I have made this recipe for years. My kids usually selected it for their birthday cake over any other, and it makes adequate for a crowd. Moist and delicious. Very convenient to make. Enjoy!
Salted Caramel Kentucky Butter Cake is a home made moist and buttery cake recipe with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks proper into the cake! This Salted Caramel Kentucky Butter Cake is a recipe you’re about to fall in love with – have faith me on this one, guys. I love bundt cake recipes like this Hot Chocolate Coffee Rum Cake due to the fact they simply seem so fancy and presentable!
My baking loving self has made so many variants of them and they are constantly a large success and a hit amongst my household and friends. I like huge Bundts and I can’t lie! The accurate critiques on this cake communicate for themselves. I have baked this salted caramel Kentucky butter cake at least a few instances now however have switched up the liquid I comprise into it and toppings used and it constantly receives rave reviews. The cake is very palatable with splendid flavor.
Ingredients
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
Instructions
Cake:
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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