Salted Caramel Kentucky Butter Cake
A moist and tender Southern cake drizzled with a rich salted caramel glaze, perfect for any occasion.
Ingredients
For the cake
- 250 g all-purpose flour, sifted The delicate flour serves as the foundation of the cake.
- 15 ml baking powder Essential leavening agent.
- 5 g fine salt Balances sweetness.
- 227 g unsalted butter, room temperature Gives moisture and consistency.
- 400 g granulated sugar Adds sweetness and color.
- 4 large eggs Helps bind the ingredients.
- 15 ml vanilla extract Infuses flavor.
- 240 ml buttermilk Creates a tender crumb.
For the glaze
- 220 g brown sugar Adds caramel-like flavor.
- 113 g unsalted butter Forms the base of the glaze.
- 60 ml heavy cream Provides smoothness.
- 5 g sea salt Enhances glaze flavor.
- Extra sea salt for garnish Adds crunch and flavor.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and grease and flour a 25 cm bundt pan.
- In a medium bowl, whisk together the sifted flour, baking powder, and fine salt.
- In a separate large bowl, beat the room temperature unsalted butter and granulated sugar until light and fluffy.
- Incorporate the eggs one by one, mixing thoroughly before adding the next, then stir in the vanilla extract.
- Gradually alternate adding the dry mixture and buttermilk to the creamed mixture, starting and ending with dry.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a skewer comes out clean.
Glazing
- While the cake bakes, prepare the glaze by cooking brown sugar, unsalted butter, and heavy cream over medium heat until thickened.
- Remove from heat and stir in the sea salt.
- Once the cake has cooled for about 10 minutes, invert it onto a wire rack, pierce holes in the top, and drizzle the warm glaze over it.
- Finish with extra sea salt on top.
Notes
For a healthier version, substitute half of the all-purpose flour with whole wheat or use applesauce in place of some butter or sugar. Cool the cake before glazing to better absorb the glaze.