Description
Salted Caramel Kentucky Butter Cake melts in your mouth with pure Southern charm, creating a dessert that feels like a warm hug from grandma’s kitchen. Rich butter and caramel blend perfectly to give your taste buds a sweet, smooth adventure that celebrates classic Southern baking traditions.
Ingredients
Scale
Primary Ingredients:
- 3 cups flour
- 2 cups granulated sugar
- 1 cup butter
- 4 eggs
- 1 cup caramel-flavored coffee creamer
Dry Support Ingredients:
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
Flavor Enhancers:
- 2 teaspoons pure vanilla essence
Instructions
- Preheat the oven to 325°F and thoroughly coat a 10-inch Bundt pan with butter and flour, ensuring complete coverage.
- Sift 3 cups flour, 2 cups sugar, salt, baking powder, and baking soda into a large mixing bowl, creating a smooth dry blend.
- In a separate bowl, combine 1 cup softened butter, 1 cup caramel coffee creamer, 2 tsp vanilla, and 4 room-temperature eggs. Mix until the ingredients create a uniform, creamy texture.
- Gradually fold the wet mixture into the dry ingredients, beating at medium speed for exactly 3 minutes until the batter becomes silky and well-incorporated.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even distribution.
- Bake at 325°F for 50-55 minutes, rotating the pan halfway through to guarantee consistent browning.
- Check cake doneness by inserting a wooden skewer into the center – it should emerge completely clean.
- While the cake is still warm, use a thin wooden skewer to create multiple small punctures across the surface.
- Prepare the caramel butter drizzle by combining ¾ cup sugar, ⅓ cup butter, 3 tbsp caramel creamer, and 2 tsp vanilla in a saucepan over medium heat.
- Stir the drizzle mixture gently until sugar dissolves and ingredients blend smoothly, avoiding boiling.
- Slowly pour the warm drizzle over the hot cake, allowing it to seep into the punctured areas.
- Let the cake cool completely in the pan before carefully running a knife around the edges.
- Gently invert the cake onto a serving plate, tapping the pan to release it smoothly.
- For homemade salted caramel topping, dissolve 1 cup sugar in ¼ cup water over medium heat until it turns deep amber, approximately 6-8 minutes.
- Remove from heat and carefully whisk in ¾ cup cream, 3½ tbsp butter, and 1 tsp salt until combined.
- Allow the caramel to cool, then drizzle generously over the cake just before serving.
Notes
- Always use room temperature ingredients for the most even cake texture and smoother mixing.
- Test cake doneness by inserting a thin skewer into the center, which should come out clean with no wet batter.
- When making caramel, watch the color carefully and remove from heat immediately when it reaches a deep amber to prevent burning.
- For a gluten-free version, substitute all-purpose flour with a reliable gluten-free flour blend and add an extra egg for structural support.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg