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A tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake!

Buttermilk Cake with Caramel Icing | www.tasteandtellblog.com

Do you know what is funny? I’m swimming in recipes. Cookbooks, magazines, print-outs, ones saved from blogs… But when I need to make something, I often times can’t figure out what I want to make!! Like for next week. I’m having a few friends over for dinner, and I – for the life of me – can’t decide what I want to make. And when I made this cake, I was taking dessert to a dinner, and I couldn’t decide what dessert I wanted to make. I’m glad, though, that I came across this recipe and finally decided to make this, because I loved it. My mom made a cake called a Kentucky Butter Cake growing up that this vaguely reminds me of. I was actually a little afraid that the cake was going to be dry. Coming out of the pan, it didn’t look very moist, and it actually looked dry once we cut into it. But looks were a bit deceiving, because it wasn’t dry! The icing is equally delicious – but beware, because it is super sweet. A little goes a long way. I only used about 80% of mine on the cake, and I’m glad I didn’t pour it all on there.

So if you are looking for a entertaining worthy dessert and can’t make up your mind, this Buttermilk Cake with Caramel Icing is the one to go for!!
Buttermilk Cake with Caramel Icing | www.tasteandtellblog.com

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Buttermilk Cake with Caramel Icing
Prep time
Cook time
Total time
A tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake!
Serves: 12-16 servings
  • 1 cup butter, softened
  • 2⅓ cups sugar
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • ¼ cup butter, cubed
  • ½ cup packed brown sugar
  • ⅓ cup heavy whipping cream
  • 1 cup powdered sugar
  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
  2. Pour into a greased and floured bundt pan. Bake at 350F fro 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool for 5-10 minutes. Whisk in the confectioners’ sugar. Drizzle over cake.


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29 Responses to Buttermilk Cake with Caramel Icing

  1. Mary says:

    This looks and sounds wonderful. I can't wait to give it a try.

  2. Lizzybee says:

    OH LOVE! My Grandma used to make a caramel icing, wonder if this is the recipe, or similar. Will have to try it out!

  3. RecipeGirl says:

    I have the same dilemma… swimming in recipes (LITERALLY!!) but have a really, really tough time, agonizing in fact, over what to make. Kind of funny, huh? Looks like you made a good choice with this one. That caramel icing looks to die for!

  4. petitechef says:

    WOWZA!! Looks and sounds delish!! Great site and pics! 🙂

  5. Valerie says:

    I always go through the same thing when I need to make food for other people even with all my recipes. I'm glad I'm not alone.

    This cake looks pretty and delicious. I love Taste of Home.

  6. alison says:

    awesome look!

  7. Rosa's Yummy Yums says:

    This bundt cake is fantastic!



  8. Barbara says:

    I know…it's really hard to choose from our store of great recipes!
    But I adore caramel icing! And the buttermilk cake recipe sounds delicous. Your photo is drool-worthy.

  9. Grace says:

    i can't help it–i'd use all the glaze and probably still wish for more. my sweet tooth is absolutely insatiable. it's a beautiful cake, deborah!

  10. Gala says:

    Yuuum! They sound like they fit together real well.

  11. eshda3wa says:

    oh my god…

    this blog is gna make me fat!

    i LOVE IT!

  12. Katerina says:

    The pictures with the icing pooing are amazing! More than I can take.

  13. Karly says:

    Ooh, the pictures are beautiful and the cake sounds delicious!

  14. Karen says:

    That looks so good. I love all of that wonderful caramel dripping down the sides.

  15. telesma says:

    Question: Dark brown sugar or light brown sugar? Or does it matter?

  16. Joanne says:

    I completely feel the same way! Menu planning has been torturous lately. And I can't really figure out why because there are so many recipes I want to make!

    This cake looks fabulous. I love caramel anything and the buttermilk sounds delicious.

  17. Ingrid says:

    Oh, she's a beauty and I love anything topped, slathered, frosted, iced, filled, dipped, or glazed with homemade caramel! Yup, this one's a winner!

  18. Ingrid says:

    I forgot to say….I find myself in the same predicament all the time. Too many yummy choices!

  19. Mrs. L says:

    You so remind me of me…so many cookbooks, magazines, recipe piles, food bloggers…it gets a bit overwhelming to figure out what to make next! The cake seems like a perfect place to start, looks wonderful.

  20. eatme_delicious says:

    This cake looks really good and the icing is perfectly dripping down the sides. I'm the same way – surrounded by recipes but always struggling to choose something! Like I have no idea what to make for Christmas Eve and Christmas day dessert!

  21. These is awesome. Look great and must be so tasty!

  22. Lisa Roman says:

    I made this for Mardi Gras (I know it’s not a king cake, but I don’t like king cake). We decorated it with green, yellow, and purple sprinkles. It was so delicious! Even my husband, who doesn’t have much of a sweet tooth, had some and then went back for seconds. Thanks for the great recipe!

  23. Jackie says:

    Hi. Which brown sugar is best to use. Dark or light brown?
    I really want to try this recipe. Thanks! 🙂

  24. uyen says:

    Yummy….seems cant wait to try…

  25. Farhana says:

    Would love to make this cake but I don’t have a bundt tin what other tin can I use?

    • Deborah says:

      I have not tried baking this cake in anything but a bundt pan, so I’m not sure how it would work out. Sometimes, the heat won’t be distributed the same in a normal pan, which will make the final cake much different. If you do try, just make sure the pan has the same volume as the bundt pan. A standard bundt pan will hold 12 cups.

  26. Hala says:

    Well two hours bk I made ur cake
    n guess wt…..its finished
    my whole family loved it and da reason I’m so happy aftr mking ths cake is tht nw I can make cakes without using Betty crocker cake mixes
    so thanku so much for sharing such wonderful recipe

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