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!
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!
My baking loving self has 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 have baked this salted caramel Kentucky butter cake at least a few times now but have switched up the liquid I incorporate into it and toppings used and it always gets 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).
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.
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! You also need to try my Salted Caramel Apple Cheesecake Bars. I love those bars for fall! I’m also loving this Salted Caramel Pumpkin Cake from my friend Lyuba.
Visit my Step-By-Step Video on How to Make This 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 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
- ¾ cup white sugar
- ⅓ cup butter
- 3 tablespoons caramel coffee creamer
- 2 teaspoons vanilla extract
- 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 degrees F. Grease and flour a 10 inch Bundt cake pan.
- In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
- 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.
- Pour batter into prepared Bundt pan.
- Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
- 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.
- In a saucepan combine the 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.
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
- 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.
- 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!
Recipe source: strongly adapted from allrecipes.com
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.