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Buttermilk Cake with Caramel Icing Recipe

Buttermilk Cake with Caramel Icing Recipe
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★★★★★

5.2 from 12 reviews

This Buttermilk Cake with Caramel Icing is a moist, tender, and flavorful dessert perfect for gatherings or a special treat. The classic combination of tangy buttermilk in the cake batter and rich, buttery caramel icing creates a delightful balance of sweetness and texture.

Ingredients

Scale

Cake

  • 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

Instructions

  1. Preheat the oven and prepare the cake pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan thoroughly to ensure the cake releases easily after baking.
  2. Make the cake batter: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which typically takes five to seven minutes. Beat in the vanilla extract. Then, add the eggs one at a time, beating well after each addition to incorporate fully. In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add the dry ingredients alternately with the buttermilk to the creamed mixture, mixing just until combined. The batter will be thick. Pour the batter into the prepared cake pan, smoothing the top.
  3. Bake the cake: Place the cake pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes.
  4. Cool the cake: Remove the cake from the pan and transfer it to a wire rack to cool completely. Cooling fully is essential before adding the icing to prevent it from melting or soaking into the cake.
  5. Make the icing: In a small saucepan, combine the cubed butter, brown sugar, and heavy whipping cream. Stir constantly and bring the mixture to a boil over medium heat. Once boiling, remove the pan from heat and allow it to cool for 5 to 10 minutes. Gradually beat in the confectioners’ sugar until smooth and spreadable.
  6. Ice the cake: Spoon the cooled caramel icing evenly over the completely cooled cake. Allow the icing to set before slicing and serving.

Notes

  • Make sure the butter and eggs are at room temperature to achieve the best cake texture.
  • Allow the cake to cool completely before adding the icing to prevent it from melting and sliding off.
  • You can substitute buttermilk with a mixture of milk and vinegar if buttermilk is unavailable (1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes).
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For added flavor, sprinkle a pinch of sea salt on top of the caramel icing before it sets.

Nutrition

Keywords: buttermilk cake, caramel icing, moist cake, classic dessert, tube pan cake

Find it online: https://cheframiflavor.com/buttermilk-cake-with-caramel-icing-recipe/