Salted Caramel Kentucky Butter Cake

Ingredients

3 cups / 13 1/2 ounces flour (all purpose)

2 cups sugar (granulated)

1 teaspoon of salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk or fermented milk

1 cup butter (room temperature)

2 teaspoons vanilla

4 large eggs

sauce

3/4 cup sugar

1/3 cup butter

3 tablespoons of water

2 teaspoons vanilla

Instructions:

Step 1:

Preheat oven 325°F .

Step 2:

Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.

Step 3:

In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened.

Increase mixer speed to medium and beat for about 3 more minutes.

Spoon batter to cake pan also spreading evenly.

Step 4:

Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Step 5:

Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted.

Do not bring blend to boil.

Step 6:

Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer.

Pour the hot butter sauce over the hot cake.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1 SLICE

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Frequently Asked Questions:

Can I use salted butter instead of unsalted butter in the cake batter?

Yes, you can use salted butter in the cake batter, but you might want to reduce the additional salt called for in the recipe to maintain the right balance of saltiness in the cake.

What is the purpose of poking holes in the cake before adding the butter sauce?

Poking holes in the cake allows the butter sauce to penetrate and soak into the cake, infusing it with flavor and moisture.

It’s a crucial step in creating the delicious, moist texture of this dessert.

Can I make this cake in advance?

Yes, you can prepare this cake ahead of time.

In fact, it’s often recommended to let the cake sit for a few hours or overnight after adding the butter sauce to allow the flavors to meld and the cake to become even more flavorful and moist.

Is it necessary to use a Bundt pan, or can I use a regular cake pan?

While a Bundt pan is traditionally used for this recipe, you can use a regular cake pan if you don’t have one.

Just ensure that you adjust the baking time accordingly, as the cake’s thickness and size may vary.

What should I do if my butter sauce separates or becomes grainy while making it?

If your butter sauce separates or becomes grainy, you can try whisking it vigorously to bring it back together.

If this doesn’t work, you can strain out any solids using a fine-mesh sieve, and then pour the smooth sauce over the cake.

Can I use a different type of milk instead of buttermilk?

Yes, you can substitute buttermilk with other milk alternatives like regular milk or even almond milk.

However, keep in mind that using buttermilk contributes to the cake’s specific flavor and texture.

Why do I need club soda in the cake batter?

Club soda is often used in cake recipes to create a lighter and fluffier texture.

It helps the cake rise and become airy while adding a subtle hint of carbonation.

It’s one of the secrets to this cake’s unique texture.

What’s the purpose of piercing the cake with a fork or skewer before adding the butter sauce?

Poking holes in the cake allows the butter sauce to seep into the cake, ensuring that every bite is moist and infused with caramel flavor.

It’s a crucial step in achieving the rich and decadent taste of this dessert.

Can I make this cake without a Bundt pan or tube pan?

While a Bundt pan or tube pan is ideal for this recipe, you can use other similar pans, like a regular cake pan or a deep oven-safe dish.

Just be sure to adjust the baking time accordingly, as the cake’s thickness will vary.

Can I store leftovers of this cake, and how should I do it?

Yes, you can store leftover cake.

Cover it with plastic wrap or aluminum foil and keep it at room temperature for a day or two.

For longer storage, you can refrigerate the cake in an airtight container for up to a week.

To enjoy it again, you can warm individual slices in the microwave for a few seconds.