This Moist & Buttery Buttermilk Cake is the perfect cake if you don’t want a cake that’s overly sweet and it’s draped with a thin caramel glaze that totally compliments it.
Do you ever get a hankering for something that’s sweet but not too rich? Something that’s buttery, and so moist and tender that it would melt right in your mouth? Something that has just the right amount of thin icing, but not a rich heavy frosting? Something that’s easy to make? Well then let me tell ya about this Buttermilk Cake!
I actually came across this recipe several years ago in a Taste of Home magazine, and it’s become one of my favorites. I’ve tweaked it here and there over the years, and it seems to only get better. It’s also a great cake to take to potlucks, and it travels well and slices beautifully.
One cup each of real butter and full-fat buttermilk come together in the cake batter to make this buttery moist cake. Then there’s the caramel icing. Oh yes!! So many cakes today have heavy thick frostings, but this melt in your mouth cake hasn’t a need for such a thick heavy frosting. Nope! All it needs is a thin icing. Thin, but definitely not lacking in flavor. This icing, made up of real butter, brown sugar, heavy whipping cream, and powdered sugar has the most wonderful caramel flavor. Drizzle it over this buttery moist cake and you have a perfect match made in heaven!! Oh yes, there’s plenty of icing, so save some to drizzle over slices.
This cake is so moist and buttery, that it is also delicious without the icing. It is also a great cake to serve with whipped cream and fresh fruit.
Okay…just an FYI, I’m ready to go on a Pie Kick real soon. Blackberries and peaches are in season right now, so I can’t help myself. We’ll see what I come up with in the next few days! Pies, crisps, turnovers….who knows!!Print
A moist buttery cake drizzled with a thin buttery caramel icing.
For the Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup real butter, softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup full fat buttermilk
For the Icing
- 1/4 cup butter cubed or sliced
- 1/2 cup light brown sugar, packed
- 1/3 heavy whipping cream
- 1 cup powdered sugar
- Preheat oven to 350 degrees.
For the Cake
- Grease and lightly flour a 10″ fluted tube pan.
- In a medium bowl, mix together the flour and baking soda and set aside.
- In the mixing bowl of a stand mixer (or use an electric mixer), cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla.
- Add the dry ingredients alternately with buttermilk to the wet mixture. Mix to combine, but do not over mix.
- Pour batter into prepared pan and gently shake to remove air bubbles and level batter. Bake for approximately 45 minutes or until a toothpick inserted near the center comes out clean. Do not over bake.
- Run a sharp knife around inside of cake pan. Gently shake pan up and down to ensure that cake is loose. Invert cake onto a wire rack to cool completely.
For the Icing
- In a medium saucepan, combine the butter, brown sugar and whipping cream. Bring to a boil over medium heat, stirring constantly. Remove from heat. Allow icing to cool for about ten minutes. Add the powdered sugar and whisk until smooth and free of any lumps.
- Drizzle icing over the top of cake, allowing it to run over the sides and into the middle. You should end up with about one half cup of extra icing. Save it to drizzle over cake slices when serving.
- Store cake in an airtight container.
- This cake gets more buttery the next day.
- Cake will keep for up to one week.
- Serving Size: 12