This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Buttermilk Cake with Caramel Icing
Greasing Fluted (Bundt) Tube Pans
Watch How to Make Buttermilk Cake with Caramel Icing
Buttermilk Cake with Caramel Icing
Prep Time
35 min
Cook Time
45 min
Yield
16 servings
Ingredients
- 1 cup butter, softened
- 2-1/3 cups sugar
- 1-1/2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 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
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 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.
- 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.
- 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.
Nutrition Facts
1 piece: 419 calories, 17g fat (11g saturated fat), 79mg cholesterol, 230mg sodium, 63g carbohydrate (44g sugars, 1g fiber), 4g protein.
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