Caramel Sour Cream Cake Recipe

Cakes, trifles, tiramisù, oh my!

 

These locals have created swoon-worthy desserts that steal the spotlight with their impressive layers and stunning presentation. Create your own sweet masterpiece using their tried-and-true recipes. 

 

By Mary Beth Wallace / Photography by Emily Long

Chattanooga Airport ad

Lesley Dunn’s

Cream Caramel Cake

 

Lesley Dunn

Paula McDaniel ad

 

Lesley Dunn's Cream Caramel Cake

Cream Caramel Cake

Lesley Dunn
3-layer sour cream pound cake with caramel icing
Cool Time 10 minutes
Course Dessert
Cuisine Southern

Equipment

  • Three 9-inch cake pans

Ingredients
  

For the cream cake layers:

  • 2 sticks butter
  • 3 cups granulated sugar
  • 2 â…” cups all-purpose flour
  • ¼ tsp baking soda
  • 1 tsp salt
  • 8 oz sour cream
  • 1 tbsp vanilla extract

For the caramel frosting:

  • ½ lb butter
  • 2 cups light brown sugar
  • ½ cup evaporated milk
  • 1/2 tsp vanilla extract
  • 4 cups 10x powdered sugar

Instructions
 

For the cake:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.
  • In a separate bowl, sift flour, baking soda, and salt together. Alternating, add flour mixture and sour cream to the butter mixture. Add vanilla.
  • Pour batter into three 9-inch prepared pans. Bake for 25-35 minutes, making sure to test doneness. Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely.

For the frosting:

  • In a small pot, melt butter. Add brown sugar and evaporated milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla. Pour the mixture over powdered sugar in a separate bowl. Beat until smooth. Let cool slightly.
  • Place one cake layer on a cake stand or serving plate. Frost with the caramel frosting, then repeat with the next two layers. Spread remaining frosting all over the top and sides. 
Keyword cake recipe, caramel, caramel cake, caramel frosting, caramel icing, cream cake, dessert recipe, layered cake, layered dessert recipe, pound cake, sour cream, sour cream pound cake
Mauldin & Jenkins ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!