Salted Caramel Kentucky Butter Cake


Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake!

Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake!

This Salted Caramel Kentucky Butter Cake is a recipe you’re about to fall in love with – trust me on this one, guys.  I love bundt cake recipes like this Hot Chocolate Coffee Rum Cake because they just look so fancy and presentable!  I have made so many variations of them and they are always a huge success and a hit among my family and friends.  I like big Bundts and I cannot lie! The good reviews on this cake speak for themselves.

 I’m so glad you’re here! Follow along on Pinterest for more inspiration! 

I’ve baked this cake at least a few times now but have switched up the liquid I incorporate into it and toppings used and it always get rave reviews. The cake is very palatable with incredible flavor.  Believe it or not, it tastes even better the next day!  I actually feel that the longer it sat, the more moist and tasty it became.  What other cake can you say that about?  This cakes actually gets better with time (like myself…….totally kidding).

Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with a caramel butter sauce drizzled over the top that soaks into the cake!

This cake is best when eaten in the morning (you now have an excuse to eat cake for breakfast) with that morning cup of coffee.  Most cakes I would feel are not appropriate for breakfast, but this one has International Delight Simply Pure Caramel coffee creamer baked right into it, and my morning coffee has the same coffee creamer in it, so why not?!  They belong together.  It’s the little things that give me the motivation to get out of bed in the morning after maybe a not-so-great night of sleep!  Starting the day off right, even if it means treating myself with cake first thing in the morning once in a while, is an important thing to do.

International Delight New Simply Pure Caramel Coffee Creamer photo with a clean label.

I’m super excited about their new line of clean label Simply Pure coffee creamers and I thought you would like to hear about them.  They not only come in my favorite caramel flavor, but also Hazelnut and Vanilla.  They are all made with just FIVE simple ingredients including real milk, cream, and cane sugar!  It’s a new way to help enjoy the coffee you love each morning as you can feel good about the creamer you’re putting in it.

I also love using coffee creamer in place of any liquid when baking – it works out so well!  It keeps the cake or bread so moist and the creamer is thick enough to give my baked goods a great consistency.  It’s great in my Caramel Macchiato Banana Bread! Using creamers is fun because you can switch up the flavor accordingly depending on what you want your cake to taste like.  I used the caramel variety for this Salted Caramel Kentucky Butter Cake but I may have to make a hazelnut version in the near future!

Steps in making a Kentucky Butter Cake.

This recipe for Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake! It is topped off with a salted caramel sauce.

Visit my Step-By-Step Video on How to Make This Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake
Recipe type: Dessert
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 12
Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with a caramel butter sauce that is rich,delicious, and soaks into the 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 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:
  • ¾ cup white sugar
  • ⅓ cup butter
  • 3 tablespoons caramel coffee creamer ((I used International Delight Simply Pure)
  • 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
  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). Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan. Running a knife along the edges first helps the cake come out cleanly.
Butter Sauce:
  1. In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
Salted Caramel (if making homemade):
  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
  2. 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.
  3. 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!

Salted Caramel Kentucky Butter Cake recipe is a homemade moist and buttery cake with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake! It is topped off with a salted caramel sauce.

Recipe source:  strongly adapted from

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

98 Responses to “Salted Caramel Kentucky Butter Cake”

  1. June 14, 2016 at 3:40 AM #

    I love that it has a coffee creamer baked right into it, And that I can eat it for breakfast!! It seriously looks amazing! 🙂 🙂

  2. June 14, 2016 at 8:19 AM #

    I also like Big Bundts and cannot lie! You had me at salted caramel – seriously. And what an adorable spoon! Where on earth did you get that made?

  3. June 14, 2016 at 10:29 AM #

    yesssss caramel-y goodness!

  4. June 14, 2016 at 11:10 AM #

    Oh this looks so good! I could just go a slice of this with a nice cup of coffee!

