Salted Caramel Kentucky Butter Cake
Moist, buttery, and drenched in a golden salted caramel glazeāthis Southern-style Kentucky Butter Cake is pure indulgence in every bite! Perfect for celebrations, holidays, or whenever you crave that ājust-like-the-restaurantā sweetness at home. š¤š®
Equipment
- Bundt Pan
- Electric Mixer
- Saucepan
- Whisk
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter softened
- 1 cup buttermilk room temperature
- 4 large eggs
- 2 tsp vanilla extract
Salted Caramel Glaze
- 3/4 cup sugar
- 1/3 cup butter
- 3 tbsp water
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Preheat oven to 325Ā°F (165Ā°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until combined.
- Using a mixer, beat butter until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually alternate adding dry ingredients with buttermilk, beginning and ending with dry mixture. Mix until smooth.
- Pour batter into prepared bundt pan. Bake for 60ā65 minutes or until a toothpick comes out clean.
- In a small saucepan, combine sugar, butter, and water. Bring to a boil and cook until sugar dissolves, about 2 minutes. Remove from heat and stir in vanilla extract and sea salt.
- While the cake is still warm, poke holes all over and slowly pour warm caramel glaze over the cake. Let soak for 15 minutes.
- Allow the cake to cool completely, then invert onto a serving plate. Drizzle extra caramel if desired.
Notes
For an even richer flavor, sprinkle a little flaky sea salt on top before serving. Store covered at room temperature for up to 3 days or refrigerate for longer freshness.