Salted Caramel Kentucky Butter Cake

Here’s a recipe for a delightful Salted Caramel Kentucky Butter Cake:

Ingredients

Cake

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

Butter Sauce

• 3/4 cup granulated sugar
• 1/3 cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon sea salt

Instructions

Cake

1. Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly.
2. In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
3. Add the buttermilk, butter, eggs, and vanilla extract. Beat on low speed until just combined, then increase to medium speed and beat for 2-3 minutes, until the batter is smooth and creamy.
4. Pour the batter into the prepared Bundt pan and spread it out evenly.
5. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Butter Sauce

1. While the cake is baking, prepare the butter sauce. In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring frequently, until the mixture comes to a boil and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
2. Once the cake is done baking, leave it in the pan and use a skewer or toothpick to poke holes all over the cake. Pour the butter sauce evenly over the hot cake.
3. Let the cake cool completely in the pan to absorb the sauce.

Salted Caramel Sauce

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
2. Once the sugar is completely melted, add the butter. Be careful as the mixture will bubble up. Stir until the butter is fully melted and incorporated.
3. Slowly drizzle in the heavy cream while stirring constantly. Allow the mixture to boil for 1 minute.
4. Remove from heat and stir in the sea salt. Let it cool slightly before using.

Assembly

1. Once the cake is completely cooled, carefully invert it onto a serving plate.
2. Drizzle the salted caramel sauce over the top of the cake, letting it drip down the sides.
3. Slice and serve!

Enjoy your Salted Caramel Kentucky Butter Cake!