Description
This Salted Caramel Kentucky Butter Cake is a rich, moist bundt cake layered with luscious salted caramel sauce. Combining classic comfort flavors of buttery cake and sweet, slightly salty caramel, it’s perfect for cozy gatherings or special occasions. The cake features a tender crumb enhanced by buttermilk, with gooey salted caramel swirled through, delivering indulgent warmth in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Additional
- 1 cup salted caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the batter is ready.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine.
- Mix Vanilla and Buttermilk: Stir in the vanilla extract and buttermilk to the wet mixture for flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter, which can toughen the cake.
- Prepare Pan and Layer Batter: Grease a bundt pan, pour half of the batter into the pan, then drizzle half of the salted caramel sauce evenly over the batter.
- Add Remaining Batter and Caramel: Pour the remaining batter over the caramel layer, then drizzle the remaining caramel sauce on top.
- Bake: Place the bundt pan in the oven and bake for 50-60 minutes until a toothpick inserted into the cake’s center comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan before removing. This helps the structure set and makes it easier to slice and serve.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Do not overmix the batter to keep the cake tender and moist.
- Check doneness around 50 minutes to avoid overbaking.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Serve with extra salted caramel sauce or whipped cream for added indulgence.
