Description: Salted Caramel Kentucky Butter Cake is a show-stopping dessert that combines the rich, buttery flavor of a traditional Kentucky Butter Cake with the indulgence of salted caramel. This moist, melt-in-your-mouth cake is drenched in a decadent salted caramel glaze that perfectly complements the cake’s buttery richness. Whether you’re serving it at a special occasion or enjoying a sweet treat after dinner, this cake will satisfy any sweet tooth with its perfect balance of sweet and salty.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or whole milk if preferred)
For the Salted Caramel Butter Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt (or to taste)
Instructions:
For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Salted Caramel Butter Glaze:
- Make the Glaze: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a simmer, stirring constantly until the sugar dissolves and the mixture is smooth.
- Add Cream and Vanilla: Carefully add the heavy cream, stirring to combine. Continue to cook for 2-3 minutes, until the glaze has thickened slightly.
- Finish the Glaze: Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Taste and adjust the saltiness if desired.
To Assemble:
- Glaze the Cake: Once the cake has cooled, drizzle the salted caramel glaze over the top of the cake, allowing it to seep into the grooves. Let the glaze set for about 10 minutes before slicing.
- Serve: Serve the cake warm or at room temperature. Enjoy!
Tips & Tricks:
- For Extra Moisture: The addition of buttermilk helps keep the cake moist, but you can also use whole milk if needed. You can even add a bit of sour cream for added moisture and richness.
- Make It Ahead: This cake is perfect for making ahead. It stays fresh for several days and can even be frozen for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.
- Customize the Glaze: For a twist, you can add a little bourbon or vanilla bean paste to the glaze to enhance the flavor even more.
- Perfect for Any Occasion: This cake is versatile enough for any occasion, from holidays to birthdays to casual get-togethers. It also makes a beautiful gift when wrapped in a decorative cake box.
Nutrition Information (per serving):
Note: Nutrition info is approximate and can vary depending on specific ingredients and portions used.
- Calories: 400
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 53g
- Fiber: 1g
- Sugar: 45g
- Protein: 3g
- Sodium: 240mg
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