favorite cake - Salted Caramel Kentucky Butter Cake

 

Salted Caramel Kentucky Butter Cake: The Ultimate Indulgence

Introduction

Kentucky Butter Cake is a beloved Southern dessert famous for its incredibly moist, tender crumb and rich buttery glaze that soaks deep into every bite. The original recipe calls for a simple butter glaze, but in this version, we elevate the flavors with a luscious salted caramel glaze that brings a sophisticated balance of sweet and salty.

This cake is perfect for celebrations or whenever you crave something truly decadent. The buttery texture combined with the salted caramel glaze creates a symphony of flavors that is utterly irresistible.

History and Background of Kentucky Butter Cake

Kentucky Butter Cake has its roots in traditional Southern baking, where butter was a prized ingredient. The cake is known for being rich but surprisingly light, thanks to the creaming method and a generous butter glaze poured over it immediately after baking. It’s sometimes referred to as a “sticky butter cake” because of its moist, tender crumb and glossy glaze.

Adding salted caramel to the glaze is a modern twist, borrowing from the popularity of salted caramel in desserts worldwide, which perfectly complements the buttery cake base and adds a wonderful depth of flavor.

Ingredients

For the Cake:

    2 ½ cups (312 g) all-purpose flour

    2 teaspoons baking powder

    ½ teaspoon baking soda

    ½ teaspoon salt

    1 cup (2 sticks, 226 g) unsalted butter, softened

    1 ½ cups granulated sugar

    4 large eggs, room temperature

    1 teaspoon pure vanilla extract

    1 cup buttermilk, room temperature

For the Salted Caramel Glaze:

    1 cup granulated sugar

    6 tablespoons unsalted butter, cubed

    ½ cup heavy cream, warmed

    1 teaspoon vanilla extract

    1 teaspoon flaky sea salt (adjust to taste)

Equipment Needed

    Bundt cake pan or 9x13 inch baking dish

    Electric mixer (stand or handheld)

    Medium saucepan

    Mixing bowls

    Whisk and spatula

    Cooling rack

    Measuring cups and spoons

    Saucepan for caramel

Step 1: Preparing the Cake Batter

1. Preheat Oven and Prepare Pan

    Preheat your oven to 350°F (175°C).

    Grease your Bundt pan generously with butter or non-stick spray and lightly flour it, tapping out excess flour.

2. Combine Dry Ingredients

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

    In a large mixing bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 1-2 minutes.

    Gradually add sugar and beat until light and fluffy, about 3-5 minutes. This step is crucial as it incorporates air, giving the cake a tender crumb.

4. Add Eggs and Vanilla

    Add eggs one at a time, beating well after each addition to ensure they are fully incorporated.

    Mix in the vanilla extract.

5. Alternate Dry Ingredients and Buttermilk

    Reduce mixer speed to low.

    Add dry ingredients in three additions, alternating with buttermilk in two additions. Begin and end with dry ingredients.

    Mix just until combined—do not overmix, or the cake may become dense.

Step 2: Bake the Cake

    Pour the batter into the prepared pan and smooth the top with a spatula.

    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

    If using a 9x13 pan, baking time may reduce slightly; start checking at 45 minutes.

    Remove the cake from the oven and let it cool in the pan for 10 minutes.

Step 3: Prepare the Salted Caramel Glaze

1. Make the Caramel

    In a medium saucepan over medium heat, add the sugar in an even layer.

    Allow the sugar to melt without stirring for a few minutes. Once it starts to melt, gently swirl the pan to help sugar melt evenly.

    Continue cooking until the sugar is fully melted and reaches a deep amber color (caramelized but not burnt), about 5-7 minutes.

2. Add Butter

    Carefully add the cubed butter to the caramel (the mixture will bubble vigorously).

    Stir until the butter is completely melted and incorporated.

3. Add Cream and Vanilla

    Slowly pour in the warm heavy cream while whisking continuously.

    Boil the mixture for 1 minute until smooth and slightly thickened.

    Remove from heat and stir in vanilla extract and flaky sea salt.

4. Cool Slightly

    Let the caramel glaze cool for 5-10 minutes, until it thickens just a bit but is still pourable.

Step 4: Glaze the Cake

    While the cake is still warm but not hot (about 10 minutes after removing from oven), slowly pour the salted caramel glaze evenly over the cake.

    Use a spatula to gently spread the glaze to the sides and edges to coat thoroughly.

    The cake will absorb the glaze, making it incredibly moist and flavorful.

Step 5: Final Cooling and Serving

    Let the cake cool completely on a wire rack before slicing to allow the glaze to set slightly.

    Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Tips for the Perfect Kentucky Butter Cake

    Room temperature ingredients: Eggs, butter, and buttermilk should be at room temperature to ensure proper mixing and texture.

    Do not overmix: Overmixing flour into the batter develops gluten, which makes the cake tough. Mix until just combined.

    Watch the caramel carefully: Sugar can burn quickly; keep a close eye and swirl gently instead of stirring.

    Use flaky sea salt: It provides a crunchy burst of saltiness that contrasts beautifully with the sweet caramel.

    Glaze while warm: Pouring the glaze over a warm cake allows it to soak in, creating a moist texture.

Variations on This Classic

1. Pecan Praline Kentucky Butter Cake

    Add 1 cup chopped pecans to the batter.

    Top with toasted pecans before glazing.

    Use pecan butter in the glaze instead of plain butter.

2. Bourbon Salted Caramel Cake

    Add 2 tablespoons bourbon whiskey to the caramel glaze for a boozy, Southern twist.

    Perfect for adult gatherings and holidays.

3. Chocolate Drizzle

    Drizzle melted dark chocolate over the glazed cake for a rich, decadent finish.

4. Maple Salted Caramel

    Substitute maple syrup for some of the sugar in the caramel glaze for a subtle maple flavor.

Storing and Reheating

    Store cake in an airtight container at room temperature for up to 3 days.

    Refrigerate for longer storage (up to 5 days), but bring to room temperature before serving.

    Reheat slices gently in a microwave or oven to restore softness.

Nutritional Information (Approximate per slice, based on 12 servings)

Nutrient Amount

Calories 450 kcal

Fat 25 g

Saturated Fat 15 g

Carbohydrates 55 g

Sugar 40 g

Protein 5 g

Sodium 200 mg

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes! Bake the cake and store it wrapped tightly. Make the caramel glaze fresh and pour it over the cake just before serving.

Q: Can I use a different pan?

A: A Bundt pan is traditional and helps hold the glaze beautifully, but a 9x13 inch pan works too. Adjust baking time accordingly.

Q: What if I don’t have buttermilk?

A: Make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk. Let it sit for 5 minutes before using.

Q: Can I make the caramel glaze vegan?

A: Substitute vegan butter and coconut cream for butter and heavy cream.

Serving Suggestions

    Pair with coffee or a robust black tea to balance sweetness.

    Serve alongside fresh berries for a refreshing contrast.

    Add a sprinkle of chopped toasted pecans or walnuts on top for texture.

    A scoop of vanilla or caramel ice cream elevates the indulgence.

Final Thoughts

Kentucky Butter Cake with Salted Caramel glaze is the perfect harmony of moist, buttery cake and sweet, salty caramel goodness. It’s a dessert that impresses guests, satisfies sweet cravings, and captures the spirit of Southern hospitality in every bite.

If you follow these detailed steps and tips, you’ll have a cake that’s tender, moist, bursting with flavor, and worthy of any celebration. So grab your butter, sugar, and love for baking—this cake is ready to become your new favorite!