Enjoy a classic dessert with an easy buttermilk pound cake recipe. This delicious and tangy treat is made with simple ingredients, including room temperature butter, sugar, flour, and buttermilk.
With its fluffy texture, golden brown exterior, and moist interior, this classic pound cake will surely be a hit at your next party or gathering.
It's perfect for serving with fresh berries and ice cream or enjoyed on its own with a cup of tea. Simply mix the ingredients together in a large bowl, pour the batter into a prepared pan and bake for the perfect buttermilk pound cake!
Why this recipe
Super moist. This recipe incorporates buttermilk, which helps keep the cake moist and gives it a distinctive tangy flavor.
Easy to make. With just a few simple steps, anyone can whip up this classic pound cake in no time!
No mixer required. This recipe is easy enough that you don't need an electric mixer - all you need is a bowl and a spoon!
Great for entertaining. Serve a delicious slice of homemade buttermilk pound cake with fresh berries, ice cream, or tea for company or special occasions.
Ingredients for classic buttermilk pound cake
- Butter - softened
- Sugar
- Vanilla extract - or cookie nip
- Large eggs - room temperature
- All-purpose flour - scooped and leveled
- Baking powder
- Baking soda
- Buttermilk
Icing
- Caramel - Homemade or store bought
- Heavy whipping cream
- Confectioners' sugar
Step by Step Instructions
Step 1 - Cream butter and sugar until light and fluffy. Beat in vanilla or cookie nip and 1 egg at a time, beating well after each addition.
In another bowl, whisk together dry ingredients.Scoop out 1 cup of batter and mix in a 2 tablespoon caramel sauce. Stir until mixed.
Step 2 Fill the bottom of the Bundt pan with regular batter, top with the caramel batter, then cover with the remaining regular batter.
Step 3
- Transfer the cake batter to the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45-50 minutes.
Step 4
Let the warm cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Prepare frosting.
Step 5
For the icing, beat 1 cup caramel sauce and 1 cup confectioners' sugar thinned out with heavy whipping creme spoon over cooled cake.
Step 6
Tips for best results
- Store leftover buttermilk cake in an airtight container for up to 3 days or in the freezer for up to 3 months.
- When mixing the ingredients, be sure to use a medium speed and gradually increase it as needed.
- Be sure to scrape down the sides of the bowl with a rubber spatula when transferring your batter to the bundt cake pan.
- To prevent sticking, line your Bundt pan with parchment paper or spray it generously with nonstick cooking spray.
- If you don't have buttermilk on hand, you can make a substitute with milk and white vinegar.
- Check the center of the cake with a toothpick to check for doneness before placing it on a cooling rack.
- Cookie nip is a flavoring that tastes like salted Caramel and will take the flavor of this cake to the next level.
- Add lemon extract or lemon juice to the batter to make a lemon pound cake.
Recipe FAQs
Yes, you can make this cake a day ahead, but do save frosting it until the day it will be served.
Let cake cool about 10 minutes before flipping over onto a plate. Be sure to properly prepare pan
Use a thin layer of shortening to grease the cake pan. Then lightly flour the pan and tap edges to coat shortening with a light layer of flour.
More great cake recipes
Buttermilk Pound Cake Recipe
Equipment
- 10-in. Bundt tube pan
- Mixing bowls
- Hand mixer or wooden spoon
Ingredients
- 2 ⅓ cups sugar
- 1-½ teaspoons vanilla extract or cookie nip
- 3 large eggs room temperature
- 3 cups all-purpose flour scooped and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- ICING:
- Homemade or store bought caramel
- ⅓ cup heavy whipping cream
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 350°. Grease and flour a 10-in. Bundt tube pan and set aside.
- Cream butter and sugar until light and fluffy. Beat in vanilla or cookie nip and 1 egg at a time,
- beating well after each addition.
- In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture
- alternately with buttermilk (batter will be thick).
- Scoop out 1 cup of batter and mix in a 2 tablespoons of caramel sauce. (1 tablespoon if it’s a loose sauce).
- Stir until mixed.
- Fill the bottom of the Bundt pan with regular batter, top with the caramel batter, then cover with
- the remaining regular batter.
- Transfer to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
- Cool in pan 10 minutes before removing to a wire rack to cool completely.
Prepare Icing
- For icing, beat 1 cup caramel sauce and 1 cup confectioners' sugar thinned out with heavy
- whipping creme spoon over cake.
Notes
Nutrition
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