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Buttermilk Cake with Caramel Icing

 Buttermilk Cake with Caramel Icing
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."
12-16 ServingsPrep: 35 min. Bake: 45 min. + cooling


  • 1 cup butter, softened
  • 2-1/3 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 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


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking powder and baking soda; add to
  • creamed mixture alternately with buttermilk, beating well after each
  • addition (batter will be thick).
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 45-50 minutes or until a toothpick inserted near the

2 of 2

Buttermilk Cake with Caramel Icing (continued)

Directions (continued)

  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • For icing, in a small saucepan, combine the butter, brown sugar and
  • cream. Bring to a boil over medium heat, stirring constantly. Remove
  • from the heat; cool for 5-10 minutes. Gradually beat in
  • confectioners' sugar until smooth. Drizzle over cake. Yield: 12-16
  • servings.
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.