Description
This Salted Caramel Kentucky Butter Cake is a rich and moist bundt cake infused with buttery buttermilk goodness, topped with a luscious butter glaze and finished with a decadent homemade salted caramel sauce. Perfect for special occasions or indulgent desserts, this cake combines traditional Southern flavors with a modern twist.
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
- Make the Cake: 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 flour, granulated sugar, baking powder, baking soda, and salt until well combined for even leavening.
- Add Wet Ingredients: Incorporate the softened butter, buttermilk, eggs, and vanilla extract into the dry mixture. Beat using a hand or stand mixer on medium speed for about 3 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and place it in the oven. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Make the Butter Glaze: While the cake bakes, combine the sugar, butter, and water in a small saucepan over medium heat. Stir frequently until the butter melts and sugar dissolves. 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 surface (which will be the bottom). Slowly pour the warm butter glaze over the hot cake in the pan to allow the glaze to permeate the cake thoroughly. Let the cake cool completely in the pan before inverting onto a serving plate.
- Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, combine sugar and water without stirring; instead, gently swirl the pan to dissolve the sugar. Continue heating until the mixture turns a deep amber color, indicating caramelization.
- Finish the Caramel: Remove the caramel from heat carefully and whisk in the butter and heavy cream. This will bubble vigorously, so proceed with caution. Stir the mixture until smooth and incorporate the sea salt to taste. Allow the caramel sauce to cool slightly before using.
- Finish the Cake: After the cake has cooled and been removed from the pan, drizzle the salted caramel sauce over the top. Optionally, garnish with a pinch of flaky sea salt to enhance the flavor contrast and presentation.
Notes
- Ensure the butter is fully softened for easy mixing and a tender crumb.
- Do not stir the sugar when making caramel to prevent crystallization; instead, swirl the pan gently.
- Poking holes in the cake before glazing helps the butter glaze soak in for maximum moistness.
- Use a bundt pan with non-stick coating or thoroughly grease and flour to prevent sticking.
- The salted caramel sauce can be made ahead and stored in the refrigerator; gently rewarm before drizzling.
- Adjust the amount of sea salt in the caramel topping to your preference for saltiness.
- Let the cake cool completely before slicing to ensure clean cuts and set glaze.
