Of course! The Salted Caramel Kentucky Butter Cake is a legendary dessert for a reason. It’s incredibly moist, buttery, and soaked in a luscious salted caramel glaze that seeps into every pore of the cake.
This recipe breaks it down into simple steps for a show-stopping result.
Why You’ll Love This Cake
· Unbelievably Moist: The butter glaze soaks in, ensuring not a single crumb is dry.
· Buttery & Rich: It lives up to its name with a deep, buttery flavor.
· Sweet & Salty Perfection: The salted caramel glaze cuts through the sweetness, creating a complex and addictive flavor profile.
· Simple to Make: No fancy techniques required—it’s a straightforward bundt cake.
Salted Caramel Kentucky Butter Cake
Yields: 12-16 servings
Prep time: 20 minutes
Bake time: 50-60 minutes
Cool time: 2+ hours
Ingredients
For the Cake:
· 3 cups (360g) all-purpose flour
· 2 cups (400g) granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup (2 sticks or 226g) unsalted butter, room temperature
· 1 cup (240ml) buttermilk, room temperature*
· 4 large eggs, room temperature
· 2 teaspoons vanilla extract
*No Buttermilk? Make a quick substitute: Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with whole milk. Let it sit for 5-10 minutes until it curdles.
For the Salted Caramel Glaze:
· ¾ cup (150g) granulated sugar
· ⅓ cup (75g) unsalted butter
· 3 tablespoons heavy cream
· 1 teaspoon vanilla extract
· 1 teaspoon flaky sea salt (like Maldon), plus more for garnish
Instructions
Make the Cake:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. Be thorough to ensure easy release!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
Cream Wet Ingredients: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the room-temperature butter on medium speed until smooth and creamy, about 1-2 minutes.
Incorporate Wet Ingredients: To the butter, add the buttermilk, eggs, and vanilla extract. Mix on medium speed until the mixture is combined. It may look slightly curdled—this is normal.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
Bake: Pour the thick batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a long skewer inserted into the center of the cake comes out clean.
Start the Glaze: While the cake is baking, make the salted caramel glaze.
Make the Salted Caramel Glaze:
Melt the Sugar: In a medium saucepan over medium heat, melt the ¾ cup of granulated sugar. Stir constantly with a heat-resistant spatula until the sugar melts completely and turns a deep amber color. It will form clumps before melting—this is okay. Just keep stirring.
Add Butter & Cream: Once amber, immediately add the butter. Be careful, as it will bubble vigorously. Stir until the butter is completely melted and incorporated.
Finish the Glaze: Slowly drizzle in the heavy cream while stirring constantly. Let the mixture boil for 1 minute. It will thicken slightly.
Season: Remove from heat and stir in the vanilla extract and 1 teaspoon of flaky sea salt. Set aside.
The Crucial Soaking Step:
Poke the Cake: As soon as the cake comes out of the oven, use a long skewer or thin chopstick to poke dozens of holes all over the top (which will become the bottom) of the warm cake. Poke all the way down to the bottom of the pan.
Pour the Glaze: Slowly and evenly pour about two-thirds of the warm salted caramel glaze over the warm cake, focusing on the holes. You’ll see it getting absorbed beautifully.
Cool Completely: Let the cake cool in the pan on a wire rack for at least 2 hours (or until completely cool). This patience is key for the glaze to soak in and for the cake to set.
Final Assembly:
Unmold: Once completely cool, place your serving plate upside-down on top of the Bundt pan. Carefully and confidently flip it over to release the cake.
Drizzle and Serve: Gently warm the remaining one-third of the glaze and drizzle it over the top of the cake. Sprinkle with an extra pinch of flaky sea salt for a beautiful finish and an extra pop of flavor.
Slice and enjoy!
Chef’s Tips & Tricks
· Room Temperature is Key: Having your butter, eggs, and buttermilk at room temperature ensures they emulsify properly, creating a better texture and preventing a dense cake.
· Don’t Overmix: Once you add the flour, mix only until the streaks disappear. Overmixing develops gluten, leading to a tough cake.
· The Caramel Wait: When making the caramel, don’t walk away! Sugar can go from perfectly amber to burnt in seconds.
· Cooling is Non-Negotiable: If you try to unmold the cake while it’s still warm, it will stick and break. Let the glaze work its magic and the cake structure to firm up.
· Storage: Store covered at room temperature for up to 3 days. The flavor often gets even better the next day!
This cake is pure comfort and elegance in one. Enjoy every delicious, buttery, salty-sweet bite