Salted Caramel Kentucky Butter Cake

Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
For the Salted Caramel Butter Sauce:
1 cup granulated sugar
½ cup unsalted butter
2 tablespoons water
¼ cup heavy cream
1 teaspoon flaky sea salt
1 teaspoon vanilla extract
Step by Step Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 60-70 minutes or until a wooden skewer inserted into the cake comes out clean.
While the cake is baking, prepare the salted caramel butter sauce. In a saucepan over medium heat, combine sugar, butter, and water. Stir constantly until the sugar dissolves and the mixture comes to a boil.
Boil for 2-3 minutes without stirring, then remove from heat.
Carefully whisk in the heavy cream, flaky sea salt, and vanilla extract until smooth.
When the cake is done baking, remove it from the oven and immediately poke holes all over the top with a skewer.
Slowly pour about two-thirds of the warm salted caramel sauce over the warm cake, allowing it to absorb into the holes.
Let the cake cool completely in the pan before inverting it onto a serving plate.
Drizzle the remaining salted caramel sauce over the top of the cooled cake before serving.
FAQ
Can I use a different type of pan?
A Bundt pan is recommended for even baking and proper sauce distribution. Using a different pan may affect baking time and the cake’s ability to absorb the butter sauce effectively.
Why poke holes in the cake?
Poking holes allows the salted caramel butter sauce to penetrate deeply into the cake, creating moisture throughout and distributing flavor evenly.
My caramel sauce is grainy. What happened?
Graininess occurs when sugar crystals form. Ensure all sugar is dissolved before the mixture comes to a boil, and avoid stirring once it begins boiling.
You Must Know
The cake must be warm when the sauce is applied to allow proper absorption. Do not skip the step of poking holes in the cake. Allow the cake to cool completely in the pan before removing to prevent breaking. Be extremely careful when working with hot sugar for the caramel sauce as it can cause severe burns.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days. The cake can be frozen without the final drizzle of sauce for up to 3 months. Thaw at room temperature and add fresh sauce before serving.