Buttermilk Pound Cake with Caramel Glaze

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There's nothing quite like the smell of freshly baked cake wafting through your kitchen. And when that cake is a buttermilk pound cake, you know you're in for a treat! This classic cake is perfect for any occasion and is moist, tender, and flavorful. Follow this recipe for the cake that will remind you of the ones grandma used to bake!

white saucer with slice of pound cake in front of cake stand with remaining cake

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Buttermilk Pound Cake
Ingredients
Handy Kitchen Tools
How to Make Buttermilk Pound Cake
How to Make Caramel Glaze
Frequently Asked Questions
More Cake Recipes
📖 Recipe

Buttermilk Pound Cake

Buttermilk pound cake is a Southern classic that's perfect for any occasion. This recipe is easy to follow and yields a delicious, moist cake that your friends and family will love.

This cake is made with buttermilk, which gives it a unique flavor and helps to keep it moist. This method is reminiscent of classic pound cakes and has a delicious vanilla flavor. The end result is a truly irresistible cake that's perfect for any occasion.

Want a slightly different flavor? Check out this 7-up bunt cake recipe instead! The similar texture will be a great swap with just slightly different flavors.

buttermilk pound cake covered with caramel glaze on white cake stand

Ingredients

1 cup butter, softened (227g)
2 ⅓ cups granulated sugar (467g)
1 ½ teaspoons vanilla extract (7.5ml)
3 large eggs, at room temperature
3 cups all-purpose flour (384g)
1 teaspoon baking powder (4g)
½ teaspoon baking soda (3g)
1 cup buttermilk (250ml)

For the caramel icing

1 cup caramel sauce (250ml)
⅓ cup heavy whipping cream (79ml)
1 cup powdered sugar (130g)

Note: Any caramel sauce can be used for this, but homemade is best if possible.

glass bowls of ingredients next to sticks of butter on white table

Handy Kitchen Tools

slices of buttermilk pound cake on white plates by cake stand

How to Make Buttermilk Pound Cake

Grease a bunt pan with shortening or butter, then lightly dust with flour and set it onto a baking sheet or in a cake pan, open side up. Now, preheat the oven to 350°F/190°C.

In a large bowl, cream together the butter and sugar until it is light and fluffy.

Next, add in the vanilla extract, then the eggs, one at a time, beating between each addition.

glass mixing bowl of creamed butter and sugar next to cup of milk

Now whisk together the flour, baking powder, and baking soda together in a separate bowl.

Finish the batter by alternating the dry mixture with the buttermilk until it is all incorporated. This will create a thick batter.

Remove 1 cup of the batter, and mix 2 tablespoons caramel sauce into it.

caramel sauce being added to batter in glass bowl

Now, pour half the batter into the prepared bunt pan. Then spread that caramel batter on top of that.

Finally, pour the remaining batter into the pan and tap to remove any air bubbles.

bundt cake pan with batter before baking

Make sure the bundt pan is sitting on another pan, then place it into the oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool for 10 minutes before you turn it out, flipping it upside down, onto a wire rack to continue cooling.

How to Make Caramel Glaze

In a bowl, beat together the caramel sauce with 1 cup of powdered sugar.

Add heavy cream to thin, and then spoon or pour over the top of the cake once it has cooled.

spoon adding glaze to top of buttermilk pound cake

Frequently Asked Questions

What is the Difference Between Bundt Cake and Pound Cake?

Bundt cake and pound cake are often confused with one another, but they actually have some distinct differences. Bundt cakes are typically made with a light, airy batter and baked in a decorative pan. Pound cake, on the other hand, is denser and flavored with butter, eggs, vanilla extract, and lemon zest/juice.

While bundt cakes are often decorated and served as a dessert, pound cake is usually served plain or topped with glaze or fresh fruit. Pound cake also has a longer shelf life than many other types of cake. As seen, pound cake can be baked in a bundt pan or a larger loaf pan.

What Does Buttermilk Do For a Cake?

Buttermilk adds a unique flavor and texture to cakes. It creates a moist, tender crumb that is impossible to replicate with other ingredients. Buttermilk also helps keep the cake fresh longer, as it has natural preservatives in it. In addition, buttermilk aids in leavening which provides a nice rise for the cake.

What is The Best Butter For Baking Pound Cake?

The best butter for baking pound cake is unsalted, high-fat European-style butter. This type of butter has a higher fat content and less moisture than regular American-style butters, so it will produce a richer, more flavorful cake. Unsalted butter also allows you to control the amount of salt in your recipe.

Kerrygold butter is a popular option that is excellent in recipes such as this.

What Is the Secret to Good Pound Cake?

The secret to good pound cake is to use high-quality ingredients, such as European-style butter and whole-fat buttermilk. When measuring your ingredients, it’s important to be precise and make sure everything is at room temperature. Also, don’t overmix the batter – just mix until everything is combined. Finally, make sure to bake your cake slowly at a low temperature for an even texture and color.

top of pound cake with caramel glaze and slice removed

More Cake Recipes

Want more ideas for cakes? We have some of the best recipes you'll find. Take a moment to check these out and bookmark the ones you like. You can also print these recipes or pin them to Pinterest to make soon.

📖 Recipe

Yield: 12

Buttermilk Pound Cake with Caramel Glaze

A classic buttermilk pound cake with homemade caramel glaze is the perfect dessert for serving guests. This is a rich and easy recipe you'll love!

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

1 cup butter, softened (227g)
2 ⅓ cups granulated sugar (467g)
1 ½ teaspoons vanilla extract (7.5ml)
3 large eggs, at room temperature
3 cups all-purpose flour (384g)
1 teaspoon baking powder (4g)
½ teaspoon baking soda (3g)
1 cup buttermilk (250ml)

For caramel icing

1 cup caramel sauce (250ml)
⅓ cup heavy whipping cream (79ml)
1 cup powdered sugar (130g)

Instructions

Preheat the oven to 350°F/190°C and then grease and flour a 10" bundt pan. Set this aside.
Now, in a large bowl, cream together the butter and sugar until it is pale yellow and fluffy. Add in the vanilla, and the eggs, one at a time, beating between each addition.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Now, begin alternating the dry mixture and the buttermilk, mixing them into the wet mixture until it is combined and has created a thick batter.
Set 1 cup of the batter into a small bowl, and stir 2 tablespoons of caramel sauce into it.
Now, pour around half of the plain batter into the bundt pan.
Then, spread the 1 cup of caramel batter on top of the regular batter. Now, top it with the remaining batter.
Place the bundt pan onto a baking sheet and then bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes before removing it from the pan and letting it cool on a wire rack.

How to Make Caramel Glaze

In a bowl, beat together the caramel sauce with 1 cup of powdered sugar.
Add heavy cream to thin, and then spoon or pour over the top of the cake once it has cooled.