Salted Caramel Kentucky Butter Cake
Indulge in the rich flavors of a moist butter cake soaked in salted caramel sauce, topped with a creamy caramel glaze. This recipe combines the warmth of Kentucky butter cake with the sweetness of salted caramel for a truly irresistible treat.
ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extractFor the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea saltFor the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 ½ cups powdered sugar
steps
- 1.
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- 2.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter and beat until the mixture resembles coarse crumbs.
- 3.
Beat in the eggs, one at a time, followed by milk and vanilla extract. Mix until smooth and well combined.
- 4.
Pour the batter into the prepared pan and spread it evenly. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center.
- 5.
While the cake is baking, make the salted caramel sauce. In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color.
- 6.
Add the butter and stir until fully melted. Slowly pour in the heavy cream while stirring continuously. Mix in the sea salt and let the sauce simmer for 1-2 minutes. Remove from heat.
- 7.
As soon as the cake is out of the oven, poke holes all over the surface with a skewer or toothpick. Pour ¾ cup of the salted caramel sauce over the top, allowing it to seep into the cake. Reserve the remaining sauce for serving.
- 8.
Let the cake cool completely in the pan before transferring it to a serving plate.
- 9.
For the caramel glaze, melt the butter in a saucepan over medium heat. Add brown sugar and milk, stirring until smooth.
- 10.
Remove the saucepan from heat and stir in vanilla extract and sea salt. Gradually mix in powdered sugar until the glaze is thick but pourable.
- 11.
Pour the caramel glaze over the cooled cake, allowing it to drizzle down the sides.
- 12.
Serve slices of this decadent salted caramel Kentucky butter cake drizzled with the remaining salted caramel sauce.
