The Ultimate Salted Caramel Kentucky Butter Cake Recipe: A Heavenly Dessert You’ll Love to Make
If you’re craving a rich, buttery dessert with a touch of elegance, the Salted Caramel Kentucky Butter Cake is for you. This simple, yet impressive cake is perfect for beginners—easy to make, but full of flavor. With a moist, buttery texture and a decadent salted caramel sauce that soaks in as it bakes, this cake is sure to wow everyone. Best of all, it only takes about an hour and a half to make, making it the ideal treat for any occasion. Ready to create a showstopper? Let’s get started!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 3 cups (13 1/2 ounces) all-purpose flour – This is the base of the cake and provides structure.
- 2 cups granulated sugar – For sweetness and moisture.
- 1 teaspoon salt – To balance the sweetness and bring out the flavors.
- 1 teaspoon baking powder – To help the cake rise.
- 1/2 teaspoon baking soda – Works with the buttermilk to activate the rise.
- 1 cup buttermilk or fermented milk – The acidity in buttermilk helps the cake rise and tenderizes the crumb.
- 1 cup unsalted butter (room temperature) – For richness and moisture.
- 2 teaspoons vanilla extract – For a lovely aromatic flavor.
- 4 large eggs – These act as the binding agents for the cake and help give it structure.
For the Sauce:
- 3/4 cup sugar – This will form the base of the caramel sauce.
- 1/3 cup butter (unsalted) – Adds creaminess and richness to the sauce.
- 3 tablespoons water – Helps to dissolve the sugar and create the right consistency.
- 2 teaspoons vanilla extract – Adds depth to the flavor of the caramel.
Optional:
- A pinch of sea salt – This is the magic touch that transforms your caramel sauce into salted caramel. The salt cuts through the sweetness and adds complexity.
Instructions
1. Prepare the Bundt Pan:
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan (or another cake pan if you don’t have a Bundt pan). The flour helps the cake to release from the pan easily after it’s baked. This step is essential to avoid sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Mixing the dry ingredients first ensures that the leavening agents are evenly distributed throughout the flour. This step will help the cake rise evenly as it bakes.
3. Mix the Wet Ingredients:
In another large bowl, whisk the buttermilk, butter, vanilla extract, and eggs together. You can use a hand mixer or stand mixer for this step, but be sure to start at a low speed to prevent splashing. Once everything is incorporated, beat at medium speed for about 3 minutes until the mixture is smooth and slightly fluffy.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix—this can cause the cake to become dense. The batter should be thick and smooth, with no lumps.
5. Pour the Batter Into the Pan:
Spoon the batter into your prepared Bundt pan and spread it evenly. The batter should fill the pan about two-thirds of the way up. This ensures the cake will rise without overflowing.
6. Bake the Cake:
Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating that it has fully set. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Caramel Sauce:
While the cake is cooling, prepare the caramel sauce. In a small saucepan, combine the sugar, butter, and water over low heat. Stir the mixture gently until the sugar has dissolved and the butter has melted. Be patient and avoid raising the heat too high, as this can cause the sauce to burn. Once the mixture is smooth, stir in the vanilla extract.
8. Pour the Caramel Sauce Over the Cake:
Once the cake has cooled slightly, use a fork or skewer to poke holes in the top of the cake. This will allow the warm caramel sauce to seep into the cake, infusing it with flavor. Carefully pour the sauce over the cake, letting it soak into the holes. Allow the sauce to cool and set, leaving you with a rich, buttery glaze that enhances every bite.
9. Garnish and Serve:
For an extra touch of indulgence, sprinkle a pinch of sea salt on top of the cake. You can also add whipped cream or a scoop of vanilla ice cream to each slice for added richness. Slice the cake and serve it to your guests—watch as they marvel at your baking skills!
Notes
1. Don’t Overmix the Batter: Overmixing can cause the cake to become dense. Mix the batter just until the dry ingredients are incorporated into the wet ingredients, and don’t worry if there are a few lumps left.
2. Check for Doneness: Since oven temperatures can vary, it’s always a good idea to check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready.
3. Substitute Tools: If you don’t have a Bundt pan, a 9×13-inch rectangular or round cake pan will work just as well. You may need to adjust the baking time slightly, so keep an eye on the cake as it bakes.
4. Be Patient with the Caramel Sauce: Caramel can easily burn, so be sure to use low heat and stir constantly to keep the sauce smooth. If the sauce thickens too much while cooling, you can gently reheat it with a splash of water to thin it out.
5. Make it Ahead: This cake can be made a day or two ahead of time, and it actually gets better as the flavors meld. Just store it in an airtight container at room temperature, and drizzle the caramel sauce just before serving.