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Salted Caramel Kentucky Butter Cake

Rich, buttery cake infused with caramel butter sauce and topped with salted caramel
3 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 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

Butter Sauce

  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla extract

Instructions
 

  • 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 on a wire rack. Invert the room temperature cake onto a serving plate. Top with caramel sauce and flaky sea salt.
Keyword cake, dessert
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