Buttermilk Pound Cake With Caramel Icing
"This Buttermilk Pound Cake is moist, dense, and full of flavor. This recipe is full of butter, buttermilk, and caramel sauce and then topped with icing made from whipping cream and caramel sauce making this a real crowd-pleaser. The recipe takes about 15 - 20 minutes to prepare and about 50 minutes to bake. You can make use of store-bought caramel sauce or your own homemade version. This cake can be eaten straight out of the oven and stored at room temperature for 4 - 5 days in an airtight container. "
Serves1 Cake
Preparation Time20 min
Cooking Time50 min
Cooking MethodOven
Cooking Vessel SizeBundt tube pan
Ingredients
- 1 cup Butter softened
- 2 1/3 cup sugar
- 1 1/2 teaspoon vanilla extract
- 3 large eggs
- 3 cup all-purpose flour, scooped and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoon caramel sauce
- 1 cup confectioners sugar
- 1/3 cup heavy whipping cream
-
First, preheat the oven to 350 degrees and grease and flour your bundt tube pan. Set aside.
-
In a mixing bowl, add the butter and sugar. Cream them together until the mixture is light and fluffy.
-
Add the vanilla and beat until smooth.
-
Add 1 egg at a time, beating well after each addition.
-
In a separate bowl, add the flour, baking powder, and baking soda and whisk them together.
-
Alternate adding the dry ingredients and the buttermilk to the sugar mixture until you get a thick, smooth batter.
-
Scoop out 1 cup of the batter and place it in a separate bowl. Add 2 tbsp of caramel sauce and stir to combine.
-
In the prepared bundt pan, add about half of the regular batter. Top that with the caramel batter, and then the remaining regular batter.
-
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
-
Cool the cake in the pan for 10 minutes, then remove it to a wire rack to finish cooling.
-
To make the icing, beat 1 cup of the caramel sauce with confectioners sugar and heavy whipping cream.
-
Use a spoon to drizzle the icing over the cake and serve!
-
Tips Tricks And Faqs
-
If you want to bump up the caramel flavor try using Cookie Nip flavoring! Have you heard of it? It’s a salted caramel flavoring and it is seriously delicious! It makes the perfect addition to this pound cake and I use it in place of the vanilla most times that I make it.
-
Bundt pans are so notorious for having cakes stick to them! Make sure that you grease it up well. I like to use butter all over the inside of the pan and load it up with flour before I add any batter to try and prevent any sticking from happening.
-
I’ve used both store-bought caramel and homemade and both work great. I’m pretty partial to my Homemade Caramel Sauce because it’s so creamy and delicious (and easy!), but just about any sauce should work fine!
-
Storage
-
To store your buttermilk pound cake, place it in an airtight container like a cake carrier and leave it at room temperature for 4-5 days.