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

Buttermilk Cake with Caramel Icing Recipe

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4.5 19 30
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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."
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 2-1/3 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons 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

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.


  1. 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).
  2. 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 center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.
Originally published as Buttermilk Cake with Caramel Icing in Taste of Home August/September 2007, p48

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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."

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."

Reviewed Nov. 30, 2014

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

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!"

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?"

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