Best Buttery Buttermilk Cake with Caramel Icing

A delightful buttery cake paired with sweet caramel icing, perfect for any occasion.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C) and grease your cake pans.
Cream together the softened butter and sugar until fluffy.
Add in the eggs, one at a time, beating well after each addition.
Stir in the buttermilk and vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt in another bowl.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly into the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Melt the brown sugar, butter, and heavy cream together in a saucepan over medium heat for the icing, stirring until smooth.
Spread the icing over the cooled cake once it cools slightly.

For best results, ensure ingredients are at room temperature and do not overmix the batter.