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Salted Caramel Kentucky Butter Cake


Salted Caramel Kentucky Butter Cake


This Kentucky Butter Cake is a sweet cake made from scratch. With hints of salted caramel and butter cake, it is a

must at events and gatherings.


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

or 2 cups sugar (granulated)


or 1 teaspoon salt

or 1 teaspoon baking powder

or 1/2 teaspoon baking soda

or 1 cup buttermilk or fermented milk

or 1 cup butter (room temperature)


or 2 teaspoons vanilla

or 4 large eggs


or 3/4 cup sugar

or 1/3 cup butter


or 3 tablespoons water

or 2 teaspoons vanilla

How to make Salted Caramel Kentucky Butter Cake


Preheat the oven to 325°F.

Generously grease and flour a 12-cup bundt pan or 10-inch tube pan.


In a large bowl, combine flour, 2 cups sugar, salt, baking powder and baking soda, buttermilk, 1 cup butter, 2

teaspoons vanilla, and eggs; Beat on low speed until moistened. Increase the mixer speed to medium and beat

for about 3 minutes more. Pour the batter into the cake pan and distribute it evenly.Bake the cake in the

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

Meanwhile, in a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2

teaspoons vanilla; Cook, stirring, until the butter melts. Do not let the mixture boil.

Take the cake onto a wire rack and, while it is still in the tin, pierce it with a fork or skewer. Pour the hot butter

sauce over the pancake.

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