Description
Indulge in the rich and moist Salted Caramel Kentucky Butter Cake, a classic Southern dessert featuring a tender bundt cake soaked in a buttery glaze and topped with luscious homemade salted caramel sauce. This decadent treat combines the deep flavors of vanilla and caramel with a hint of sea salt to create a perfect balance of sweetness and richness, ideal for special occasions or cozy gatherings.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: Add the softened butter, buttermilk, eggs, and vanilla extract to the dry mixture. Beat using a hand mixer or stand mixer for about 3 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Make the Butter Glaze: While the cake bakes, combine the granulated sugar, butter, and water in a small saucepan over medium heat. Stir until the butter melts and sugar dissolves completely. Remove from heat and stir in vanilla extract.
- Glaze the Cake: Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the top (which will be the bottom once inverted). Pour the warm glaze slowly over the hot cake in the pan. Allow the cake to cool completely in the pan so it absorbs the glaze thoroughly. Then invert onto a serving plate.
- Prepare the Salted Caramel Sauce: In a medium saucepan, combine sugar and water over medium heat. Avoid stirring, but gently swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
- Finish the Caramel Sauce: Remove the pan from heat and carefully whisk in the butter and heavy cream, being cautious as the mixture will bubble vigorously. Stir until the sauce is smooth. Add sea salt and mix well. Let the caramel cool slightly before using.
- Serve: After the cake has cooled and been removed from the pan, drizzle generously with the salted caramel sauce. For extra flair, garnish with a pinch of flaky sea salt if desired. Slice and enjoy your decadent Kentucky butter cake!
Notes
- Ensure the butter is softened to room temperature for easy mixing and a tender crumb.
- Do not stir the sugar when making caramel; swirling the pan helps prevent crystallization.
- Use a skewer or toothpick to poke holes after baking to allow the glaze to soak in deeply, enhancing moistness and flavor.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Reheat slightly before serving for best texture.
- Adjust sea salt in the caramel sauce to taste for the perfect balance of sweet and salty.
