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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Been looking for a recipe like yours. By far the very, very best I’ve baked and I’ve baked for many years. I halved the recipe for just one loaf and at 325 degrees baked for one hour and five minutes. Thank you so much for posting this recipe. Will be our go to for pound cake going forward.
Question Jocelyn: I only have salted butter in the house and don’t want to go out for unsalted since I’m in the vulnerable population. Can I use salted and eliminate the salt? Thank you.
Yes you can. Just eliminate the salt and it will be just fine.
*UPDATE* My cake came out perfecr!!! I was hoping I could post a pic, but I don’t see where you can attach an item. Nevertheless I am so happy with my cake. It looks and taste delicious. Just as I thought that additional half cup of butter gave it a nice buttery taste. My two older sisters are both excellent cooks and bakers and can make some mean pound cakes. I could have simply called one of them for a recipe, however it was 2:00 in the morning when I decided to bake, so I searched the internet. So happy I found your site, you have some great recipes that I will definitely try. I am going to make the cream cheese pound cake today (after I get some sleep) And I definitely want to try the peach cobbler recipe. Thank you and your family for sharing your love infused recipes.
It’s 2:45 EST and I put my pound cake in the oven about 15 min ago. I have my fingers crossed that my cake comes out perfect. I followed the recipe exactly as stated, however with me being an amateur baker I wasn’t sure how long to mix the batter after adding the flour. You indicated to beat on high for 3-4 for the sugar and butter, but you didn’t say how long to mix after adding the flour. I hope I didn’t over beat it, I actually wouldn’t know if I did or not. I searched several recipes for a sour cream pound cake and I selected yours because you had 1 1/2 cups of butter, all others I seen only used 1 cup. I thought the extra half cup would probably give this cake a more buttery taste. Also I thought I had added too much vanilla, because when I was looking at the other recipes they all had 2 teaspoons/1 tablespoon of vanilla. I was like, OMG did I put in to much, but I checked the recipe and saw that it did call for 2 tablespoons. Well I will come back with an update after the cake is out then oven and cooled down for me to cut it. This is my second try at making a pound cake and the last one, although it looked pretty and brown on the outside, when I cut it it wasn’t done all the way through. If this cake comes out good, I am going to make your cream cheese and your lemon pound cake
So wish me luck
For the flour, you mix it until it combines. No need to keep mixing once it has thoroughly mixed into the batter. Let me know how it turned out.
We prepared this cake during the COVID-19 lock in.. and it was awesome!! The only suggestion is to change the way you grease your pan from spray to actually greasing and flouring the cooking pan.
So so glad you enjoyed it!!!
If I were to make this in a loaf pan(s), how would I do that? I only have a 10-cup bundt pan and if its not advisable to do the loaf, how much should I fill the 10-cup pan to? 2/3? This recipe looks absolutely amazing, I’m so excited to try it i gotta tell you, your recipes are beautiful!
Thank you so much Kimberly! This recipe usually makes enough for two loaf pans so if you have two, definitely do that! I would just divide it evenly and bake for around 30-40 minutes, start checking around 25 or so and then bake until toothpick comes out clean.
I’m known as a wonderful cook & baker. I just saw this recipe, & can see by the ingredients that it will be superb. I don’t understand why folks would question the quantity of vanilla in the cake. Generous quantities of vanilla improve most baked goods, which is why I usually have to double what the recipe calls for. Won’t have to with this! Yeah! Thank you for sharing this.
I totally agree! I love ample vanilla so it doesn’t bake out and really gives extra flavor. Thank you for your comment!
I have yet to use your recipe for this cake but it is very similar to the one I learned about when living in a Mennonite community.
There is one addition my daughter did that makes for a delicious crust for this cake.
After coating the bunt pan with cooking spray/shortening, add a half cup sugar to the pan and shake to coat all sides, as you would with flour. (Add more sugar to coat completely, if a half cup isn’t enough.)
I have been trying different bundt cake recipes since finding a very nice bundt cake pan at a second-hand store, and THIS ONE is hands down the best. Flavorful, spongy inside with a crisp, buttery outer layer. It’s exactly what I’ve been looking for! Thank you!
Good afternoon,
Planning on making this receipe for this weekend. While reviewing the ingredients, I noticed it is asking for 3 Tablespoons of vanilla and wanted to confirm that this is correct, as I have not baked a cake before that needed this amount. As such…please advise.
Thanking you in advance! You website looks so TASTY…looking forward to reviewing and baking more!!!!
Cathy
Hi Cathy, you can put a smaller amount of vanilla in the recipe if that is your preference. Start with 1 tablespoon and see if that works for you.