Old-School Flavor: Buttermilk Pound Cake with Caramel Icing That Hits Different
A Classic Cake with a Caramel Twist
Listen, everybody loves a good dessert but a good pound cake is supremacy. It’s buttery, rich, and perfect for any occasion. But when you add that smooth, homemade caramel icing? Whew, baby, now you’re talking! This old-fashioned buttermilk pound cake with caramel icing is the dessert you bring out when you want to impress—whether it’s Sunday dinner, a family gathering, or just because you felt like baking something special.
Baking has always been a big part of my life, thanks to my mom. She’s been in the kitchen whipping up sweet treats since before I can remember. Every Sunday, without fail, there’s a fresh-baked dessert cooling on the counter, just waiting to be devoured. This buttermilk pound cake with caramel icing is one of those recipes she’s had for years, and when she passed it down to me, I knew I had to share it. It’s simple, it’s classic, and it’s the kind of cake that makes you feel at home.
Table of Contents
Why Buttermilk Makes This Cake Next-Level
If you’ve never baked with buttermilk before, let me put you on game. Buttermilk adds a slight tanginess and helps create that soft, melt-in-your-mouth texture. It also gives the cake a little extra richness without making it too heavy. That’s why this buttermilk pound cake with caramel icing is a level up from your usual pound cake. You get that smooth, creamy taste with a hint of depth—plus, it keeps the cake moist for days!
My mom swears by buttermilk in baking. She says it’s the secret ingredient that separates an okay cake from an amazing one. And after tasting this cake for years, I have to agree. The slight acidity works magic with the baking soda, creating a tender crumb that stays soft even after a couple of days.
How to Make Buttermilk Pound Cake with Caramel Icing
Alright, let’s get into the nitty-gritty. You don’t need to be a pro to pull this off, just follow these steps:
Buttermilk Pound Cake with Caramel Icing
Equipment
- Oven
- Mixer Hand Mixer works fine
Ingredients
Pound Cake
- 1 cup unsalted butter (softened)
- 21/3 cups granulated sugar
- 4 eggs
- 11/2 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
- Preheat the oven to 325°F.
Pound Cake
- Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour.
- Tap out any excess flour.
- 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 In another bowl, whisk the flour, baking powder, salt and baking soda together
- 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
- Pour the batter into the prepared bundt pan. Bake until a tester inserted in the center comes out clean, about 60 minutes
- Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.
- Once the cake is cool, place it on a serving plate
Caramel Icing
- 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
The Tradition of Sunday Desserts
In my house, Sundays are for baking. It’s something my mom has done for as long as I can remember, and now that I have my own kitchen, I find myself doing the same thing. There’s just something special about ending the week with a homemade dessert—especially when it’s something as comforting as this brown sugar caramel pound cake recipe.
The kitchen would always smell like vanilla, sugar, and butter, and I’d sit at the counter watching her work her magic. Now, I’m the one baking for my family, keeping the tradition alive. And let me tell you, when this buttermilk caramel icing starts to drip down the sides of the cake, it takes me right back to my childhood.
The Magic of Homemade Caramel Icing
What makes this cake really stand out is the caramel icing. There’s just something about the rich, buttery sweetness dripping down the sides of a perfectly baked pound cake that makes it irresistible. Unlike store-bought caramel sauces, this icing has a deep, caramelized flavor with hints of brown sugar and butter that perfectly complement the soft, moist cake.
If you want an extra layer of flavor, try adding a teaspoon of sea salt to the icing. That little touch of saltiness balances out the sweetness and makes every bite even more indulgent. And trust me, when you serve this cake with a scoop of vanilla ice cream? Game over!
How to Store and Serve Your Pound Cake
One of the best things about this old-fashioned caramel pound cake is how well it keeps. If you somehow manage to have leftovers, you can store it at room temperature in an airtight container for up to four days. If you want it to last longer, pop it in the fridge for up to a week—just warm up a slice before serving to bring back that fresh-baked goodness.
For serving, this cake is perfect on its own, but if you want to take it up a notch, try topping it with whipped cream, a drizzle of extra caramel, or even some toasted pecans. It also pairs beautifully with a cup of coffee in the morning or a glass of milk before bed. No matter how you eat it, this cake is pure comfort in every bite.
Conclusion: This Cake is a Must-Try
This easy buttermilk pound cake with caramel icing is the kind of dessert that’ll have folks asking for the recipe. It’s simple but luxurious, rich but not too heavy, and that caramel icing? Straight-up addictive. Whether you’re making it for a special occasion or just because you deserve a treat, this is one cake you’ll come back to again and again. So go ahead, preheat that oven, and get baking!