1. Prepare the Cake
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or tube pan.
In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the creamed mixture, alternating with sour cream. Begin and end with flour mixture.
Stir in vanilla extract.
Pour batter into the prepared pan and smooth the top.
2. Bake
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
3. Make the Caramel Frosting
In a saucepan over medium heat, melt butter.
Add brown sugar and cook for 2 minutes, stirring constantly.
Stir in milk and bring to a boil. Remove from heat and cool for about 5 minutes.
Gradually whisk in powdered sugar and vanilla until smooth. If too thick, add a splash of milk.
4. Frost the Cake
Pour the warm caramel frosting over the cooled cake, letting it drip down the sides.
Allow frosting to set before slicing.
Tips for Success
For extra depth, add a pinch of cinnamon to the caramel frosting.
Use room temperature ingredients for the best texture.
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 7 days.
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