Description
Salted Caramel Kentucky Butter Cake is an irresistible dessert that combines the rich and buttery flavors of a classic Kentucky Butter Cake with a luscious, gooey salted caramel glaze. The cake is moist, dense, and melts in your mouth, while the salted caramel adds a perfect balance of sweet and savory notes. Ideal for family gatherings, holidays, or special occasions, this cake is a crowd-pleaser that will leave everyone asking for more. The buttery, melt-in-your-mouth texture paired with the warm, gooey caramel glaze makes each bite pure heaven. 🍰✨
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour 🌾
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened 🧈
- 2 cups granulated sugar 🍬
- 4 large eggs 🥚
- 1 tablespoon vanilla extract 🍨
- 1 cup whole milk 🥛
For the Salted Caramel Glaze:
- 1 cup unsalted butter 🧈
- 1 cup brown sugar (packed) 🍂
- 1/4 cup heavy cream 🧴
- 1 teaspoon vanilla extract 🍨
- 1 1/2 teaspoons sea salt (or to taste) 🌊
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan to ensure the cake doesn’t stick. For an extra non-stick coating, you can also use a cake release spray.
Step 2: Mix the Cake Batter
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternating between the dry ingredients and the milk, add both to the butter-sugar mixture. Start and end with the dry ingredients. Mix until just combined — be careful not to overmix to maintain a light and fluffy texture.
Step 3: Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for even baking. Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Make the Salted Caramel Glaze
While the cake is cooling, prepare the salted caramel glaze. In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and bring the mixture to a simmer. Stir constantly for 2-3 minutes until the caramel thickens slightly.
Remove from heat and add the heavy cream, vanilla extract, and sea salt. Stir until smooth and glossy.
Step 5: Glaze the Cake
Once the cake has cooled completely, pour the salted caramel glaze over the cake, allowing it to drip down the sides. You can use all the glaze, or save some to drizzle on individual slices later for extra indulgence.
Notes
- Room Temperature Ingredients: Be sure to bring the butter, eggs, and milk to room temperature before using them in your cake batter for the best results.
- Cake Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, wrap the cake tightly in plastic wrap and refrigerate for up to 1 week.
- Caramel Tips: If the caramel glaze is too thick, you can add an extra tablespoon of heavy cream to loosen it up. If it’s too thin, simmer it a bit longer before pouring over the cake.
- Make-Ahead: You can bake the cake ahead of time and store it at room temperature for a day or two. Then, prepare the glaze fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 550-600 kcal
- Sugar: 55g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg