Salted Caramel Kentucky Butter Cake (Print Version)
Soft, moist Kentucky butter cake soaked with caramel glaze and topped with extra sea salt.
# Ingredients:
→ Cake
01 -
250 g all-purpose flour, sifted
02 -
15 ml baking powder
03 -
5 g fine salt
04 -
227 g unsalted butter, room temperature
05 -
400 g granulated sugar
06 -
4 large eggs
07 -
15 ml vanilla extract
08 -
240 ml buttermilk
→ Salted Caramel Glaze
09 -
220 g brown sugar
10 -
113 g unsalted butter
11 -
60 ml heavy cream
12 -
5 g sea salt, plus extra for garnish
# Instructions:
01 -
Preheat oven to 175°C. Generously grease a 25 cm bundt pan with butter and dust lightly with flour. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
02 -
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until pale and aerated. Add eggs one by one, blending thoroughly after each. Incorporate vanilla extract until fully integrated.
03 -
Add the dry ingredient blend and buttermilk to the creamed mixture in alternating batches, starting and ending with the dry, mixing gently to achieve a cohesive batter without overworking.
04 -
Transfer the batter evenly into the prepared bundt pan. Smooth the surface and bake for 45 to 50 minutes, or until a skewer inserted into the center emerges clean. Let rest in the pan for 10 minutes, then carefully invert onto a wire rack to cool fully.
05 -
Combine brown sugar, unsalted butter, and heavy cream in a saucepan over medium heat. Stir to dissolve the sugar and melt the butter. Bring to a gentle boil, then lower heat and simmer for 5 minutes until the glaze thickens slightly. Remove from heat and stir in sea salt.
06 -
When the cake is completely cool, use a skewer to pierce holes across the surface. Drizzle the warm salted caramel glaze generously over the cake, allowing it to soak in. Sprinkle with extra sea salt as a finishing touch.
# Notes:
01 -
Allow the cake to cool entirely before glazing to prevent the caramel from running off.
02 -
Using room temperature ingredients promotes a smoother batter and consistent crumb.