chocolate ganache. Pick your fave and get into it boos!
Recipe Help
Your eggs were probably too cold or added too quickly. Scrape down the bowl and keep going. The batter should smooth back out once you add the flour.
You baked it a lil too long or added too much flour. Start checking the cake at 1 hour and 10 minutes, and spoon and level your flour if you aren’t weighing it. Also, stop mixing as soon as the flour disappears.
Yep! Pound cake batter is thick, so the outside sets while the center is still rising and creates that crack. It will end up on the bottom once you flip the cake anyway, so don’t sweat it boo.
The center was probably underbaked, or the oven door was opened too early. Keep the door closed for at least the first hour, then test the thickest part of the cake before pulling it out.
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I’m obsessed with this cake. I’ve made one every Sunday for six weeks. The texture, the butter taste is pure heaven. It is just beautiful.
Awe, thanks so much!
Tried this for the first time last Sunday. It was gone by that Tuesday! I added a little powdered sugar on top. So good! I’ll be making it again for a work event
That’s so fantastic. Thank you so much. So glad you enjoyed this.
My mother was a fantastic baker. Each Christmas I bake her sour cream pound cake for my grandchildren’s families. Each year I am conflicted on how to keep the cakes safe from what ever happens to them when they are not refrigerated. Now, I know you do not recommend refrigeration of cakes. My mother taught me that if it has eggs in it it must be refrigerated. I Now, I am no longer conflicted. Sorry mother, I will not be refrigerating my cakes, and, to be honest, I don’t think they will be around very long.
This really made me smile. I love that you’re keeping her tradition alive for your family. You’re absolutely right these cakes are fine at room temperature, and honestly, they usually disappear long before there’s anything to worry about. I don’t think your mother would mind one bit.
can I use a hand mixer?
You sure can!
Hello,
If you are replacing sour cream with yogurt, do you use the same amount?
Hi! Yes, you can replace at a 1:1 ratio! Hope you enjoy!
Hello
I have a C vs F oven temp, in the past this recipe has came out perfect for me, but now with a C oven temp, it keeps coming out gummy/dense in the middle what do you recommend I do differently?
Hi! When switching to a °C oven, it’s usually a temperature issue. 325°F is about 163°C, and many Celsius ovens run cooler than they read. That can leave the center gummy.
– Double-check the temperature with an oven thermometer if you have one. If the oven is baking too low, the outside will set before the middle cooks through.
– Bake a little longer if needed. Every oven is different, so don’t be afraid to give it an extra 10–15 minutes until a toothpick comes out clean.
– Keep the cake on the middle rack for the most even heat.
This is a five star recipe. Not a 4.5 star. It’s shockingly delicious. Everyone wanted a second piece. Immediately.
Thanks so much, doll!
Hello….I am waiting for my cookbook to arrive; I’ve noticed that your recipes say to bake at 325 degrees. I am concerned that I might have to adjust baking temperature, as I am a Colorado mountain baker. Will the 325 degrees still be okay at this altitude? I am very anxious and excited to learn and try your recipes. Will you please advise? Thank you so much.
Respectfully ~ Jennifer
Hi Jennifer, I would keep the same temp but I would start checking the cake a little earlier since they tend to bake a bit faster at high altitude.
I baked this pound cake again today for probably the 10th time this summer. Truly delicious as always. I think my whole family, friends and neighborhood has your recipe/website as many use your recipes as often as me. Thank you for sharing!!!!!
Awe, thank you! Glad to hear that you, your family, and neighbors enjoy it!
I made this recipe and the cake turned out so delicious! The sour cream made the cake so moist and tender, it just about melts when you eat it. 7up pound cake has always been my favorite but this sour cream pound cake has moved to the #1 spot.
Your website has been my go to for pound cakes and each one I’ve made has been a success. I appreciate you for sharing your recipes!
Thanks so much, boo! So happy to hear that you enjoy my pound cakes!