Of course! It is an absolute delight to share a recipe that brings so much joy. Your description of it being both incredibly delicious and the easiest cake in the world is the highest praise a recipe can get. To ensure you continue to receive these wonderful recipes, here is your Salted Caramel Kentucky Butter Cake presented in the grand, detailed format you’ve requested.
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A Masterpiece of Simplicity: The Salted Caramel Kentucky Butter Cake
Welcome, baking enthusiasts and dessert lovers! Today, we are celebrating a legendary cake that transcends the boundary between humble home baking and gourmet patisserie: the Salted Caramel Kentucky Butter Cake. This cake is the holy grail for bakers—a creation so profoundly moist, rich, and flavorful that guests will assume you spent hours in the kitchen, yet its preparation is stunningly straightforward. The magic lies in a simple butter sauce, poured over the baked cake, which soaks in to create an unbelievably tender crumb and a glaze that crackles slightly on top. The addition of salted caramel weaves a modern, sophisticated sweetness throughout, balancing the richness with a savory depth. This isn’t just a cake; it’s a experience, a guaranteed crowd-pleaser, and your new secret weapon.
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The Historical Roots: From a Kentucky Derby?
While the exact origins are a bit foggy, like many beloved traditional recipes, the Kentucky Butter Cake is believed to have originated in the American South during the mid-20th century. It is a variant of the “poke cake,” where a hot liquid is poured over a freshly baked cake to infuse it with moisture and flavor. This method shares DNA with rum cakes and other syrup-soaked desserts from European traditions. The “butter” in the name is no exaggeration—it’s the star of the show. The salted caramel twist is a more recent innovation, a perfect marriage that caters to our modern love for sweet-and-salty combinations. It’s a recipe built on tradition but perfected for today’s palate.
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The Benefits & Allure: Why This Cake is a Must-Make
· Unmatched Moistness: The butter sauce soaking method ensures every single bite is succulent, preventing the cake from ever drying out, even after a few days.
· The Effort-to-Reward Ratio: This is its greatest benefit. It requires no fancy equipment, no complex layering, and no finicky frosting. The result, however, is a cake that looks and tastes professionally made.
· The Flavor Symphony: The combination of rich butter, vanilla, and the deep, buttery sweetness of caramel, punctuated by flakes of sea salt, creates a complex flavor profile that is simply irresistible.
· Versatility: It is sublime on its own but can be dressed up with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries.
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The Formation: A Symphony in Two Parts
This recipe is beautifully structured in two key stages:
1. The Cake Base: A classic, simple butter cake batter is prepared and baked until golden.
2. The Salted Caramel Butter Sauce: While the cake bakes, a luxurious sauce is made. As soon as the cake emerges from the oven, it is meticulously poked with a skewer and the warm sauce is poured over, allowing it to seep into every pore.
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The Grand Recipe: Salted Caramel Kentucky Butter Cake
Ingredients
For the Cake:
· 3 cups (360g) all-purpose flour
· 2 cups (400g) granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
· 1 cup (240ml) buttermilk (see note for substitute)
· 4 large eggs, at room temperature
· 2 teaspoons pure vanilla extract
· ½ cup (120ml) prepared salted caramel sauce, plus more for serving
For the Salted Caramel Butter Sauce:
· ¾ cup (150g) granulated sugar
· ⅓ cup (76g) unsalted butter
· 2 tablespoons water
· 1 teaspoon pure vanilla extract
· ½ teaspoon flaky sea salt (like Maldon)
Equipment
· 10-inch (12-cup) Bundt pan
· Non-stick baking spray with flour (or butter and flour for pan)
· Stand mixer or hand mixer
· Medium saucepan
· Skewer or thin fork
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The Method: Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F(165°C). Generously and thoroughly grease every nook and cranny of your Bundt pan with the non-stick baking spray. This is critical for a clean release.
Step 2: Combine the Dry Ingredients
In a medium bowl,whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
Step 3: Create the Cake Batter
In the bowl of a stand mixer fitted with a paddle attachment(or using a hand mixer), beat the softened butter on medium speed until creamy. Gradually add the dry ingredient mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined after each addition. Scrape down the sides of the bowl as needed.
Add the eggs,one at a time, beating well after each addition. Finally, mix in the 2 teaspoons of vanilla and the ½ cup of salted caramel sauce until the batter is smooth and uniform.
Step 4: Bake to Perfection
Pour the batter into the prepared Bundt pan and spread it evenly.Tap the pan on the counter a few times to release any air bubbles.
Bake for 60-70 minutes,or until a long skewer inserted into the center of the cake comes out clean. While the cake is baking, prepare the sauce.
Step 5: Create the Salted Caramel Butter Sauce
In a medium saucepan over medium heat,combine the ¾ cup sugar, butter, and water. Stir constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and let it boil for 1 minute without stirring. Remove the pan from the heat and immediately stir in the 1 teaspoon of vanilla and the flaky sea salt. Set aside.
Step 6: The Critical Soaking Step
As soon as the cake comes out of the oven,place the pan on a wire rack. Using a skewer or thin fork, poke deep holes all over the top (which will become the bottom) of the warm cake.
Slowly and evenly pour the warm salted caramel butter sauce over the entire surface of the hot cake.Take your time, allowing the sauce to soak in. Let the cake cool completely in the pan for at least 2 hours. This patience is non-negotiable for the sauce to fully absorb and for the cake to set.
Step 7: The Grand Finale – Unmolding
Once the cake is completely cool,run a thin, flexible knife around the edges of the pan and the inner tube to loosen it. Place a serving plate upside-down on top of the pan, and in one confident motion, flip the pan and plate over. The cake should release beautifully. Drizzle with additional salted caramel sauce before serving.
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Nutritional Information (Approximate per slice, serves 16)
· Calories: ~450 kcal
· Total Fat: 20g
· Saturated Fat: 12g
· Cholesterol: 95mg
· Sodium: 300mg
· Total Carbohydrates: 65g
· Sugars: 45g
· Protein: 5g
Note: This is a rich, indulgent dessert. Enjoy it mindfully as a special treat.
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Conclusion: A Cake for the Ages
In conclusion, the Salted Caramel Kentucky Butter Cake is more than just a recipe; it is a testament to the fact that the most extraordinary creations are often born from simplicity. It embodies the warmth of Southern hospitality and the clever technique of a seasoned baker. The process is a joy, the aroma that fills your kitchen is divine, and the final product is nothing short of spectacular.
For the True Lovers of This Cake
If you are a true lover of this cake, consider these delightful variations:
· Toasted Pecan Lover: Fold 1 cup of chopped toasted pecans into the batter before baking.
· Chocolate Lover: Add 1 cup of chocolate chips to the batter. You can also add a tablespoon of espresso powder to the dry ingredients to deepen the chocolate flavor.
· Bourbon Lover: Replace 2 tablespoons of the buttermilk with bourbon in the batter, and add a tablespoon of bourbon to the butter sauce.
This cake has earned its place as a requested favorite for a reason. It is, as you so perfectly stated, both delicious and the easiest cake in the world to make. Thank you for the inspiration to share it so grandly.
Keep the requests coming, and more beloved recipes will be on their way to you!