Salted Caramel Kentucky Butter Cake

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Of course! The Salted Caramel Kentucky Butter Cake is a legendary, decadent dessert. It takes the classic, ultra-moist and rich Kentucky Butter Cake and drenches it in a luscious salted caramel sauce, creating an irresistible treat.

This recipe is a showstopper, but it’s surprisingly simple to make.

Salted Caramel Kentucky Butter Cake

This cake is famous for its dense, moist, and velvety crumb, thanks to a buttery sauce that soaks in after baking. The salted caramel twist elevates it to pure perfection.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Cool Time: 1 hour
Yields: 12 servings

Ingredients

For the Cake:

· 3 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup buttermilk, at room temperature
· 1 cup (2 sticks) unsalted butter, softened
· 4 large eggs, at room temperature
· 2 teaspoons vanilla extract

For the Salted Caramel Sauce:

· 1 cup packed light brown sugar
· ½ cup (1 stick) unsalted butter
· ¼ cup whole milk or heavy cream
· 1 teaspoon vanilla extract
· 1 teaspoon flaky sea salt (like Maldon), plus more for garnish

Instructions

Step 1: Make the Cake

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan (or use baking spray with flour). This is crucial for easy release.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  3. Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together the buttermilk, eggs, and vanilla extract.
  4. Mix the Batter: Add the softened butter and half of the buttermilk mixture to the dry ingredients. Beat with an electric mixer on medium speed for 1-2 minutes until combined. Scrape down the sides and add the remaining buttermilk mixture. Beat for another 1-2 minutes until the batter is smooth and creamy. It will be thick.
  5. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a long wooden skewer inserted into the center comes out clean.

Step 2: Make the Salted Caramel Sauce

· While the cake is baking, make the sauce. In a medium saucepan over medium heat, combine the brown sugar, butter, and milk/heavy cream.
· Bring to a gentle boil, stirring constantly. Let it boil for 1 minute without stirring.
· Remove from heat and stir in the vanilla extract and flaky sea salt. Set aside.

Step 3: The Magic Step – Soak the Cake

  1. As soon as the cake comes out of the oven, use a long wooden skewer or thin chopstick to poke dozens of holes all over the top (which will become the bottom) of the still-hot cake.
  2. Reserve about ½ cup of the salted caramel sauce for glazing later.
  3. Slowly and carefully pour the remaining warm caramel sauce evenly over the hot cake, allowing it to seep down into the holes.
  4. Let the cake cool completely in the pan on a wire rack for at least 1 hour. This allows the sauce to fully absorb and the cake to set.

Step 4: Unmold and Glaze

  1. Once completely cool, run a thin knife or offset spatula around the edges and center tube of the pan to loosen the cake.
  2. Place a serving plate upside-down on top of the pan, and in one confident motion, flip it over. The cake should release easily.
  3. Gently warm the reserved ½ cup of caramel sauce (if it has thickened) and drizzle it over the top of the cake.
  4. Garnish with an extra sprinkle of flaky sea salt.

Chef’s Notes & Tips for Success

· Room Temperature is Key: Having your buttermilk, eggs, and butter at room temperature ensures they emulsify properly, creating a smooth, well-risen batter.
· Don’t Overbake: Start checking the cake at 50 minutes. Overbaking is the enemy of a moist cake. The skewer should have no wet batter, but a few moist crumbs are okay.
· The Poking and Soaking: Don’t be shy with the holes! The more holes you poke, the more the delicious caramel sauce can penetrate the cake. Pour the sauce slowly to give it time to absorb.
· Patience for Unmolding: Let the cake cool completely in the pan. A warm cake is very fragile and is more likely to break apart when you try to remove it.
· Sauce Too Thick? If your reserved glaze is too thick to drizzle, warm it gently with a splash of milk or cream until it reaches a pourable consistency.
· Storage: Store this cake covered at room temperature for up to 3 days. It actually gets more moist and flavorful the day after it’s made.

Enjoy a slice of this incredibly rich, buttery, and decadent cake with a perfect balance of sweet and salty!

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