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Buttermilk Cake with Caramel Icing Recipe

Buttermilk Cake with Caramel Icing Recipe

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 YIELD: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


  • 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.

Recipe Note

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutritional Facts

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

Reviews for Buttermilk Cake with Caramel Icing

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MagnoliaMs User ID: 8388574 271795
Reviewed Aug. 23, 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!!

I tried it again and this time I used Baker's Joy and a nonfluted pan. Success."

xenazoe User ID: 2694029 272125
Reviewed Aug. 23, 2017

"The cake was good, but I did make some adjustments based on the comments. I reduced the amount of flour, and the cake was still quite dense, but good! I also added 1 tsp of vanilla and should have added more . I also added a tsp of salt which could have been slightly increased to brighten the flavors. I enjoyed the cake and will make again, although I will probably skip the icing. it wasn't needed and quite heavy. My family preferred the cake with fresh berries served on top."

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."

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

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

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

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

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."

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


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."

aju User ID: 2174018 154365
Reviewed Jun. 17, 2012

"Love this cake! It stays moist until the last piece!"

amsabou User ID: 4097456 96966
Reviewed Jun. 15, 2012

"This tastes wonderful but it stuck to the pan. Going to serve it anyway."

xicota User ID: 944314 132748
Reviewed May. 15, 2012

"I've made this cake several times, and my family really enjoys it. I've used both buttermilk, and buttermilk substitute, and it tastes exactly the same, so don't worry if you don't have any buttermilk on hand, just use the milk and vinegar. Yummy icing!"

alitanaka User ID: 5031758 132726
Reviewed May. 2, 2012

"This cake is so easy to make and delicious! The frosting tastes like a maple bar!"

kirstycone User ID: 3913900 97967
Reviewed Jul. 25, 2011

"This is my most prized cake recipe. I have been making it for several years and EVERYONE who eats this cake LOVES it. My family gets excited each time I make it. It's perfect for an adult birthday cake too. The frosting is the best part (like toffee) and the cake is always moist, with just the right amount of flavor. This cake is even better warmed up the next day. By the way, it's 1 tsp baking soda."

kirstycone User ID: 3913900 72341
Reviewed Jul. 25, 2011

"This is my most prized cake recipe. I have been making it for several years and EVERYONE who eats this cake LOVES it. My family gets excited each time I make it. It's perfect for an adult birthday cake too. The frosting is the best part (like toffee) and the cake is always moist, with just the right amount of flavor. This cake is even better warmed up the next day."

justplayingwithfood User ID: 5721958 169072
Reviewed Dec. 24, 2010

"I loved the flavor of this cake, but I had a problem with the cake falling and not cooking all the way--even after 55 minutes in the oven. I'm trying it again, though, just to see if I get different results. I noticed that the card I clipped from the magazine calls for just 1 teaspoon of baking soda but this online recipe calls for 1/2 teaspoon baking soda and 1 teaspoon baking powder. I'll try it according to this online version! Hoping for better results!"

anne.k.stephens User ID: 5463875 80294
Reviewed Nov. 23, 2010

"Absolutely delicious! So moist, and the caramel icing is wonderful."

dirtswife User ID: 643499 80293
Reviewed Sep. 20, 2009

"Made this for a church potluck and it was delicious. The flavors are wonderful and the cake is dense and moist."

redhummert User ID: 4316524 153705
Reviewed Sep. 12, 2009

"Really a lovely flavor on this one. It is moister the second day. Th icing is almost like a light fudge. My daughter entered this into our county fair and won a ribbon this year."

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