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Anna Jean Allen of West Liberty, Kentucky brought a fabulous cake to the Lexington contest. So moist and tender, it melts in your mouth! Anna Jean says, "It's been a favorite cake recipe of my family since the 1970s and goes over really well at church potluck meals."
Nutritional Facts 1 serving (1 slice) equals 417 calories, 17 g fat (10 g saturated fat), 86 mg cholesterol, 257 mg sodium, 62 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Buttermilk Cake with Caramel Icing in Taste of Home August/September 2007, p48
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Reviewed on Jun. 20, 2012 by DAWK
Excellent moist cake.
Reviewed on Jun. 18, 2012 by amsabou
Addendum to my review. The cake did stick to the pan - my fault. I should have greased and floured pan instead of using spray. The taste of the cake was good but it was very dry. I baked it for the minimum time - 45 minutes but 40 would have been plenty. It tastes like more of a coffee cake. Would have been great if there was cinnamon running through it and a streussel topping.
Reviewed on Jun. 17, 2012 by aju
Love this cake! It stays moist until the last piece!
Reviewed on Jun. 15, 2012 by amsabou
This tastes wonderful but it stuck to the pan. Going to serve it anyway.
Reviewed on May. 15, 2012 by xicota
I've made this cake several times, and my family really enjoys it. I've used both buttermilk, and buttermilk substitute, and it tastes exactly the same, so don't worry if you don't have any buttermilk on hand, just use the milk and vinegar. Yummy icing!
Reviewed on May. 02, 2012 by alitanaka
This cake is so easy to make and delicious! The frosting tastes like a maple bar!
Reviewed on Jul. 25, 2011 by kirstycone
This is my most prized cake recipe. I have been making it for several years and EVERYONE who eats this cake LOVES it. My family gets excited each time I make it. It's perfect for an adult birthday cake too. The frosting is the best part (like toffee) and the cake is always moist, with just the right amount of flavor. This cake is even better warmed up the next day. By the way, it's 1 tsp baking soda.
This is my most prized cake recipe. I have been making it for several years and EVERYONE who eats this cake LOVES it. My family gets excited each time I make it. It's perfect for an adult birthday cake too. The frosting is the best part (like toffee) and the cake is always moist, with just the right amount of flavor. This cake is even better warmed up the next day.
Reviewed on Dec. 24, 2010 by justplayingwithfood
I loved the flavor of this cake, but I had a problem with the cake falling and not cooking all the way--even after 55 minutes in the oven. I'm trying it again, though, just to see if I get different results. I noticed that the card I clipped from the magazine calls for just 1 teaspoon of baking soda but this online recipe calls for 1/2 teaspoon baking soda and 1 teaspoon baking powder. I'll try it according to this online version! Hoping for better results!
Reviewed on Nov. 23, 2010 by anne.k.stephens
Absolutely delicious! So moist, and the caramel icing is wonderful.
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