  5. June 14, 2016 at 11:32 AM #

    Holy cow! Now this is my kind of pound cake. I love pound cake (it’s probably Top 3 in my desserts list), and I could easily polish off a slice (or 6) of this one. It looks amazing, Ashley! I also love big bundts…the bigger the better! 🙂

  6. June 14, 2016 at 12:31 PM #

    This is a seriously dangerous looking cake! So moist and caramel-y! It wouldn’t last very long in my house!

  7. June 14, 2016 at 12:43 PM #

    Oh man! I love when a bundt cake is soaked in syrup. This looks incredible. I love the idea of that simple coffee creamer too. I’ve been trying to buy healthier ingredients so it’s nice to see companies jumping on the bandwagon.

  8. June 14, 2016 at 12:47 PM #

    This pound cake is EVERYTHING!

  9. June 14, 2016 at 1:24 PM #

    Needless to say, it is so impressively moist. The flavor must be off the charts! : ) I love seeing big bundt cakes, too. They are so festive and meant for sitting down and sharing. What a lovely treat!

  10. June 14, 2016 at 2:59 PM #

    Ashley this is mind-blowingly moist! I saw this on IG and have been drooling since! Looks like we both posted about things that get better with time today 😉

  11. June 14, 2016 at 3:00 PM #

    That sauce! Oh my! Sounds amazing!

  12. June 14, 2016 at 4:31 PM #

    Oh yum, it looks delicious and so moist!!

  13. June 14, 2016 at 5:24 PM #

    You had me at moist and buttery cake!! YUM!

  14. June 14, 2016 at 9:11 PM #

    Oh I bet all those flavors just soak up in there so perfectly. Perfect for a coffee date!

  15. June 14, 2016 at 11:44 PM #

    This flavor profile sounds amazing! I bet it did taste great the next day! Mmmm!! Loving it!

  16. Ginny McMeans
    June 15, 2016 at 12:40 AM #

    That cake looks like it is going to be everyone’s favorite!

  17. Dawn
    June 15, 2016 at 9:48 AM #

    I wonder if you’ll make this when I’m in town…? A friend just gave me a bundt pan, and I’ve just found my first recipe to try! YUMMMMMMMM!

  18. June 15, 2016 at 10:14 AM #

    I’m a real fan of bundt cakes too. Love their shape! And in this case, flavor. WHAT flavor! You’ve done an outstanding job with this — thanks!

  19. June 15, 2016 at 12:00 PM #

    Dear Ashley, this bundt looks absolutely heavenly! I would love slice. xo, Catherine

  20. June 15, 2016 at 12:47 PM #

    Ooo I love desserts that taste better the next day and I also LOVE anything that has salted caramel in it or on it.

  21. June 15, 2016 at 4:53 PM #

    You know, I don’t think I’ve made a bundt cake in ages!! I need to get on this. This flavor is just too fun!

  22. June 15, 2016 at 9:26 PM #

    I’ve never had a bundt cake like this before, and it looks seriously moist and delicious!

  23. June 16, 2016 at 8:55 AM #

    I am 1 billion percent a fan of coffee creamer in cake. But seriously you had me at butter. This looks amazing!!!!

  24. June 16, 2016 at 9:34 AM #

    This cake looks incredibly delicious, Ashley! I’m addicted to anything with salted caramel. Need to try this recipe soon. 🙂

  25. June 17, 2016 at 12:19 AM #

    This looks utterly delicious. I could eat this all day long. And I’m with you, I like big bundts and I cannot lie! Ha ha

  26. June 30, 2016 at 11:41 PM #

    Crud. I’m sorry. I just read the instructions for the forth time and finally see it. Please don’t publish my silly question. 🙂

    • July 1, 2016 at 1:00 AM #

      No problem!! I’m glad you figured it out! How did the cake turn out??

