Salted Caramel Kentucky Butter Cake

by


This Salted Caramel Kentucky Butter Cake is a rich and moist bundt cake soaked in a buttery glaze and topped with a luscious salted caramel sauce. It’s perfect for any special occasion or just because you deserve a sweet treat!

Ingredients

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) unsalted butter, softened
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 2 teaspoons vanilla extract

For the Butter Glaze:

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (75g) unsalted butter
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

For the Salted Caramel Topping:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (90ml) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon sea salt (adjust to taste)

Instructions

1. Preheat the Oven:

  • Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.

2. Make the Cake Batter:

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • Add the softened butter, eggs, buttermilk, and vanilla extract. Mix with an electric mixer on medium speed until smooth and well combined.

3. Bake the Cake:

  • Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
  • Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.

4. Prepare the Butter Glaze:

  • In a small saucepan, combine sugar, butter, and water. Heat over medium heat until the butter melts and the sugar dissolves. Stir in vanilla extract.

5. Soak the Cake:

  • Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the cake.
  • Slowly pour the warm butter glaze over the cake, ensuring it seeps into the holes. Let the cake cool in the pan for 10–15 minutes before inverting onto a serving plate.

6. Make the Salted Caramel Sauce:

  • In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a golden amber color.
  • Carefully whisk in the butter until fully incorporated, followed by the heavy cream. The mixture will bubble vigorously—stir until smooth.
  • Remove from heat and stir in the sea salt. Let cool slightly.

7. Serve:

  • Drizzle the cooled salted caramel sauce over the cake before serving. Slice and enjoy!

Tips:

  • Store leftovers in an airtight container for up to 3 days.
  • Warm individual slices in the microwave for 10–15 seconds to refresh.

Enjoy this decadent and buttery delight! 🥮✨

Leave a Comment