Decadent Salted Caramel Kentucky Butter Cake Recipe

Prepare to be amazed by this show-stopping Salted Caramel Kentucky Butter Cake that combines the beloved Southern tradition of Kentucky butter cake with luxurious salted caramel flavors. This incredibly moist and rich dessert features a tender, buttery crumb that’s enhanced by a luscious caramel glaze and a perfect hint of sea salt. The result is a cake that’s both comfortingly familiar and elegantly sophisticated, making it the perfect centerpiece for any special occasion or family gathering that demands something truly extraordinary.

Storage Options

Store your Salted Caramel Kentucky Butter Cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Summary

This Salted Caramel Kentucky Butter Cake elevates the traditional Southern favorite with rich caramel flavors and a perfect touch of sea salt. The ultra-moist cake is soaked with butter sauce and topped with a decadent salted caramel glaze, creating layers of incredible flavor and texture.

Equipment

• 10-cup Bundt pan
• Large mixing bowls
• Electric mixer (stand or hand mixer)
• Medium saucepan
• Wire cooling rack
• Measuring cups and spoons
• Rubber spatula
• Fine-mesh strainer
• Small saucepan for caramel

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature

For the Butter Sauce:

• 1/2 cup unsalted butter
• 1/4 cup water
• 3/4 cup granulated sugar
• 2 tablespoons vanilla extract

For the Salted Caramel Glaze:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

Prepare the Cake:

1. Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan.
2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3. In a large bowl, cream butter and sugar until light and fluffy, about 4-5 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
6. Pour batter into prepared Bundt pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted in center comes out clean.

Make the Butter Sauce: 8. While cake bakes, combine butter, water, and sugar in a saucepan over medium heat. 9. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla.

Finish the Cake: 10. When cake is done, immediately poke holes all over with a skewer. 11. Slowly pour butter sauce over hot cake in the pan, allowing it to absorb. 12. Cool cake in pan for 30 minutes, then invert onto serving plate.

Make Salted Caramel Glaze: 13. In a medium saucepan, heat sugar over medium heat, stirring constantly until melted and amber colored. 14. Carefully whisk in butter until melted. Slowly add cream while whisking. 15. Remove from heat, stir in vanilla and sea salt. Cool for 10 minutes. 16. Drizzle glaze over cooled cake.

Notes

• Room temperature ingredients are crucial for proper mixing and texture
• Don’t overmix the batter to avoid a tough cake
• The butter sauce should be poured over the hot cake for maximum absorption
• Allow caramel to cool slightly before glazing to prevent it from running off

Tips for Success

• Use a kitchen scale for most accurate measurements when making the Salted Caramel Kentucky Butter Cake
• Test your oven temperature with an oven thermometer for consistent results
• Don’t skip the hole-poking step – this ensures the butter sauce penetrates throughout the cake
• Make the caramel glaze just before serving for the best consistency and shine
• If caramel hardens too much, gently reheat with a splash of cream

Additional Tips and Variations

For an extra indulgent Salted Caramel Kentucky Butter Cake, try adding chopped pecans or walnuts to the batter. You can also create a chocolate version by substituting 1/4 cup of flour with cocoa powder. For individual servings, divide the batter among mini Bundt pans and reduce baking time to 25-30 minutes. Consider serving with vanilla ice cream or whipped cream to complement the rich caramel flavors.

Frequently Asked Questions (FAQ)

Q: Can I make this Salted Caramel Kentucky Butter Cake ahead of time? A: Yes, the cake can be made 1-2 days in advance. Add the caramel glaze just before serving for best appearance.

Q: What if my caramel seizes up? A: If the caramel hardens, return it to low heat and whisk in a tablespoon of cream at a time until smooth.

Q: Can I use a different pan? A: While a Bundt pan is traditional, you can use two 9-inch round pans. Adjust baking time to 35-40 minutes.

Q: How do I know when the caramel is the right color? A: The sugar should be a deep amber color, similar to honey. Don’t let it get too dark or it will taste bitter.

Conclusion

This Salted Caramel Kentucky Butter Cake truly represents the pinnacle of comfort baking elevated to gourmet status. The combination of the traditional Kentucky butter cake’s incredible moistness with the sophisticated flavors of salted caramel creates a dessert that’s both nostalgically satisfying and impressively elegant. Every slice delivers the perfect balance of sweet and salty, rich and tender, making this cake an absolute crowd-pleaser that will become a treasured recipe in your collection. Whether you’re a seasoned baker or just starting your culinary journey, this Salted Caramel Kentucky Butter Cake offers the perfect opportunity to create something truly special that will leave lasting memories for everyone who’s lucky enough to enjoy a slice.