This Buttery Buttermilk Cake with Caramel Icing is rich, tender, and incredibly moist with a classic Southern flavor. Made with real butter and tangy buttermilk, then topped with a silky homemade caramel icing, this cake is perfect for family gatherings, holidays, or whenever you're craving an old-fashioned homemade dessert.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk, room temperature
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
For the Caramel Icing
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Pour the batter into the prepared baking pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 15 minutes while preparing the caramel icing.
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2 minutes. Add the heavy cream and bring to a gentle boil. Remove from the heat and let cool for 5 minutes.
Whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Pour the warm caramel icing over the slightly warm cake, spreading evenly with a spatula. Let the icing set before slicing and serving.
Enjoy this buttery cake warm or at room temperature with a cup of coffee or a scoop of vanilla ice cream.
