Salted caramel Kentucky butter cake

Introduction:

Prepare to embark on a journey of irresistible flavor and unparalleled indulgence with Salted Caramel Kentucky Butter Cake. This decadent dessert is a symphony of rich buttery cake, luscious salted caramel glaze, and a hint of sea salt, creating a culinary masterpiece that will leave you craving more. In this article, we’ll delve into the delectable allure of Salted Caramel Kentucky Butter Cake and why it’s a must-have for any dessert lover.

Ingredients:

Cake:

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  •  teaspoon baking soda
  •  teaspoon cream of tartar
  • 1 cup caramel coffee creamer I used International Delight Simply Pure can substitute Buttermilk but leave out the cream of tartar
  • 1 cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

Butter Sauce:

  •  cup white sugar
  •  cup butter
  • 3 tablespoons caramel coffee creamer
  • 2 teaspoons vanilla extract
  • Salted Caramel, for topping makes 1.5 cups OR use store-bought:
  • 1 cup sugar
  •  cup water
  •  cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 teaspoon sea salt or kosher salt

Instructions:

Cake:

  1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan.
  2. In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
  3. In the bowl of a stand mixer or with a hand mixer, blend in meaning, into the DRY mixture the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
  4. Pour batter into prepared Bundt pan.
  5. Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
  6. Prick holes in the cake while it is still warm I use the handle of a wooden spoon – nothing too huge – can also use a wooden skewer.
  7. Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan.
  8. Running a knife along the edges first helps the cake come out cleanly.

Butter Sauce:

  1. In a saucepan combine the  cups sugar,  cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
  2. Salted Caramel if making homemade:
  3. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
  4. Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes.
  5. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover – use it over ice cream!

Serving Tips:

  1. Slice with Care: When serving Salted Caramel Kentucky Butter Cake, use a sharp knife to slice through the moist cake and caramel glaze. To maintain clean slices, wipe the knife clean between cuts.
  2. Garnish for Presentation: Enhance the presentation of the cake by garnishing each slice with a sprinkle of sea salt flakes or a drizzle of additional caramel sauce. Fresh berries or a dollop of whipped cream can also add a pop of color and flavor.
  3. Serve Warm or Room Temperature: This cake can be served warm or at room temperature, depending on personal preference. If serving warm, consider gently reheating individual slices in the microwave for a few seconds to soften the caramel glaze.
  4. Accompaniments: Pair slices of Salted Caramel Kentucky Butter Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. The creamy texture of the ice cream complements the rich flavors of the cake and caramel glaze.

Storage Tips:

  1. Refrigeration: Store any leftover Salted Caramel Kentucky Butter Cake in an airtight container in the refrigerator to maintain its freshness. Due to the dairy content in the cake and caramel glaze, refrigeration is recommended to prevent spoilage.
  2. Avoid Overlapping: When storing the cake in the refrigerator, avoid stacking or overlapping slices to prevent them from sticking together or becoming squished. Place parchment paper between layers to maintain the cake’s integrity.
  3. Reheating: To enjoy leftover cake, gently reheat individual slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat slices in a preheated oven at 325°F (160°C) for 5-10 minutes.
  4. Freezing (Optional): While Salted Caramel Kentucky Butter Cake can be frozen for longer storage, it’s best to freeze individual slices rather than the entire cake. Wrap each slice tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating and serving.

FAQs:

  1. Can I use salted butter instead of unsalted butter for the cake? Yes, you can use salted butter instead of unsalted butter in the cake batter. However, keep in mind that the salted butter will add extra saltiness to the cake, so you may want to adjust the amount of additional salt added to the recipe accordingly.
  2. Can I make this cake without a bundt pan? While a bundt pan is traditional for this recipe, you can still make the cake using other types of baking pans, such as a 9×13-inch baking dish or two 9-inch round cake pans. Adjust the baking time accordingly, as different pans may require different baking times.
  3. How do I prevent the caramel glaze from becoming too thick or too thin? Achieving the perfect consistency for the caramel glaze is key to the success of the cake. If the glaze becomes too thick, you can thin it out by adding a small amount of heavy cream or milk and stirring until smooth. Conversely, if the glaze is too thin, you can thicken it by simmering it over low heat for a few minutes until it reaches the desired consistency.
  4. Can I make the cake ahead of time and add the caramel glaze later? Yes, you can bake the cake ahead of time and add the caramel glaze just before serving. Allow the cake to cool completely after baking, then cover it tightly and store it at room temperature until ready to serve. Warm the caramel glaze slightly before pouring it over the cooled cake for the best results.
  5. How should I store leftover slices of the cake? Store leftover slices of Salted Caramel Kentucky Butter Cake in an airtight container in the refrigerator to maintain freshness. Alternatively, you can wrap individual slices tightly in plastic wrap and aluminum foil before freezing them for longer storage. Thaw frozen slices in the refrigerator overnight before reheating and serving.

Conclusion:

Salted Caramel Kentucky Butter Cake is a dessert masterpiece that embodies the essence of indulgence and satisfaction. With its moist and buttery cake base, decadent salted caramel glaze, and hint of sea salt, this dessert is guaranteed to delight your taste buds and leave you craving more. Whether enjoyed as a sweet treat for special occasions or as a comforting indulgence on any day of the week, this cake is sure to impress and satisfy even the most discerning dessert lovers. Treat yourself to a slice of pure bliss with Salted Caramel Kentucky Butter Cake today!