Preheat your oven to 325°F (163°C). Generously grease and flour a Bundt pan or two 8-inch round cake pans. Set aside.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents.
Step 3: Cream Butter and Sugar
In a large mixing bowl, using a hand or stand mixer, cream together the butter and granulated sugar on medium-high speed until light and fluffy, about 4–5 minutes. This aeration step is critical for a light texture.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 5: Combine Wet and Dry
Reduce the mixer speed to low. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix in the vanilla extract. The batter should be thick and silky.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Caramel Frosting Preparation Step 1: Melt Butter
In a heavy-bottomed saucepan over medium heat, melt the butter completely.
Step 2: Add Sugar and Milk
Stir in the brown sugar and milk. Bring the mixture to a gentle boil while stirring constantly. Once it reaches a boil, reduce heat and let it simmer for 2–3 minutes.
Step 3: Remove from Heat
Remove from heat and stir in the vanilla extract. Let the mixture cool slightly (about 5 minutes) before adding powdered sugar.
Step 4: Whisk in Powdered Sugar
Gradually whisk in the powdered sugar until the frosting reaches a thick, spreadable consistency. You can add more milk if it becomes too stiff.
Step 5: Frost the Cake
Spread the caramel frosting generously over the cooled pound cake using a spatula. Work quickly, as caramel frosting tends to set fast.
