buttermilk cake with caramel frosting

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

I have been wanting to make this cake for weeks, finally got it done today. It smelled fantastic baking. A simple cake with most ingredients everyone has in their pantry. The frosting is terrific..the cake is dense and moist with a nice flavor, would be great served with ice cream or fruit on the side. This cake would also be great with a Streusel in the center. Next time I make it I am going to try that. Enjoy! My photo's

(3 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For buttermilk cake with caramel frosting

  • 1 c
    butter, softened
  • 2 - 1/3 c
    cups sugar
  • 3
    eggs
  • 1 - 1/2 tsp
    teaspoons vanilla extract
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
    buttermilk
  • ICING
  • 1/4 c
    butter
  • 1/2 c
    packed brown sugar
  • 1/3 c
    heavy whipping cream
  • 1 c
    confectioners' sugar

How To Make buttermilk cake with caramel frosting

  • 1
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 2
    Beat in vanilla.
  • 3
    Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
  • 4
    Pour into a greased and floured 10-in. fluted tube pan. ( I used Crisco shortening and flour ) slid right out of pan)
  • 5
    Bake at 350° for 40 - 45 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.
  • 6
    For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly.
  • 7
    Remove from the heat; cool for 5-10 minutes. Gradually beat in confectioners' sugar until smooth. Drizzle over cake.

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