Salted Caramel Kentucky Butter Cake
A rich and moist cake drizzled with salted caramel glaze, perfect for any occasion.
Ingredients
Main Ingredients
- 250 g all-purpose flour, sifted Ensure a light and airy texture.
- 15 ml baking powder Helps the cake rise perfectly.
- 5 g fine salt Enhances all the sweet flavors.
- 227 g unsalted butter Should be at room temperature.
- 400 g granulated sugar Provides sweetness and a delightful crust.
- 4 large eggs Adds moisture and richness.
- 15 ml vanilla extract Gives it an aromatic warmth.
- 240 ml buttermilk Ensures a tender crumb.
For the Caramel Glaze
- 220 g brown sugar Adds hint of caramel flavor.
- 113 g unsalted butter Used for the glaze.
- 60 ml heavy cream Adds silkiness to the glaze.
- 5 g sea salt Balances the sweetness.
- extra sea salt for garnish Elevates the flavor.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease a 25 cm bundt pan with a little butter and dust it with flour.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined and set aside.
Mixing Batter
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes pale and fluffy.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix gently until just combined.
Baking
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Making the Glaze
- To prepare the salted caramel glaze, combine the brown sugar, butter, and heavy cream in a saucepan. Heat over medium heat, stirring, until it comes to a simmer. Let it simmer for about 5 minutes to thicken slightly.
- Stir in the sea salt.
Finishing Touches
- Once the cake is completely cooled, pierce holes in the top with a skewer or toothpick. Drizzle the caramel glaze over the top, allowing it to seep into the holes.
- Sprinkle additional sea salt on top.
Notes
For best flavor, let the cake cool completely before adding the glaze. Also, avoid overmixing the batter to prevent a dense cake.