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.
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
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or 10-inch tube pan.
- 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.
- Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.
- For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.
- 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