Of course. The Salted Caramel Kentucky Butter Cake is a magnificent fusion of two beloved classics: the rich, dense, and incredibly moist Kentucky Butter Cake and the sweet, salty, and sophisticated flavor of salted caramel.
This isn’t just a cake; it’s an experience. It’s famously moist, thanks to a buttery sauce that soaks into the warm cake, and the salted caramel twist elevates it to something truly special.
Here is a detailed recipe to create this masterpiece at home.
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The Spirit of the Dish
The original Kentucky Butter Cake is a vintage “poke cake” from the 1960s. A rich butter sauce is poured over the warm cake, allowing it to soak in and create an unbelievably moist crumb and a thin, crispy, sugary crust on top. This version infuses both the cake and the soaking sauce with the deep, complex flavor of salted caramel.
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Salted Caramel Kentucky Butter Cake
This recipe makes one 10-cup Bundt cake, serving 12-16 people.
Ingredients:
For the Salted Caramel Sauce (make first):
· 1 cup granulated sugar
· 6 tablespoons salted butter, cubed (room temp)
· ½ cup heavy cream, at room temperature
· 1 ½ teaspoons flaky sea salt (like Maldon)
For the Cake:
· 3 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup buttermilk, at room temperature
· ½ cup prepared salted caramel sauce (from above)
· 1 cup unsalted butter, softened
· 4 large eggs, at room temperature
· 2 teaspoons vanilla extract
For the Butter Soaking Glaze:
· ⅓ cup prepared salted caramel sauce
· 3 tablespoons butter
· 2 tablespoons water
· 1 cup granulated sugar
· 1 teaspoon vanilla extract
· Extra flaky sea salt for garnish
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Instructions:
Part 1: Make the Salted Caramel Sauce
1. Melt Sugar: In a medium, heavy-bottomed saucepan over medium heat, sprinkle the 1 cup of sugar in an even layer. Let it melt without stirring. You can gently swirl the pan if needed to ensure even melting.
2. Add Butter: Once the sugar is fully melted and amber-colored, immediately add the cubed butter. Be careful, as it will bubble vigorously. Whisk constantly until the butter is fully melted and incorporated.
3. Add Cream: Slowly drizzle in the room temperature heavy cream while whisking continuously. Again, it will bubble up. Whisk until the sauce is smooth.
4. Season and Cool: Remove from heat and whisk in the 1 ½ teaspoons of flaky sea salt. Let the caramel cool for at least 20-30 minutes before using in the cake. You will use this for the cake batter and the glaze.
Part 2: Make the Cake
1. Preheat and Prepare: Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan (or use a non-stick baking spray with flour).
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
3. Combine Wet Ingredients: In a separate bowl or measuring cup, combine the buttermilk and ½ cup of the prepared (and slightly cooled) salted caramel sauce.
4. Cream Butter: In a large bowl, beat the softened butter on medium speed until smooth and creamy.
5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of vanilla.
6. Combine Alternately: With the mixer on low speed, add the dry ingredients and the buttermilk/caramel mixture to the butter mixture alternately, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Bake: Pour the batter into the prepared Bundt pan and spread evenly. Bake for 60-75 minutes, or until a long wooden skewer inserted into the center comes out clean.
Part 3: The Soaking Glaze and Finish
1. Make Glaze: While the cake is baking, make the glaze. In a small saucepan, combine the ⅓ cup salted caramel sauce, 3 tbsp butter, 2 tbsp water, and 1 cup sugar. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla.
2. Soak the Cake: As soon as the cake comes out of the oven, use a long wooden skewer to poke dozens of holes all over the top (which will become the bottom).
3. Pour Glaze: Slowly and evenly pour the warm soaking glaze over the hot cake, allowing it to seep into the holes.
4. Cool Completely: Let the cake cool in the pan for at least 2 hours, or preferably overnight. This is non-negotiable! It allows the glaze to fully absorb and the cake to set. Attempting to remove it warm will cause it to break.
5. Unmold and Serve: Once completely cool, invert the cake onto a serving platter. Drizzle with any remaining salted caramel sauce and sprinkle with a pinch of flaky sea salt before slicing.
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Tips for Success
· Room Temperature is Crucial: Having your buttermilk, eggs, and cream at room temperature prevents the caramel from seizing when added and ensures a smooth, emulsified batter.
· Don’t Rush the Caramel: Pay close attention when making the caramel. The sugar can go from perfectly amber to burnt very quickly.
· The Poke is Important: Don’t be shy with poking holes! This is how the magical glaze gets deep into the cake.
· PATIENCE: Letting the cake cool completely in the pan is the hardest but most important step. It ensures the cake will release cleanly and have its signature dense, moist texture.
· Storage: This cake actually gets better after a day. Store it covered at room temperature for up to 3 days.