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Buttermilk Cake with Caramel Icing Recipe

Buttermilk Cake with Caramel Icing Recipe

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."
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling YIELD:16 servings

Ingredients

  • 1 cup butter, softened
  • 2-1/3 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • ICING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/3 cup heavy whipping cream
  • 1 cup confectioners' sugar

Directions

  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • 2. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan.
  • 3. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • 4. For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake. Yield: 16 servings.

Nutritional Facts

1 slice: 419 calories, 17g fat (11g saturated fat), 79mg cholesterol, 230mg sodium, 63g carbohydrate (44g sugars, 1g fiber), 4g protein.

Reviews for Buttermilk Cake with Caramel Icing

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MY REVIEW
Danerlea 224764
Reviewed Apr. 13, 2015

"I'm not sure if it was the modification I made to the baking time (I had a dark pan and had to reduce the baking temp and bake it longer), but my cake was not as moist as I was hoping for and ended up with a very hard shell around it. I have to say the batter was yummy! I did like the icing; it had a nice maple flavor. I may buy an aluminum pan and try again; it just wasn't the crowd pleaser I thought it would be."

MY REVIEW
nfair1971 218717
Reviewed Jan. 24, 2015

"delicious! I made this cake for our monthly birthday celebration at work and it was a hit! It is a delicious moist cake."

MY REVIEW
msnettaway 167139
Reviewed Nov. 30, 2014

"Easy to follow recipe and flavorful, fluffy, moist cake! Now a family favorite."

MY REVIEW
kdot86 96968
Reviewed Nov. 24, 2014

"I've been using this recipe for the past 3 years. It's always a crowd pleaser. Last year, my dear old dad had the nerve to request sifted flour. So I took the hint and reduced the flour by 2/3 cups. Instead of dense and moist, I got springy and moist. Still rave reviews. I also increase the vanilla to 2 tsps. I butter and flour the pan with no sticking. I'm taking this bad boy to the work pot luck in the morning!"

MY REVIEW
Joga 167137
Reviewed Nov. 22, 2014

"This cake is delicious, but when I made it as directed, it stuck to the pan. Because I am serving it to company, I made it again, and the same thing happened. I used a no stick bundt pan and sprayed it with Bakers Joy. Any suggestions for next time?"

MY REVIEW
Roxiecooks 132807
Reviewed Sep. 23, 2014

"This was amazing! My grandson loves caramel. He loved this cake and glaze. It was moist and not too sweet. I used 2 tsps vanilla."

MY REVIEW
sweetmusic94 169544
Reviewed Nov. 27, 2013

"Amazing!! Cake wasn't overly sweet and the glaze added the right touch of sweetness to balance the flavors. My Family loved it and requested it again for Thanksgiving dinner!"

MY REVIEW
DAWK 169543
Reviewed Jun. 20, 2012

"Excellent moist cake."

MY REVIEW
amsabou 169541
Reviewed Jun. 18, 2012

"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."

MY REVIEW
aju 154365
Reviewed Jun. 17, 2012

"Love this cake! It stays moist until the last piece!"

MY REVIEW
amsabou 96966
Reviewed Jun. 15, 2012

"This tastes wonderful but it stuck to the pan. Going to serve it anyway."

MY REVIEW
xicota 132748
Reviewed May. 15, 2012

"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!"

MY REVIEW
alitanaka 132726
Reviewed May. 2, 2012

"This cake is so easy to make and delicious! The frosting tastes like a maple bar!"

MY REVIEW
kirstycone 97967
Reviewed Jul. 25, 2011

"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."

MY REVIEW
kirstycone 72341
Reviewed Jul. 25, 2011

"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."

MY REVIEW
justplayingwithfood 169072
Reviewed Dec. 24, 2010

"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!"

MY REVIEW
anne.k.stephens 80294
Reviewed Nov. 23, 2010

"Absolutely delicious! So moist, and the caramel icing is wonderful."

MY REVIEW
dirtswife 80293
Reviewed Sep. 20, 2009

"Made this for a church potluck and it was delicious. The flavors are wonderful and the cake is dense and moist."

MY REVIEW
redhummert 153705
Reviewed Sep. 12, 2009

"Really a lovely flavor on this one. It is moister the second day. Th icing is almost like a light fudge. My daughter entered this into our county fair and won a ribbon this year."

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