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Buttermilk Cake with Caramel Icing

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
  • Total Time
    Prep: 35 min. Bake: 45 min. + cooling
  • Makes
    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. Beat in vanilla and 1 egg 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.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 419 calories, 17g fat (11g saturated fat), 79mg cholesterol, 230mg sodium, 63g carbohydrate (44g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Adele
    Oct 31, 2020

    One cup of powdered sugar? I doubt it. Even my icing recipes to cover an 8 x 8 cake ask for more sugar than that. I like the idea of baking this in a 9 x 13. I have my own caramel icing recipe, so I'll use that next time. Having said that, I like the idea of a bit of heavy cream in the icing.

  • Kim J
    Aug 8, 2020

    This cake looked amazing but really lacked in flavor. I had taken some suggestions by other people and added more vanilla and cinnamon but still it was very plain. The frosting was very runny like other reviewers said so I added twice the amount of powdered sugar and then put it in the fridge for about five or 10 minutes and that seemed to help tremendously to thicken it up.

  • Barbara
    Aug 2, 2020

    My cake fell in the oven and the glaze was not as thick as pictured. I’m at 5,000 ft. so the recipe probably should have been adjusted for high altitude, not many recipes give you those adjustments, also I may have goofed on measuring the flour. I cooled the glaze ingredients for a full 10 minutes but 1 cup of sugar did not thicken it as much as it should have. Doubt if I will make again. Flavors were good. Cake was on the cusp of being too sweet.

  • Phillip
    Jun 26, 2020

    Excellent recipe, I’ve made this cake a few times, I’ve had no issue with cake sticking

  • Angela
    Jun 22, 2020

    This is my 5th time making this cake. I made 2 cakes and adjusted the recipe by using one cup of Lifeway vanilla kefir instead of buttermilk. It was even better because it had more of a vanilla flavor. It took one hour to cook. I received compliments from my Church family who ate some. My own family enjoyed it to the utmost. I’m sticking with the vanilla kefir from now on.

  • Gramma Amy
    Apr 2, 2020

    Good cake. I followed some of review suggestions and added 2 tsp cinnamon to the cake mixture. I baked it in a 9 x 13 pan, and doubled the frosting recipe. We LOVED the cake. I found it easier than struggling to get the cake out of a bundt cake pan in one piece. Will make again.

  • Carly
    Feb 12, 2020

    I made this cake and I added 2 teaspoons of cinnamon to the the flour mix and it really added to the flavour! Great cake recipe

  • Travis
    Nov 30, 2019

    Had ok flavor but it was way to runny, did not solidify on bundt cake mostly ran off. I have seen better caramel icings, being taste of home recipes would be better. Would not recommend this recipe and will not make it again. Taste of Home do better next time.

  • kuttawa
    Sep 28, 2019

    the cake is delicious. I made it in 13x9 . I did double the icing per review, but do not think I would need to . The glaze just did not turn out. was so very runny, but good flavor. Will make again.

  • robbrd
    Jun 7, 2019

    I made this for dessert and everyone enjoyed it. I think I needed to cook the icing longer. When you are at high altitude 6,000 ft., sometimes it is trial and error. I thought I gave it enough extra time but it needed more time to thicken. Mine was more than a glaze but not as thick as the picture shows. I'm sure I will make this again.