Rich Caramel Butter Cake

This incredibly juicy Salted Caramel Kentucky Butter Cake turns basic kitchen staples into an amazing treat that seems like it's from a fancy pastry shop. The wow factor comes when hot caramel mixture soaks through the just-baked cake, leaving little pockets of sticky sweetness in every mouthful.

I first whipped this cake up for my mother-in-law's birthday celebration and it vanished completely. These days it's my go-to dessert at family get-togethers where everyone argues about who'll take the final piece home.

Key Components

• All purpose flour: Gives just the right solid but soft texture to hold up the caramel drizzle
• Granulated sugar: Adds the perfect sweetness level without drowning out the buttery taste
• Salt: Cuts through sweetness and boosts those caramel flavors
• Baking powder and baking soda: Team up for perfect fluffiness
• Buttermilk: Brings a slight tang and keeps everything super moist
• Room temperature butter: Absolutely needed for proper mixing and air pockets
• Vanilla extract: Adds warm background notes to both cake and topping
• Large eggs: Supply firmness and richness
• For the sauce: Extra butter and sugar melt down into something heavenly when heated

Easy Preparation Guide

Get Your Pan Ready:

Thoroughly coat and flour a 12 cup Bundt pan, getting into every nook. This part can't be skipped if you want your cake to come out clean. I find shortening works better than spray for really reliable results.

Create Your Batter:

Put all dry stuff (flour, sugar, salt, baking powder, baking soda) in your mixing bowl. Add your wet stuff (buttermilk, butter, vanilla, eggs) and mix on low just until they come together. This keeps the cake from getting tough. Then bump speed to medium and beat exactly 3 minutes to get air in for a light texture.

Bake It Right:

Drop the batter into your ready pan and level it out. Bake at 325°F for 55 to 65 minutes. The cooler oven helps the cake rise without getting a dome top. Check with a toothpick in the deepest section. You want a few damp crumbs but no runny batter.

Whip Up The Drizzle:

While your cake bakes, make the sauce by gently heating sugar, butter, water and vanilla in a pot. Keep it on low heat and don't stop stirring until everything melts together. The mix should stay light gold rather than turning dark brown. Take it off the heat once everything's blended.

The Key Soaking Step:

While the cake's still hot and in the pan, poke holes all over using a skewer or fork. Slowly pour warm sauce over everything, letting it soak in between pours. This gets that caramel flavor and moisture all through the cake.

This cake brings back memories of weekend meals at my grandma's house where we always had something sweet afterward. When I first tried making this, I accidentally used salted butter for everything. That lucky mistake created the perfect sweet-salty mix that made this cake famous in our family.

Prepare It Early

This treat actually gets tastier over time, so it's perfect for parties. You can bake it up to two days before and keep it covered on your counter. The flavors will keep blending and the texture gets even more wonderful. Right before you serve it, just sprinkle some powdered sugar on top for a pretty finish.

Fixing Common Problems

If your cake won't come out despite greasing the pan, try putting it in the freezer for 20 minutes before trying again. The butter inside will harden, making it easier to remove in one piece. For really stuck spots, run a thin plastic knife around the edges before turning it over.

Ways To Serve It

Make this fantastic cake even better by serving it slightly warm with a scoop of vanilla bean ice cream. For an extra touch, save two tablespoons of caramel sauce and drizzle it over each piece just before eating. Add a tiny sprinkle of flaky sea salt on top for that perfect sweet-salty combo.

The Southern Heritage

This famous Southern treat gets its name from the loads of butter used and the tradition of soaking it with sweet sauce while warm. It's like rum cake without any alcohol. Kentucky butter cake got popular back in the 1960s and continues to be a favorite at community gatherings and church events across the South.

Frequently Asked Questions

→ What’s the best way to keep it moist?

Make sure to pour the hot butter sauce over the cake while it's still warm. This lets the cake soak up all the tasty goodness.

→ Can buttermilk be swapped out?

Sure! Replace buttermilk with regular milk mixed with a spoonful of lemon juice or vinegar for a similar tangy kick.

→ What’s the best way to store it?

Keep the cake in an airtight container at room temperature for three days, or refrigerate it for up to a week. Warm slices before enjoying.

→ Can this dessert be prepped early?

Yep! Bake and soak the cake, cover it, and store until ready to eat. Warm it up slightly for that just-made taste.

→ What pan works best?

Use a 12-cup Bundt or a 10-inch tube pan to handle the batter and get an even bake.

→ Can I add any toppings?

Totally! Try flaky sea salt, whipped cream, or more caramel drizzle to make it extra special.