Salted Caramel Kentucky Butter Cake is a rich, buttery cake topped with a decadent salted caramel glaze that takes the classic Kentucky Butter Cake to a new level. It’s the perfect combination of sweet, salty, and buttery flavors, and it’s incredibly easy to make. Here’s how to make this indulgent dessert.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup water
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
For the Salted Caramel Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp vanilla extract
Instructions:
1. Prepare the Cake:
- Preheat the oven to 325°F (163°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat together the butter and eggs until smooth and creamy.
- Add the vanilla extract, followed by the buttermilk and water, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until everything is fully incorporated. The batter will be slightly thick.
2. Bake the Cake:
- Pour the cake batter into the prepared baking dish and smooth it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and set aside while you prepare the butter sauce.
3. Make the Butter Sauce:
- In a saucepan over medium heat, melt butter, and then add the sugar and milk. Stir until the sugar is dissolved and the mixture is smooth.
- Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly.
- Remove from the heat and stir in the vanilla extract.
4. Pour the Butter Sauce:
- While the cake is still warm (but not hot), poke several holes across the top of the cake using a fork or skewer.
- Pour the butter sauce evenly over the cake, allowing it to soak into the holes and infuse the cake with moisture and flavor.
5. Make the Salted Caramel Glaze:
- In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly until the mixture begins to simmer.
- Let it cook for about 3-5 minutes, until the caramel thickens slightly.
- Remove from the heat and stir in the salt and vanilla extract. Taste and adjust the salt if you prefer a saltier glaze.
6. Top the Cake:
- Pour the salted caramel glaze over the butter-soaked cake, allowing it to drip down the sides.
- Let the cake sit for a few minutes so the glaze can set and soak into the cake a bit.
7. Serve:
- Slice the cake into squares and serve. This cake is best enjoyed while it’s still warm, but it also stores well in an airtight container for a few days.
Tips:
- For an extra touch, sprinkle some flaky sea salt on top of the caramel glaze to intensify the salted caramel flavor.
- If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- This cake is delicious on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy this irresistible, buttery, and indulgent Salted Caramel Kentucky Butter Cake!
