Salted Caramel Kentucky Butter Cake Recipe

This recipe combines the decadence of a classic Kentucky butter cake with the irresistible flavor of salted caramel. The cake is incredibly moist and buttery, with a gooey caramel swirl and a hint of salt to balance the sweetness. Perfect for any occasion!

Ingredients:

  • For the Cake:
    • 1 cup (2 sticks) unsalted butter, softened  
    • 2 cups granulated sugar  
    • 4 large eggs  
    • 3 cups all-purpose flour  
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 1 teaspoon vanilla extract  
  • For the Salted Caramel Swirl:
    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/2 cup heavy cream
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 teaspoon sea salt (or kosher salt)
  • For the Butter Soak:
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup powdered sugar
    • 1/4 cup caramel sauce (optional, for extra flavor)

Instructions:

  1. Prepare the Salted Caramel:
    • In a medium saucepan over medium heat, combine the sugar and water. Swirl the pan gently (do not stir) until the sugar dissolves and turns a deep amber color.
    • Carefully whisk in the heavy cream and butter. The mixture will bubble up, so be cautious.
    • Reduce heat to low and cook, stirring constantly, until the caramel thickens slightly, about 2-3 minutes.
    • Remove from heat and stir in the sea salt. Set aside.
  2. Prepare the Cake Batter:
    • Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Beat in the eggs one at a time, mixing well after each addition.  
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.  
    • Stir in the vanilla extract.
  3. Assemble the Cake:
    • Pour half of the cake batter into the prepared pan.
    • Drizzle half of the salted caramel sauce over the batter, creating swirls with a knife or toothpick.
    • Pour the remaining cake batter over the caramel layer.
    • Drizzle the rest of the caramel over the top of the batter, and swirl again.
    • Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  4. Prepare the Butter Soak:
    • While the cake is baking, melt the remaining 1/2 cup of butter.
    • Whisk in the powdered sugar, and the extra caramel sauce if desired.
  5. Soak the Cake:
    • As soon as the cake comes out of the oven, pour the melted butter soak evenly over the hot cake.
    • Let the cake cool completely before slicing and serving.

Tips and Variations:

  • For a more intense caramel flavor, use store-bought caramel sauce in addition to the homemade version.
  • Add chopped pecans or walnuts to the batter or sprinkle them on top for added texture.
  • Serve the cake warm with a scoop of vanilla ice cream.
  • Make sure to let the caramel become a deep amber color, for the best flavor. But be careful not to burn it.
  • If your caramel becomes too hard, gently reheat it on low heat, while stirring.

Enjoy your delicious Salted Caramel Kentucky Butter Cake! Sources and related content

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