Discover how to make a delicious Salted Caramel Kentucky Butter Cake with this easy-to-follow recipe. Moist, buttery cake, caramel sauce, and a salted caramel glaze make it irresistible!
If you’re searching for the ultimate dessert to impress friends and family, look no further than the Salted Caramel Kentucky Butter Cake. This rich, buttery cake is drenched in a caramel glaze with a touch of rum and topped with flaky sea salt for a perfect balance of sweet and salty. Whether you’re a seasoned baker or just starting out, this recipe is a must-try that will have everyone asking for seconds. Let’s dive into how to create this indulgent dessert from scratch!
Why You’ll Love This Salted Caramel Kentucky Butter Cake
The beauty of this recipe lies in the combination of a moist, tender pound cake and a rich caramel sauce infused into every bite. The butter-rum caramel syrup penetrates the cake, making it ultra-soft and flavorful. Top that off with a salted caramel glaze, and you’ve got yourself a dessert that’s simply out of this world. It’s perfect for casual gatherings, holiday dinners, or even a sweet treat with your morning coffee.
What Sets This Cake Apart?
- Incredible Texture: The use of sour cream makes the cake moist without being too dense.
- Buttery Flavor: Every bite is rich and luxurious, thanks to the butter and cake flour.
- Salted Caramel: The balance between sweet caramel and the hint of salt elevates this cake to gourmet status.
- Versatile: Pair it with coffee, whipped cream, or roasted pecans for a variation that suits your taste.
Ingredients You’ll Need
For this recipe, you’ll need simple ingredients you likely already have in your pantry. Let’s break down what goes into making this spectacular cake:
Cake Base:
- 2 ½ cups (500 g) granulated sugar
- 1 ¼ cups (284 g) salted butter – If using unsalted, add ¾ teaspoon of salt along with the flour.
- 5 large eggs – Ensure they’re at room temperature for better incorporation.
- 2 teaspoons (10 ml) pure vanilla extract – Adds that classic vanilla essence.
- ½ teaspoon (2 ml) butter extract – Optional but adds richness.
- ½ teaspoon (2 ml) rum extract – Optional but enhances the depth of flavor.
- 2 ½ cups (288 g) cake flour – This gives the cake a tender crumb. All-purpose flour can work as a substitute.
- 1 cup (230 g) full-fat sour cream – The secret to a moist, soft cake.
- Cake release (or cake goop) – This mixture of shortening, flour, and vegetable oil ensures your cake won’t stick.
Caramel Sauce and Glaze:
- 1 cup (200 g) granulated sugar
- ½ cup (118 ml) water – Divided into two parts for different steps.
- ½ cup (114 g) salted butter – Cut into cubes for easy melting.
- ¼ cup (59 ml) evaporated milk – You can use whole milk as a substitute.
- 1 teaspoon (5 ml) pure vanilla extract – Complements the caramel’s sweetness.
- ¼ teaspoon (1 ml) rum extract – Optional but highly recommended for extra flavor.
- Pinch of salt – This enhances the caramel without overpowering it.
- Flaky sea salt – For a final touch on top of the finished cake.
Step-by-Step Baking Instructions
1. Prepare Your Pan
Before you get started, preheat your oven to 325°F (163°C). Grease a Bundt or tube cake pan thoroughly with cake release. This step is crucial as it ensures your cake will slide out effortlessly after baking.
2. Mix the Wet Ingredients
In a large mixing bowl, cream the sugar and butter together until they are light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
3. Add Flavorings
Mix in the vanilla extract, butter extract, and rum extract. These will elevate the flavor profile, giving your cake that buttery, slightly boozy depth that’s perfect for special occasions.
4. Incorporate the Dry Ingredients
Sift together the cake flour and, if using, an additional ¾ teaspoon of salt (only if you used unsalted butter). Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour for the best consistency.
5. Bake the Cake
Pour the batter into your prepared cake pan and spread it out evenly. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. While your cake is baking, you can start preparing the butter-rum caramel syrup!
Creating the Caramel Sauce
The star of this cake is the caramel syrup and glaze. Here’s how to make it:
1. Make the Caramel Syrup
In a medium saucepan, combine 1 cup of granulated sugar and ¼ cup of water over medium heat. Stir occasionally until the sugar dissolves, then let it boil without stirring. Continue cooking until the mixture turns a deep amber color (about 10 minutes).
2. Add Butter and Evaporated Milk
Once the caramel is golden, remove the pan from the heat and carefully whisk in the cubed butter and evaporated milk. Be cautious, as the mixture will bubble vigorously. Stir until the butter is melted and the mixture is smooth.
3. Enhance with Flavor
Add the vanilla extract, rum extract, and a pinch of salt to the caramel sauce. Let the syrup cool slightly while your cake finishes baking.
Drizzling the Caramel on Your Cake
1. Poke Holes in the Cake
As soon as your cake is out of the oven, poke several holes across the top using a skewer or toothpick. These holes will allow the caramel syrup to soak deep into the cake.
2. Pour the Syrup
Slowly drizzle about half of the caramel syrup over the warm cake, making sure it seeps into all the holes. Let the cake sit for 10-15 minutes before flipping it out of the pan.
3. Glaze the Cooled Cake
Once your cake is cooled, reduce the remaining caramel syrup by simmering it over low heat for 5-7 minutes until it thickens into a glaze. Pour the glaze over the cake and sprinkle with flaky sea salt.
Serving Suggestions
The Salted Caramel Kentucky Butter Cake is versatile and can be enjoyed on its own or paired with a variety of sides:
- With Coffee: The rich caramel and buttery cake are perfect for an afternoon coffee break.
- With Whipped Cream: Light, fluffy whipped cream provides a nice contrast to the dense cake.
- With Roasted Pecans: Add a crunchy texture by sprinkling some roasted pecans on top.
Storage Tips
This cake stores well, so you can enjoy it over several days:
- Room Temperature: Keep the cake in an airtight container for up to 4 days.
- Freezing: You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Nutritional Information
Each slice of this decadent cake packs in a punch of flavor, but it’s definitely an indulgent treat! Here’s the nutritional breakdown per slice (based on 12 servings):
- Calories: 422
- Carbohydrates: 52 g
- Fat: 22 g
- Sugar: 40 g
FAQs
1. Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. The flavors actually improve as the cake sits, making it even more delicious.
2. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce is a great time-saving option. However, the homemade sauce gives the cake a more authentic, buttery flavor.
3. What can I use instead of rum extract?
If you don’t have rum extract, you can simply omit it or substitute it with more vanilla extract.
4. How do I prevent the cake from sticking to the pan?
Make sure to grease your Bundt or tube pan thoroughly with cake release (or a mixture of shortening, flour, and oil).
5. Can I add nuts to this cake?
Yes! Adding chopped pecans or walnuts to the batter or as a topping can add great texture and flavor.
