Salted Caramel

 

# Salted Caramel Kentucky Butter Cake

A rich, buttery Southern-style cake soaked with a sweet salted caramel butter sauce. Perfect for holidays, parties, and family gatherings.

## Ingredients

### For the Cake

* 3 cups (13½ oz / 380 g) all-purpose flour

* 2 cups (400 g) granulated sugar

* 1 teaspoon salt

* 1 teaspoon baking powder

* ½ teaspoon baking soda

* 1 cup (240 ml) buttermilk

* 1 cup (227 g) unsalted butter, softened

* 2 teaspoons vanilla extract

* 4 large eggs

### For the Salted Caramel Butter Sauce

* ¾ cup (150 g) granulated sugar

* ⅓ cup (75 g) unsalted butter

* 3 tablespoons water

* 2 teaspoons vanilla extract

* ½ teaspoon sea salt

## Instructions

### 1. Prepare the Cake

1. Preheat oven to **325°F (165°C)**.

2. Grease and flour a **Bundt pan** thoroughly.

3. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

4. Add the softened butter, buttermilk, vanilla, and eggs.

5. Beat with an electric mixer on low speed until combined, then on medium speed for about **3 minutes** until smooth and fluffy.

6. Pour the batter into the prepared Bundt pan and spread evenly.

### 2. Bake

1. Bake for **55–65 minutes**, or until a toothpick inserted in the center comes out clean.

2. Remove from the oven and place the pan on a wire rack.

### 3. Make the Butter Sauce

1. While the cake bakes, combine the sugar, butter, and water in a saucepan.

2. Cook over medium heat, stirring until the butter melts and the sugar dissolves completely.

3. Do not allow the mixture to boil vigorously.

4. Remove from heat and stir in the vanilla and sea salt.

### 4. Soak the Cake

1. While the cake is still warm and in the pan, poke holes all over it using a skewer or fork.

2. Slowly pour the warm butter sauce over the cake, allowing it to soak into the holes.

3. Let the cake cool in the pan for **20–30 minutes**.

4. Invert onto a serving plate.

## Serving Suggestions

* Drizzle with additional salted caramel sauce.

* Serve with whipped cream or vanilla ice cream.

* Sprinkle with flaky sea salt for extra caramel flavor.

## Storage

* Store covered at room temperature for up to **3 days**.

* Refrigerate for up to **1 wee

k**.

* Freeze for up to **3 months**.

**Yield:** 12–16 servings.