Indulge in the irresistible allure of our Salted Caramel Kentucky Butter Cake. This delectable dessert is a perfect combination of moist butter cake infused with caramel goodness. With a hint of salt to tantalize your taste buds, this cake is a true showstopper that will leave you craving for more. Join us on a journey of flavors and discover why this cake is a must-try for all dessert enthusiasts.
In our little family, the Salted Caramel Kentucky Butter Cake holds a special place. It all started when my husband took a bite of this heavenly delight at a local bakery. His eyes lit up, and from that moment on, he couldn’t stop talking about it. Intrigued, I decided to surprise him by recreating the recipe at home. The first time I presented the cake to him, his face was a mixture of anticipation and excitement. As he took the first bite, a smile spread across his face, and he declared it the best cake he had ever tasted. Since then, this cake has become a cherished staple in our household, and we love sharing its magic with our loved ones.
Why This Heavenly Salted Caramel Kentucky Butter Cake?
- A Perfect Blend of Flavors: This cake combines the richness of butter, the sweetness of caramel, and a touch of salt to create an exquisite symphony of flavors that will leave you craving for more.
- Moist and Tender Texture: The careful combination of ingredients and baking techniques ensures a moist and tender crumb that melts in your mouth with every bite.
- Easy to Make: With simple steps and readily available ingredients, you can easily recreate this masterpiece in your own kitchen.
- Irresistible Caramel Sauce: The hot buttery caramel sauce poured over the cake after baking adds an extra layer of indulgence and takes this dessert to new heights of decadence.
Ingredients:
- 3 cups all-purpose flour (390 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or fermented milk
- 1 cup unsalted butter, at room temperature (226 grams)
- 2 teaspoons vanilla extract
- 4 large eggs
Sauce:
- 3/4 cup granulated sugar (150 grams)
- 1/3 cup unsalted butter (75 grams)
- 3 tablespoons water
- 2 teaspoons vanilla extract
Directions:
- Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
- In a large bowl, combine the flour, 2 cups of granulated sugar, salt, baking powder, and baking soda. Mix well.
- Add the buttermilk, butter, vanilla extract, and eggs to the dry ingredients. Beat on low speed until the mixture is moistened, then increase the mixer speed to medium and beat for about 3 minutes until the batter is smooth and well combined.
- Spoon the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the sauce. In a small saucepan over low heat, combine the 3/4 cup of granulated sugar, 1/3 cup of butter, water, and vanilla extract. Stir until the butter is melted, but do not bring the mixture to a boil.
- Once the cake is out of the oven, transfer it to a wire rack while still in the pan. Use a fork or skewer to pierce the cake all over. Pour the hot butter sauce over the hot cake, allowing it to soak in.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
Notes:
- For a twist, you can sprinkle a pinch of sea salt over the caramel sauce to enhance the salted caramel flavor.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Enjoy!
Salted Caramel Kentucky Butter Cake
Ingredients
- 3 cups all-purpose flour 390 grams
- 2 cups granulated sugar 400 grams
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or fermented milk
- 1 cup unsalted butter at room temperature (226 grams)
- 2 teaspoons vanilla extract
- 4 large eggs
- Sauce:
- 3/4 cup granulated sugar 150 grams
- 1/3 cup unsalted butter 75 grams
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
- In a large bowl, combine the flour, 2 cups of granulated sugar, salt, baking powder, and baking soda. Mix well.
- Add the buttermilk, butter, vanilla extract, and eggs to the dry ingredients. Beat on low speed until the mixture is moistened, then increase the mixer speed to medium and beat for about 3 minutes until the batter is smooth and well combined.
- Spoon the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the sauce. In a small saucepan over low heat, combine the 3/4 cup of granulated sugar, 1/3 cup of butter, water, and vanilla extract. Stir until the butter is melted, but do not bring the mixture to a boil.
- Once the cake is out of the oven, transfer it to a wire rack while still in the pan. Use a fork or skewer to pierce the cake all over. Pour the hot butter sauce over the hot cake, allowing it to soak in.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
