Description
This Salted Caramel Kentucky Butter Cake is a rich, buttery pound cake soaked in a luscious butter glaze and topped with a decadent salted caramel sauce. It’s moist, indulgent, and perfect for special occasions or just because you deserve a treat.
Ingredients
Scale
- For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- For the Butter Glaze:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
- For the Salted Caramel Topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Make the Cake: Preheat the oven to 325°F (163°C). Grease and flour a bundt pan generously.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla. Beat with a hand mixer or stand mixer for about 3 minutes, or until well combined and smooth.
- Pour the batter into the prepared bundt pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Butter Glaze: In a small saucepan over medium heat, combine the sugar, butter, and water. Stir until the butter is melted and sugar is dissolved. Remove from heat and stir in vanilla.
- When the cake comes out of the oven, poke holes all over the top (which will become the bottom) with a skewer or toothpick. Slowly pour the glaze over the hot cake while it’s still in the pan. Let the cake cool completely in the pan to absorb the glaze, then invert onto a serving plate.
- Make the Salted Caramel Sauce: In a medium saucepan, combine sugar and water over medium heat. Do not stir, but swirl the pan occasionally until the sugar is dissolved and turns a deep amber color.
- Remove from heat and carefully whisk in the butter and heavy cream (it will bubble vigorously). Stir until smooth. Add sea salt and mix well. Let cool slightly.
- Finish the Cake: Once the cake is cool and removed from the pan, drizzle with the salted caramel sauce. Garnish with a pinch of flaky sea salt if desired.
Notes
- This cake is even better the next day as the flavors develop and the glaze fully absorbs.
- You can make the caramel ahead of time and store it in the fridge. Warm slightly before drizzling.
- Great served with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: undefined
- Sodium: 290mg
- Fat: undefined
- Saturated Fat: 15g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 59g
- Fiber: 0g
- Protein: 5g
- Cholesterol: undefined