This Salted Caramel Kentucky Butter Cake is a rich, buttery cake with a tender crumb, soaked in a luscious butter sauce and topped with salted caramel. It’s a decadent dessert perfect for special occasions or whenever you want to indulge.
Ingredients:
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
Butter Sauce:
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Salted Caramel Sauce (for topping):
- Store-bought or homemade salted caramel sauce
Directions:
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure easy release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Whisk until evenly mixed.
Step 3: Combine the Wet Ingredients
Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer on low speed, beat until combined. Increase to medium speed and continue beating for 3-4 minutes, or until the batter is smooth and creamy.
Step 4: Bake the Cake
Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Make the Butter Sauce
While the cake bakes, prepare the butter sauce. In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring continuously until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla extract.
Step 6: Soak the Cake
After removing the cake from the oven, allow it to cool for 10 minutes in the pan. Use a skewer to poke holes all over the cake, then pour the butter sauce evenly over the top, allowing it to seep into the cake.
Step 7: Cool and Invert
Allow the cake to cool completely in the pan to fully absorb the butter sauce. Once cooled, invert the cake onto a serving plate.
Step 8: Drizzle with Salted Caramel
Drizzle the cake with salted caramel sauce before serving, or serve each slice with an additional drizzle of caramel.
Serving and Storage Tips:
- Serving: Serve at room temperature, and for extra decadence, pair with a scoop of vanilla ice cream.
- Storage: Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes:
- Homemade Salted Caramel: To make your own salted caramel sauce, melt 1 cup sugar over medium heat, then add 6 tablespoons butter and ½ cup heavy cream, stirring until smooth. Add a pinch of salt to taste.
- Prevent Cake from Sticking: Grease and flour the bundt pan thoroughly, ensuring every crevice is coated. Alternatively, use a baking spray with flour.
Frequently Asked Questions:
- Can I use regular milk instead of buttermilk?
Buttermilk gives the cake a tender crumb and subtle tang. For a substitute, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using. - Can I make this cake without a bundt pan?
A 9×13-inch pan works as an alternative, but adjust the baking time to 45-50 minutes and check for doneness. - How can I prevent the cake from overbrowning?
If the cake is browning too quickly, tent it loosely with foil during the last 15 minutes of baking. - What type of caramel sauce is best?
Store-bought salted caramel is a quick option, but homemade salted caramel adds an extra layer of flavor. - Can I make the cake ahead of time?
Yes! The flavors intensify as it sits, so feel free to make it a day ahead and drizzle with salted caramel just before serving.
This Salted Caramel Kentucky Butter Cake is a buttery, moist cake that’s sure to be a crowd-pleaser. The salted caramel topping adds the perfect finishing touch for a dessert everyone will love!