  27. Valerie
    July 2, 2016 at 7:35 AM #

    Does this cake freeze well? Looking for something that can be made ahead…

    • July 2, 2016 at 10:34 AM #

      Yes- just don’t add the caramel glaze before freezing. Do that right before serving. 🙂 -Ashley

  28. Stacy
    July 20, 2016 at 9:32 AM #

    Am I the only one who just assumed that this would have bourbon somewhere in it? I don’t even drink often and even though it looked great (I’m a butter and salted caramel fiend), I was kind of disappointed in the lack of booze 🙂 Anyone with a lot of baking experience know if adding some into the butter sauce would work well and if so, how much could I get away with?

  29. Topper
    July 21, 2016 at 12:55 PM #

    What kind of toppings have you tried? Are those peanuts that are pictured?

    • July 21, 2016 at 4:01 PM #

      Yes- I did top mine with peanuts just to add a little decoration to the cake! That is totally optional, though 🙂

  30. July 25, 2016 at 7:38 AM #

    Do the dry ingredients just get added to the wet all at once? The recipe doesn’t say.

    • July 25, 2016 at 11:11 AM #

      Yes! “Blend in” means after you mix the dry ingredients then add the wet. Sorry for the confusion 🙂 -Ashley

  31. Michelle
    July 25, 2016 at 9:44 AM #

    What’s the difference between white sugar and sugar in your recipe listing?

    • July 25, 2016 at 9:46 AM #

      No difference! Sorry for the confusion! -Ashley

  32. DB
    July 30, 2016 at 4:01 PM #

    Hi Ashley–this looks divine and I am getting ready to make it now. When did you start making your butter sauce? I was planning to wait to make that when the cake had about 20 minutes left in the oven. Thanks!!

    • July 30, 2016 at 4:11 PM #

      That sounds about right!!! -Ashley 😌

  33. Brenda
    July 30, 2016 at 7:19 PM #

    Hi, I’m in Australia and we don’t have this coffee creamer. Can you suggest ratios of cream, milk sugar and caramel flavour to make my own substitute? Thanks, I hope I can make this delicious looking cake.

  34. Bitsy
    August 2, 2016 at 9:39 AM #

    I think you have several mistakes in your recipe. 😒. This is very frustrating for novice cooks. # 1. You don’t mention how to add the dry ingredients and # 2. You don’t have the wet ingredients properly detailed. You get a gigantic glob when you add them your way. The room temperature butter immediately globs up because you added the cold caramel coffee creamer. Please check and correct so other people won’t waste their time and money. I read the comments. Doesn’t seem like anyone tried to make the cake. Thank you.

    • August 2, 2016 at 3:09 PM #

      Actually, a few people have sent me photos on my different social media channels where they did make it and it turned out fine 🙂 I DO tell you how to add the dry ingredients into the wet ingredients. I say blend “in” the coffee creamer, etc. That means adding the wet into the dry ingredients. I guess if you missed the word “in” and read it as just “blend the wet ingredients” it would make sense that you would be confused. I added clarification in parenthesis just in case anyone else reads it that way. I had no issues with the butter globbing up and I made this twice. Truly sorry you had trouble!

      • Tawanda
        September 13, 2016 at 8:26 PM #

        I tried this a few days ago, I followed it step by step and it turned out amazing. It didn’t last long and they are already requesting another one! Thanks Ashley!

  35. Pat
    August 17, 2016 at 1:56 PM #

    Do I put the bundt cake in the refrigerator overnight or leave it on the counter?

    • August 17, 2016 at 2:14 PM #

      You can leave it at room temperature as long as your house doesn’t get extremely hot or anything!

  36. Kate
    August 20, 2016 at 5:20 PM #

    I hope I don’t offend anyone when I say,
    Holy Balls!
    This cake is AMAZING! I took it to work and it was gone by lunch. People were so disappointed when they would walk into the lounge to get a piece of the cake that everyone was raving about, only to find it was already gone.
    Incredible recipe!
    Thank you so much for sharing!

    • August 20, 2016 at 5:21 PM #

      Kate, wow- that just made my day!!
      Thanks so much for coming back to let me know how you liked it. So glad it was a hit!! We love this cake.

