Oh my goodness, let me tell you about the *salted caramel Kentucky butter cake*! This cake is pure magic—rich, moist, and bursting with buttery goodness that just melts in your mouth. The way the salted caramel seeps into each slice is nothing short of heavenly! I remember the first time I made it for my best friend’s birthday. The moment I pulled it out of the oven, the whole house smelled like a cozy bakery. We gathered around the table, and as we took our first bites, I swear I could hear angels singing! It was such a hit that now it’s a staple for every celebration. Trust me, once you try this cake, you’ll be hooked! Perfect for any occasion, it’s like a warm hug in dessert form.
Ingredients List
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour, sifted
- 1 cup buttermilk, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup salted caramel sauce, plus extra for drizzling
How to Prepare the Salted Caramel Kentucky Butter Cake
Preheating and Preparation
First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because a hot oven means a beautifully risen cake! While that’s happening, grab a bundt pan and grease it well with some butter or cooking spray, then dust it with flour. This will help the cake slide right out when it’s done—no one wants a cake catastrophe! Trust me, you’ll be glad you took this extra step.
Mixing Ingredients
Now, in a large mixing bowl, cream together that lovely softened butter and granulated sugar until it’s light and fluffy—about 3 to 5 minutes should do the trick. It should feel like a soft cloud! Then, add the eggs one at a time, mixing well after each addition. This is where the magic happens! In another bowl, whisk together the sifted flour and salt. Gradually add this dry mixture to your butter-sugar mixture, alternating with the buttermilk. Start and end with the flour mixture. Oh, and don’t forget to add the vanilla extract! Mix until everything is just combined, and you have a smooth batter. Easy peasy!
Combining and Baking
Now comes the fun part! Pour half of your luscious batter into the prepared bundt pan. Drizzle half of that irresistible salted caramel sauce right over the batter—heavenly, right? Then, pour in the rest of the batter and repeat with the caramel. It’s like a surprise in every slice! Bake in the oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once it’s done, let it cool in the pan for about 10 minutes before inverting it onto a wire rack. This cooling step is key! Drizzle any remaining salted caramel sauce over the top just before serving, and you’re all set to enjoy this buttery dream! Yum!
Tips for Success
Here are my tried-and-true tips to ensure your *salted caramel Kentucky butter cake* turns out perfectly every time! First off, make sure your ingredients are at room temperature—this helps them blend together seamlessly for a smooth batter. If you forget to take your eggs and buttermilk out in advance, just submerge the eggs in warm water for about 10 minutes, and your buttermilk can be warmed slightly in the microwave. Trust me, it makes a difference!
When creaming the butter and sugar, don’t rush it! Taking that extra time to whip them together until fluffy really enhances the texture of your cake. Also, be careful not to overmix once you add the flour. Just mix until everything is combined; a few lumps are totally okay!
If you want to elevate the flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture for a warm, cozy note. And remember, the salted caramel sauce is your secret weapon—feel free to drizzle extra on each slice for that indulgent touch.
Lastly, keep an eye on the baking time. Every oven is different, so check for doneness a few minutes early. You want that toothpick to come out clean, but don’t overbake or the cake will dry out. With these tips in mind, you’re all set to create a show-stopping cake that’ll wow your friends and family!
Why You’ll Love This Recipe
- Rich, buttery flavor that’s utterly irresistible
- Moist texture that practically melts in your mouth
- Infused with luscious salted caramel for a sweet and salty combo
- Simple preparation steps—perfect for bakers of all levels
- Crowd-pleaser that’s sure to impress at any gathering
- Leftovers (if there are any!) stay delicious for days
- Versatile enough to serve as a dessert or a sweet afternoon snack
Nutritional Information Section
Here’s a quick look at the nutritional values for each slice of this *salted caramel Kentucky butter cake*. Keep in mind these are estimates, so your results may vary slightly based on specific ingredients used. Each slice contains approximately:
- Calories: 400
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Sugar: 30g
- Protein: 4g
- Sodium: 200mg
- Cholesterol: 100mg
- Fiber: 1g
This cake is definitely a treat, so enjoy it in moderation and savor every sweet bite!
Storage & Reheating Instructions
Oh, if there are any leftovers of your *salted caramel Kentucky butter cake*, you’ll want to store them properly to keep that deliciousness intact! First, let the cake cool completely at room temperature. Once it’s cool, wrap it tightly in plastic wrap or place it in an airtight container. This will help maintain its moisture and flavor. You can keep it at room temperature for about 2 days, or if you want it to last longer, pop it in the fridge where it will stay fresh for up to a week.
If you’re feeling a craving for a warm slice, you can easily reheat it! Just take a piece of the cake and warm it in the microwave for about 10-15 seconds. Be careful not to overheat it, or it might dry out! Alternatively, you can place a slice in a preheated oven at 350°F (175°C) for about 5-10 minutes. That way, it’ll be warm and cozy, just like it was fresh out of the oven. And don’t forget to drizzle a little extra salted caramel on top before serving—it makes everything better!
FAQ Section
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but keep in mind to reduce the added salt in the recipe to avoid it being too salty. I personally prefer unsalted butter to control the saltiness better!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no worries! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’ll be ready to use!
How can I make this cake ahead of time?
You can absolutely make it ahead! Just bake the cake, let it cool completely, and then wrap it tightly in plastic wrap. It’ll stay fresh in the fridge for up to a week. Just remember to drizzle the salted caramel sauce just before serving for that fresh taste!
What’s the best way to serve this cake?
This *salted caramel Kentucky butter cake* is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of sea salt on top adds a nice touch too!
Can I freeze this cake?
Yes, you can freeze it! Just make sure it’s tightly wrapped in plastic wrap, and then in aluminum foil or an airtight container. It can last in the freezer for about 2-3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight.
What if I don’t have a bundt pan?
No problem! You can use two 9-inch round cake pans instead. Just adjust the baking time slightly, checking for doneness after about 30-35 minutes. Once cool, layer them with salted caramel sauce in between for a lovely presentation!
Call to Action
I’d love to hear from you! If you try this *salted caramel Kentucky butter cake*, please leave a comment below and let me know how it turned out for you. Did you make any tweaks or add your own special touch? Your feedback means the world to me, and it helps other bakers find their way to this delicious recipe!
If you enjoyed this cake as much as I do, consider giving it a star rating! It really helps spread the love for this buttery delight. And don’t forget to share your own experiences and photos—let’s create a community of cake lovers! Whether it’s for a birthday, a cozy night in, or just because, I can’t wait to hear all about your adventures with this scrumptious cake!
Print
Salted Caramel Kentucky Butter Cake: 7 Heavenly Reasons to Indulge
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist cake infused with salted caramel and butter flavors.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour and salt.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk.
- Stir in vanilla extract and mix until smooth.
- Pour half of the batter into the prepared pan.
- Drizzle half of the salted caramel sauce over the batter.
- Pour the remaining batter on top and repeat with the caramel.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- Drizzle with remaining salted caramel sauce before serving.
Notes
- Store in an airtight container.
- Can be served warm or at room temperature.
- Pairs well with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: salted caramel, kentucky butter cake, dessert, cake, sweet
