Buttermilk Cake with Caramel Icing Recipe
Buttermilk Cake with Caramel Icing Recipe photo by Taste of Home
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Buttermilk Cake with Caramel Icing Recipe

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4.5 20 31
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So moist and tender, this cake melts in your mouth! It's been a favorite cake recipe of my family since the 1970s and goes over really well at church potluck meals and bake sales. Anna Jean Allen, West Liberty, Kentucky
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

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


  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.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Buttermilk Cake with Caramel Icing in Taste of Home August/September 2007, p48

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Judy User ID: 9163746 265698
Reviewed May. 8, 2017

"Sugar lumped in icing. Any suggestions? Delicious recipe. I used whole wheat pastry flour which provided real caramelly cake."

Danerlea User ID: 875081 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."

nfair1971 User ID: 1547075 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."

msnettaway User ID: 8132642 167139
Reviewed Nov. 30, 2014

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

kdot86 User ID: 8121376 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!"

Joga User ID: 8116782 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?"

Roxiecooks User ID: 6576862 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."

sweetmusic94 User ID: 3255542 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!"

DAWK User ID: 651008 169543
Reviewed Jun. 20, 2012

"Excellent moist cake."

amsabou User ID: 4097456 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."

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