Introduction:
A true Southern classic, Buttermilk Cake with Caramel Frosting is the epitome of comfort in dessert form. The tender, moist buttermilk cake pairs beautifully with the rich, buttery caramel frosting, creating a nostalgic treat that’s perfect for any occasion—whether it’s a family gathering, holiday celebration, or just a sweet indulgence on a weekday afternoon. The tangy buttermilk adds depth to the cake, while the smooth caramel frosting provides an irresistible sweet finish. This cake will instantly transport you to a Southern kitchen, where the smell of baking fills the air, and every bite feels like home.
Let’s dive into this decadent recipe that’s surprisingly simple to make but tastes like you spent hours perfecting it.
Ingredients:
For the Buttermilk Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Caramel Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar, sifted
Preparation:
Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy—about 3-4 minutes. This step is key for creating a soft, tender cake.
Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until incorporated.
Step 5: Alternate Adding the Dry Ingredients and Buttermilk
With the mixer on low, add one-third of the dry ingredients to the butter mixture, followed by half of the buttermilk. Mix until just combined. Repeat this process, alternating between the flour mixture and buttermilk, ending with the final third of the dry ingredients. Be careful not to overmix—just mix until everything is incorporated.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Caramel Frosting
While the cakes cool, make the caramel frosting. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Allow it to boil for about 2 minutes while stirring, then remove from heat.
Step 8: Cool and Beat the Frosting
Stir in the vanilla extract and let the caramel mixture cool for about 10 minutes. After it has cooled slightly, transfer the mixture to a large bowl. Gradually add the sifted powdered sugar, beating on medium speed until the frosting becomes smooth and spreadable. If the frosting is too thick, you can add a tablespoon of heavy cream to reach your desired consistency.
Step 9: Frost the Cake
Once the cake layers are completely cooled, place one layer on a serving platter and spread a generous amount of caramel frosting on top. Place the second cake layer on top and frost the entire cake, covering both the top and sides with a thick layer of caramel frosting.
Cooking Notes:
- Avoid overmixing the batter after adding the flour and buttermilk, as this can make the cake dense.
- If your frosting becomes too thick, add a little more cream or even a splash of buttermilk to thin it out.
- For a smoother frosting application, let the cake cool completely before frosting. A warm cake can cause the frosting to melt and become runny.
- If you want a stronger caramel flavor, let the brown sugar and cream boil for an additional 30 seconds to deepen the caramelization.
Serving Suggestions:
- Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- For a fun twist, garnish the top of the cake with a drizzle of caramel sauce or sprinkle a pinch of flaky sea salt for a salted caramel version.
- Pair the cake with a hot cup of coffee or a glass of cold milk for a comforting afternoon treat.
Tips:
- If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- To make this cake ahead of time, you can bake the layers and freeze them. Wrap each cooled cake layer in plastic wrap and freeze for up to 2 months. Thaw completely before frosting.
- For a richer flavor, try using dark brown sugar in the frosting for a deeper caramel taste.
- Leftovers can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Bring the cake to room temperature before serving.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (per serving, based on 12 servings)
Calories: 500
Protein: 4g
Carbohydrates: 67g
Fat: 24g
Sodium: 260mg
Conclusion:
This Buttermilk Cake with Caramel Frosting is the perfect combination of tangy, moist cake and luscious caramel sweetness. It’s a Southern classic that’s both nostalgic and timeless, sure to become a favorite in your dessert rotation. Whether you’re making it for a special occasion or just because, this cake is sure to impress with its delicate crumb and indulgent frosting. Every bite delivers a warm, comforting flavor that reminds you of home, making it a perfect cake to share with loved ones.
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Buttermilk Cake with Caramel Frosting Recipe
- Total Time: 50 minutes
Ingredients
For the Buttermilk Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Caramel Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar, sifted
Instructions
Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy—about 3-4 minutes. This step is key for creating a soft, tender cake.
Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until incorporated.
Step 5: Alternate Adding the Dry Ingredients and Buttermilk
With the mixer on low, add one-third of the dry ingredients to the butter mixture, followed by half of the buttermilk. Mix until just combined. Repeat this process, alternating between the flour mixture and buttermilk, ending with the final third of the dry ingredients. Be careful not to overmix—just mix until everything is incorporated.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Caramel Frosting
While the cakes cool, make the caramel frosting. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Allow it to boil for about 2 minutes while stirring, then remove from heat.
Step 8: Cool and Beat the Frosting
Stir in the vanilla extract and let the caramel mixture cool for about 10 minutes. After it has cooled slightly, transfer the mixture to a large bowl. Gradually add the sifted powdered sugar, beating on medium speed until the frosting becomes smooth and spreadable. If the frosting is too thick, you can add a tablespoon of heavy cream to reach your desired consistency.
Step 9: Frost the Cake
Once the cake layers are completely cooled, place one layer on a serving platter and spread a generous amount of caramel frosting on top. Place the second cake layer on top and frost the entire cake, covering both the top and sides with a thick layer of caramel frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500
- Sodium: 260mg
- Protein: 4g