Salted Caramel Kentucky Butter Cake Recipe
A moist and rich Salted Caramel Kentucky Butter Cake featuring a tender crumb infused with buttermilk and a decadent homemade salted caramel sauce drizzled on top, perfect for indulgent dessert occasions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Ingredients
Scale
Cake Ingredients
- 3 cups (13 ½ ounces) all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk (or fermented milk)
- 1 cup butter, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs
Salted Caramel Sauce Ingredients
- ¾ cup granulated sugar
- ⅓ cup butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, and baking soda. Mix thoroughly to distribute the leavening agents evenly.
- Add Wet Ingredients and Beat Batter: Add the buttermilk, softened butter, vanilla extract, and eggs to the dry mixture. Beat on low speed just until moistened, then increase mixer speed to medium and continue beating for about 3 minutes to develop a smooth batter.
- Transfer Batter to Pan: Spoon the prepared batter evenly into the greased and floured pan, spreading it smoothly to fill the pan evenly.
- Bake Cake: Place the pan in the preheated oven and bake for 55 to 65 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Prepare Salted Caramel Sauce: While the cake bakes, combine ¾ cup sugar, ⅓ cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract in a small saucepan over low heat. Stir continuously until the butter melts and the mixture is combined, taking care not to bring it to a boil.
- Apply Sauce to Cake: Remove the cake from the oven and allow it to cool slightly in the pan on a wire rack. While still warm and in the pan, pierce the cake all over with a fork or skewer to allow absorption. Pour the hot salted caramel sauce evenly over the cake, letting it soak in.
- Cool and Serve: Let the cake cool completely in the pan before removing it to serve. Enjoy the rich buttery cake with the luscious salted caramel glaze.
Notes
- Be cautious not to bring the caramel sauce to a boil to prevent crystallization and bitterness.
- Using room temperature butter ensures better mixing and a smoother batter.
- Allowing the sauce to soak through the pierced cake adds moistness and flavor throughout.
- This cake can be served warm or at room temperature and pairs beautifully with whipped cream or vanilla ice cream.
- Store leftovers tightly covered at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: Salted Caramel Kentucky Butter Cake, Southern Butter Cake, Bundt Cake, Caramel Sauce Cake, Moist Butter Cake, Homemade Caramel Cake
