Buttermilk Cake with Caramel Icing Recipe

4.5 26 36
Buttermilk Cake with Caramel Icing Recipe
Buttermilk Cake with Caramel Icing Recipe photo by Taste of Home
Publisher Photo

Buttermilk Cake with Caramel Icing Recipe

Read Reviews
4.5 26 36
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + cooling

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

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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.
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. 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

Nutritional Facts

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

  • 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
  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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Reviews forButtermilk Cake with Caramel Icing

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MagnoliaMs User ID: 8388574 271795
Reviewed Aug. 15, 2017

"The taste was fine, but did it ever stick to the pan. I used flour and shortening and then sprayed it too. It still stuck. I will use an unfluted pan next time and wait 15 minutes before turning it out. Never had a cake to stick so much!!"

MY REVIEW
Sandra User ID: 9234665 271793
Reviewed Aug. 15, 2017

"4 stars only, and only because it sticks to the pan. I used a silicone pan and cooking spray and I was surprised that it stuck, and stuck bad enough that I couldn't even manipulate the pan to get the cake out whole. I'm going to do shortening and flour next time to grease the pan and hopefully it will come out better. The flavor is everything everyone raved about. This is a keeper."

MY REVIEW
daliaov User ID: 8480069 271783
Reviewed Aug. 15, 2017

"What a great cake. Everyone loved it!!"

MY REVIEW
Lisa User ID: 9001918 271764
Reviewed Aug. 14, 2017

"Delicious! I sifted the powdered sugar for the icing."

MY REVIEW
tazzee49 User ID: 2256086 271739
Reviewed Aug. 14, 2017

"Can this cake be made in a different type of pan (not fluted)? I had one but didn't use it very often so I gave it away. (I moved recently and had to downsize quite a bit."

MY REVIEW
Claire User ID: 2205837 271713
Reviewed Aug. 13, 2017

"Good"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

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

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