Salted Caramel Kentucky Butter Cake recipe

Here’s a delightful recipe for Salted Caramel Kentucky Butter Cake, combining the rich flavors of a classic butter cake with a luscious salted caramel glaze.

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, room temperature
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract

For the Butter Sauce:

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

For the Salted Caramel Glaze:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into chunks
• 1/2 cup heavy cream
• 1 teaspoon sea salt

Instructions

Make the Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3. Cream Butter: Add the softened butter to the dry ingredients and beat with a mixer on low speed until it resembles coarse crumbs.
4. Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this to the flour mixture, beating on medium speed until smooth and well combined.
5. Bake: Pour the batter into the prepared bundt pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack.

Prepare the Butter Sauce:

1. Combine Ingredients: In a small saucepan over medium heat, combine the sugar, butter, and water. Stir until the butter is melted and the sugar is dissolved.
2. Add Vanilla: Remove from heat and stir in the vanilla extract.

Soak the Cake:

1. Soak Cake: Poke holes all over the warm cake using a skewer or fork. Slowly pour the butter sauce over the cake, allowing it to soak in. Let the cake cool completely.

Make the Salted Caramel Glaze:

1. Melt Sugar: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.
2. Add Butter: Carefully add the butter and stir until melted and combined. Be cautious as the mixture will bubble up.
3. Add Cream: Slowly pour in the heavy cream while stirring. Again, the mixture will bubble up.
4. Add Salt: Stir in the sea salt until smooth.
5. Cool Slightly: Let the caramel cool for a few minutes to thicken slightly.

Assemble the Cake:

1. Glaze the Cake: Pour the salted caramel glaze over the cooled cake, allowing it to drip down the sides.
2. Serve: Let the glaze set for a few minutes before serving. Enjoy your Salted Caramel Kentucky Butter Cake!

Tips:

• Ensure all ingredients are at room temperature for best results.
• Be patient when making the caramel to avoid burning.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy your delicious Salted Caramel Kentucky Butter Cake!