Buttermilk Cake with Caramel Icing Recipe

If you’re craving a cake that feels like a warm hug in dessert form, then this Buttermilk Cake with Caramel Icing is exactly what you need. It’s a tender, moist cake infused with the tangy richness of buttermilk and topped with a luscious caramel icing that strikes the perfect balance between sweet and buttery. Every bite melts into a symphony of flavors and textures that will have you coming back for seconds, thirds, and maybe even sharing the recipe with your closest friends. This classic treat is a timeless crowd-pleaser and a cozy celebration in every slice.

Ingredients You’ll Need

Nothing fancy here, just simple, pantry-friendly ingredients that combine beautifully to create this standout cake. Each component plays a crucial role in delivering the perfect crumb, flavor, and that unforgettable caramel drizzle.

• Butter, softened: Provides richness and moisture to the cake’s tender crumb.
• Sugar: Sweetens and helps achieve that light, fluffy texture when creamed with butter.
• Vanilla extract: Adds a warm, aromatic depth to the cake batter.
• Eggs, room temperature: Help bind the batter and contribute to its structure and richness.
• All-purpose flour: The foundation of the cake, offers the right balance of structure and softness.
• Baking powder: A leavening agent that helps the cake rise beautifully.
• Baking soda: Reacts with buttermilk to lighten the crumb and enhance tenderness.
• Buttermilk: Adds a tangy moisture that keeps the cake moist and tender.
• Butter (for icing): Gives the caramel icing its rich, creamy texture.
• Brown sugar: Deep, molasses-like sweetness essential for authentic caramel flavor.
• Heavy whipping cream: Creates a silky smooth icing with just the right amount of richness.
• Confectioners’ sugar: Sweetens and thickens the caramel icing for perfect drizzling.

How to Make Buttermilk Cake with Caramel Icing

Step 1: Preheat and Prepare Your Pan

Start strong by setting your oven to 350°F and greasing a 10-inch fluted tube pan. A proper prep ensures the cake releases beautifully after baking — no stress, just smooth sailing.

Step 2: Cream Butter and Sugar Until Light and Fluffy

This is where magic begins. Beat the softened butter with sugar for about five to seven minutes until the mixture is pale and billowy. This step traps air, giving your cake that irresistible lightness and crumb.

Step 3: Add Vanilla and Eggs Gradually

Beat in the vanilla extract, then incorporate the eggs one at a time. This slow addition keeps the batter emulsified and smooth, meaning no curdling or lumps, just pure silky goodness.

Step 4: Combine Dry Ingredients and Alternate with Buttermilk

In a separate bowl, whisk together flour, baking powder, and baking soda. Add this dry mix alternately with buttermilk to the creamed butter and sugar. The batter will be thick but don’t worry — that’s exactly what gives this cake its moist yet tender texture.

Step 5: Bake the Cake

Pour the batter into your prepared pan and slide it into the oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Once out of the oven, give it 10 minutes to cool in the pan before transferring to a wire rack — patience pays off!

Step 6: Make the Caramel Icing

While the cake cools, melt butter, brown sugar, and cream in a saucepan over medium heat. Stir constantly until it boils, then remove from heat and let it cool for 5 to 10 minutes. Gradually beat in confectioners’ sugar until smooth. This luscious caramel icing is the crowning glory of your creation!

Step 7: Ice the Cake

Make sure your cake is completely cool before spooning the caramel icing over it. This prevents the icing from melting into the cake or sliding off, allowing it to set beautifully and look as amazing as it tastes.

How to Serve Buttermilk Cake with Caramel Icing

Garnishes

Keep it simple and elegant by decorating with a sprinkle of flaky sea salt on top of the caramel icing. It adds a delightful contrast and elevates the sweet, buttery flavors. For a festive touch, some toasted pecans or a light dusting of cocoa powder can turn your cake into a showstopper.

Side Dishes

Pair this stunning cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an irresistible combo. Fresh berries or a light citrus salad also complement the rich caramel and buttermilk flavors, keeping the dessert balanced and refreshing.

Creative Ways to Present

Turn your Buttermilk Cake with Caramel Icing into individual servings by cutting it into neat slices and drizzling extra caramel over each plate. You might also serve it layered with whipped cream and seasonal fruit for an elegant trifle variation that wows your guests every time.

Make Ahead and Storage

Storing Leftovers

Simply cover the cake tightly with plastic wrap or place it in an airtight container to keep it moist and prevent it from drying out. Stored at room temperature, it stays fresh for up to two days. If your kitchen is warm, refrigeration is a better option.

Freezing

You can freeze slices of the cake without icing for up to three months. Wrap each slice individually with plastic wrap and then foil for best results. Thaw overnight in the fridge before applying the fresh caramel icing, ensuring each slice tastes as fresh as the day you baked it.

Reheating

Warm individual slices in the microwave for about 15 seconds to bring back that just-baked softness before adding icing or accompaniments. It revives the cake’s tender crumb and intensifies the buttery caramel goodness.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk provides the signature tang and tenderness to this cake, so regular milk won’t give the same depth of flavor or texture. If buttermilk isn’t available, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and use as a substitute.

What if I don’t have a fluted tube pan?

No worries! You can bake this cake in a standard 9×13-inch pan or two 8-inch round pans. Just keep an eye on your baking time — it may need a few minutes less or more, so test with a toothpick.

Is it possible to make the caramel icing ahead?

Yes, you can make the caramel icing a day in advance and refrigerate it. Warm gently before spreading it onto the cake, and give it a good stir to restore its smooth texture.

How do I prevent the icing from sliding off?

Make sure the cake is completely cool before icing; warm cake causes the caramel to melt and slide. Also, allow the caramel icing to cool slightly before spreading to help it set better on top.

Can I add nuts to the cake or icing?

Absolutely! Toasted pecans or walnuts folded into the batter or sprinkled on top of the caramel icing add delicious crunch and an extra layer of flavor that pairs beautifully with the buttermilk cake.

Final Thoughts

The Buttermilk Cake with Caramel Icing is one of those classic recipes that never disappoints. Its comforting flavors and easy preparation make it a perfect choice whether you’re baking for a casual family gathering or a special celebration. I can’t wait for you to try it and share it with your loved ones — trust me, this cake will quickly become a beloved staple in your recipe collection.

Print