Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

This moist, buttery cake, infused with a rich salted caramel glaze, is perfect for any occasion. The combination of flavors creates an irresistible dessert that will leave everyone asking for seconds.

Ingredients

For the Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup (230g) unsalted butter, softened
• 1 cup (240ml) buttermilk, room temperature
• 4 large eggs, room temperature
• 1 tbsp vanilla extract

For the Butter Glaze:

• ¾ cup (150g) granulated sugar
• 6 tbsp (85g) unsalted butter
• ¼ cup (60ml) water
• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tbsp (85g) unsalted butter, cut into chunks
• ½ cup (120ml) heavy cream, room temperature
• 1 tsp sea salt (or to taste)

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Instructions

1. Prepare the Cake

1. Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan thoroughly, making sure all crevices are coated. Lightly dust the pan with flour and tap out the excess.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to mix evenly.
3. Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the batter is smooth and creamy.
4. Pour the batter into the prepared Bundt pan. Use a spatula to level the surface.

2. Bake the Cake

1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely.

3. Make the Butter Glaze

1. In a small saucepan, combine the sugar, butter, and water. Heat over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Do not let it boil.
2. Remove from heat and stir in the vanilla extract.

4. Soak the Cake

1. Once the cake has cooled for about 15 minutes, use a skewer or toothpick to poke small holes all over the surface of the cake.
2. Slowly pour the warm butter glaze over the cake, ensuring it seeps into the holes. Let the cake sit for at least 1 hour to absorb the glaze.

5. Prepare the Salted Caramel Sauce

1. Heat the sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will clump, then melt into a golden liquid.
2. Once fully melted, carefully add the butter. Stir until combined.
3. Gradually pour in the heavy cream, whisking continuously. Be cautious, as the mixture will bubble vigorously.
4. Boil for 1 minute, then remove from heat. Stir in the sea salt. Let the caramel cool for 10–15 minutes before using.

6. Assemble and Serve

1. Drizzle the cooled salted caramel sauce generously over the cake, allowing it to cascade down the sides.
2. Optionally, sprinkle a pinch of sea salt on top for added flavor and texture.
3. Slice and serve. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

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Tips for Success

• Room temperature ingredients ensure a smooth batter and even baking.
• Use a high-quality Bundt pan to prevent sticking, and grease it thoroughly.
• Let the butter glaze fully absorb into the cake for optimal moistness and flavor.
• If your caramel hardens while cooling, gently reheat it over low heat until pourable.

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This Salted Caramel Kentucky Butter Cake is a showstopper dessert, perfect for holidays, celebrations, or any time you want to treat yourself to something special. Its buttery richness combined with the sweet and salty caramel glaze guarantees it will be a favorite at your table!