Description
This Salted Caramel Kentucky Butter Cake is a rich and comforting dessert featuring a moist butter cake layered with luscious salted caramel sauce. Perfect for gatherings, this classic Southern treat combines the buttery depth of a traditional Kentucky butter cake with the irresistible sweetness and slight saltiness of salted caramel, baked to golden perfection.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Caramel Sauce
- 1 cup salted caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined, which helps create a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated and the batter emulsifies properly.
- Stir in Vanilla and Buttermilk: Mix in the vanilla extract followed by the buttermilk, blending until smooth; this adds moisture and flavor to the cake batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.
- Prepare Pan and Add Batter: Grease a bundt pan thoroughly. Pour half of the cake batter into the pan, spreading it evenly for a uniform layer.
- Drizzle Caramel: Spoon half of the salted caramel sauce evenly over the batter in the pan, which will infuse the cake with rich, sweet, and salty flavor.
- Add Remaining Batter and Caramel: Pour the remaining batter on top of the caramel layer, smoothing out the surface. Drizzle the last half of the salted caramel sauce over the top to create a beautiful caramel layer.
- Bake: Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before unmolding and serving, letting the flavors set and making it easier to slice cleanly.
Notes
- Ensure butter is softened at room temperature for easier creaming with sugar.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- If desired, warm the salted caramel sauce slightly before drizzling for a smoother finish.
- You can serve the cake with a scoop of vanilla ice cream for an extra indulgent treat.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
