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Easy Heart Shaped Sour Cream Pound Cake Recipe

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This Sour Cream Pound Cake is a rich, delicious, moist, buttery delight made with simple pantry ingredients. The heart shape is beautiful and festive, making it perfect for Valentine’s Day, Mother’s Day, anniversaries, afternoon tea, or special occasions.

Closeup side 3/4 view of baked Sour Cream Pound Cake on a white plate with dried pink rose petals.

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This sour cream pound cake is utterly delicious with a soft buttery crumb and irresistible vanilla flavoring. Scaled to fit a 6-cup Bundt pan, it’s the perfect size for celebrations!

Serve for a special occasion with a dollop of whipped cream and fresh berries for a delicious treat.

The addition of sour cream to this cake batter creates the most delicious, moist cake imaginable. The added moisture, fat, and acidity results in a moist and tender cake you won’t soon forget.

Before we get into the specifics of sour cream pound cake ingredients and how to make it, let’s talk about the Bundt pan!

Top view of baked Sour Cream Pound Cake on a white plate with dried rose petals, pink roses, and ribbon.

Heart Shaped Bundt Cake Pan

With a recent trip to Williams Sonoma, I fell instantly in love with this Heart Shaped Bundt Cake pan. To be perfectly honest, I vacillated for several days. “Do I really need another Bundt cake pan?” I asked myself. Probably not… as my Bundt collection is growing. So I left and went home, without that beautiful pan.

Top view of heart-shaped Bundt pan on a white background.

A few days later… I couldn’t get it out of my mind– that beautiful, heart-shaped pan with roses. I could envision it for Valentine’s Day, along with pink roses and love letters. Happy sigh.

“You don’t need a Bundt pan for one day,” I argued to myself, even knowing I have at least one of those for Christmas alone.

Then… the creative side, the side that’s always thinking ahead, making a way, and encouraging new adventures and possibilities, won out, and back to the store I went.

Here is why… Not only is the Bundt pan beautiful and easily makes a special and delicious cake with little to no decorating, but it’s also perfect for:

Heart Shaped Sour Cream Pound Cake wrapped in cellophane for gifting.

While I purchased my Heart Shaped Bundt Pan at Williams Sonoma, Amazon also has a Floral Heart Bundt pan in the same design.

Top view of Sour Cream Pound Cake ingredients on a white wood background with a pink kitchen linen.

Vanilla Pound Cake Recipe Ingredients

You will find the ingredient measurements in the recipe card at the bottom of this post, but here is a list of the simple ingredients you will need!

  • All-purpose flour
  • Leavening: Baking soda is all you need.
  • Butter softened to room temperature.
  • Granulated sugar plus powdered sugar for dusting after it is baked.
  • Large eggs for structure and stability.
  • Sour cream or you can substitute plain Greek yogurt.
  • Vanilla extract for that flavor that’s irresistible.
Top view of sliced Sour Cream Cake with pink roses, and a tea latte.

How to Make This Vanilla Pound Cake Recipe in a Bundt Pan

Preheat oven to 350° F and prepare the Bundt pan with baking spray that contains flour, or grease and flour the pan. Be sure the entire surface, including all the crevices, is well coated.

Step 1: Combine ingredients

In a small bowl, mix flour, baking soda, and salt. Set aside.

Using a stand or electric mixer, cream butter and sugar until pale and fluffy. Mix in eggs and vanilla until thoroughly incorporated.

Step 2: Add dry ingredients

Mix in the flour mixture and sour cream until just incorporated with no dry flour streaks.

Pour into prepared 6 Cup Bundt filling 3/4 full and tap gently on the counter to release air bubbles.

Top view of unbaked Sour Cream Pound Cake batter in a 6-cup heart-shaped Bundt pan.

Step 3: Bake

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool for 10 minutes before inverting onto a cooling rack to cool completely. Before serving—dust with powdered sugar.


Pro Tips for Making This Pound Cake Recipe

  • Scrape the when mixing: Be sure to scrape down the bowl as needing during mixing so that all of the ingredients are well incorporated.
  • Room temperature ingredients: It’s important to bring the butter to room temperature for the best texture before beginning. It’s also helpful for the eggs to be at room temperature as well.
  • Avoid overmixing: Be careful not to overmix the batter to avoid a dry cake, mix just until the ingredients are incorporated.
  • Grease the pan well: Use a baking spray with flour, or butter and flour your pan so the cake is easy to remove once baked.
  • Allow the cake to cool in the Bundt pan for 10-15 minutes before inverting onto a rack.
  • Slicing the cake: Let the cake cool completely before slicing for the best results.

Storing Sour Cream Pound Cake

Room Temperature: This cake will keep well covered at room temperature for about 3 days or will keep for a few days longer in the refrigerator. When serving, bring the cake to room temperature.

Freezing: This cake freezes well! Be sure to wrap it in a layer of plastic wrap and foil tightly. Thaw it completely before serving.

Distant side view of a slice of Sour Cream Pound Cake on a pink glass plate with pink roses.

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Side horizontal view of Sour Cream Pound Cake serving on a pink glass plate.

Heart Shaped Vanilla Pound Cake Recipe

Rich and delicious sour cream pound cake perfect for celebrations! Butter, vanilla, and sour cream create a moist, tender cake for any occasion. Try this buttery delight for your next party!
4.7 from 3 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings

Equipment

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened to room temperature
  • 1 1/2 cup sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream

Instructions

  • Preheat oven to 350° F. Prepare a 6-cup Bundt pan with baking spray that contains flour or greasing the pan with butter and flour. Be sure the interior of the pan is well coated, including the crevices, for easy removal after baking.
  • In small bowl, mix together flour, baking soda and salt. Set aside.
  • Using a stand or electric mixer, cream butter and sugar together until pale and fluffy. Mix in eggs and vanilla until thoroughly incorporated.
  • Mix in the flour mixture and sour cream until just incorporated with no dry flour streaks.
  • Pour into the prepared Bundt pan, filling to about 3/4 full. Tap gently on the counter to release air bubbles. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
    Top view of unbaked Sour Cream Pound Cake batter in a 6-cup heart-shaped Bundt pan.
  • Remove from oven and let cool for 10 minutes before inverting onto a metal rack to cool completely. Before serving, dust with powdered sugar.

Video

Notes

Storing Sour Cream Pound Cake:

Room Temperature: This cake will keep well covered at room temperature for about 3 days or will keep for a few days longer in the refrigerator. When serving, bring the cake to room temperature.
Freezing: This cake freezes well! Be sure to wrap it in a layer of plastic wrap and foil tightly. Thaw it completely before serving.

Nutrition

Calories: 381kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 344mg | Potassium: 87mg | Fiber: 1g | Sugar: 38g | Vitamin A: 503IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: sour cream pound cake, 6-cup bundt cake recipe

5 Comments

  1. 5 stars
    Got the pan for Valentine’s and have made this recipe twice already. Very moist and buttery and delicious! Wish I could add a photo but I’m having problems. I decorated the cake with powdered sugar and mounds of fresh raspberries on the side. Beautiful!

  2. Thank you Stephanie! I made this for my February Tea and it was a hit! I treated myself to the heart shape pan. Looked as good as it tasted!
    I can’t wait to see what you have in store for March!
    Thank you!!!!!

    1. Hi Kathleen. You’ve made my week!! I’m thrilled it worked well and that your guests loved it. I have already used my heart shaped Bundt pan three times since I published the recipe. I can’t believe how versatile it is. I love that you treated yourself too! And yes, I definitely have plans for March 😍!

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