Buttermilk Cake with Caramel Icing


  • 1 cup butter, softened
  • 2 1/3 cups sugar
  • 3 eggs
  • 1 1/2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. 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


In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick). Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 degrees F for 45-50 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. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Whisk in confectioners' sugar. Drizzle over cake.


By Robin from Washington, IA


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