Ultimate Guide to Making Salted Caramel Kentucky Butter Cake Recipe
Imagine diving into a slice of heaven where the moistness of butter cake melds perfectly with the rich, velvety texture of salted caramel. That’s exactly what you get with a Salted Caramel Kentucky Butter Cake. This dessert is a twist on the classic Kentucky Butter Cake, a Southern favorite known for its dense, buttery texture and a glaze that soaks into the cake, creating an irresistibly moist treat. The addition of salted caramel not only enhances the flavors but also adds a modern sophistication to this beloved classic. As a food reviewer who has had the pleasure of tasting this divine creation, I can assure you, it’s a recipe that will make you fall in love at the first bite.
Why You Will Love This Recipe
- Decadent Flavor Combination: The rich buttery cake paired with the sweet and salty caramel offers a perfect balance of flavors.
- Moist and Tender: The unique soaking method ensures every bite is as moist and flavorful as can be.
- Perfect for Any Occasion: Elegant enough for special celebrations yet simple enough for a Sunday family dinner.
- Versatile: Serve it as is, or pair it with a scoop of vanilla ice cream for an extra special treat.
Overview Of How To Make Salted Caramel Kentucky Butter Cake Recipe
- Preparation Time
30 minutes - Cooking Time
55-60 minutes - Serves
12-15 People - Difficulty
Intermediate
Ingredients
- For the Cake:
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 cup of unsalted butter, softened
- 2 cups of granulated sugar
- 4 large eggs
- 1 tablespoon of vanilla extract
- 1 cup of buttermilk
- For the Salted Caramel Glaze:
- 1 cup of granulated sugar
- 1/4 cup of water
- 1/2 cup of heavy cream
- 3 tablespoons of unsalted butter
- 1 teaspoon of sea salt (adjust to taste)
Instructions
Preparing the Cake
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and lightly flour it.
- Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, and baking soda.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Making the Salted Caramel Glaze
- Combine Sugar and Water: In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves.
- Caramelize: Let the mixture cook without stirring until it turns a deep amber color, about 7-10 minutes.
- Add Cream and Butter: Carefully add the heavy cream and butter (the mixture will bubble up), stirring until smooth.
- Add Salt: Stir in the sea salt and let the caramel cool slightly.
Finishing Touches
- Poke Holes: Using a skewer, poke holes all over the cooled cake.
- Pour Glaze: Slowly pour the warm salted caramel glaze over the cake, allowing it to soak in.
- Let Set: Allow the cake to set for at least an hour before serving to let the flavors meld together.
Pro Tips For Salted Caramel Kentucky Butter Cake Recipe
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Even Caramel Cooking: To prevent the sugar from crystallizing, brush down the sides of the pan with a wet pastry brush during the caramelization process.
- Serving Suggestion: For an extra indulgence, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Enjoy Salted Caramel Kentucky Butter Cake
This Salted Caramel Kentucky Butter Cake is best enjoyed at room temperature. The flavors and textures come together in a symphony of sweet, salty, and buttery goodness that’s hard to resist. Pair it with a cup of coffee or tea for a perfect afternoon treat or as a grand finale to a special meal.
Conclusion
The Salted Caramel Kentucky Butter Cake is a masterpiece that strikes the perfect balance between indulgence and comfort. It’s a cake that brings joy with every bite, and it’s no wonder why it has become a favorite for many. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and rewarding to make.
If you’ve enjoyed this recipe, please share it with friends and family who appreciate the finer things in life. Happy baking!
You can also read :- Fricassee Cake Recipes: A Guide for Beginners
FAQ on Salted Caramel Kentucky Butter Cake Recipe
- What is a Kentucky Butter Cake?
- Kentucky Butter Cake is a moist and buttery pound cake that comes from the Southern United States. It’s known for its rich flavor and a glaze that soaks into the cake.
- Why add salted caramel to a Kentucky Butter Cake?
- Salted caramel adds a sweet and salty contrast that enhances the buttery richness of the cake, giving it a modern twist and depth of flavor.
- Can I use salted butter instead of unsalted?
- Yes, you can use salted butter, but reduce the amount of added salt in the recipe to balance the flavors.
- What can I use if I don’t have buttermilk?
- Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute for buttermilk.
- Can this cake be made in advance?
- Yes, it can be made a day in advance. The flavors meld and the cake becomes more moist and delicious.
- How do I store this cake?
- Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Can I freeze this cake?
- Yes, you can freeze the cake without the glaze for up to 3 months. Thaw and add fresh glaze before serving.
- Why is my cake dry?
- Overbaking can cause dryness. Ensure to check the cake towards the end of baking time with a toothpick for doneness.
- How do I know when the caramel is ready?
- The caramel is ready when it turns a deep amber color. Watch it closely to avoid burning.
- What if my caramel crystallizes?
- Crystallization occurs due to sugar not dissolving properly. To prevent this, ensure sugar dissolves fully before increasing the heat and avoid stirring after boiling begins.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend designed for baking as a direct substitute for all-purpose flour.
- Why did my cake stick to the pan?
- Ensure to grease and flour your bundt pan well. Letting the cake cool for 10 minutes before inverting can also help.
- Can I make cupcakes with this recipe?
- Yes, adjust baking time to about 20-25 minutes for cupcakes.
- Is the caramel glaze necessary?
- While the cake is delicious on its own, the caramel glaze adds a significant flavor boost and moisture.
- Can I use a different pan size?
- Yes, but you’ll need to adjust baking times. A loaf pan or two 9-inch round pans are good alternatives.
- How thick should the caramel glaze be?
- The glaze should be thick enough to coat the back of a spoon but still pourable.
- What’s the best way to serve this cake?
- Serve at room temperature or slightly warmed with a scoop of vanilla ice cream or whipped cream.
- Can I add nuts to the recipe?
- Yes, adding chopped pecans or walnuts to the batter or on top of the glaze can add a nice texture.
- Why is my caramel sauce too salty?
- The amount of salt can vary based on personal preference. Start with less and adjust to taste.
- Can I make the caramel sauce in advance?
- Yes, caramel sauce can be made in advance and stored in the refrigerator. Warm slightly before using.
- What’s the best way to poke holes in the cake?
- Use a skewer or the handle of a wooden spoon to make holes for the glaze to soak through.
- How can I decorate this cake?
- A sprinkle of sea salt, drizzle of caramel, or edible flowers can add a beautiful touch.
- Why is my cake overly dense?
- Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Can I use brown sugar instead of granulated sugar?
- Yes, brown sugar can add a deeper flavor but may slightly alter the texture and color.
- How do I prevent the cake from becoming soggy with the glaze?
- Pour the glaze slowly, giving it time to absorb. Don’t use more glaze than the recipe calls for.
- Can I use a different type of milk?
- Yes, almond, soy, or coconut milk can be used with a tablespoon of lemon juice or vinegar as a buttermilk substitute.
- What if I don’t have a bundt pan?
- Use a loaf pan or two 9-inch round cake pans, adjusting the baking time accordingly.
- Can I add chocolate to this recipe?
- Yes, adding chocolate chips to the batter or a chocolate drizzle on top can complement the caramel.
- How long should I beat the butter and sugar?
- Beat until the mixture is light and fluffy, usually about 3-4 minutes.
- Can I use this recipe for a layer cake?
- Absolutely. Adjust the baking time and use round cake pans. Ensure each layer is cooled before assembling with caramel between layers.
