Salted Caramel Kentucky Butter Cake. This rich, buttery cake is soaked in a delicious salted caramel butter sauce. It’s perfect for gatherings or a sweet indulgence.
Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
4 large eggs, room temperature
2 tsp vanilla extract
For the Butter Sauce:
¾ cup unsalted butter
1 cup granulated sugar
¼ cup water
2 tsp vanilla extract
½ tsp sea salt (or to taste)
For the Salted Caramel Topping:
½ cup caramel sauce (store-bought or homemade)
½ tsp sea salt
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Instructions:
1. Prepare the Cake:
Preheat your oven to 325°F (163°C).
Grease and flour a Bundt pan (or use a non-stick baking spray).
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Add the softened butter, buttermilk, eggs, and vanilla. Beat with a mixer on medium speed for about 2-3 minutes until smooth and creamy.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake:
Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter sauce.
3. Make the Butter Sauce:
In a small saucepan over medium heat, combine the butter, sugar, water, and salt.
Stir continuously until the butter is melted and the sugar dissolves completely (do not let it boil). Once smooth, remove from heat and stir in the vanilla extract.
4. Soak the Cake:
Once the cake is done baking, let it cool in the pan for about 10 minutes.
Using a skewer or fork, poke holes all over the cake (while it’s still in the pan). Slowly pour the butter sauce over the cake, allowing it to soak in. Make sure to cover as much of the surface as possible.
Let the cake sit in the pan for an additional 30 minutes to absorb the sauce.
5. Add Salted Caramel Topping:
Once the cake has cooled slightly and absorbed the butter sauce, turn it out onto a serving plate.
Drizzle the top with caramel sauce and sprinkle with sea salt.
6. Serve:
Slice and serve warm or at room temperature. The cake can be stored at room temperature for up to 3 days.
Enjoy your decadent Salted Caramel Kentucky Butter Cake!
