Description
Indulge in the sweet delight of Buttermilk Cake With Caramel Icing, a dessert that combines moist, buttery cake with a rich, luscious caramel glaze. This simple yet impressive recipe is perfect for birthdays, holidays, or when you simply crave something sweet. The buttermilk adds a tender texture, while the caramel icing elevates it to a whole new level of decadence. Each bite melts in your mouth, making it a favorite among family and friends. Whether served warm or at room temperature, this cake is sure to be the star of your dessert table.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 2 cups sugar
- 3 large eggs
- 1 cup full-fat buttermilk
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1/4 cup butter (cubed or sliced)
- 1/2 cup light brown sugar (packed)
- 1/3 cup heavy whipping cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour and baking soda; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add half of the flour mixture followed by buttermilk; mix until just combined. Add remaining flour mixture.
- Pour batter into a greased 9×13 inch baking pan and bake for about 45 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare caramel icing by melting butter in a saucepan and stirring in brown sugar. Bring to a boil for about two minutes, remove from heat and mix in heavy cream and powdered sugar until smooth.
- Drizzle warm caramel icing over cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg