Ingredients
The Golden Buttermilk Cake:
3 cups All-purpose flour
2 cups Granulated sugar
1 cup (2 sticks) Unsalted butter, softened
1 cup Full-fat buttermilk, room temperature
3 Large eggs
1 tsp Baking soda
½ tsp Salt
2 tsp Pure vanilla extract
The Silky Caramel Icing:
½ cup (1 stick) Unsalted butter
1 cup Light brown sugar, packed
1/3 cup Heavy cream or whole milk
2 cups Powdered sugar, sifted
1 tsp Vanilla extract
Instructions
Step 1: Prep and Cream
Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan or a 9×13 inch baking dish. In a large bowl, cream the softened butter and granulated sugar together until very light and fluffy.
Step 2: Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 3: Combine Ingredients
In a separate bowl, whisk the flour, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the flour. Mix until just combined.
Step 4: The Bake
Pour the batter into the prepared pan. Bake for 35–45 minutes (depending on your pan) until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before inverting onto a wire rack to cool completely.
Step 5: Make the Icing
In a small saucepan, melt the butter and brown sugar together over medium heat. Bring to a gentle boil for 2 minutes, stirring constantly. Remove from heat and stir in the cream and vanilla. Gradually whisk in the powdered sugar until smooth and glossy.
Step 6: Glaze and Serve
While the icing is still warm and pourable, drizzle it generously over the cooled cake, allowing it to drip naturally down the sides.
Notes
Always use real buttermilk for this recipe. The acidity in buttermilk is essential for reacting with the baking soda to create the signature light, airy texture.
