Salted Caramel Kentucky Butter Cake

This is a moist, buttery vanilla cake soaked in a sweet, buttery syrup and topped with salted caramel. It has a tender crumb and a rich flavor that gets better over time!

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 cup buttermilk (room temp)
• 4 large eggs (room temp)
• 1 tbsp vanilla extract

For the Butter Syrup:

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tbsp water
• 2 tsp vanilla extract

For the Salted Caramel Sauce (homemade or store-bought):

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 tsp sea salt (or to taste)

Instructions:

1. Make the Cake:

1. Preheat oven to 325°F (163°C).
2. Grease and flour a bundt pan very well (or use baking spray).
3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add butter, buttermilk, eggs, and vanilla. Beat on medium speed for 3 minutes until the batter is smooth.
5. Pour batter into the prepared bundt pan and smooth the top.
6. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

2. Make the Butter Syrup (while cake bakes):

1. In a small saucepan over medium heat, combine sugar, butter, and water.
2. Stir until butter melts and sugar dissolves. Do not boil.
3. Remove from heat and stir in vanilla.

3. Soak the Cake:

1. When the cake is done, remove it from the oven and poke holes all over with a skewer or fork.
2. Slowly pour the warm butter syrup over the warm cake while still in the pan. Let it soak in.
3. Let the cake cool completely in the pan, about 1–2 hours. Then invert onto a plate.

4. Make the Salted Caramel Sauce

1. Heat sugar in a saucepan over medium heat, stirring constantly until it melts and turns amber.
2. Carefully add butter (it will bubble), and stir until combined.
3. Slowly pour in heavy cream and stir until smooth.
4. Remove from heat and stir in sea salt. Let cool before drizzling.

To Serve:

• Drizzle warm or room-temperature salted caramel sauce generously over the cooled cake.
• Optional: Sprinkle with flaky sea salt and serve with whipped cream or vanilla ice cream.

Storage:

• Store covered at room temp for up to 3 days.
• Flavor improves on day 2!
• Freeze (without caramel topping) for up to 2 months.