Why You’ll Love This Recipe
This pound cake is everything a perfect pound cake should be—moist, dense, and deeply flavorful, with a hint of tang from the buttermilk. The caramel icing takes it to the next level, adding a warm, melt-in-your-mouth sweetness. It’s easy to prepare, makes a beautiful presentation, and stays moist for days, making it ideal for make-ahead desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
For the caramel icing:
- Unsalted butter
- Brown sugar
- Milk or heavy cream
- Powdered sugar
- Vanilla extract
Directions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla, then alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
For the caramel icing:
- In a saucepan, melt the butter over medium heat. Stir in brown sugar and cook for 2–3 minutes until bubbly.
- Add milk and bring to a simmer. Remove from heat and let cool slightly.
- Whisk in powdered sugar and vanilla until smooth and pourable. If too thick, add a splash of milk.
- Pour the icing over the cooled cake, letting it drip down the sides.
Servings and timing
This recipe serves 12–14 slices. It takes about 1 hour and 30 minutes total—20 minutes for prep, 60–70 minutes to bake, plus cooling and icing time.
Variations
- Add chopped pecans to the caramel icing for a nutty crunch.
- Swirl in a bit of cinnamon or nutmeg to the cake batter for a spiced version.
- Substitute almond extract for a hint of nutty flavor.
- Use a cream cheese glaze instead of caramel for a tangier finish.
- Make it in loaf pans for individual-sized servings or gifting.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap slices tightly and store for up to 2 months. Thaw at room temperature before serving. You can reheat slices in the microwave for 10–15 seconds for a warm treat.
FAQs
What makes pound cake different from regular cake?
Pound cake has a dense, buttery texture and traditionally uses equal parts butter, sugar, eggs, and flour.
Why use buttermilk in pound cake?
Buttermilk adds moisture and a subtle tang, helping to tenderize the crumb and balance the richness.
Can I use a hand mixer or stand mixer?
Yes, either works well. Just be careful not to overmix the batter once the flour is added.
Can I make this cake ahead of time?
Absolutely. It actually tastes even better the next day as the flavors develop.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, making sure to get into every corner and edge.
Is the caramel icing hard or soft?
It sets into a soft, slightly firm glaze—rich and smooth without becoming too hard.
Can I use store-bought caramel sauce?
For convenience, yes—but homemade caramel icing provides a better texture and flavor for this cake.
Can I use cake flour instead of all-purpose flour?
Yes, but reduce the amount slightly (about 2 tablespoons less per cup) to avoid an overly soft texture.
What if I don’t have a bundt pan?
You can use two standard loaf pans or a 9×13-inch baking dish, adjusting bake time accordingly.
Can I skip the icing?
Yes, the pound cake is delicious on its own, or you can dust it with powdered sugar for a simpler finish.
Conclusion
Buttermilk Pound Cake with Caramel Icing is a timeless dessert that brings together the rich, dense goodness of classic pound cake with the irresistible sweetness of homemade caramel. It’s easy to make, full of comforting flavor, and sure to impress at any gathering. Once you try it, this cake just might become your new signature dessert.
PrintButtermilk Pound Cake With Caramel Icing
Buttermilk Pound Cake with Caramel Icing is a rich, buttery cake with a velvety crumb and golden crust, topped with smooth, homemade caramel icing. Perfect for holidays, gatherings, or anytime you want a comforting Southern dessert.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–14 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
-
- For the cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- For the caramel icing:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup milk or heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. Mix just until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- Make the caramel icing: In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2–3 minutes until bubbly.
- Add milk and bring to a gentle simmer. Remove from heat and let cool slightly.
- Whisk in powdered sugar and vanilla extract until smooth and pourable. If too thick, add a splash of milk.
- Pour the icing over the cooled cake, allowing it to drip down the sides. Let set before slicing.
Notes
- Add chopped pecans to the icing for a nutty crunch.
- Swirl in cinnamon or nutmeg for a spiced twist.
- Use almond extract in place of vanilla for a different flavor profile.
- Replace caramel icing with cream cheese glaze if preferred.
- Bake in loaf pans for individual servings or gifts.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
