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Buttermilk Cake With Caramel Icing

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 35
  • Cook Time: 45
  • Total Time: 80

Description

Butter and Buttermilk come together in this moist and buttery cake, and a divine caramel icing drizzled over the top completes this melt-in-your-mouth cake.


Ingredients

Units Scale

For the Cake

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup real unsalted butter, softened to room temperature
  • 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


Instructions

  1. Preheat oven to 350 degrees.

For the Cake

  1. Grease and lightly flour a 10″ fluted tube pan.
  2. In a medium bowl, mix together the flour and baking soda and set aside.
  3. 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.
  4. Add the dry ingredients alternately with buttermilk to the wet mixture. Mix to combine, but do not over mix.
  5. 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.
  6. 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

  1. 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.
  2. 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.

Notes

  • Store cake in an airtight container.
  • This cake gets more buttery the next day.
  • Cake will keep for up to one week.

Nutrition

  • Serving Size: 12