Indulge in the classic charm of a Buttermilk Pound Cake adorned with a luscious Boiled Icing, creating a timeless dessert that embodies a perfect balance of rich flavors and velvety sweetness. This delightful treat brings together the subtle tanginess of buttermilk and the creamy allure of boiled icing, resulting in a dessert experience that is both comforting and indulgent.
Commence the culinary journey by crafting the buttermilk pound cake batter, a luxurious blend of flour, butter, sugar, and the distinctive tang of buttermilk. This medley transforms into a velvety batter that promises a moist and flavorful cake. Pour the batter into prepared cake pans, allowing it to bake into layers of buttery perfection.
As the buttermilk pound cake layers cool, turn your attention to the Boiled Icing. This frosting, created by boiling sugar, butter, and evaporated milk, develops into a smooth and creamy consistency. The boiled icing adds a delightful sweetness and a hint of caramelization, creating a luxurious topping for the buttermilk pound cake.
Generously spread the boiled icing over each layer of the buttermilk pound cake, allowing it to cascade down the sides. The result is a visually stunning dessert with a velvety finish that beckons to be enjoyed.
For the Cake:
- 1 cup butter (2 sticks) – softened to room temperature
- 2 cups sugar
- 4 eggs – room temperature
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 tsp. vanilla extract
- Preheat the oven to 350°F (175°C).
- Grease or butter three (3) 9-inch cake pans and then dust the entire greased area with flour to lightly coat. Set aside.
- In a large mixing bowl, cream the butter until fluffy, then add the sugar and cream for about 5-6 more minutes.
- Add eggs, 1 at a time, and combine well after each.
- To the butter mixture, mix in the flour and buttermilk, alternately, beginning and ending with flour. After each ingredient addition, mix just until incorporated.
- Add vanilla and beat well.
- Divide evenly among the pans and bake for 25-30 minutes until set and a toothpick inserted into the center comes out clean.
- Let pans rest for 5 minutes. Then, turn the cakes out of the pans onto cooling racks and allow to cool completely.
For the Icing:
- 4 cups sugar
- 2 cups buttermilk
- 1 cup Crisco or preferred solid vegetable shortening
- 1 cup butter
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. vanilla extract
- In a cast iron Dutch oven or another heavy pot, mix all ingredients except for vanilla and place over medium heat.
- Clip a candy thermometer onto the side of the pot so you can monitor the temperature carefully.
- As the ingredients heat to a simmer, stir with a wooden spoon to keep the ingredients moving in the pan.
- Cook to the softball stage (235º – 245º on a candy thermometer).
- Remove from heat and stir in the vanilla extract.
- Beat with a wooden spoon until creamy and ready to spread. If using a mixer, once your icing has reached the softball stage, whip the icing until it holds to the whisk when you stop the mixer.
Serve slices of this Buttermilk Pound Cake with Boiled Icing at festive occasions, family gatherings, or as a sweet treat to brighten any day. The combination of the tangy buttermilk cake and the rich boiled icing creates a dessert that is both comforting and sophisticated, making it a timeless favorite for those who appreciate the perfect union of flavors and textures.