Salted Caramel Kentucky Butter Cake recipe is moist, buttery, homemade cake with a caramel butter sauce. It’s rich, addictive, delicious and soaks right in the cake!
This Salted Caramel Kentucky Butter Cake recipe is one you will love – I promise. Bundt cakes are so pretty and elegant!
They are a favorite of my baking-loving self and have been made in many different variations. I love big Bundts, and that is not a lie. This cake has received many positive reviews.
Ingredients:
3 cups / 13 1/2 ounces flour (all purpose)
2 cups sugar (granulated)
1 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter (room temperature)
2 teaspoons vanilla
4 large eggs
sauce
3/4 cup sugar
1/3 cup butter
3 tablespoons of water
2 teaspoons vanilla
How To Make Salted Caramel Kentucky Butter Cake:
Preheat oven 325°F.
Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.
In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened. Increase mixer speed to medium and beat for about 3 more minutes. Spoon batter to cake pan also spreading evenly.
Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring blend to boil.
Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.