There’s something truly special about a Buttermilk Cake with Brown Sugar Caramel Glaze. This dessert combines a moist, tender buttermilk cake with a rich, gooey brown sugar caramel glaze that seeps into every bite. The tanginess of the buttermilk contrasts beautifully with the buttery sweetness of the caramel, creating a perfectly balanced flavor profile. Ideal for gatherings, celebrations, or just an indulgent treat, this cake is sure to leave everyone craving more. Simple to prepare yet utterly decadent, it’s a dessert that looks as good as it tastes.
Ingredients:
For the Buttermilk Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Brown Sugar Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Preparation:
Step 1: Preheat the Oven and Prepare the Cake Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to prevent the cake from sticking.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 3-4 minutes, until light and fluffy. This step is essential for incorporating air, which gives the cake its tender crumb.
Step 4: Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract until combined.
Step 5: Incorporate the Dry Ingredients and Buttermilk
- With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk to the butter mixture. Begin and end with the flour mixture (flour, buttermilk, flour). This ensures a smooth batter without over-mixing, which could result in a dense cake.
Step 6: Bake the Cake
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes (if using a 9×13 pan) or 40-45 minutes (if using a bundt pan), or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely if using a bundt pan. If using a 9×13 pan, you can keep the cake in the pan.
Step 7: Prepare the Brown Sugar Caramel Glaze
- While the cake is cooling, prepare the caramel glaze. In a medium saucepan over medium heat, melt the butter.
- Add the brown sugar and heavy cream to the melted butter, stirring constantly until the mixture is fully combined and smooth.
- Let the mixture come to a gentle boil, then reduce the heat and simmer for about 2-3 minutes, stirring occasionally. The glaze should thicken slightly.
- Remove from heat, stir in the vanilla extract and a pinch of salt, and let the glaze cool for about 5 minutes.
Step 8: Pour the Glaze Over the Cake
- While the cake is still slightly warm, pour the warm brown sugar caramel glaze over the top. Use a spatula to gently spread the glaze, allowing it to seep into the cake. If using a bundt pan, pour the glaze over the top, letting it cascade down the sides.
- Allow the glaze to set for about 15-20 minutes before serving, creating a beautifully glossy and gooey topping.
COOKING Note:
- When making the glaze, be sure to keep an eye on the heat—if it’s too high, the sugar may burn, resulting in a bitter flavor. A gentle simmer is all you need to develop that rich caramel taste.
- The cake can be served warm for an extra indulgent experience, but it’s just as delicious at room temperature. The glaze will soak more into the cake as it cools, adding even more moisture and flavor.
Serving Suggestions:
- For an extra touch of indulgence, serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with chopped pecans or walnuts for added crunch and contrast to the soft texture of the cake.
- Drizzle a little extra caramel sauce over individual slices for a presentation that looks as good as it tastes.
Tips:
- If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes to curdle, then use it as a replacement in the recipe.
- This cake can be made ahead of time. Simply bake and glaze the cake, then store it covered at room temperature for up to two days or refrigerate for up to four days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
- For a more intense caramel flavor, try using dark brown sugar instead of light brown sugar in the glaze.
Prep Time:
- 20 minutes
Cooking Time:
- 30-35 minutes for the cake
- 10 minutes for the glaze
Total Time:
- 1 hour
Nutritional Information (per serving, serves 12):
- Calories: 420
- Protein: 5g
- Sodium: 230mg
- Carbohydrates: 58g
- Fat: 19g
- Sugar: 40g
- Fiber: 1g
Conclusion:
Buttermilk Cake with Brown Sugar Caramel Glaze is the perfect dessert for anyone who loves a moist, tender cake with an irresistible sweet topping. The combination of tangy buttermilk and buttery caramel creates a depth of flavor that’s both comforting and luxurious. Whether you’re making this for a special occasion or just a weekend treat, it’s guaranteed to impress. Simple to make but utterly indulgent, this cake will quickly become a favorite for family gatherings or dinner parties.
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Buttermilk Cake with Brown Sugar Caramel Glaze
- Total Time: 1 hour
Ingredients
Scale
For the Buttermilk Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Brown Sugar Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
Step 1: Preheat the Oven and Prepare the Cake Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to prevent the cake from sticking.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 3-4 minutes, until light and fluffy. This step is essential for incorporating air, which gives the cake its tender crumb.
Step 4: Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract until combined.
Step 5: Incorporate the Dry Ingredients and Buttermilk
- With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk to the butter mixture. Begin and end with the flour mixture (flour, buttermilk, flour). This ensures a smooth batter without over-mixing, which could result in a dense cake.
Step 6: Bake the Cake
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes (if using a 9×13 pan) or 40-45 minutes (if using a bundt pan), or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely if using a bundt pan. If using a 9×13 pan, you can keep the cake in the pan.
Step 7: Prepare the Brown Sugar Caramel Glaze
- While the cake is cooling, prepare the caramel glaze. In a medium saucepan over medium heat, melt the butter.
- Add the brown sugar and heavy cream to the melted butter, stirring constantly until the mixture is fully combined and smooth.
- Let the mixture come to a gentle boil, then reduce the heat and simmer for about 2-3 minutes, stirring occasionally. The glaze should thicken slightly.
- Remove from heat, stir in the vanilla extract and a pinch of salt, and let the glaze cool for about 5 minutes.
Step 8: Pour the Glaze Over the Cake
- While the cake is still slightly warm, pour the warm brown sugar caramel glaze over the top. Use a spatula to gently spread the glaze, allowing it to seep into the cake. If using a bundt pan, pour the glaze over the top, letting it cascade down the sides.
- Allow the glaze to set for about 15-20 minutes before serving, creating a beautifully glossy and gooey topping.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes for the cake 10 minutes for the glaze
Nutrition
- Calories: 420
- Sodium: 230mg
- Protein: 5g