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:
- 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.
- 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.
- 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.
- 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.
- 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