Salted Caramel Kentucky Butter Cake Recipe
Salted caramel kentucky butter cake recipe offers a rich, buttery flavor with a delicate, tender crumb that melts in the mouth.The top is coated with a luscious salted caramel glaze that adds a perfect balance of sweetness and a hint of salt, enhancing the buttery notes of the cake.
Equipment
- 10-inch bundt or tube pan
- Stand mixer or hand mixer
- Large mixing bowls
- Saucepan
- Measuring cups and spoons
- Spatula
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 227 g salted butter room temperature
- 1 g almond extract ¼ tsp
- 8 g butter vanilla emulsion 2 tsp or butter extract
- 375 g cake flour 3 cups
- 1 g baking soda ¼ tsp
- 3 g kosher salt ½ tsp
- 180 g sour cream ¾ cup, room temperature
- 60 g whole milk ¼ cup, room temperature
- 113 g butter-flavored shortening ½ cup
- 600 g sugar 3 cups
- 300 g large eggs 6, room temperature
- 2.5 g rum extract ½ tsp
- 16 g vanilla extract 4 tsp
For the Caramel Sauce and Glaze:
- 114 g salted butter cubed (½ cup)
- 200 g granulated sugar 1 cup
- 59 ml evaporated milk ¼ cup
- 118 ml water divided (½ cup)
- 1 ml rum extract ¼ tsp
- 5 ml pure vanilla extract 1 tsp
- Pinch of salt
Instructions
Preheat and Prepare
- Heat the oven to 175°C (350°F). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust it with flour so the cake won’t stick.
Cream Butter, Shortening, and Sugar
- In a large mixing bowl, beat together 227 g butter, 113 g shortening, and 600 g sugar until the mixture is light and fluffy, about 4–5 minutes.
Add Eggs and Flavors
- Beat in 6 eggs, one at a time, ensuring each is fully incorporated. Then add 1 g almond extract, 2 tsp butter vanilla emulsion, ½ tsp rum extract, and 4 tsp vanilla extract. Mix until the batter is smooth.
Mix Dry Ingredients
- In another bowl, whisk together 375 g cake flour, ¼ tsp baking soda, and ½ tsp salt.
Combine Wet and Dry Ingredients
- Alternate adding the dry ingredients and the mixture of 180 g sour cream and 60 g milk into the butter-egg mixture. Start and finish with the dry ingredients. Stir until just combined—don’t overmix.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before glazing.
Make Salted Caramel Sauce
- In a medium saucepan over medium heat, melt 114 g butter. Add 200 g sugar and 118 ml water (reserve 2 tbsp in case needed) and cook until the sugar dissolves and turns a deep amber color. Slowly whisk in 59 ml evaporated milk, 1 tsp vanilla, ¼ tsp rum extract, and a pinch of salt. Let it simmer for 2–3 minutes until smooth.
Glaze the Cake
- Pour the warm caramel over the slightly cooled cake and let it soak in for 10–15 minutes. Optionally, drizzle extra caramel over individual slices for extra richness.
Notes
Nutrition Facts Of Salted Caramel Kentucky Butter Cake Recipe
Calories: 580 kcal | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Carbohydrates: 66g | Sugars: 48g | Sodium: 220mg