buttermilk pound cake

Buttermilk Pound Cake with Caramel Icing - a tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake.

Buttermilk Pound Cake with Caramel Icing

unsalted butter, softened

sugar

eggs

vanilla extract

all-purpose flour

baking powder

salt

baking soda

buttermilk

unsalted butter, cubed

brown sugar

heavy whipping cream

sugar,

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.

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.

The recipe was very easy and delicious. Will definitely make is again!

So happy you shared this recipe....I LOVE it!!

This recipe for Buttermilk Pound Cake creates a moist, tender, light (but still dense) cake that&#039;s filled with amazing flavor.

Buttermilk Pound Cake

unsalted butter, room temperature

eggs, room temperature

all-purpose flour*

almond extract

Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan. Set aside.

Using a mixer, cream the butter and sugar together until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing just enough to fully incorporate each egg after adding. Scrape down the sides of the bowl.

In a medium bowl, whisk the flour, salt, and baking soda together.

Add the dry ingredients and the buttermilk to the butter mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix until well combined. Scrape down the sides of the bowl and mix again.

Add the vanilla and almond extracts and mix to combine.

Pour the mixture evenly into the prepared pan. Gently tap the pan on the countertop to force air bubbles to the top of the batter. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary**. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely. Slice and serve. Store covered on the counter for a few days or in the refrigerator for longer.

This buttermilk pound cake is rich, tender, and beautifully simple. Buttermilk adds a subtle tang and soft crumb while keeping the classic buttery flavor you expect from a traditional pound cake. Perfect served plain or topped with whipped cream or fruit.

unsalted butter (softened)

eggs (at room temperature)

buttermilk (at room temperature)

Preheat the oven to 325°F. Grease a 10-cup Bundt pan well with butter and flour or a baking spray with flour.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Beat the butter and sugar on medium speed until very light and fluffy and noticeably lighter in color. (This should take 3-5 minutes.)

Beat in the eggs one at a time, mixing well after each. Scrape the bowl as needed. Mix in the extracts.

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions (start and end with flour). Mix just until combined. The batter should be thick and silky.

Transfer the batter to the prepared pan and smooth the top.

Bake 60 to 70 minutes, or until the top is golden and a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes, then invert onto a rack to cool completely.

This Red Velvet Pound Cake is rich, buttery, and perfectly tender with a hint of cocoa and tangy buttermilk. Finished with creamy, decadent cream cheese frosting, it’s a show-stopping twist on a classic Southern favorite.

Red Velvet Pound Cake

salted butter (room temperature)

tbsp neutral oil (vegetable

eggs (room temperature)

vanilla bean paste vanilla bean paste)

2½ tbsp unsweetened cocoa powder

tsp white vinegar

tbsp red gel food coloring (adjust to preference)

¾ tsp baking powder

¾ tsp fine sea salt

sour cream (room temperature)

buttermilk (room temperature)

oz full fat cream cheese (room temperature)

tbsp salted butter (room temperature)

vanilla bean paste

milk

Preheat

Preheat oven to 325°F (165°C). Grease and flour a Bundt pan (or loaf pans).

Beat

In a stand mixer with paddle attachment (or using a large bowl and whisk), beat butter and oil until smooth. Add sugar and beat 4–5 minutes until pale and fluffy.

Add eggs one at a time, mixing well after each. Scrape down the bowl.

Mix in vanilla, cocoa powder, vinegar, and red food coloring until evenly blended.

Whisk

In a separate bowl, whisk together flour, baking powder, and salt.

With the mixer on low, add the dry mixture in 3 parts, alternating with sour cream and buttermilk (start and end with dry). Mix until just combined — do not overmix.

Pour

Pour batter into prepared pan(s), smoothing the top. Bake for 70–80 minutes, or until a toothpick comes out clean or with just a few moist crumbs.

Cool

Let cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely before frosting.

Beat cream cheese and butter together until smooth and creamy, about 2–3 minutes.

Add powdered sugar, vanilla, and salt. Mix until smooth.

Add milk/cream 1 tbsp at a time until you reach desired consistency (thick for spreading, thinner for drizzling).

Make the Cream Cheese Frosting:

Drizzle

Once the cake is fully cooled, drizzle or spread frosting over the top.

Garnish

Garnish with white chocolate curls, chopped pecans, or a dusting of cocoa powder for a bakery finish.

Finish &amp; Serve:

This pound cake is decadent!!!! It took me a while to make it but it was well worth it.  It is very dense and rich, which is what I like.

This cake was amazing, I made it for my sons birthday!

https://videos.scriptwrapper.com/25544/o97m4Vv3PG142Ule71JE/original/video.mp4

Learn how to make the best red velvet pound cake with cream cheese frosting in this step-by-step video tutorial! Moist, rich, and full of flavor, this cake is perfect for holidays, birthdays, and special occasions.

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Top 4 buttermilk pound cake recipes from across the web

The most viewed buttermilk pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Buttermilk Pound Cake with Caramel ...

Buttermilk Pound Cake

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The most viewed buttermilk pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine