Salted Caramel Kentucky Butter Cake Recipe

A moist and buttery cake infused with the rich flavors of salted caramel. This cake is perfect for any occasion and sure to impress your family and friends.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract

For the Butter Sauce:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt

For the Salted Caramel:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream, at room temperature
  • 1 teaspoon sea salt

Instructions

Make the Cake:

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
  2. In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
  3. Add the buttermilk, softened butter, eggs, and vanilla extract to the dry ingredients. Beat on low speed until just combined, then increase to medium speed and beat for 3 minutes.
  4. Pour the batter into the prepared bundt pan and smooth the top.
  5. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack.

Prepare the Butter Sauce:

  1. In a saucepan over medium heat, combine the butter, sugar, water, and vanilla extract.
  2. Stir continuously until the butter is melted and the sugar is dissolved. Do not boil.
  3. Remove from heat and stir in the sea salt.

Soak the Cake:

  1. Using a skewer, poke holes all over the cake while it is still warm.
  2. Slowly pour the warm butter sauce over the cake, allowing it to soak in.
  3. Let the cake cool completely.

Make the Salted Caramel:

  1. In a medium saucepan over medium heat, heat the sugar, stirring constantly with a heat-resistant spatula or wooden spoon.
  2. Once the sugar has melted and is a deep amber color, add the butter. Be careful as the mixture will bubble vigorously.
  3. Slowly pour in the heavy cream while continuing to stir. Again, the mixture will bubble.
  4. Allow the caramel to boil for 1 minute, then remove from heat and stir in the sea salt.
  5. Let the caramel cool slightly before drizzling over the cake.

Assemble:

  1. Once the cake is completely cooled and soaked with the butter sauce, transfer it to a serving platter.
  2. Drizzle the salted caramel over the top of the cake.
  3. Slice and serve. Enjoy your decadent Salted Caramel Kentucky Butter Cake!

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