There’s always that one dessert you taste at a fancy restaurant and think, “I could never recreate this magic at home.” That was me, every single time I indulged in a slice of Salted Caramel Kentucky Butter Cake. But you know what? I was dead wrong. After a couple of (let’s call them) “experimental” tries, I’ve nailed down a recipe that brings all the restaurant feels straight to my kitchen. And yes, I’m going to share every secret with you!
My first attempt? Let’s just say it was more salt than caramel. But after tweaking the ratios and getting a little advice from my mom (she’s my culinary hero), I ended up with a masterpiece. The kids start hovering around the kitchen the moment they smell that buttery goodness in the oven. So, grab your apron, because we’re about to whip up the best Salted Caramel Kentucky Butter Cake you’ve ever tasted, right in your own home.
Table of Contents
Ingredients
Before diving into the baking, make sure you’ve got all the right stuff. I’m partial to using local brands for my dairy products—it just makes a difference (trust me on this).
- 2 cups all-purpose flour (sifted)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- For the Salted Caramel Glaze:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt (plus more for sprinkling)
Instructions
Okay, deep breath. Baking can seem daunting, but it’s all about one step at a time. Don’t rush, and remember to enjoy the process—there’s nothing like the dance of ingredients coming together to create something delicious.
- Start by preheating your oven to 350°F. Grease a 10-inch bundt pan with butter and a dusting of flour to prevent sticking.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set it aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. This is where the magic starts!
- Add the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract.
- Now, alternate adding the flour mixture and buttermilk to the creamed butter, starting and ending with flour. Mix until just combined—overmixing is the enemy!
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Don’t be tempted to open the oven door too often; patience is key!
- While the cake is baking, let’s make that to-die-for salted caramel glaze. Combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir continuously until the butter melts and the sugar dissolves. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the glaze thickens slightly.
- Remove the glaze from the heat and stir in the sea salt. Set aside to cool and thicken a bit more.
- Once the cake is done, cool it in the pan for about 10 minutes, then invert it onto a wire rack to cool completely. Here’s where that greasing and flouring pays off!
- Poke holes all over the cake with a skewer or fork. Slowly pour the salted caramel glaze over the cake, allowing it to soak into the holes and drizzle down the sides.
- Sprinkle a little extra sea salt over the glazed cake to finish. This is the crowning glory—a perfect contrast of sweet and salty.
Tips & Tricks
Here are a few nuggets of wisdom I’ve picked up along my caramel cake journey:
- Buttermilk Substitute: If you’re out of buttermilk, mix 1 cup of milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and voilà!
- Brown Sugar Hack: No brown sugar? Mix white sugar with a tablespoon of molasses. It’s not perfect, but it’s saved me more than once.
- Bundt Pan Prep: Seriously, don’t skimp on greasing and flouring that pan. I learned this the hard way when half my cake decided to stay put during the grand reveal.
And remember, baking is as much about the hiccups as the triumphs. The first time I made the glaze, it was so runny it practically waterfalled off the cake. The trick is to let it cool and thicken just enough to create a luscious, slow pour. (game changer!)
FAQ
Still got questions? No worries, I’ve been there. Here’s a little Q&A to help you out:
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake, let it cool completely, then wrap it tightly in plastic wrap. It’ll stay fresh for a couple of days at room temperature. Just glaze it before serving.
Q: Help! My cake is dry, what did I do wrong?
A: It might’ve baked too long or at too high a temperature. Ovens can be fickle, so I always recommend checking for doneness a bit earlier than the recipe says.
Q: Can I use salted butter?
A: You can, but then cut back on the added salt. It’s all about balancing those flavors.
There you have it—a slice of restaurant-style heaven on your table. This Salted Caramel Kentucky Butter Cake is more than just a dessert; it’s an experience, a memory-maker, and honestly, it’s just plain delicious. Whether it’s for a special occasion or a “just because” treat, this cake is sure to impress. And if you’re anything like me, it won’t be long before you’re baking it again. Trust me.
Remember, the best Salted Caramel Kentucky Butter Cake is the one you make with love (and maybe a splash of chaos). So tie on that apron and get baking. And when you pull that beautifully golden, caramel-drizzled cake out of the oven, take a moment to bask in the glory—you’ve earned it!
Restaurant-Style Salted Caramel Kentucky Butter Cake at Home
A homemade version of the restaurant-favorite Salted Caramel Kentucky Butter Cake that brings all the buttery goodness straight to your kitchen. This cake is a perfect blend of sweet and salty flavors that will impress everyone at the table.
Ingredients
- 2 cups all-purpose flour (sifted)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt
Directions
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Preheat the oven to 350°F. Grease a 10-inch bundt pan with butter and dust with flour.
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Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
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In a large bowl, cream softened butter and sugar until light and fluffy.
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Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
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Alternate adding the flour mixture and buttermilk to the creamed butter, beginning and ending with flour. Mix until just combined.
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Pour the batter into the prepared bundt pan and bake for 45 to 50 minutes until a toothpick comes out clean.
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In a saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir until the butter melts and sugar dissolves. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in sea salt.
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Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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Poke holes in the cake and pour the salted caramel glaze over it. Finish by sprinkling additional sea salt over the glazed cake.
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Serve and enjoy!
Nutrition Facts
