Salted Caramel Kentucky Butter Cake


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


3/4 cup sugar

1/3 cup butter

3 tablespoons of water

2 teaspoons vanilla

How To Make Salted Caramel Kentucky Butter Cake

Preheat oven 325°F .

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

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.

Bake the cake in the preheated oven for

55 to 65 minutes, or until a toothpick

inserted in the center comes out clean.

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.


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.

Written by 1fvse

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