Salted Caramel Kentucky Butter Cake

Are you ready to indulge in a dessert that combines the velvety richness of butter cake with the irresistible allure of salted caramel? Look no further than the Salted Caramel Kentucky Butter Cake. This delectable treat is not just a cake; it’s an experience. A perfect blend of sweet and salty, this recipe promises to be a showstopper for any occasion. Let’s dive into the world of baking to create a masterpiece that will leave your taste buds in awe.

Ingredients You’ll Need:

Before we start, ensure you have all the necessary 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

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Step-by-Step Guide to Perfection:

1. Preheat and Prepare: Begin by preheating your oven to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan to ensure your cake releases perfectly.

2. Mix the Cake Batter: In a large mixing bowl, combine the flour, 2 cups of sugar, salt, baking powder, and baking soda. Add the buttermilk, 1 cup of room-temperature butter, 2 teaspoons of vanilla extract, and the eggs. Start mixing on low speed until all the ingredients are moistened, then increase to medium speed and beat for about 3 more minutes. This ensures your cake will have the perfect texture.

3. Bake to Perfection: Transfer the batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The golden crust and soft, buttery interior are what you’re aiming for.

4. Prepare the Salted Caramel Sauce: While the cake bakes, create the luscious salted caramel sauce. In a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup butter, and 3 tablespoons of water. Stir gently until the butter melts completely. Add 2 teaspoons of vanilla extract, stirring to incorporate. Remember, you’re not looking to boil the mixture, just to combine the flavors seamlessly.

5. Finishing Touches: Once the cake is done, let it cool slightly in the pan on a wire rack. Then, while it’s still warm, pierce it all over with a fork or skewer. This is the moment of magic—pour the warm salted caramel sauce over the cake, allowing it to seep into the holes and drench the cake with its velvety sweetness.

Serving and Storage Tips for Salted Caramel Kentucky Butter Cake

Once you’ve mastered the art of baking the Salted Caramel Kentucky Butter Cake, ensuring it remains as delightful as the moment it leaves the oven is key. Here are essential tips on how to serve and store this exquisite dessert to maintain its moist texture and irresistible flavor.

Serving Tips:

• Best Served Warm: For the ultimate taste experience, serve the cake slightly warm. The warmth accentuates the cake’s moisture and the rich flavor of the salted caramel sauce. If you’ve stored the cake, simply warm it in the microwave for a few seconds before serving.
• Accompaniments: Elevate the cake by serving it with a side of whipped cream or vanilla ice cream. The creaminess complements the dense, buttery texture of the cake, and the cold contrast of ice cream makes each bite even more enjoyable.
• Presentation: A simple dusting of powdered sugar or a drizzle of additional caramel sauce can add an elegant touch to your presentation, making it not only delicious to eat but also a feast for the eyes.

Storage Tips:

• Cool Completely Before Storing: Ensure the cake is completely cool before storing it. This prevents condensation from forming inside the container, which could make the cake soggy.
• Room Temperature Storage: If you plan to consume the cake within a couple of days, you can store it at room temperature. Keep it in an airtight container or cover it with plastic wrap to maintain its moisture. The salted caramel sauce creates a seal that helps keep the cake moist.
• Refrigerating Your Cake: For longer storage, the cake can be refrigerated. Wrap it tightly in plastic wrap or store it in an airtight container. This method can keep your cake fresh for up to a week. Remember to let it come to room temperature or warm it slightly before serving for the best flavor.
• Freezing for Extended Storage: The Salted Caramel Kentucky Butter Cake freezes beautifully. Wrap the cake or individual slices in plastic wrap, followed by a layer of aluminum foil, and store it in the freezer. Properly stored, the cake can last for up to 3 months. Thaw it overnight in the refrigerator or at room temperature for a few hours before serving.

Reviving Your Cake:

• Refresh and Serve: If the cake feels a bit dry after storage, a quick trick is to brush it with a little milk or a thin syrup before warming it up. This can help revive its moisture and make it taste freshly baked.

By following these serving and storage tips, you can ensure that your Salted Caramel Kentucky Butter Cake remains as moist and flavorful as the day it was made. Whether you’re enjoying a slice for dessert, with afternoon tea, or as a decadent breakfast, these tips will help you savor each bite to its fullest.

FAQs

1. Can I use margarine instead of butter in the cake and sauce?

While butter is recommended for its rich flavor and moisture that it adds to both the cake and the salted caramel sauce, you can substitute margarine if necessary. Keep in mind, however, that the flavor and texture might slightly differ. Butter offers a depth of flavor and a creaminess that margarine may not fully replicate, especially in the sauce where the butter’s quality can significantly influence the final taste.

2. What if I don’t have buttermilk? Is there a substitute I can use?

Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute with ingredients you likely have in your kitchen. For each cup of buttermilk needed, place 1 tablespoon of white vinegar or lemon juice in a measuring cup, then fill it up to the 1-cup mark with milk (preferably whole milk for richness). Stir and let it sit for about 5 minutes. This mixture can be used as a direct replacement for buttermilk in the recipe, ensuring your cake has the same tender crumb and richness.

3. How do I ensure my cake doesn’t stick to the Bundt pan?

Bundt pans, especially those with intricate designs, can be tricky. To ensure your cake releases perfectly, generously grease the pan with butter, making sure to get into all the nooks and crannies. Then, dust the pan with flour, tapping out any excess. Some bakers prefer using a baking spray with flour included for an even easier release. Additionally, allowing the cake to cool for about 10 minutes in the pan before attempting to turn it out onto a cooling rack can help; the cake contracts slightly as it cools, making it easier to remove.

Conclusion:

Creating the Salted Caramel Kentucky Butter Cake is more than just baking; it’s an art that brings joy and sweetness to life. This guide ensures that even novice bakers can achieve a bakery-quality cake that impresses. Remember, the secret to the perfect cake lies in the love and care you put into it. So, preheat your oven, gather your ingredients, and prepare to bake a cake that will be remembered long after the last slice is gone. Happy baking!

📖 Recipe

Salted Caramel Kentucky Butter Cake

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• Author: Isabella
• Total Time: 80 minutes
• Yield: 1 cake (serves 12-16)
• Diet: Vegetarian

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Description

Discover the perfect blend of sweet and salty with our Salted Caramel Kentucky Butter Cake recipe. This mouth-watering dessert features a moist and buttery cake topped with a rich, salted caramel sauce that’s sure to delight your taste buds. Ideal for celebrations or a cozy night in, this cake promises an unforgettable baking experience. With simple ingredients and clear instructions, you’ll create a bakery-quality cake that’s both impressive and irresistibly delicious.

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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

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Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or 10-inch tube pan.
2. In a large bowl, mix flour, sugar, salt, baking powder, and baking soda. Add buttermilk, butter, vanilla, and eggs; beat on low until moistened, then on medium for 3 minutes.
3. Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.
4. For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.
5. Pierce the warm cake all over with a fork and pour the sauce over the cake.

Notes

Ensure all ingredients are at room temperature to achieve the best texture.

If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make one cup.

The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American