Caramel Kentucky Butter Cake
Caramel Kentucky Butter Cake is a rich, moist dessert featuring a buttery cake soaked in a caramel glaze. This Southern classic boasts a tender crumb, with the sweet, buttery caramel infusion making it irresistibly delicious and perfect for any occasion.
Equipment
- Large mixing bowls
- Electric mixer or whisk
- 9-inch bundt pan
- Cooling rack
- Saucepan for caramel sauce
- Measuring cups and spoons
- Rubber spatula
- Cake release spray or butter for greasing the pan
Ingredients
For the Cake:
- 3 cups all-purpose cake flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups salted butter softened
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- 1 cup full-fat sour cream room temperature
- Cake release spray for greasing the pan
For the Caramel Sauce & Glaze:
- ¼ cup evaporated milk
- ¼ teaspoon rum extract
- Pinch of salt
- Flaky sea salt for sprinkling
- 1 cup granulated sugar
- ½ cup salted butter
- ¼ cup water
- 1 tablespoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (163°C). Spray a 9-inch bundt pan generously with cake release spray or grease it with butter.
Mix Dry Ingredients:
- In a large mixing bowl, combine the cake flour, sugar, and salt. Whisk the ingredients together until well mixed.
Add Wet Ingredients:
- In another bowl, beat together the eggs, vanilla extract, butter extract, and rum extract. Add the softened butter and mix until smooth.
Combine Wet and Dry Mixtures:
- Gradually add the wet ingredients to the dry ingredients, mixing gently with an electric mixer or whisk until fully incorporated.
Add Sour Cream:
- Add the sour cream to the batter and continue to mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Pour the Batter:
- Pour the cake batter into the prepared bundt pan, smoothing the top with a rubber spatula.
Bake the Cake:
- Bake the cake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack.
Prepare the Caramel Sauce:
- While the cake is cooling, prepare the caramel sauce. In a medium saucepan, melt the butter over medium heat. Add the granulated sugar and water, stirring constantly until the sugar dissolves.
Cook the Caramel Sauce:
- Bring the mixture to a simmer and let it cook for 5 to 7 minutes, or until it thickens slightly. Add the evaporated milk, vanilla extract, rum extract, and a pinch of salt, stirring until the sauce becomes smooth and glossy.
Glaze the Cake:
- Drizzle the caramel sauce over the cooled cake. Sprinkle with flaky sea salt for an extra burst of flavor and texture. Allow the cake to set for a few minutes before slicing and serving.
Notes
- Freezing: You can also freeze this cake! Wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw it in the fridge overnight and bring it to room temperature before serving.
- Caramel Tips: If you want a thicker caramel glaze, cook it for a little longer on low heat until it reaches your desired consistency. If it gets too thick, just add a tablespoon of cream and reheat gently.