Caramel Buttermilk Loaf Cake
I like to have a slice of cake after I eat, and if you’re anything like me, this caramel cake is the kind of dessert that disappears fast. I decided to divide the batter into loaf pans instead of making a bundt cake, and it baked up so soft and buttery. The warm caramel icing melts right into the cake and gives it the prettiest glossy finish.
Cake Ingredients:
170g unsalted butter, softened (3/4 cup)
350g granulated sugar (1 3/4 cups)
3/4 tsp salt
2 1/2 tsp baking powder
2 tsp vanilla extract
4 large eggs
2 egg yolks
360g buttermilk (1 1/2 cups)
344g all purpose flour (2 3/4 cups)
Caramel Icing:
85g butter (6 tbsp)
220g light brown sugar (1 cup packed)
60g milk (1/4 cup)
210g powdered sugar (1 3/4 cups)
Directions:
Preheat oven to 350°F. Grease and line loaf pans with parchment paper. Cream together the butter and sugar until light and fluffy. Mix in vanilla, eggs, and egg yolks. In a separate bowl whisk together the flour, salt, and baking powder. Alternate adding the dry ingredients and buttermilk into the batter until combined.
Divide the batter between loaf pans and bake for 45–60 minutes or until golden and baked through.
For the icing, melt the butter with brown sugar and milk over low heat until smooth and glossy. Remove from the heat and whisk in powdered sugar until creamy. Pour the warm caramel icing over the slightly warm cake and let it set before slicing.
The caramel icing soaking into the warm cake might’ve been my favorite part.
If you love trying new dessert recipes that bring a comforting touch to your table, this caramel buttermilk loaf cake is a delightful choice. The unique combination of buttermilk and caramel creates a tender crumb that's both rich and slightly tangy, balancing the sweetness beautifully. I've found that dividing the batter into loaf pans rather than using a bundt pan not only makes slicing easier but also gives the cake a charming rustic appeal. When preparing this cake, be sure to cream the butter and sugar until really light and fluffy—it makes a noticeable difference in texture. Also, alternating the dry ingredients with buttermilk helps avoid overmixing while keeping the batter smooth. Baking time can vary depending on your oven, so check with a toothpick inserted in the center; it should come out clean when the cake is done. The caramel icing is a real showstopper. Melting butter with brown sugar and milk over low heat until silky allows for that perfect glossy sheen. Whisking in the powdered sugar off the heat creates a creamy, pourable icing that soaks into the warm cake layers for extra moistness and a luscious finish. One tip I learned is to pour the icing while the cake is still slightly warm so it can absorb better without making the surface soggy. This loaf cake pairs wonderfully with a cup of coffee or tea and can be enjoyed as a hearty breakfast treat or an elegant dessert. You can also experiment by adding a pinch of cinnamon or a handful of chopped nuts into the batter to customize the flavor. Whether you're baking for a family gathering or simply to satisfy your sweet tooth, this caramel buttermilk loaf cake is guaranteed to disappear fast and become a new favorite.
rich buttery cake with caramel flavor would be perfect with coffee.