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Salted Caramel Kentucky Butter Cake: A Sweet Slice of Heaven

Salted Caramel Kentucky Butter Cake
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A rich, buttery pound cake soaked in a luscious salted caramel glaze, creating an ultra-moist texture with perfect sweet-salty balance.

Ingredients

Scale
  • 3 cups All-purpose flour (Sifted)
  • 2 cups Granulated sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 cup Buttermilk (Or fermented milk)
  • 1 cup Unsalted butter (Room temperature)
  • 2 teaspoons Vanilla extract
  • 4 large Eggs
  • For the salted caramel sauce:
  • 3/4 cup Granulated sugar
  • 1/3 cup Unsalted butter
  • 3 tablespoons Water
  • 2 teaspoons Vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan to keep your cake from sticking. Trust me, your future self will thank you!
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, 2 cups of granulated sugar, salt, baking powder, and baking soda. Mix until well combined.
  3. Combine Wet Ingredients: Add the buttermilk, room temperature butter, vanilla extract, and eggs to the dry ingredients. Start mixing on low speed until just moistened, then increase the mixer speed to medium for about 3 minutes until the batter is smooth and fluffy.
  4. Transfer to Pan: Spoon the batter into the prepared Bundt pan, spreading it evenly. This ensures even cooking throughout.
  5. Bake: Place the cake in the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the centre comes out clean. During this time, your kitchen will smell heavenly!
  6. Prepare Butter Sauce: While the cake bakes, prepare the salted caramel butter sauce. In a small saucepan over low heat, combine the remaining 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract. Stir constantly until the butter is melted and the sugar is completely dissolved. Be patient and avoid boiling.
  7. Poke and Soak: Once the cake is done, remove it from the oven and let it sit for 5-10 minutes. While still in the pan, poke holes all over the cake with a fork or skewer. Slowly pour the hot butter sauce over the cake, allowing it to soak into those warm holes.
  8. Cool and Serve: Let the cake cool completely in the pan before carefully turning it out onto a serving plate. Enjoy slices as-is or sprinkle with sea salt for that delightful salted caramel flavour.

Notes

  • For best texture, bring all ingredients to room temperature before mixing
  • Glaze can be made 2 days ahead – reheat gently before using
  • Store covered at room temperature up to 3 days or freeze unglazed cake for 1 month
  • For deeper flavor, substitute 1/4 cup bourbon for 1/4 cup buttermilk

Nutrition

Find it online: https://us.recipesfood.org/salted-caramel-kentucky-butter-cake/

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