Salted Caramel Kentucky Butter Cake

Imagine a cake so rich and decadent that it stops conversations and makes people close their eyes in pure bliss. This Salted Caramel Kentucky Butter Cake is more than just a dessert – it's a celebration of Southern baking at its absolute finest.

Each slice promises a perfect harmony of buttery cake, toffee-like glaze, and luxurious salted caramel sauce. It's the kind of cake that turns an ordinary moment into a special occasion.

Whether you're hosting a family gathering or craving the ultimate sweet indulgence, this cake will become your new obsession.

Salted Caramel Kentucky Butter Cake: A Decadent Southern Dessert Sensation

Step into a world of pure culinary magic with a recipe that transforms simple ingredients into a show-stopping dessert. The combination of butter cake, sweet glaze, and salted caramel creates a dessert that's nothing short of extraordinary.

Imagine cutting into a cake so moist and rich that it practically melts on your tongue. The toffee-like crust and caramel sauce elevate this cake from delicious to absolutely unforgettable.

Serving Suggestions:

• Serve slightly warm for maximum flavor
• Pair with a cup of strong coffee
• Top with a scoop of vanilla ice cream
• Perfect for special occasions
• Ideal for potlucks and gatherings

Pro Tips for the Perfect Salted Caramel Kentucky Butter Cake:

Butter Brilliance: Use room temperature butter for the smoothest cake batter.

Glaze Technique: Pour the glaze while the cake is still hot to ensure maximum absorption.

Caramel Crafting: Watch the caramel sauce carefully to prevent burning.

Mixing Mastery: Beat the batter for 3-4 minutes to create a light, fluffy texture.

Make-Ahead Magic: This cake tastes even better the next day as flavors continue to develop.

Salted Caramel Kentucky Butter Cake Recipe Details:

• Preparation time: 25 minutes
• Baking time: 60-70 minutes
• Servings: 12-16
• Equipment: 10-cup Bundt pan, mixing bowls, saucepans

Ingredients:

For the Cake Base:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract

For the Butter Glaze:

• ¾ cup sugar
• ⅓ cup butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

For the Salted Caramel Sauce:

• ½ cup butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• ½ teaspoon sea salt

Directions:

1. Preheat your oven to 325°F. Carefully grease and flour a 10-cup Bundt pan, ensuring every surface is well-coated to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mix thoroughly to ensure even distribution of dry ingredients.
3. Add buttermilk, softened butter, eggs, and vanilla extract. Begin mixing on low speed, then increase to medium-high.
4. Beat the batter for 3 to 4 minutes until it becomes thick and smooth. This step is crucial for creating a light, tender cake.
5. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
6. Bake for 60 to 70 minutes. To check for doneness, insert a toothpick into the center – it should come out clean or with just a few moist crumbs.
7. While the cake bakes, prepare the butter glaze. In a small saucepan, combine sugar, butter, water, and vanilla.
8. Heat the glaze over medium heat, stirring until the butter melts and the mixture becomes smooth. Be careful not to boil.
9. Once the cake comes out of the oven, immediately poke holes all over the surface while it's still in the pan.
10. Slowly pour the warm glaze over the hot cake, allowing it to soak in completely. Let it rest for 10 to 15 minutes.
11. Carefully invert the cake onto a serving plate and let it cool completely.
12. For the salted caramel sauce, melt butter in a small saucepan over medium heat.
13. Stir in brown sugar and heavy cream. Bring to a low boil and cook for 2 to 3 minutes.
14. Remove from heat and stir in the sea salt. Let the sauce cool slightly.

Ready to Indulge!

Drizzle the warm salted caramel sauce over the cake just before serving. Each bite is a perfect balance of buttery cake and rich caramel.

Storage Solutions:

• Store at room temperature, covered, for up to 3 days
• Refrigerate for extended freshness up to 5 days
• Can be frozen for up to 1 month
• Bring to room temperature before serving
• Cover cut sides to prevent drying out

Whether you're celebrating a special occasion or simply indulging in a moment of Southern culinary joy, this Salted Caramel Kentucky Butter Cake promises to be the star of any gathering.

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