Caramel Kentucky Butter Cake

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Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract

For the Butter Sauce:

  • 3/4 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 2 teaspoons vanilla extract

For the Salted Caramel Topping:

  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon sea salt

Instructions

1️⃣ Prepare the Cake:

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
  3. Add butter, buttermilk, eggs, and vanilla. Beat until smooth and fluffy.
  4. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean.

2️⃣ Make the Butter Sauce:

  1. In a saucepan over medium heat, combine butter, sugar, water, and vanilla.
  2. Stir until the sugar dissolves and the sauce is smooth — don’t let it boil.

3️⃣ Soak the Cake:

  1. While the cake is still warm, poke holes all over the cake with a skewer or fork.
  2. Slowly pour the butter sauce over the cake, letting it soak into the holes.
  3. Let the cake cool completely in the pan before inverting onto a serving plate.

4️⃣ Prepare the Salted Caramel Topping:

  1. In a saucepan, melt sugar over medium heat until amber in color.
  2. Add butter and stir until melted. Slowly add cream, whisking until smooth.
  3. Remove from heat and stir in sea salt.

5️⃣ Assemble and Serve:

  1. Drizzle the salted caramel generously over the cooled cake.
  2. Optional: Sprinkle extra sea salt on top for that sweet-salty magic!

Would you like me to add a little twist — maybe a bourbon glaze or a pecan crunch topping? 🍰✨

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