Buttermilk Pound Cake

Buttermilk Pound Cake

Buttermilk Pound Cake
Buttermilk Pound Cake

"With mother's day around the corner, this Buttermilk Pound Cake is a guaranteed way to make your special mother feel loved. This Buttermilk Pound Cake is a moist and dense classic with a creamy caramel twist. You’ll never need another pound cake recipe after you try this caramel pound cake! If you want to bump up the caramel flavor try using Cookie Nip flavoring! Have you heard of it? It’s a salted caramel flavoring and it is seriously delicious! It makes the perfect addition to this pound cake and I use it in place of the vanilla most times that I make it. "

Serves8 people

Preparation Time20 min

Cooking Time45 min

Cooking MethodOven

Cooking Vessel SizeBundt cake pan

Ingredients

  • 1 cup Butter softened
  • 2 1/3 cups sugar
  • 1 1/2 tablespoon Vanilla
  • 3 eachs eggs, room temperature
  • 3 cups all-purpose flour scooped and leveled
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 cup Buttermilk
  • 2 tablespoons caramel sauce
  • 1 cup caramel sauce - for Icing
  • 1 cup confectioners sugar - for icing
  • 1/3 cup heavy whipping cream - for icing
  1. First, preheat the oven to 350 degrees and grease and flour your bundt tube pan. Set aside.

  2. In a mixing bowl, add the butter and sugar. Cream them together until the mixture is light and fluffy.

  3. Add the vanilla and beat until smooth.

  4. Add 1 egg at a time, beating well after each addition.

  5. In a separate bowl, add the flour, baking powder, and baking soda and whisk them together.

  6. Alternate adding the dry ingredients and the buttermilk to the sugar mixture until you get a thick, smooth batter.

  7. Scoop out 1 cup of the batter and place it in a separate bowl. Add 2 tbsp of caramel sauce and stir to combine. In the prepared bundt pan, add about half of the regular batter. Top that with the caramel batter, and then the remaining regular batter.

  8. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.

  9. Cool the cake in the pan for 10 minutes, then remove it to a wire rack to finish cooling.

  10. To make the icing, beat 1 cup of the caramel sauce with confectioners sugar and heavy whipping cream. Use a spoon to drizzle the icing over the cake and serve!

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