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This incredibly juicy Salted Caramel Kentucky Butter Cake turns basic cupboard staples into a luxurious treat that seems like it's from a fancy pastry shop. The real wonder happens as hot caramel soaks into the just-baked cake, making little pools of sticky delight throughout every mouthful.
I originally baked this cake for my mother-in-law's birthday celebration and it vanished completely. These days it's my go-to dessert at family get-togethers where everyone argues about who'll take home the final piece.
Key Ingredients
- All purpose flour: Makes just the right firm but soft texture to hold up to the caramel
- Granulated sugar: Adds the perfect level of sweetness without drowning out the buttery taste
- Salt: Cuts through sweetness and boosts the caramel flavors
- Baking powder and baking soda: Team up for perfect lift
- Buttermilk: Brings a slight tang and creates an unbelievably moist bite
- Room temperature butter: Absolutely needed for proper mixing and air pockets
- Vanilla extract: Adds warm background notes to both cake and topping
- Large eggs: Give stability and richness
- For the sauce: Extra butter and sugar melt down into pure heaven when heated
Easy Cooking Guidelines
- Get Your Pan Ready:
- Thoroughly coat and flour a 12 cup Bundt pan, getting into every nook. This part can't be skipped if you want your cake to come out cleanly. I find shortening works much better than spray for reliable results.
- Put Together Your Batter:
- Throw the dry stuff (flour, sugar, salt, baking powder, baking soda) in your mixer. Add your wet things (buttermilk, butter, vanilla, eggs) and mix on low until just blended. This keeps the cake from getting tough. Then bump up to medium and beat exactly 3 minutes to work in air for softness.
- Bake It Slowly:
- Pour your mix into the ready pan and smooth it out. Bake at 325°F for 55 to 65 minutes. This cooler temp helps the cake rise without a dome top. Stick a toothpick in the deepest part - you want a few damp crumbs but no wet stuff.
- Whip Up The Topping:
- While it's baking, make your sauce by slowly warming sugar, butter, water and vanilla in a pot. Keep it low and stir the whole time until everything melts together. Don't let it turn dark brown - it should stay light golden. Take it off the heat once it's all mixed.
- The Magic Soak:
- With the cake still hot in its pan, poke lots of deep holes through it using a skewer or fork. Slowly pour the warm sauce over everything, letting it sink in between pours. This fills the whole cake with caramel flavor and moisture.
This cake brings back memories of Sunday meals at my grandma's where we always had dessert. I once used salted butter for both the cake and sauce by mistake. That lucky slip-up created the perfect sweet-salty mix that made this cake famous in our family gatherings.
Plan-Ahead Brilliance
This cake gets even tastier with time, so it's great for parties. You can bake it up to two days before and keep it covered on your counter. The flavors will keep mixing and the texture gets even more delicious. Just add a sprinkle of powdered sugar right before you serve it for a fancy touch.
Fixing Common Problems
If your cake won't come out despite greasing, try putting it in the freezer for 20 minutes before trying again. The butter inside will harden up, making it easier to get out in one piece. For really stuck spots, run a thin plastic knife around the edges before flipping it over.
Ways To Serve It
Make this amazing cake even better by serving it slightly warm with a scoop of vanilla bean ice cream. For an extra touch, save two tablespoons of caramel sauce and drizzle it over each piece just before eating. A tiny sprinkle of flaky sea salt on top creates the best sweet-salty balance.
The Southern Tradition
This famous Southern cake gets its name from the loads of butter and the practice of soaking it in sweet sauce while still warm. It's like a rum cake without any alcohol. Kentucky butter cake got popular in the 1960s and remains a favorite at community gatherings and church events all across the region.
Frequently Asked Questions
- → What's the trick to keeping the cake soft?
Pierce the cake and pour the caramel over while it's still warm. This way, all the flavor and moisture disappear into the cake.
- → Can ordinary milk replace buttermilk?
Yep! Regular milk combined with a tablespoon of lemon juice or vinegar makes a great alternative, giving the right tangy note.
- → How do I store it properly?
Keep it in a sealed container at room temperature for 2–3 days, or in the fridge for about a week. Heat a slice before enjoying for the best flavor.
- → Can I prepare it ahead of time?
Definitely! Bake, soak, and store in advance. Gently warm it before serving to enjoy the full flavor.
- → What’s the right pan to use?
Go for a 12-cup Bundt pan or a 10-inch round tube pan. These are the perfect sizes to bake the cake evenly.
- → Any topping ideas for extra flair?
You can sprinkle it with flaky salt, add whipped cream, or pour on more caramel for an indulgent finish!