The Salted Caramel Kentucky Butter Cake is a rich and moist dessert, often baked in a bundt pan and soaked in a buttery caramel sauce. It is beloved for its balance of sweet and salty flavors.
Here is a detailed recipe to make this cake:
Ingredients
For the Cake
All-purpose flour: 3 cups
Granulated sugar: 2 cups
Unsalted butter, softened: 1 cup
Buttermilk: 1 cup
Large eggs: 4, at room temperature
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Salt: 1 teaspoon
Vanilla extract: 2 teaspoons
For the Caramel Sauce
Granulated sugar: ¾ cup
Water: 3 tablespoons
Unsalted butter: ⅓ cup
Vanilla extract: 2 teaspoons
Heavy cream: ½ cup
Sea salt: ½ teaspoon
Instructions
Preheat your oven to 325°F (163°C). Generously grease and flour a bundt cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix just enough until the batter is combined.
Pour the batter into the prepared cake pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the caramel sauce by melting the sugar, butter, water, and vanilla in a saucepan over low heat. Stir until the butter melts and the mixture is smooth. Do not let it boil.
As soon as the cake comes out of the oven, use a toothpick to poke holes all over the surface. Pour the warm caramel sauce over the cake while it's still in the pan.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack.
The Salted Caramel Kentucky Butter Cake is a rich and moist dessert
