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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.
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Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Saucepan
  • Spatula
  • Cooling rack
  • Toothpick or skewer

Method
 

  1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. 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.
  4. Pour the batter into the prepared Bundt pan, spreading it evenly.
  5. Bake the Cake:
  6. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the butter sauce.
  8. Make the Butter Sauce:
  9. 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.
  10. Remove from heat and stir in the vanilla extract and salt.
  11. Soak the Cake:
  12. 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.
  13. Slowly pour the butter sauce over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
  14. Prepare the Salted Caramel Glaze:
  15. In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns a deep amber color.
  16. Carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously.
  17. Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring over the cooled cake.
  18. Serve:
  19. 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!
  20. Prep Time:
  21. 20 minutes
  22. Cook Time:
  23. 70 minutes
  24. Total Time:
  25. 2 hours (including cooling and soaking time)
  26. Nutrition (per serving):
  27. Calories: 420
  28. Carbohydrates: 55g
  29. Protein: 4g
  30. Fat: 20g
  31. Saturated Fat: 12g
  32. Cholesterol: 100mg
  33. Sodium: 300mg
  34. Sugar: 42g
  35. Fiber: 1g