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5.0 from 15 votes

Buttermilk Pound Cake with Caramel Icing

Buttermilk Pound Cake with Caramel Icing - a tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 16 serving
Calories: 415 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 1 cup unsalted butter softened
  • 2 1/3 cups granulated sugar
  • 4 eggs
  • 1 1/2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
Caramel Icing:
  • 1/4 cup unsalted butter cubed
  • 1/2 cup packed light brown sugar
  • 1/3 cup heavy whipping cream
  • 1 cup powdered sugar sifted

Instructions

    Cup of Yum
  1. Preheat the oven to 325ºF.
  2. Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
  3. Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  4. In another bowl, whisk the flour, baking powder, salt and baking soda together.
  5. Mix 1/3 of the flour mixture into the butter and sugar mixture. Add half of the buttermilk and mix to combine, followed by another 1/3 of the flour mixture. Finish by beating in the remaining buttermilk, and finally the last of the flour. Use a spatula to make sure the mixture is completely mixed in. The batter will be thick.
  6. Pour the batter into the prepared bundt pan.  Bake until a tester inserted in the center comes out clean, about 60 minutes.
  7. Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.
  8. Once the cake is cool, place it on a serving plate.
  9. Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly. Remove from the heat. Whisk in the powdered sugar.  Let the icing sit for 10-15 minutes, whisk one more time, then pour the icing over the cake. Let the icing set before serving.

Notes

  • Adapted from Taste of Home Annual Recipes 2008
  • Adapted from Taste of Home Annual Recipes 2008
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving 1slice Calories 415kcal (21%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Trans Fat 0g Cholesterol 93mg (31%) Sodium 64mg (3%) Fiber 1g (4%) Sugar 42g (84%)

Nutrition Facts

Serving: 16serving

Amount Per Serving

Calories 415

% Daily Value*

Serving 1slice
Calories 415kcal 21%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Trans Fat 0g 0%
Cholesterol 93mg 31%
Sodium 64mg 3%
Fiber 1g 4%
Sugar 42g 84%

* Percent Daily Values are based on a 2,000 calorie diet.