Salted Caramel Kentucky Butter Cake

Here in cake land, if you love cakes that melt in the mouth and lure one into taking another slice, this one, undoubtedly, is it! I personally love to make this one because it is moist and rich; the glory goes to the salted caramel glaze and takes it all. It has that special flavor, but it is quite easy to whip up.

What is Salted Caramel Kentucky Butter Cake All About?

The Salted Caramel Kentucky Butter Cake is a soft, butter-loving, well-gilded pound cake that’s soaked with sweet butter glaze. And it gets even better with the addition of a drizzle of salted caramel sauce, which provides deep, rich flavor with just the faintest whisper of salt to balance the sweetness. The combination of dense and soft textures is just too good to resist.

Ingredients

For the cake

• 1 cup unsalted butter (softened)
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 tsp vanilla extract

For the butter glaze

• ½ cup sugar
• ¼ cup unsalted butter
• 3 tbsp water
• 1 tsp vanilla extract

For the salted caramel topping

• ½ cup caramel sauce (store-bought or homemade)
• ½ tsp sea salt

Instructions

1. Heat your oven to 325°F (165°C) and grease a bundt pan. Sift flour in a greased and floured bundt pan.
2. Cream butter and sugar, beat until it gets fluffy
3. Combine and add eggs. Add one egg at a time while mixing.
4. Combine dry ingredients- Mix flour, baking powder, baking soda, and salt.
5. Combine: Add alternate dry ingredients and buttermilk to the butter mixture. Stir in vanilla.
6. Bake-Pour into a pan to bake for 60-70 minutes or until a toothpick comes out clean.
7. Make glaze: In a small saucepan, melt butter with sugar and water until sugar dissolves, and then add vanilla.
8. Glaze the cake- While warm, poke holes in the cake, and pour glaze over it.
9. Add salted caramel- Once cooled, drizzle caramel sauce on top and sprinkle with sea salt.

Storage Tips

• Keep the room temperature in a covered container for 3 to 4 days.
• Refrigerate up to 1 week, but allow to come to room temperature before serving.
• Freeze unsauced for up to 2 months.

Serving Suggestions

• Serve warm with vanilla ice cream.
• Fresh berries lighten it up considerably.
• Or serve with coffee for that cozy dessert moment.

Pro Tips for Variations

• Switch the caramel sauce with the chocolate sauce if you’re looking for something rich.
• Add a pinch of cinnamon or nutmeg to the batter to give warmth.
• For extra flavor, use salted butter in the glaze.

FAQs

Q1: Can margarine be substituted for butter?

Sure, margarine will suffice in a bind, but this is the tastiest option.

Q2: Is this cake too sweet?

Sure, it’s sweet, but the salted caramel will surely balance everything.

Q3: Will it be all right to use normal milk instead of buttermilk?

Of course! To one cup of milk, add 1 tablespoon of lemon juice or vinegar for substitution.

Q4: Can I prepare this ahead of time?

Yes! In fact, it tastes better the next day after the glaze has soaked in.

Try It!

This Salted Caramel Kentucky Butter Cake is so very moist and so rich in flavor. The cake is even left tender by what must be one of the richest buttery glazes, but then the salted caramel topping takes it to another level. Try it once and you’ll be baking it repeatedly. Believe me, it’s a real crowd-pleaser.