Caramel Butter Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup buttermilk or fermented milk
02 -
3 cups (13 1/2 ounces) all-purpose flour
03 -
2 teaspoons vanilla extract
04 -
4 large eggs
05 -
1 cup butter, softened
06 -
2 cups white sugar
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1 teaspoon salt
→ Butter Sauce
10 -
3/4 cup white sugar
11 -
2 teaspoons vanilla extract
12 -
1/3 cup butter
13 -
3 tablespoons water
# Instructions:
01 -
Set your oven to 325°F and let it preheat. Generously grease a 12-cup Bundt pan or a 10-inch tube pan, then dust with flour.
02 -
In a big mixing bowl, toss together the flour, sugar, salt, baking powder, and baking soda. Add in the butter, eggs, buttermilk, and vanilla. Beat on low just until combined, then switch to medium speed for another 3 minutes until the batter's smooth. Pour the batter evenly into the prepared pan.
03 -
Slide the pan into the preheated oven and bake for 55 to 65 minutes. Take it out when a skewer or toothpick poked in the center comes out clean.
04 -
On low heat, stir together the granulated sugar, butter, water, and vanilla extract in a small saucepan. Keep stirring until the butter melts, but don't let it boil.
05 -
Take the hot cake out of the oven and set it on a cooling rack. Keep it in the pan and prick all over with a fork or skewer. Slowly pour the hot butter sauce over the cake so it soaks in.
# Notes:
01 -
Pour the butter sauce while the cake is hot to let it soak evenly throughout.