HOW TO MAKE HOMEMADE SALTED CARAMEL KENTUCKY BUTTER CAKE RECIPE
The salted caramel Kentucky butter cake that you make at home is an indulgent treat that is also very moist. It blends the luscious tastes of butter, caramel, and just a touch of salt. This cake is the ideal sweet for any event, whether it's a big party or just an excuse to indulge a little bit more than usual. This dish will make your taste buds do a happy dance because of its soft crumb and tempting caramel frosting.
Your taste buds are in for a treat with this handcrafted salted caramel Kentucky butter cake, which has an enticing blend of smooth butter, decadent caramel, and just a hint of salt. Indulge your taste buds. This delicious dessert is oozing with buttery richness and is brimming with flavorful extracts. It works well for celebrations, potlucks, or even just as a simple treat to sate your want for something sweet.
If you follow the steps in this recipe to the letter, you'll end up with a delectable salted caramel Kentucky butter cake that will blow the minds of anybody who tries even a taste of it.
YOU’LL NEED:
THE CAKE INGREDIENTS:
3 Cups.Of all-purpose flour.
2 Cups.Of granulated sugar.
1 Tsp.Of salt.
1 Tsp.Of baking powder.
1/2 Tsp.Of baking soda.
1 Cup.Of unsalted butter, softened.
1 Cup.Of buttermilk.
4 large eggs.
2 Tsp.Of vanilla extract.
THE SALTED CARAMEL SAUCE INGREDIENTS:
1 Cup.Of granulated sugar.
1/4 Cup.Of water.
1/2 Cup.Of heavy cream.
4 Tbsp.Of unsalted butter.
1/2 Tsp.Of sea salt.
THE BUTTER GLAZE INGREDIENTS:
1/2 Cup.Of unsalted butter.
1/4 Cup.Of water.
1 Cup.Of granulated sugar.
1 Tsp.Of vanilla extract.
DIRECTIONS:
1st Step
Heat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Coat the crevices of a 10-inch Bundt pan with butter and flour to prevent adhering.
2nd Step
In a large mixing basin, thoroughly combine the flour, sugar, salt, baking powder, and baking soda. Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for approximately 2 minutes, or until it is smooth and creamy.
3rd Step
Pour the mixture evenly into the Bundt pan that has been prepared. To eliminate air pockets, tap the pan lightly on the countertop. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
4th Step
During the cooling of the cake, prepare the salted caramel sauce. Combine the granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved, then allow the mixture to simmer without agitating until it attains a deep amber hue.
5th Step
Remove the saucepan from the heat and add the heavy cream, unsalted butter, and sea salt while whisking cautiously. Continue whisking until the caramel is completely smooth and all of the ingredients are incorporated.
6th Step
Allow the salted caramel sauce to settle slightly before serving. Remove the cake from the oven and allow it to settle in the pan for approximately 10 minutes.
7th Step
While you wait, prepare the butter glaze. Combine the unsalted butter, water, granulated sugar, and vanilla extract in a small saucepan. Continuously agitate the mixture over medium heat until it reaches a gentle simmer and the sugar has dissolved.
8th Step
Invert the cake onto a wire tray to remove it from the pan. Place a baking sheet or piece of parchment paper beneath the tray to collect any dripping.
9th Step
While the cake is still warm, use a skewer or toothpick to puncture perforations all over the surface. Pour the butter glaze over the cake slowly, allowing it to trickle into the cavities and saturate the cake.
10th Step
Drizzle the cake liberally with the salted caramel sauce, allowing it to run down the sides and collect at the bottom. Allow it to fully chill before slicing and serving.