  37. Kay
    August 21, 2016 at 8:53 AM #

    The recipe looked good until I got to the ad advertising Psoriasis treatment right in the middle of it. Your site is entirely too laden with ads for your own good. There’s no recipe so good that I’d want to deal with tons of ads. One or two…fine. But ads on the recipes, ads in the blogpost, ads below the blog post, ads that slide up…too much. It’s poor UX design.

    • August 21, 2016 at 4:46 PM #

      Well the ads make it so I can provide free recipes to everyone at no cost to the readers so I say it’s a small price to pay! I put a lot of work, time, and money into my blog so the ads help cover just a fraction of the cost to me 🙂 without them, I wouldn’t be able to have this blog that I love. Sorry they are an inconvenience to you, but most of the ads have “x’s” where you can close them right out. That’s what I do on other sites I visit. Thanks!

      • Lynda Agen
        February 17, 2017 at 4:01 AM #

        Thanks for the recipes, hope you don’t let any negative bother you.

  38. Cealy Walter
    August 28, 2016 at 10:07 AM #

    This recipe was fantastic! I thought the instructions were clearly written and easy to follow. I just added all the wet ingredients at the same time to the dry, and mixed on low until blended, then beat them on medium for three minutes. Not sure why Bitsy had a problem with that. The only thing I was unsure of was how deep to poke the holes (found on another recipe to go 3/4’s of the way down, easy enough to find out). In my little town of “Podunk” you never know if you’ll be able to find the product you’re looking for—so of course, I couldn’t find the creamer you suggested. But I did find Bailey’s coffee creamer called Vanilla Caramel Blondie in the dairy section. That sounded pretty good so I tried it. It WAS dynamite! Thanks for the recipe! The cake was a hit at our party last night! Note the word “was”—it’s gone!!!!

    • August 29, 2016 at 10:40 AM #

      Cealy, wow!! Thanks so much for taking the time to come back and let me know how you liked the cake!! I’m so glad it was a huge hit 🙂 -Ashley

  39. Debra
    September 12, 2016 at 9:37 PM #

    Wow Ashley! I made this cake over the weekend for a dinner party and people lost their minds!! People couldn’t stop telling me how delicious the cake was and 3 people asked if I could make for thier next birthday. 🙂 It was moist, with just the right amounts of buttery, sweet and savory taste. Thank you so much for sharing this recipe! Side note- I made some doughnut holes and the butter sauce and dipped the holes into the sauce and they hardened like a glazed doughnut hole. You’re amazing, Ashley!

  40. Tawanda
    September 13, 2016 at 8:32 PM #

    One of my Facebook friends shared this and I knew right away I had to try it. I ran to the store a few days later and found everything I needed. I followed your instructions step by step and it came out perfect! My family and friends loved it. I will definitely be baking this one again real soon. Thanks so much!

  41. Gale
    September 23, 2016 at 8:39 PM #

    First…. the play on words…love big bundts..LOL!
    Second…what’s the chunky stuff on the top?

    • September 23, 2016 at 8:40 PM #

      LOL those are just crushed peanuts to make it look prettier/less boring! Lol

  42. October 7, 2016 at 2:58 PM #

    Oh my god. I need this.

  43. Agray
    October 9, 2016 at 11:16 AM #

    What is “white sugar”? Confectioners sugar or just granulated sugar?

    • October 9, 2016 at 4:38 PM #

      Granulated. Sorry about that!

  44. Chris
    October 9, 2016 at 4:19 PM #

    Hi, the cake tasted amazing but before it was done baking, the cake kept getting flatter and sinking in. Would you know what could make it do that? Thanks!

    • October 9, 2016 at 4:40 PM #

      Hi Chris! I would say either over mixing or opening the oven before it’s done can make that happen. I’m glad it still tasted great!!

