Salted Caramel Kentucky Butter Cake
This is a rich, moist, buttery bundt cake soaked in a salted caramel butter glaze. It’s a decadent twist on the classic Kentucky Butter Cake.
Ingredients
For the Cake:
· 3 cups (360g) all-purpose flour
· 2 cups (400g) granulated sugar
· 1 tsp salt
· 1 tsp baking powder
· ½ tsp baking soda
· 1 cup (226g) unsalted butter, softened
· 4 large eggs, room temperature
· 1 cup (240ml) buttermilk, room temperature
· 2 tsp vanilla extract
· ½ cup (120ml) salted caramel sauce (store-bought or homemade), plus extra for drizzling
For the Salted Caramel Butter Soak:
· ¾ cup (150g) granulated sugar
· ⅓ cup (75g) butter
· 3 tbsp water
· ½ cup (120ml) salted caramel sauce
· 1 tsp flaky sea salt (plus more for garnish)
· 2 tsp vanilla extract
For Serving (Optional):
· Additional salted caramel sauce
· Vanilla ice cream or whipped cream
Instructions
- Prepare the Cake:
· Preheat oven to 325°F (165°C). Generously grease and flour a 10-12 cup Bundt pan.
· In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
· In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes).
· Add eggs one at a time, beating well after each addition. Mix in vanilla.
· Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
· Gently fold in the ½ cup of salted caramel sauce until just swirled (don’t overmix).
· Pour the batter into the prepared Bundt pan and smooth the top.
· Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Make the Salted Caramel Butter Soak:
· While the cake is baking, combine sugar, butter, and water in a small saucepan over medium heat.
· Stir until butter melts and sugar dissolves. Bring to a gentle boil for 1 minute.
· Remove from heat and stir in salted caramel sauce, sea salt, and vanilla. Keep warm.
- Soak the Cake:
· As soon as the cake comes out of the oven, use a long skewer or fork to poke deep holes all over the hot cake.
· Slowly pour about ⅔ of the warm butter soak evenly over the cake, allowing it to absorb fully.
· Let the cake cool in the pan for 30 minutes.
- Unmold and Finish:
· Invert the cake onto a serving plate. Brush or spoon the remaining soak over the top and sides.
· Let cool completely.
· Drizzle with additional salted caramel sauce and sprinkle with a pinch of flaky sea salt before serving.
Tips for Success
· Room Temperature Ingredients: Ensure eggs, buttermilk, and butter are at room temperature for a smooth batter.
· Don’t Overbake: Check at 55 minutes to keep the cake moist.
· Salted Caramel: Use a good-quality store-bought sauce or make your own by melting 1 cup sugar with 6 tbsp butter, then stirring in ½ cup heavy cream and 1 tsp flaky salt.
· Storage: Keep covered at room temperature for up to 3 days. The soak keeps it moist!
· Serve: Excellent with a scoop of vanilla ice cream and extra caramel drizzle.
Why It Works
The buttermilk ensures tenderness, the butter provides richness, and the salted caramel butter soak infuses every bite with a sweet-salty, sticky glaze. It’s a showstopper dessert that’s surprisingly simple to make.
Enjoy this heavenly twist on a Southern classic!