Why Make This Recipe
Salted Caramel Kentucky Butter Cake is not just a dessert; it’s a delightful experience. This cake combines the rich, buttery flavor with the sweetness of caramel, finished with a touch of salt for balance. It’s perfect for celebrations, family gatherings, or a simple treat at home. The aroma that fills your kitchen while baking is simply irresistible.
How to Make Salted Caramel Kentucky Butter Cake
Ingredients:
- 3 cups flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar (Skip if using Buttermilk)
- 1 cup caramel-flavored coffee creamer (Alternatively, Buttermilk)
- 1 cup butter (softened)
- 2 tsp pure vanilla essence
- 4 eggs (at room temperature)
- ¾ cup granulated sugar
- ⅓ cup butter
- 3 tbsp caramel-flavored coffee creamer
- 2 tsp pure vanilla essence
- 1 cup sugar
- ¼ cup water
- ¾ cup rich cream
- 3½ tbsp butter
- 1 tsp kosher or sea salt
Directions:
Cake:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour, granulated sugar, salt, baking powder, baking soda, and cream of tartar together.
- In another bowl, whisk the caramel-flavored coffee creamer and softened butter with 2 teaspoons of pure vanilla essence.
- Add the eggs one at a time, mixing well after each addition.
- Gradually combine the wet and dry ingredients until smooth.
- Pour the batter into a greased bundt pan and bake for about 50-55 minutes, or until a toothpick comes out clean.
Caramel Butter Drizzle:
- In a small saucepan, melt ⅓ cup of butter over medium heat.
- Stir in 3 tablespoons of caramel-flavored coffee creamer and 2 teaspoons of vanilla essence.
- Add ¾ cup of sugar and cook until the mixture is bubbly and smooth.
Homemade Salted Caramel Topping:
- In a saucepan, combine 1 cup of sugar and ¼ cup of water. Cook over medium heat until it turns a golden color.
- Remove from heat and carefully stir in ¾ cup of rich cream and 3½ tablespoons of butter.
- Add 1 teaspoon of kosher or sea salt to the mixture.
How to Serve Salted Caramel Kentucky Butter Cake
Once the cake has cooled, drizzle the caramel butter drizzle over the top. Add the homemade salted caramel topping generously for an extra treat. It looks beautiful on a serving plate and is best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store Salted Caramel Kentucky Butter Cake
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then aluminum foil. They will stay fresh for up to two months in the freezer.
Tips to Make Salted Caramel Kentucky Butter Cake
- Make sure all your ingredients are at room temperature for a better mix.
- Do not overmix the batter; mix until just combined for a fluffy cake.
- You can use store-bought caramel sauce if you’re short on time.
Variations
You can try different coffee creamers, like hazelnut or chocolate, for unique flavors. Adding chopped nuts or chocolate chips to the batter can also enhance the cake’s texture and flavor.
FAQs
1. Can I use regular milk instead of coffee creamer?
Yes, you can use buttermilk or regular milk, but the flavor may be slightly different.
2. How can I make the cake more chocolatey?
You can add cocoa powder to the dry ingredients to make a chocolate version of this cake.
3. What can I do if the cake sticks to the pan?
Make sure to grease the bundt pan well or use parchment paper on the bottom for easy removal.
Salted Caramel Kentucky Butter Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) and grease a 10-cup Bundt pan.
- Whisk together flour, 1 ½ cups sugar, baking powder, and salt in a large bowl.
- In a separate bowl, cream 1 cup softened butter and the remaining sugar; beat in eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined. Pour the batter into the prepared Bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean; cool in the pan for 10 minutes before inverting onto a wire rack.
- In a small saucepan, melt ½ cup butter, 1 cup sugar, and ¼ cup water over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a boil without stirring and cook until it turns an amber color, which should take about 5-8 minutes.
- Remove the saucepan from heat and carefully whisk in the heavy cream, ½ tsp vanilla extract, and ½ tsp sea salt until the sauce is smooth.
- While the cake is still warm, slowly pour the warm salted caramel butter sauce over it, allowing it to soak in. Let the cake cool completely before serving.