Salted Caramel Kentucky Butter Cake
Introduction
Salted Caramel Kentucky Butter Cake is a heavenly dessert that combines the rich, buttery flavor of a traditional butter cake with the luxurious taste of salted caramel. It’s incredibly moist thanks to a buttery caramel glaze that soaks into the cake while it’s still warm, making every bite melt-in-your-mouth delicious. Perfect for special occasions, holidays, or whenever you crave something indulgent and comforting.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Sauce (Glaze):
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt (adjust to taste)
Instructions
- Prepare the Oven and Pan: Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add butter, buttermilk, eggs, and vanilla extract. Beat until smooth and creamy.
- Bake the Cake: Pour batter into prepared pan. Bake 55–65 minutes, or until a toothpick inserted comes out clean.
- Prepare the Butter Glaze: Combine sugar, butter, water, and vanilla in a small saucepan over medium heat. Stir until melted and sugar dissolves.
- Add the Butter Glaze: Poke holes in the warm cake and slowly pour glaze over it. Let rest 15 minutes.
- Remove the Cake from the Pan: Carefully invert onto a serving plate. Cool completely.
- Make the Salted Caramel Sauce: Melt sugar over medium heat until amber. Add butter, then slowly pour in cream, stir in sea salt, and let cool slightly.
- Finish the Cake: Drizzle caramel over cooled cake. Allow to set before slicing.
Description
This Salted Caramel Kentucky Butter Cake is soft, buttery, and rich with a golden, moist crumb. The buttery glaze seeps into the cake, ensuring every bite is flavorful, while the homemade salted caramel adds a decadent sweet-and-salty finish. Perfect for anyone who loves deep caramel tones and buttery indulgence.
Tips
- Don’t overmix the batter — it can make the cake dense.
- Grease the Bundt pan well to prevent sticking; use butter and flour or baking spray with flour.
- Cool before glazing with caramel — pouring on a hot cake may cause it to slide off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Warm slices briefly before serving for a fresh-baked taste.
Correction
- If the cake is too dense, overmixing or cold ingredients may be the cause.
- If the caramel seizes, remove from heat and stir in a splash of warm cream.
- If the cake sticks, let it rest 10 minutes before inverting and gently loosen edges with a knife.
Enjoy
Serve this luxurious cake with whipped cream, a scoop of vanilla ice cream, or a sprinkle of flaky sea salt. Every forkful is pure comfort — sweet, buttery, and perfectly balanced with salted caramel bliss!
