Salted Caramel Kentucky Butter Cake
This Kentucky Butter Cake is a sweet cake made from scratch. With hints of salted caramel and butter cake, it is a
must at events and gatherings.
Ingredients
or 3 cups / 13 1/2 ounces flour (all-purpose)
or 2 cups sugar (granulated)
or 1 teaspoon salt
or 1 teaspoon baking powder
or 1/2 teaspoon baking soda
or 1 cup buttermilk or fermented milk
or 1 cup butter (room temperature)
or 2 teaspoons vanilla
or 4 large eggs
sauce
or 3/4 cup sugar
or 1/3 cup butter
or 3 tablespoons water
or 2 teaspoons vanilla
How to make Salted Caramel Kentucky Butter Cake
Preheat the oven to 325°F.
Generously grease and flour a 12-cup bundt pan or 10-inch tube pan.
In a large bowl, combine flour, 2 cups sugar, salt, baking powder and baking soda, buttermilk, 1 cup butter, 2
teaspoons vanilla, and eggs; Beat on low speed until moistened. Increase the mixer speed to medium and beat
for about 3 minutes more. Pour the batter into the cake pan and distribute it evenly.Bake the cake in the
preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, in a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2
teaspoons vanilla; Cook, stirring, until the butter melts. Do not let the mixture boil.
Take the cake onto a wire rack and, while it is still in the tin, pierce it with a fork or skewer. Pour the hot butter
sauce over the pancake
Salted Caramel Kentucky Butter Cake sounds absolutely divine! Here are a few additional tips and suggestions to make this cake even more delightful:
1. **Buttermilk Substitute**: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly, then use it in place of buttermilk in the recipe.
2. **Room Temperature Ingredients**: Make sure your butter and eggs are at room temperature before mixing. Room temperature ingredients blend more easily and result in a smoother batter.
3. **Bundt Pan Preparation**: When greasing and flouring your bundt pan, make sure to coat it thoroughly to prevent the cake from sticking. You can also use a baking spray with flour for convenience.
4. **Baking Time**: Keep a close eye on the cake while it’s baking, as oven temperatures can vary. Start checking for doneness around the 55-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
5. **Piercing the Cake**: Piercing the cake with a fork or skewer allows the delicious butter sauce to seep into the cake, infusing it with flavor and moisture. Make sure to poke holes all over the cake to ensure even distribution of the sauce.
6. **Butter Sauce Consistency**: Be careful not to let the butter sauce boil, as this can cause it to separate. Keep the heat low and stir gently until the butter melts and the sauce is smooth and glossy.
7. **Cooling and Serving**: Allow the cake to cool in the pan for about 10-15 minutes after pouring the butter sauce over it. Then, carefully invert the cake onto a serving platter or wire rack to cool completely before slicing and serving.
8. **Garnish**: For an extra touch of indulgence, you can sprinkle a pinch of sea salt or coarse salt over the top of the cake after pouring the butter sauce for a salted caramel flavor contrast.
Enjoy baking and serving this Salted Caramel Kentucky Butter Cake at your next gathering or special occasion! It’s sure to be a hit with everyone who tries it.