  45. October 19, 2016 at 4:34 PM #

    I don’t know what’s more amazing, the pics, the word Kentucky or that spoon of yours!

    • October 19, 2016 at 10:13 PM #

      haha thank you so much! Yes, I love that spoon (and this cake) 😉

  46. kentucky girl
    October 25, 2016 at 7:43 PM #

    Thanks for this recipe. It looks amazing. Can’t wait to try it this week for dinner with friends 🙂

  47. Jeann
    December 5, 2016 at 5:42 PM #

    Do you think you could make this in large oblong bread pans?

    • December 5, 2016 at 8:36 PM #

      Yes but watch the baking times!

  48. Nichole
    December 5, 2016 at 10:02 PM #

    I made this tonight but with Hazelnut creamer instead! It was seriously amazing! My family is already asking to make another!! (We couldn’t wait overnight, we barely lasted 2 hours!!)

  49. Tina Geurink
    December 7, 2016 at 3:37 PM #

    Do you think this would ship well? I read that moisr cakes are best for shipping. I was thinking that maybe I could find a disposable pan and ship it in that. Any suggestions?

    • December 7, 2016 at 5:21 PM #

      I think if it was Wrapped very well and shipped quickly!

  50. Oh Char!
    December 20, 2016 at 11:34 AM #

    I was called to bake this cake! Every time I looked at Pinterest, I would see this cake. It was screaming to be baked. So, armed with my new Nordicware bundt cake pan (I like big bundts and I cannot lie.), I will make this cake for Christmas. Already my friends want a piece and it hasn’t been baked the cake yet. 🙂 However, I believe it will be a real winner!

  51. December 30, 2016 at 3:24 PM #

    Super good cake. Love visiting your site and happy you have sponsors. Sometimes the ads are really useful keep up the good work

  52. Katie
    January 7, 2017 at 9:51 PM #

    It is a really really good cake! i think it could be lighter though – is there a reason you did not cream the buttter and sugar together then add eggs and creamer to dry ingredients?

  53. Jessica
    January 9, 2017 at 11:46 AM #

    Has anyone tried this in a regular cake pan? I would like to try this recipe but I want to make a stacked cake, not a big bundt cake. Thanks!

  54. January 15, 2017 at 11:04 AM #

    Thank you for providing a detailed recipe. It seems easy and tasty.

  55. Dawnee andrews
    January 29, 2017 at 10:53 AM #

    I love this cake!!! Doesn’t last long around our house. I was wondering what the garnish on top is? Hazelnuts.. ?? Thanks!!

    • January 29, 2017 at 3:35 PM #

      I actually sprinkled crushed peanuts on top! I should have indicated that in the recipe, but I just did it for a prettier presentation. I’m so glad you liked the cake!! Thanks so much for taking the time to come back and tell me. It means the world to me!

  56. February 4, 2017 at 6:49 PM #

    Do you pour the butter sauce onto the cake while it is warm and still in the bundt pan???

  57. February 9, 2017 at 7:39 AM #

    What is the white crunch you put on top of the cake?

    • February 9, 2017 at 10:51 AM #

      Coarse sea salt

    • Erin
      February 12, 2017 at 8:02 PM #

      OMG Had seconds, comtemplating 3rds. So good. I will derfinitely be making this cake a regular in my house and we never eat dessert. Well, licorice is technically not a dessert. This blows me away, can’t wait to try it with different flavours.

      • February 12, 2017 at 11:44 PM #

        So glad you loved it!! Thanks for coming back to tell me!

  58. Erin
    February 12, 2017 at 4:01 PM #

    Hi Ashley, my cake is in the oven and smells divine. Can not wait to try it. I could not get International Caramel so I am trying it with Baileys Caramel. Will let you know how it turns out.
    Thanks for sharing the recipe. i have shared it will some friends. I think I will try it next with Vanilla Cream.
    I love Butter Cake and this one beats the heck out of the only mix I could find to make.

