Here at Southern Comfort: Salted Caramel Kentucky Butter Cake Recipe – A Sweet Symphony of Flavors, welcome! I’m excited to share with you today the recipe for Salted Caramel Kentucky Butter Cake, one of my all-time favorite desserts. This decadent dessert combines the rich, moist texture of salted caramel with the enticing appeal of a classic butter cake. Prepare to go on a gourmet adventure that will satisfy your sweet tooth like never before while honoring the hearty flavors of the South.
Here’s a zippy set of instructions for your Salted Caramel Kentucky Butter Cake Recipe:
- Cream & Mix: Beat butter and sugar until fluffy. Add eggs and vanilla. Mix dry ingredients, add alternately with buttermilk.
- Bake: Pour batter into greased pan, bake until golden and a toothpick comes out clean.
- Caramel Creation: Melt sugar until amber, add butter and cream, stir until smooth. Add salt to taste.
- Poke & Pour: Poke holes in cooled cake, pour warm caramel sauce over.
- Soak & Serve: Let the cake soak up the caramel goodness, slice, and indulge.
Personal paragraph (or two) Salted Caramel Kentucky Butter Cake Recipe – A Sweet Symphony of Flavors:
Imagine sinking your fork into a slice of Salted Caramel Kentucky Butter Cake, each bite a harmonious blend of rich buttery goodness and velvety caramel sweetness. This recipe holds a special place in my heart, reminiscent of lazy afternoons spent baking with loved ones and indulging in comforting treats. The process of creating this masterpiece is a culinary journey in itself, from the delicate creaming of butter and sugar to the luscious drizzling of warm salted caramel sauce over the golden cake. With every slice, I’m transported back to cherished moments shared around the table, where laughter flowed as freely as the caramel cascading down the sides of the cake recipe. So join me in experiencing this sweet symphony of flavors, where Southern comfort meets irresistible indulgence, and every bite is a celebration of love, family, and the joy of baking.
Breakdown of ingredients for the Salted Caramel Kentucky Butter Cake recipe:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- For the Salted Caramel Sauce:
- 01 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt (adjust to taste)
This tantalizing combination of ingredients forms the foundation of a decadent dessert experience, blending the richness of butter cake with the irresistible allure of salted caramel.
step-by-step recipe for creating your Salted Caramel Kentucky Butter Cake:
Step 1: Preparing the Cake Batter
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 2: Baking the Cake
- Pour Batter: Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
Step 3: Making the Salted Caramel Sauce
- Melt Sugar: In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns amber in color.
- Add Butter: Once the sugar is melted, add the cubed butter, stirring until fully incorporated.
- Add Cream: Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture will bubble up.
- Season with Salt: Stir in the sea salt, adjusting to taste. Remove the saucepan from the heat and let the caramel sauce cool slightly.
Step 4: Assembly
- Poke Holes: Using a skewer or toothpick, poke holes all over the surface of the cooled cake.
- Pour Caramel Sauce: Pour the warm salted caramel sauce over the cake, allowing it to seep into the holes and drizzle down the sides.
Step 5: Serving
- Soak: Let the cake sit for 30 minutes to 1 hour, allowing the caramel sauce to soak in and enhance the flavor.
- Slice and Serve: Slice the Salted Caramel Kentucky Butter Cake and serve it with an extra drizzle of salted caramel sauce.
Step 6: Enjoy
- Indulge in every delightful bite of this sweet symphony of flavors, savoring the rich buttery cake infused with the irresistible allure of salted caramel.
Frequently Asked Questions (FAQs)
- Can I use salted butter instead of unsalted butter for the cake?
Yes, you can use salted butter, but you may want to adjust the amount of additional salt you add to the caramel sauce to achieve the desired level of saltiness.
- Can I substitute buttermilk with regular milk or another alternative?
While buttermilk contributes to the richness and tenderness of the cake, you can substitute it with a mixture of regular milk and lemon juice or vinegar to mimic the acidity of buttermilk.
- How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, but bring it to room temperature before serving to enjoy its full flavor and texture.
- Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw in the refrigerator overnight before serving.
- Is it possible to make the cake ahead of time?
Yes, you can bake the cake in advance and store it at room temperature or in the refrigerator. Prepare the salted caramel sauce separately and pour it over the cake just before serving to ensure optimal freshness and flavor.
- How do I prevent the caramel sauce from hardening?
If the caramel sauce hardens before you pour it over the cake, gently reheat it over low heat, stirring constantly until it becomes smooth and pourable again.
- Can I use store-bought caramel sauce instead of making it from scratch?
Yes, you can use store-bought caramel sauce as a time-saving alternative. However, homemade caramel sauce adds a unique flavor and texture to the cake that is worth the extra effort.
- Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make the cake gluten-free. Just be sure to check that all other ingredients are gluten-free as well.
- Here’s a printable recipe card for your Salted Caramel Kentucky Butter Cake: Salted Caramel Kentucky Butter Cake
- Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt (adjust to taste)
- Instructions:
Preheat the oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Pour batter into the prepared Bundt pan and spread evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven and let cool in pan for 10 minutes. Invert cake onto a wire rack to cool completely.
- For the Salted Caramel Sauce:
In a heavy-bottomed saucepan, heat granulated sugar over medium heat, stirring constantly until melted and amber in color. Add butter and stir until fully incorporated. Slowly pour in heavy cream while stirring continuously. Stir in sea salt, adjusting to taste. Remove from heat and let cool slightly.
- Assembly:
Using a skewer or toothpick, poke holes all over the surface of the cooled cake. Pour warm salted caramel sauce over cake, allowing it to seep into holes and drizzle down sides.
- Serving:
Let the cake sit for 30 minutes to 1 hour to allow caramel sauce to soak in. Slice and serve with an extra drizzle of salted caramel sauce.
- Optional Selection: Adding a Nutty Crunch
For those looking to elevate the texture and flavor of their Salted Caramel Kentucky Butter Cake, consider incorporating a nutty crunch.
- Ingredient Addition:
Add 1 cup of chopped pecans or walnuts to the cake batter before pouring it into the pan.
- Toasting Nuts:
For an extra layer of flavor, toast the nuts in a dry skillet over medium heat until fragrant, then let them cool before adding them to the batter.
- Even Distribution:
Ensure the nuts are evenly distributed throughout the batter for a balanced bite in every slice.
- Visual Appeal:
The toasted nuts not only add a delightful crunch but also provide visual interest to the cake, creating an enticing presentation.
- Allergy Consideration:
If allergies are a concern, feel free to omit the nuts or substitute them with seeds or chopped dried fruit for a similar texture contrast.
