Get ready to indulge in the ultimate comfort dessert with this salted caramel Kentucky butter cake. It’s buttery, moist, and packed with a gooey salted caramel surprise that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of buttermilk and butter ensures a moist, tender crumb that’s irresistible.
- Salted caramel adds a perfect balance of sweetness and salt, elevating the classic Kentucky butter cake.
- Simple ingredients come together to create a complex flavor profile that’s sure to impress.
- Perfect for any occasion, from casual gatherings to formal celebrations.
- Easy to make with straightforward steps, making it accessible for bakers of all levels.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup salted caramel sauce
Equipment Needed
- 9-inch bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Generously grease your bundt pan with butter and dust with flour to prevent sticking. This step is crucial for ensuring your cake releases perfectly after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This ensures your dry ingredients are evenly distributed, leading to a uniform texture in your finished cake.
Combine Wet Ingredients
In another bowl, beat the softened butter until creamy. Add the eggs one at a time, then mix in the vanilla extract and buttermilk. The buttermilk adds tenderness and a slight tang that balances the sweetness.
Bring It All Together
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to a tough cake, so stop as soon as the last streaks of flour disappear.
Bake to Perfection
Pour half the batter into the prepared pan. Drizzle with half the salted caramel sauce, then top with the remaining batter and another layer of caramel. Bake for 60 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, brush the baked cake with a simple syrup made from equal parts sugar and water before adding the caramel. Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter. If your caramel sauce is too thick, gently warm it to make it easier to drizzle. For a cleaner slice, chill the cake for an hour before serving. Always use high-quality butter and vanilla extract for the best flavor.
Recipe Variations
- Swap the salted caramel for chocolate ganache for a rich, chocolatey twist.
- Add a cup of toasted pecans or walnuts to the batter for added crunch.
- Incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor.
- Use brown sugar instead of granulated sugar for a deeper, molasses-like sweetness.
- Top the finished cake with a cream cheese glaze for an extra layer of decadence.
Frequently Asked Questions
Can I make this cake without a bundt pan?
Absolutely! While a bundt pan gives the cake its signature shape, you can use a 9×13 inch baking pan instead. Adjust the baking time accordingly, as a shallower pan may require less time in the oven.
How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month. Thaw at room temperature before serving.
Can I use homemade caramel sauce?
Yes, homemade caramel sauce works beautifully in this recipe. Just ensure it’s thick enough to layer without making the batter too wet. If it’s too runny, simmer it for a few more minutes to thicken.
Summary
This salted caramel Kentucky butter cake is a showstopper dessert that’s surprisingly simple to make. With its moist crumb, rich buttery flavor, and luscious caramel layers, it’s guaranteed to be a hit at any gathering.