  59. Sandra
    February 19, 2017 at 1:20 PM #

    I just pulled this out of the oven and my house smells amazing! Couldn’t find the caramel coffee creamer that you used up here in Canada so had to substitute another brand. Can hardly wait until this cools so I can try it!

  60. Emma C
    February 19, 2017 at 8:42 PM #

    I have cooked pound cakes for years with no problem, however, this cake fell “flatter than a fritter”. I mixed as instructed and did not open oven door. It was cooking nicely at the beginning. The only think I did differently is that I did not cook it in a bundt pan. I used a 2 piece pound cake pan. Could this have been the problem?? Even though it fell, it was delicious. Want to make it again to be able to share. Any thoughts

    • February 20, 2017 at 11:35 AM #

      The only thing I can think of is the Pan. I’ve never tried it in two separate pans before and have never had a problem with it falling. Sorry that happened!

    • Erin
      February 20, 2017 at 1:33 PM #

      Maybe it is the pan, I used my bundt pan and had no problems.
      I just made my 2nd one, this time Vanilla. It is now resting with the butter sauce on it. Instead of caramel, I mixed some buttercream icing with some Vanilla coffee creamer and more vanilla for the topping.

  61. kentucky girl
    March 5, 2017 at 4:02 PM #

    I have made this cake three times. The first time was beautiful. The second time, it sank a bit in the center. The third time I had to use regular coffee creamer (the Cinnabon version). The third time, the cake oozed over the sides of the pan while baking. I blame the creamer. Every time it tasted sooooo good. Not sure why it sank the second time. I love it with just the butter sauce. Thank you 🙂

  62. Karolyn
    March 15, 2017 at 5:26 PM #

    Thanks for the recipe! Just got back from the store and plan to make this tonight! can’t wait. Sounds amazing. Thank you for posting the recipe!

    • Erin
      March 15, 2017 at 7:38 PM #

      This is a to die for cake~I took some to work x2 different flavors, caramel original and vanilla and shared.Everyone wants to know when I am baking again? Going to make it wgen I visit my daughter out west next month.

      • March 15, 2017 at 7:48 PM #

        Erin, thanks so much for letting me know!! So glad you loved it. Everyone seems to 🙂

  63. Gena
    March 16, 2017 at 3:29 PM #

    I am assuming you pour the butter sauce over the cake, you never said.

    • March 16, 2017 at 5:13 PM #

      Hi Gena! One of the steps says to pour the sauce over the cake. It’s in there.

  64. Elizabeth Bischetsrieder
    March 16, 2017 at 4:28 PM #

    So in the instructions it says to poke it when it comes out and cool in pan….but in the video it is out of the pan and looks like a much thinner thing than a wooden spoon handle. How should it be done ??

    • March 16, 2017 at 5:14 PM #

      I used a smaller wooden handle, but have also used a wooden skewer or you can use a thermometer like in the video. It really doesn’t matter as long as it’s nothing too big around where it’s going to put huge holes in the cake.

  65. Elizabeth Bischetsrieder
    March 17, 2017 at 1:54 PM #

    So do you do it in the pan like the instructions #6…or on top after it’s on a platter like the video ?

  66. Julie
    March 20, 2017 at 7:17 PM #

    I made this cake today. Yum, yum, YUM! I will definitely be making this again.

    • March 20, 2017 at 7:20 PM #

      Thank you so much for coming back to tell me! I’m so happy to hear this!

  67. April 23, 2017 at 10:48 AM #

    If I had one wish it would be to be in your kitchen for just one day!

  68. Matthew Bohne
    April 24, 2017 at 2:52 PM #

    The finished product looks amazing; I’ll definitely be trying it. One question, why baking powder *and* equal parts of baking soda and cream of tartar? Baking powder is a half and half mixture of baking soda and cream of tartar. Why not just use two teaspoons of baking powder? I could see using them separately if the cream of tartar was decreased by the acidty of the dairy, but not when you’re using equal parts.

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