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Salted Caramel Kentucky Butter Cake – Bundt Recipe

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4.5 from 113 reviews

Salted Caramel Kentucky Butter Cake is a rich, moist bundt cake featuring a tender crumb infused with vanilla and rum extracts, topped with a luscious homemade salted caramel glaze. This classic Southern dessert combines buttery cake with a deep amber caramel syrup, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty flavors.

Ingredients

Scale

Cake Batter

  • 2 ½ cups granulated sugar
  • 1 ¼ cups salted butter (2 ½ sticks), softened
  • 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

Caramel Syrup and Glaze

  • 1 cup granulated sugar
  • ½ cup water, divided
  • ½ cup salted butter, cubed
  • ¼ cup evaporated milk
  • 1 tsp pure vanilla extract
  • ¼ tsp rum extract
  • Pinch of salt
  • Flaky sea salt, for sprinkling

Instructions

  1. Prep: Preheat your oven to 325°F (163°C) and position the oven rack in the center.
  2. Cream Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened salted butter and 2 ½ cups granulated sugar until light and fluffy, about 3 minutes.
  3. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla, butter, and rum extracts until combined.
  4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the cake flour and baking soda.
  5. Fold Batter: Gently fold in one-third of the flour mixture into the butter mixture just until combined, then fold in half of the sour cream. Repeat with another third of the flour mixture and the rest of the sour cream, finishing with the remaining flour mixture. Be careful not to overmix.
  6. Prepare Pan: Brush your bundt pan thoroughly with cake release spread (cake goop) or spray with baking spray, ensuring all crevices are well coated.
  7. Fill Pan: Spoon the batter evenly into the prepared pan. Tap firmly on the counter to release any air bubbles present.
  8. Bake: Place the pan in the preheated oven and bake for 60 to 75 minutes. The cake is done when a toothpick inserted into the center comes out clean or an instant-read thermometer registers 210°F.
  9. Make Caramel Syrup: While the cake bakes, combine 1 cup granulated sugar with ¼ cup water in a small saucepan. Cook over medium heat without stirring until it turns a deep amber color.
  10. Add Butter and Liquids: Add the cubed butter to the caramel and stir until melted and combined. Then add the remaining ¼ cup water and evaporated milk, cooking over low heat for 2-3 minutes until syrupy.
  11. Finish Syrup: Stir in vanilla extract, rum extract, and a pinch of salt to taste. Remove from heat and set aside.
  12. Pour Syrup Over Cake: Once the cake is baked, remove it from the oven and use a toothpick to poke holes all over the top. Pour ½ cup of the caramel syrup over the cake to soak in while it cools.
  13. Cool Cake: Allow the cake to cool in the pan for one hour, then carefully invert it onto a wire rack to cool completely.
  14. Reduce Remaining Syrup: Bring the remaining caramel syrup back to a boil, then reduce heat to medium-low and cook for another 5 minutes, stirring constantly until thickened.
  15. Cool Glaze: Pour the thickened caramel glaze into a heatproof container to cool fully; it will thicken more as it cools.
  16. Glaze Cake: Once the cake is fully cooled, drizzle the caramel glaze over the top and sprinkle with flaky sea salt to finish.

Notes

  • Ensure the eggs and sour cream are at room temperature to help the batter mix evenly.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Use cake release spread or grease your bundt pan well to prevent sticking.
  • Monitor the caramel sugar carefully as it can burn quickly once it reaches amber color.
  • The caramel glaze can be refrigerated in a sealed container and gently warmed before use.
  • Flaky sea salt adds the perfect contrasting texture and flavor to the sweet caramel.

Keywords: Kentucky Butter Cake, Salted Caramel Cake, Bundt Cake, Southern Dessert, Caramel Glaze

Find it online: https://thefoodrecipe.com/salted-caramel-kentucky-butter-cake-bundt-recipe/