Salted caramel Kentucky butter cake



3 cups all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cream of tartar

1 cup caramel espresso creamer (I used International Delight Simply Pure) (can replacement Buttermilk however depart out the cream of tartar)

1 cup unsalted butter, room temperature

2 teaspoons vanilla extract

4 giant eggs, room temperature

Butter Sauce:

¾ cup white sugar

⅓ cup butter

3 tablespoons caramel espresso creamer

2 teaspoons vanilla extract

Salted Caramel, for topping (makes 1.5 cups OR use store-bought):

1 cup sugar

¼ cup water

¾ cup heavy cream

3½ tablespoons unsalted butter

1 teaspoon sea salt or kosher salt



Preheat oven to 325 levels F. Grease and flour a 10 inch Bundt cake pan.

In a massive bowl, whisk collectively the flour, two cups sugar, salt, cream of tartar, baking powder and baking soda.

In the bowl of a stand mixer or with a hand mixer, combo in (meaning, into the DRY mixture) the espresso creamer, 1 cup of butter, two teaspoons of vanilla and four eggs. Beat for three minutes at medium speed.

Pour batter into organized Bundt pan.

Bake in preheated oven for 50-55 minutes, or till a timber toothpick inserted into core of cake comes out clean.

Prick holes in the cake whilst it is nonetheless heat (I use the take care of of a timber spoon – nothing too large – can additionally use a wood skewer).

Slowly pour the butter sauce over cake making positive it receives in all of the holes. Let cake cool definitely earlier than eliminating from pan.


Running a knife along the edges first helps the cake come out cleanly.

Butter Sauce:

In a saucepan mix the ¾ cups sugar, ⅓ cup butter, two teaspoons vanilla, and the espresso creamer. Cook over medium heat, till utterly melted and combined, however do now not the combination boil.

Salted Caramel (if making homemade):

In a heavy-bottomed saucepan, mix the sugar and water over medium-low warmth till the sugar dissolves.

Increase the warmth to medium-high and carry to a boil, except stirring. If necessary, use a moist pastry brush to wash down any crystals on the aspect of the pan. Boil till the syrup is a deep amber color, about 6-8 minutes.

Remove the sugar from the warmness and cautiously whisk in the heavy cream. The combination will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You might also have some leftover – use it over ice cream!

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