Salted Caramel Kentucky Butter Cake
Salted Caramel Kentucky Butter Cake is a decadent treat that’s rich, buttery, and absolutely irresistible. The cake is moist and tender, with a buttery flavor that melts in your mouth. What sets this cake apart is the luxurious salted caramel glaze that soaks into every bite, adding a sweet and salty balance that’s simply divine.
It’s the perfect dessert for any occasion, whether you’re hosting a dinner party or just craving something indulgent. If you’re looking for a cake that’s both comforting and impressive, you’ve come to the right place. This cake is a delightful blend of rich butteriness and sweet caramel, with just a hint of salt to enhance all the flavors. Whether you enjoy it on its own or with a scoop of ice cream, this Salted Caramel Kentucky Butter Cake is sure to satisfy your sweet tooth.
Kitchen Equipment Needed:
- Bundt pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Saucepan
- Spatula
- Cooling rack
- Toothpick or skewer
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Sauce:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the Salted Caramel Glaze:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Prepare the Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract. Beat with an electric mixer on low speed until combined, then increase the speed to medium and beat for 3 minutes, until the batter is smooth and creamy.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake the Cake:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the butter sauce.
- Make the Butter Sauce:
- In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.
- Remove from heat and stir in the vanilla extract and salt.
- Soak the Cake:
- Once the cake is done, remove it from the oven and place it on a cooling rack. Poke holes all over the cake with a toothpick or skewer.
- Slowly pour the butter sauce over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
- Prepare the Salted Caramel Glaze:
- In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns a deep amber color.
- Carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously.
- Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring over the cooled cake.
- Serve:
- Invert the cooled cake onto a serving plate. Drizzle the salted caramel glaze over the top of the cake, letting it cascade down the sides. Serve and enjoy!
Prep Time:
- 20 minutes
Cook Time:
- 70 minutes
Total Time:
- 2 hours (including cooling and soaking time)
Nutrition (per serving):
- Calories: 420
- Carbohydrates: 55g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 300mg
- Sugar: 42g
- Fiber: 1g
Salted Caramel Kentucky Butter Cake
Salted Caramel Kentucky Butter Cake is a decadent treat that’s rich, buttery, and absolutely irresistible. The cake is moist and tender, with a buttery flavor that melts in your mouth.Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract. Beat with an electric mixer on low speed until combined, then increase the speed to medium and beat for 3 minutes, until the batter is smooth and creamy.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake the Cake:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the butter sauce.
- Make the Butter Sauce:
- In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.
- Remove from heat and stir in the vanilla extract and salt.
- Soak the Cake:
- Once the cake is done, remove it from the oven and place it on a cooling rack. Poke holes all over the cake with a toothpick or skewer.
- Slowly pour the butter sauce over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
- Prepare the Salted Caramel Glaze:
- In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns a deep amber color.
- Carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously.
- Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring over the cooled cake.
- Serve:
- Invert the cooled cake onto a serving plate. Drizzle the salted caramel glaze over the top of the cake, letting it cascade down the sides. Serve and enjoy!
- Prep Time:
- 20 minutes
- Cook Time:
- 70 minutes
- Total Time:
- 2 hours (including cooling and soaking time)
- Nutrition (per serving):
- Calories: 420
- Carbohydrates: 55g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 300mg
- Sugar: 42g
- Fiber: 1g
