Sour Cream Cake with Butter Sauce

    3 hours

    This is a super rich pound cake that that is improved by adding a rich butter sauce over the top for even more extra buttery goodness.

    46 people made this

    Serves: 12 

    • Cake
    • 250g butter, softened
    • 1 1/2 cups (350g) white sugar
    • 1/2 cup (90g) brown sugar
    • 4 eggs
    • 2 tablespoons vanilla essence
    • 3 cups (375g) self raising flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 cup sour cream
    • Butter Sauce
    • 1 cup (230g) white sugar
    • 125g butter
    • 1/4 cup (65ml) water
    • 1 tablespoon vanilla essence

    Preparation:15min  ›  Cook:1hour15min  ›  Extra time:1hour30min  ›  Ready in:3hours 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
    2. Cake: In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Whisk in the eggs one at a time then stir in the vanilla.
    3. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
    4. Mix in the flour mixture alternately with the sour cream; mixing just until incorporated.
    5. Pour batter into prepared tin. Bake in the preheated oven for 75 minutes or until a skewer or toothpick inserted into the centre of the cake comes out clean.
    6. Remove cake from oven and immediately prick cake all over with a wooden skewer 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the tin and turn cooled cake onto a serving dish. Dust with icing sugar.
    7. Butter Sauce: Heat sugar, butter, water and vanilla over medium heat until sugar dissolves; about 10 minutes. Do not boil.

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    Reviews in English (45)


    This recipe was a bit disapointing I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious, especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site, but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce, like sauteed strawberries and sugar, but I won't be making this one again.  -  01 Jan 2007  (Review from Allrecipes USA and Canada)


    Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also, it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.  -  08 May 2008  (Review from Allrecipes USA and Canada)


    This recipe was absolutely delicious and moist. It was simple to make and I had raving reviews from people who tasted this cake.  -  30 Oct 2007  (Review from Allrecipes USA and Canada)