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We’re giving Kentucky butter cake, a Southern classic known for its rich, moist texture and indulgent flavor, a delicious twist with the addition of salted caramel.
This heavenly dessert combines the velvety smoothness of butter cake with the irresistible allure of salted caramel, creating a treat that nobody can refuse!
What is butter cake?
Butter cake is similar to pound cake in its sweet, smooth flavor. But butter cake has more volume and less density than pound cake.
And when we infuse it with an irresistible caramel butter sauce and top it with flaky sea salt, it’s simply next level!
Ingredients for this Salted Caramel Kentucky Butter Cake Recipe
Here’s what you’ll need for this buttery cake recipe:
For the butter sauce, you’ll need the following ingredients:
How to make Salted Caramel Kentucky Butter Cake
Bake the Cake
Combine your dry ingredients into one bowl and your wet ingredients into another. You’ll need to use a stand mixer or an electric hand mixer to beat the wet ingredients (butter, sugar, eggs and vanilla).
Then, combine the wet and dry ingredients and pour the cake batter into a bundt pan. Now, bake!
Make the Caramel Butter Sauce
When the cake comes out of the oven, it’s time to pour the butter sauce over the top.
The butter sauce comes together on the stove in just a few minutes. Combine butter, sugar, vanilla and a little milk until the mixture is smooth.
Now, use a wooden toothpick to prick holes all over the top of the cake. Pour the butter sauce over the top of the cake.
At first it’s going to look like a lot of sauce! Don’t worry though – it will all sink in, like magic.
After you pour the sauce over the cake, just leave it alone and let it cool completely.
Finish the cake with salted caramel
How to get a Bundt Cake to Release with no Drama
There is nothing more stressful than working hard on a beautiful bundt cake and then panicking when it won’t release! Here are some tips for a drama-free cake release:
- Thoroughly Grease the Pan: Before pouring the batter into the bundt pan, make sure to generously grease all the nooks and crannies. This creates a barrier between the cake and the pan, allowing for easier release.
- Let the Cake Cool Properly: Allow the cake to cool completely in the pan after removing it from the oven. This helps the structure of the cake set, making it less likely to stick to the pan.
- Tap and Shake: Gently tap the sides and bottom of the pan with a wooden spoon or a spatula. This helps to loosen any areas that might be sticking. If needed, run a knife along the side of the pan, between the cake and the pan, to help loosen it.
- Steam It: Place a dish towel in boiling water. Then, remove the hot dish towel and lay it flat in the sink. Place the bundt pan directly onto the hot dish towel. Let it steam for 10 minutes. Then, try inverting the cake.
- Freeze It: When all else fails, put the cake in the freezer. Freezing the cake will shrink it a little, which helps to pull it away from the sides of the bundt pan.
Can you make a Kentucky Butter Cake Ahead of time?
This delicious cake can easily be made ahead of time. Don’t put the caramel and sea salt on, and wrap it tightly with plastic wrap.
When you’re ready to serve the cake, do the drizzle of caramel sauce and sea salt.
How to Store Salted Caramel Kentucky Butter Cake
This salted caramel cake can be stored in a few ways:
1. Room temperature. Cover it tightly with plastic wrap or aluminum foil. It will stay fresh on the counter top for several days.
2. Freeze. Wrap the cake tightly in plastic wrap and seal it in a freezer-safe bag. Allow the cake to thaw at room temperature the next time you want to enjoy it.
When you make this salted caramel Kentucky butter cake recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more bundt cake recipes, try these:
- Holiday Spice Cake
- Double Lemon Cream Cake
- Orange Butter Cake Recipe with Simple Vanilla Glaze
- Mini Gingerbread Cakes with Lemon Glaze
The Best Salted Caramel Kentucky Butter Cake Recipe
- 3 cup all purpose flour
- 2 cups white sugar
- 1 cup buttermilk
- 1 cup unsalted butter 2 sticks
- 4 large eggs
- 2 tsp. vanilla extract
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup caramel sauce
- flaky sea salt for sprinkling
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 3 Tbsp. milk
- 1 Tbsp. vanilla extract
- Preheat oven to 325 degrees. Coat a bundt pan generously with nonstick cooking spray.
- Combine flour, salt, baking powder and baking soda together in a large bowl.
- In the bowl of a stand mixer, beat the cup of butter and sugar on medium speed until fluffy. (Alternatively, use a handheld electric mixer and a large bowl). Add the eggs, vanilla and buttermilk. Beat to combine. With the mixer on low speed, add the dry mixture until incorporated.
- Pour batter into the prepared bundt pan. Bake for in the preheated oven for 60 minutes, until a toothpick inserted into the cake comes out clean.
- Make the butter sauce: in a small saucepan combine the butter, sugar, milk and vanilla. Heat the mixture over medium-low heat until the sugar dissolves and the mixture becomes smooth.
- Prick holes in the warm cake and pour the butter sauce over the cake. Do not worry if there's a lot of sauce – it will all sink in.
- Cool the cake completely in the bundt pan. Invert the room temperature cake onto a serving plate. Top with caramel sauce and flaky sea salt.