Delicious Salted Caramel Kentucky Butter Cake

Indulge in the rich, moist decadence of a Salted Caramel Kentucky Butter Cake. This classic Southern dessert combines the buttery, tender crumb of a Kentucky Butter Cake with a luscious salted caramel glaze that seeps into every bite. The balance of sweet and salty flavours, coupled with the melt-in-your-mouth texture, makes this cake a true showstopper for any occasion. Perfect for family gatherings, potlucks, or as an irresistible treat for yourself, this cake is sure to impress.

What is Salted Caramel Kentucky Butter Cake

The magic of this cake lies in its unique baking process. After baking, the cake is soaked in a buttery, caramel sauce that transforms it into a moist, flavorful delight. The addition of a salted caramel glaze on top not only enhances its appearance but also adds an extra layer of indulgence. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience even further.

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Delicious Salted Caramel Kentucky Butter Cake

Recipe by Eric

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Ingredients:

For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup buttermilk
4 large eggs
2 teaspoons vanilla extract
For the Butter Sauce:
1 cup granulated sugar
1/2 cup unsalted butter
1/4 cup water
1 teaspoon vanilla extract
For the Salted Caramel Glaze:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Instructions:

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well blended.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter sauce. In a saucepan, combine the sugar, butter, and water. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
When the cake is done, let it cool in the pan for 10 minutes. Use a skewer to poke holes all over the cake, then slowly pour the butter sauce over the cake, allowing it to soak in.
Let the cake cool completely in the pan, then invert onto a serving plate.
For the salted caramel glaze, melt the butter in a saucepan over medium heat. Add the brown sugar and cream, stirring until the mixture comes to a boil. Boil for 2 minutes, then remove from heat and stir in the vanilla extract and sea salt.
Drizzle the salted caramel glaze over the cooled cake. Let it set before serving.

Ideas for Serving

Serve with a scoop of vanilla or caramel ice cream.
Garnish with fresh berries or a sprig of mint for a pop of colour.
Pair with a cup of coffee or a glass of milk for a comforting treat.

Nutritional Information (per serving)

Calories: 450
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 300mg
Total Carbohydrates: 57g
Dietary Fiber: 1g
Sugars: 42g
Protein: 4g

History

The Kentucky Butter Cake is a classic dessert that has been a beloved staple in Southern kitchens for generations. Its origins can be traced back to the 1960s when it first gained popularity. The cake is known for its simplicity and rich, buttery flavour, making it a favourite for many. The addition of salted caramel in this recipe is a modern twist that enhances the traditional flavours, creating a delightful balance of sweet and salty.