Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

This recipe takes the classic, ultra-moist Kentucky Butter Cake and elevates it with a rich salted caramel twist. The result is an incredibly tender, buttery pound cake soaked in a salted caramel glaze that forms a sweet, crackly crust on top.

Ingredients

For the Cake:

· 3 cups (360g) all-purpose flour
· 2 cups (400g) granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup (2 sticks / 226g) unsalted butter, softened
· 1 cup (240ml) buttermilk*
· 4 large eggs, room temperature
· 2 teaspoons vanilla extract

For the Salted Caramel Soaking Glaze:

· 1 cup (200g) granulated sugar
· ½ cup (1 stick / 113g) unsalted butter
· 2 tablespoons water
· ½ cup (120ml) heavy cream
· 1 ½ teaspoons flaky sea salt (like Maldon), plus more for garnish

Instructions

Make the Cake:

1. Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
3. Add softened butter, buttermilk, eggs, and vanilla to the dry ingredients.
4. Using an electric mixer on medium speed, beat for about 2-3 minutes until well combined and smooth. The batter will be thick.
5. Pour batter into the prepared Bundt pan and spread evenly.
6. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.

Make the Salted Caramel Glaze:

· While the cake is baking, make the glaze. In a medium saucepan over medium heat, melt the sugar and water together. Do not stir. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
· Remove from heat and immediately whisk in the butter until melted and combined (be careful, it may bubble vigorously).
· Gradually whisk in the heavy cream until smooth.
· Stir in the flaky sea salt. Set aside.

The Key Step: Soak the Cake

1. As soon as the cake comes out of the oven, use a skewer or long, thin knife to poke holes all over the top (which will become the bottom) of the cake.
2. Slowly pour about ⅔ of the warm salted caramel glaze over the warm cake, allowing it to soak into the holes.
3. Let the cake cool completely in the pan on a wire rack for at least 2 hours. This allows the glaze to fully absorb.

To Serve:

1. Carefully invert the cooled cake onto a serving plate.
2. Warm the remaining caramel glaze slightly and drizzle it over the top of the cake.
3. Sprinkle with an additional pinch of flaky sea salt for a beautiful finish.

Tips for Success

· Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother, better-rising batter.
· Don’t Over-Bake: Check the cake a few minutes before the timer goes off. Over-baking can dry it out.
· Buttermilk Substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough milk to make 1 cup. Let it sit for 5-10 minutes before using.
· Caramel Care: Watch the sugar closely while making the caramel. It can go from perfect to burnt very quickly.

This cake is even better the next day, as the flavors continue to meld. Store covered at room temperature. Enjoy!