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caramel cake

All Photos: Ryan Hughley

buttermilk caramel cake


This moist buttermilk caramel cake is destined to be a family favorite

I want to let you all in on a little secret: I'm not the biggest dessert fan. Sure I enjoy the one off slice of peach cobbler or even digging my fork in to a decadent cake every once in a while, but for the most part I'm perfectly fine skipping sweet treats all together. 

So, when I came across this recipe for buttermilk cake, I initially wasn't interested. That is until I decided to test out the frosting before committing. In my opinion, a great frosting can make or break an entire dessert. What would be the point of spending 45 minutes baking a cake only to hate the sweet drizzle I poured on top at the end? So I set out to see if this frosting what worth the time spent in the kitchen. 

The ingredients for the sweet sauce calls for brown sugar, heavy whipping cream, a sinful amount of butter and course powdered sugar. After following the directions and letting my caramel glaze cool for a moment, I gingerly dipping the tip of my finger in the butterscotch-brown pudding like frosting. Heaven. The flavor would remind you of one of those carefully wrapped caramel candies you might have encountered as a child. I immediately sliced some apples (why would I ever waste good caramel?) and set about baking the entire cake. 

This recipe delivered the most tender, delicately sweet cake I've ever had in my life. Each bite was made even better by the generous pour of caramel frosting that I made again, once the cake had cooled. Whether you're a big fan of the sweet stuff, or not, this cake recipe is foolproof and sure to be one you keep in your family for generations. 

Buttermilk Cake with Caramel Icing

Serves: 14-16

1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar

Preheat oven to 350°. Coat bundt cake pan in non-stick cooking spray and/or flour.

Using an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. In a separate 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, about 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.

Recipe courtesy of Taste of Home

Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously.