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Richly buttery with a golden crumb and crowned by salted caramel glaze this Kentucky butter cake is the kind of showstopper you bake for special occasions or when you want to spoil yourself a little. The base is tender thanks to a hint of buttermilk and when finished with warm salted caramel it soaks up all the buttery sweetness while staying perfectly moist.
I love making this whenever a friend visits because it always disappears slice by slice before the coffee is even gone. The first time I made this cake was on a chilly evening when I was craving something both homey and indulgent. Now it is the most-requested dessert for family birthdays or rainy days at home.
Ingredients
- All-purpose flour: gives the cake structure and light crumb look for fresh flour and sift it for the best results
- Baking powder: helps the cake rise evenly check the expiration date to ensure proper lift
- Salt: balances the sweetness and gives the cake more depth use fine sea salt for even distribution
- Unsalted butter: provides rich flavor use high-quality European butter if you can
- Granulated sugar: brings sweetness and helps the cake brown opt for super-fine if you want an extra tender crumb
- Large eggs: add moisture and structure use room temperature eggs for the fluffiest texture
- Vanilla extract: brings aroma and warmth choose a pure vanilla for the best flavor
- Buttermilk: adds tenderness and tang shake it well before using or make your own by adding a splash of lemon juice to milk
- Brown sugar: creates a deep molasses flavor in the caramel glaze use dark for bolder flavor
- Heavy cream: makes the glaze rich and pourable
- Sea salt: is essential for that signature salty sweet finish use flaky sea salt for an elevated touch and extra for garnish
Instructions
- Prepare Oven and Dry Mix:
- Preheat the oven to 350F and generously butter a 10-inch bundt pan making sure to get into every curve. Lightly flour the pan and shake out the excess. Whisk together the flour baking powder and salt in a mixing bowl until evenly combined so that every bite bakes up light and tender.
- Cream Butter and Sugar:
- In a large bowl beat the softened butter and sugar at medium speed for about four minutes until the mixture is thick pale and fluffy. Add the eggs one at a time beating well after each addition to keep the batter smooth and build the cake’s structure. Pour in the vanilla and mix again.
- Combine Wet and Dry Ingredients:
- Add one third of the flour mixture to the butter mixture and stir gently just until no dry streaks remain. Then add half the buttermilk and stir again until just mixed. Continue alternating flour and buttermilk ending with flour mixing gently each time to keep the batter airy.
- Bake the Cake:
- Spoon the batter into your prepared pan and smooth the top with a spatula so it bakes evenly. Bake on the middle rack for forty-five to fifty minutes until a toothpick slides out clean and the top feels springy. Let the cake sit in the pan for ten minutes this makes it easier to unmold. Turn it onto a wire rack and let it cool fully before glazing.
- Prepare the Salted Caramel Glaze:
- Combine brown sugar butter and cream in a small saucepan. Stir over medium heat until the butter is melted and the sugar dissolves. Let it come to a gentle boil then lower the heat and simmer for five minutes or until you see the glaze thicken slightly and smell of warm caramel. Take off the heat stir in the sea salt and let cool for five minutes so it is still pourable but not too runny.
- Glaze and Finish:
- While the cake is cool use a thin skewer to poke small holes all over the surface this helps the caramel soak through every bite. Slowly drizzle the warm caramel glaze across the cake pausing so it seeps in rather than running off. Finish with a sprinkle of flaky sea salt for a beautiful contrast.
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Every time I make this cake I look forward to that first thick slice topped with glossy caramel. My favorite ingredient is the buttermilk because it creates such a tender crumb that no store-bought cake ever matches. My kids love poking the holes for the glaze with me it is a little messy but always fun.
Storage Tips
Wrap leftover cake tightly and keep at room temperature for two to three days or refrigerate for up to five days. The glaze will set but the cake stays moist. If you want to freeze it wrap slices individually and thaw at room temp for best texture.
Ingredient Substitutions
If you do not have buttermilk combine regular milk with a tablespoon of lemon juice and let it sit for five minutes. You can use salted butter and reduce the added salt in both the cake and glaze. For extra depth in the glaze swap in bourbon or dark rum for some of the cream.
Serving Suggestions
This cake shines with just coffee or tea. For something extra elegant serve it with sweetened whipped cream or a scoop of vanilla ice cream. During the holidays I like to top it with candied pecans or a dusting of cinnamon.
Cultural Context
Kentucky butter cakes have their roots in Southern hospitality each slice meant to be generous soft and welcoming. The caramel twist comes from the region’s classic love of sweet treats especially anything with a hint of salt or creaminess on top.
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The first bite of this cake delivers buttery depth with that unmistakable caramel top. Each slice feels like a little celebration all its own.
Frequently Asked Questions
- → What makes this cake extra moist?
The use of buttermilk, along with a rich caramel glaze that soaks into the cake, creates a moist texture.
- → Can I make it ahead of time?
Yes, the flavors deepen overnight. Simply glaze before serving, or reheat the glaze for freshness.
- → How do I prevent sticking in a bundt pan?
Grease the pan generously with butter and dust with flour, making sure to cover all crevices before adding batter.
- → Is homemade caramel glaze difficult?
No, simply simmer brown sugar, butter, and cream until thickened, then stir in sea salt for a simple, tasty sauce.
- → Can I adjust the salt level?
Absolutely! Add more or less sea salt to taste in both the glaze and topping to suit your preference.