Buttery Buttermilk Cake with Caramel Icing
A moist, tender buttermilk cake with a rich buttery flavor and velvety caramel icing. Perfect for any celebration, this cake balances a tangy, airy crumb with deep brown sugar notes in the icing.
Servings: 12 servings
Calories: 350kcal
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup full-fat buttermilk, room temperature
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans
- Cream softened butter and granulated sugar until light and fluffy for 3-5 minutes
- Add eggs one at a time, mixing well after each. Stir in vanilla extract
- Sift flour, baking soda, and salt in a separate bowl
- Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix gently without overmixing
- Divide batter evenly between prepared pans. Bake 45-50 minutes until golden and a toothpick comes out clean
- Cool completely on wire racks. Prepare caramel icing while cake cools
- For icing: Melt butter, add brown sugar, and stir over medium heat. Remove from heat, stir in cream or milk, then powdered sugar and vanilla. Mix until smooth
- Frost cooled cake by spreading half the icing on the bottom layer, place the second layer on top, then spread remaining icing over the top and sides
Notes
Ensure buttermilk is at room temperature for smooth mixing
Avoid overmixing batter to keep cake tender
Let cake cool completely before adding icing to prevent melting the buttercream
Store in an airtight container at room temperature up to 2 days or refrigerate for 5 days
Avoid overmixing batter to keep cake tender
Let cake cool completely before adding icing to prevent melting the buttercream
Store in an airtight container at room temperature up to 2 days or refrigerate for 5 days