Salted Caramel Kentucky Butter Cake is a decadent dessert that combines the rich flavors of a classic butter cake with the irresistible taste of salted caramel. This cake is incredibly moist and buttery, with a delightful caramel sauce that seeps into every bite, creating a luscious texture and flavor profile. The addition of a hint of salt perfectly balances the sweetness, making it an absolute treat for your taste buds.
I first encountered this cake at a family gathering, where my aunt, renowned for her baking skills, brought it as her signature dessert. The moment I took a bite, I was captivated by its melt-in-the-mouth texture and the harmonious blend of sweet and salty flavors. It quickly became a favorite in my household, and I often make it for special occasions or when I want to indulge in a comforting and luxurious dessert.
This recipe is straightforward and yields a cake that looks as impressive as it tastes. Whether you’re an experienced baker or a novice, you’ll find this cake easy to make and deeply satisfying to eat. Let’s get started on creating this scrumptious Salted Caramel Kentucky Butter Cake.
Ingredients
For the Cake:
3 cups (13 1/2 ounces) all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter, room temperature
2 teaspoons vanilla extract
4 large eggs
For the Sauce:
3/4 cup granulated sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
1/2 teaspoon sea salt (optional, for a salted caramel flavor)
Instructions
Step 1: Prepare the Oven and Pan
Preheat the Oven:
Preheat your oven to 325°F (165°C). This temperature ensures a slow, even bake, resulting in a moist and tender cake.
Grease the Pan:
Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan. Ensure every crevice is well-coated to prevent the cake from sticking.
Step 2: Make the Cake Batter
Mix Dry Ingredients:
In a large mixing bowl, combine 3 cups of flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Mix well to ensure even distribution of the leavening agents.
Add Wet Ingredients:
Add 1 cup of buttermilk, 1 cup of room-temperature butter, 2 teaspoons of vanilla extract, and 4 large eggs to the dry ingredients. Using an electric mixer, beat on low speed until the ingredients are just moistened.
Increase Mixing Speed:
Increase the mixer speed to medium and continue beating the batter for about 3 more minutes. This process helps to incorporate air into the batter, resulting in a light and fluffy texture.
Pour Batter into Pan:
Spoon the batter into the prepared cake pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles and level the surface.
Step 3: Bake the Cake
Bake the Cake:
Place the cake 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 or with a few moist crumbs.
Step 4: Prepare the Butter Sauce
Make the Sauce:
While the cake is baking, prepare the butter sauce. In a small saucepan over low heat, combine 3/4 cup of sugar, 1/3 cup of butter, 3 tablespoons of water, and 2 teaspoons of vanilla extract. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring the mixture to a boil.
Add Sea Salt (Optional):
For a salted caramel flavor, add 1/2 teaspoon of sea salt to the sauce and stir until well combined.
Step 5: Finish the Cake
Pierce the Cake:
Once the cake is baked, remove it from the oven and place it on a wire rack. While the cake is still in the pan and hot, use a fork or a skewer to pierce holes all over the surface. This step allows the butter sauce to seep into the cake, enhancing its moistness and flavor.
Pour the Sauce:
Slowly pour the hot butter sauce over the hot cake, ensuring it seeps into the holes. The cake will absorb the sauce, making it incredibly moist and flavorful.
Cool the Cake:
Allow the cake to cool in the pan for about 15 minutes. Then, invert it onto a serving plate. Let it cool completely before slicing.
Variations and Substitutions
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes until it curdles.
Flavored Extracts: Try using almond or coconut extract instead of vanilla for a different flavor profile.
Add Nuts: Fold in 1/2 cup of chopped pecans or walnuts into the batter for added texture and flavor.
Glaze: For an extra touch of sweetness, drizzle a simple powdered sugar glaze over the cooled cake.
Conclusion
Salted Caramel Kentucky Butter Cake is an indulgent dessert that combines the richness of butter cake with the luxuriousness of salted caramel. Its moist, tender crumb and sweet, buttery sauce make it a standout dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, this cake is sure to delight.
The recipe is straightforward and allows for various adaptations to suit your taste. The result is always a delicious, crowd-pleasing cake that leaves everyone asking for seconds. Enjoy the process of making this cake and the joy it brings to those who get to taste it.
