Salted Caramel Kentucky Butter Cake

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salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is a decadent and moist dessert that combines the rich flavors of buttery cake and salted caramel. It’s perfect for special occasions, holiday gatherings, or anytime you want to indulge in something truly delicious. The cake is soaked with a luscious butter sauce that adds incredible moisture and flavor, while the salted caramel glaze takes it to the next level of deliciousness.

Ingredients:

For the Cake:

  • 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

For the Salted Caramel Glaze:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt (more or less to taste)

Instructions:

1. Prepare the Cake:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
  3. Add Wet Ingredients:
    • Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on low speed until just combined. Increase the speed to medium and beat for an additional 3 minutes until the batter is smooth and creamy.
  4. Bake the Cake:
    • Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

2. Prepare the Butter Sauce:

  1. Cook the Sauce:
    • While the cake is baking, prepare the butter sauce. In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
  2. Add Vanilla:
    • Remove the saucepan from the heat and stir in the vanilla extract.

3. Soak the Cake:

  1. Poke Holes:
    • Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, using a skewer or long toothpick, poke holes all over the cake, going deep but not all the way through.
  2. Pour the Butter Sauce:
    • Slowly pour the prepared butter sauce over the cake, allowing it to soak into the holes. Let the cake cool completely in the pan to absorb all the sauce.

4. Prepare the Salted Caramel Glaze:

  1. Make the Caramel:
    • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn it.
  2. Add Butter:
    • Add the butter to the melted sugar and stir until fully melted and combined.
  3. Add Cream and Salt:
    • Slowly add the heavy cream, stirring constantly. The mixture will bubble up, so be cautious. Continue to stir until smooth. Remove from heat and stir in the sea salt. Let the caramel cool slightly.

5. Finish the Cake:

  1. Invert the Cake:
    • Once the cake has completely cooled and absorbed the butter sauce, invert it onto a serving plate.
  2. Glaze the Cake:
    • Drizzle the salted caramel glaze over the top of the cake, allowing it to drip down the sides. You can use as much or as little glaze as you like, depending on your preference.
  3. Serve:
    • Allow the glaze to set slightly before slicing and serving the cake. Enjoy the rich, buttery, and caramel-infused goodness of this Salted Caramel Kentucky Butter Cake!

Tips:

  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Serving Suggestion: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream

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