Salted Caramel Kentucky Butter Cake
Sinking your fork into a slice of Salted Caramel Kentucky Butter Cake is like indulging in a little piece of heaven. This homemade cake is incredibly moist and buttery, soaked with a rich caramel sauce that elevates its flavor to addictive levels. If you’re a fan of bundt cakes, this one is a must-try! Like my other favorite, the Hot Chocolate Coffee Rum Cake, this recipe is both elegant and irresistible.
Why You’ll Love This Recipe
This cake is a crowd-pleaser, consistently earning rave reviews from everyone who tries it. The texture and taste improve over time, making it even more enjoyable the next day. It’s perfect for breakfast alongside your morning coffee, especially since it includes caramel coffee creamer, creating a delightful pairing.
Kitchen Equipment You’ll Need
- 10-inch Bundt cake pan
- Large mixing bowl
- Stand mixer or hand mixer
- Wooden spoon or skewer
- Saucepan
- Heavy-bottomed saucepan
- Pastry brush
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 cup caramel coffee creamer (or buttermilk, omitting cream of tartar)
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Butter Sauce:
- ¾ cup white sugar
- ⅓ cup butter
- 3 tablespoons caramel coffee creamer
- 2 teaspoons vanilla extract
Salted Caramel, for topping (makes 1.5 cups or use store-bought):
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon sea salt or kosher salt
Instructions
Cake:
- Preheat your oven to 325°F. Grease and flour a 10-inch Bundt cake pan.
- In a large bowl, whisk together flour, sugar, salt, cream of tartar, baking powder, and baking soda.
- Using a stand mixer or hand mixer, blend the coffee creamer, butter, vanilla extract, and eggs into the dry ingredients. Beat for 3 minutes at medium speed.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
- While the cake is still warm, prick holes in it using a wooden spoon handle or skewer.
- Slowly pour the butter sauce over the cake, ensuring it seeps into the holes. Allow the cake to cool completely before removing it from the pan.
- Run a knife along the edges to help release the cake cleanly.
Butter Sauce:
- In a saucepan, combine sugar, butter, vanilla extract, and coffee creamer. Cook over medium heat until melted and combined, but do not let it boil.
Salted Caramel (if making homemade):
- In a heavy-bottomed saucepan, combine sugar and water over medium-low heat until the sugar dissolves.
- Increase the heat to medium-high and boil without stirring until the syrup turns a deep amber color, about 6-8 minutes.
- Remove from heat and carefully whisk in the heavy cream (it will bubble). Stir in butter and salt. Let cool before drizzling over the cake.
Tips for Success
Ensure all ingredients are at room temperature to mix evenly. Be patient when making the salted caramel; avoid stirring to prevent crystallization.
Additional Tips or Variations
For a nutty twist, add a handful of toasted pecans to the batter or as a topping. You can also experiment with different flavored creamers for unique variations.
Nutritional Highlights (Per Serving)
This cake offers a rich source of butter and sugar, so enjoy in moderation as a decadent treat.
Frequently Asked Questions (FAQ)
- Can I use a different type of flour? All-purpose flour works best, but you can try cake flour for a lighter texture.
- How should I store leftovers? Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Can I freeze the cake? Yes, wrap it tightly in plastic wrap and foil before freezing for up to 3 months.
Conclusion
If you’re looking for a cake that gets better with each bite, this Salted Caramel Kentucky Butter Cake is just for you. Give it a try and let me know how it turns out in the comments below. Happy baking!
