Salted Caramel Kentucky Butter Cake

Southern cuisine is renowned for its warmth and hospitality, often reflected in its rich culinary traditions. Among the many beloved desserts that grace Southern tables, Kentucky Butter Cake stands out as a true classic. This moist, buttery cake has captured the hearts and palates of many, making it a staple in countless households across the South. What makes this dessert even more irresistible is the innovative twist of salted caramel, which adds a delightful contrast to the cake's inherent sweetness.

Indulge in the irresistible Southern Charm Salted Caramel Kentucky Butter Cake! This classic dessert combines the traditional moist and buttery Kentucky Butter Cake with a delightful salted caramel twist. Discover the rich history of this beloved recipe and learn how to recreate it at home with step-by-step instructions. With its perfect balance of sweet and salty flavors, this cake is sure to impress at any gathering. Treat yourself and your loved ones to a slice of Southern warmth and hospitality.

Print Recipe Pin Recipe

Ingredients

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

For the salted caramel sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon sea salt

For the glaze:

1 cup powdered sugar

2-3 tablespoons milk

1 teaspoon vanilla extract

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x13 inch baking pan.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

Add the eggs and vanilla: Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Combine the wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the salted caramel sauce: While the cake is baking, make the salted caramel. In a medium saucepan over medium heat, cook the sugar, stirring constantly until it melts and becomes a deep amber color. Be careful not to burn it.

Add butter and cream: Once the sugar is melted, carefully add the butter, stirring until melted, then slowly pour in the heavy cream, stirring continuously until smooth. Remove from heat and mix in the sea salt. Let it cool slightly.

Soak the cake: As soon as you pull the cake out of the oven, use a skewer to poke holes all over the top of the cake. Slowly pour half of the salted caramel sauce over the warm cake, allowing it to soak in. Let the cake cool completely in the pan before inverting onto a serving plate.

Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency if necessary by adding more milk or powdered sugar.

Final touches: Drizzle the glaze over the cooled cake and top with the remaining salted caramel sauce.

Serve and enjoy: Slice and serve the cake at room temperature, drizzling with extra caramel sauce and sprinkling with a pinch of sea salt for garnish, if desired.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices