Ingredients & Quantity
For **Salted Caramel Kentucky Butter Cake**, you will need the following ingredients:
**For the Cake:**
– 1 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk (or milk with 1 tablespoon vinegar)
– 1/4 cup milk
**For the Butter Sauce:**
– 1/2 cup unsalted butter
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
**For the Salted Caramel Drizzle:**
– 1/2 cup unsalted butter
– 1/2 cup brown sugar (packed)
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt (or to taste)
Tips for Success
– **Room Temperature Ingredients**: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing the batter. This ensures a smooth, lump-free batter and helps the cake bake evenly.
– **Don’t Overmix**: When making the batter, mix until just combined. Overmixing can result in a denser cake.
– **Make the Butter Sauce Ahead**: The butter sauce is poured over the cake once it’s baked, so having it ready before the cake comes out of the oven is helpful.
– **Watch the Caramel Closely**: When making the salted caramel drizzle, pay close attention to the sugar as it can go from golden to burnt very quickly. Stir constantly once the sugar begins to melt.
– **Rest the Cake**: Allow the cake to rest after pouring the butter sauce on top to let the flavors soak in. This will help the cake absorb the buttery sauce and make it even more moist.
Instructions
1. **Preheat the Oven**: Preheat your oven to 325°F (163°C). Grease and flour a 9-inch round or bundt cake pan.
2. **Make the Cake Batter**: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, cream together the butter and eggs until light and fluffy. Add the vanilla extract and mix until combined. Gradually add the flour mixture alternately with the buttermilk and milk, starting and ending with the dry ingredients. Mix until smooth, being careful not to overmix.
3. **Bake the Cake**: Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. **Make the Butter Sauce**: While the cake is cooling, make the butter sauce. In a small saucepan, melt the butter over medium heat. Stir in the sugar, water, vanilla extract, and salt. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
5. **Soak the Cake**: Once the cake has cooled for 10 minutes, poke holes all over the top of the cake with a skewer or fork. Slowly pour the warm butter sauce over the cake, allowing it to soak in. Let the cake cool completely.
6. **Make the Salted Caramel Drizzle**: In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Bring the mixture to a simmer and cook for 2-3 minutes. Add the heavy cream and vanilla extract, and stir until smooth. Remove from heat and stir in the salt. Allow the caramel to cool slightly before drizzling it over the cake.
7. **Serve**: Once the cake has cooled completely and the caramel has set, slice and serve. You can garnish with chopped nuts, fresh fruit, or additional caramel drizzle if desired.
Description
**Salted Caramel Kentucky Butter Cake** is a rich, buttery dessert that offers an indulgent experience with each bite. The moist cake absorbs a warm butter sauce that keeps it incredibly tender, while the salted caramel drizzle adds an extra layer of flavor, striking a perfect balance between sweet and savory. The result is a cake that is not only flavorful but also wonderfully moist and decadent. Whether served at a family dinner, special celebration, or as a treat with coffee, this cake is sure to impress.
