Ingredients

2 ½ cups granulated sugar

1 ¼ cups salted butter (2 ½ sticks)

5 large eggs (room temperature)

2 tsp pure vanilla extract

½ tsp butter extract

½ tsp rum extract

2 ½ cups cake flour

¼ tsp baking soda

1 cup full-fat sour cream (room temperature)

Cake release spread (cake goop) or baking spray

1 cup granulated sugar (for caramel)

½ cup water, divided (for caramel)

½ cup salted butter (cubed, for caramel)

¼ cup evaporated milk

1 tsp pure vanilla extract (for caramel)

¼ tsp rum extract (for caramel)

Pinch of salt

Flaky sea salt (for sprinkling)

Instructions

Step 1: Preheat your oven to 325°F and position the oven rack in the center.

Step 2: In a large bowl, cream the 1 ¼ cups salted butter and 2 ½ cups granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla, butter, and rum extracts.

Step 4: In a separate bowl, whisk together the cake flour and baking soda.

Step 5: Fold one-third of the flour mixture into the batter until just combined, followed by half of the sour cream. Repeat folding with the next third of flour and the remaining sour cream, finishing with the last third of flour. Mix gently to incorporate.

Step 6: Brush your Bundt pan thoroughly with cake release spread or spray to ensure easy removal.

Step 7: Spoon the batter evenly into the prepared pan and tap it firmly on the counter to release any air bubbles.

Step 8: Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean, or the internal temperature reaches 210°F.

Step 9: While the cake bakes, prepare the caramel syrup. Combine 1 cup sugar and ¼ cup water in a small saucepan. Cook over medium heat without stirring until it turns a deep amber color.

Step 10: Remove from heat and stir in the cubed butter until melted and combined. Then stir in the remaining ¼ cup water and evaporated milk. Return to low heat and cook for 2-3 minutes until syrupy.

Step 11: Stir in the vanilla and rum extracts, plus a pinch of salt to taste. Remove from heat.

Step 12: When the cake finishes baking, poke holes all over the top using a toothpick. Pour ½ cup of the warm syrup evenly over the cake.

Step 13: Let the cake cool in the pan for one hour, then invert onto a wire rack to cool completely.

Step 14: While cooling, bring the remaining caramel syrup to a boil, reduce heat to medium-low, and simmer for about 5 minutes, stirring constantly until thickened.

Step 15: Pour the thickened glaze into a heatproof container to cool; it will continue to thicken as it cools.

Step 16: Once the cake is completely cool, drizzle the caramel glaze over it and sprinkle with flaky sea salt before serving.

Tips & Variations

Use room temperature eggs and sour cream to create a smooth batter that rises evenly.

For extra moisture, brush the cake with a simple syrup before glazing.

Swap rum extract for bourbon to deepen the cake’s Kentucky roots.

Allow the caramel glaze to cool slightly before pouring to avoid melting the cake’s surface.

FAQs

Can I use a different type of pan?

This recipe works best in a Bundt pan to create its classic shape, but a 9×13-inch pan can be used; adjust baking time accordingly and watch for doneness.

What if I don’t have cake flour?

You can substitute cake flour by measuring out all-purpose flour and removing 2 tablespoons per cup, replacing them with 2 tablespoons cornstarch; sift together before using.