Description
Salted Caramel Kentucky Butter Cake is a moist sour cream pound cake infused with a rich, butter-rum caramel syrup, topped with a salted caramel glaze, and finished with a sprinkle of flaky sea salt. This indulgent dessert brings together the perfect balance of salty and sweet in every bite.
Ingredients
For the Cake:
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2 1/2 cups (500 g) granulated sugar
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1 1/4 cups (284 g) salted butter (2 1/2 sticks)
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5 large eggs (room temperature)
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2 tsp pure vanilla extract
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1/2 tsp butter extract
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1/2 tsp rum extract
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2 1/2 cups (288 g) cake flour (or 313 g all-purpose flour)
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1 cup (230 g) full-fat sour cream (room temperature)
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Cake release spread (or baking spray)
For the Caramel Syrup and Glaze:
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1 cup (200 g) granulated sugar
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1/2 cup (118 ml) water (divided)
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1/2 cup (114 g) salted butter (cubed)
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1/4 cup (59 ml) evaporated milk
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1 tsp pure vanilla extract
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1/4 tsp rum extract
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Pinch of salt
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Flaky sea salt (for sprinkling)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and position the rack in the center of the oven.
- Cream the Butter and Sugar: In a large bowl, cream butter and sugar with a hand mixer or in a stand mixer until light and fluffy, about 3 minutes.
- Add the Eggs and Extracts: Add room temperature eggs one at a time, followed by extracts, mixing well after each addition.
- Incorporate the Dry Ingredients: Fold in ⅓ of the flour, followed by ½ of the sour cream mixture, and repeat until the last third of flour is incorporated. Mix gently.
- Prepare the Pan: Brush the inside of the bundt pan with cake release (or baking spray). Spoon the cake batter into the pan and tap it firmly on the counter to eliminate air bubbles.
- Bake the Cake: Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean, or an instant-read thermometer reads 210°F (99°C).
- Make the Caramel Syrup: In a small saucepan, mix sugar and ¼ cup water. Cook over medium heat without stirring until the mixture turns deep amber in color. Add the cubed butter and stir until melted.
- Finish the Caramel Syrup: Stir in the remaining ¼ cup water and evaporated milk. Cook over low heat for 2-3 minutes. Stir in vanilla and rum extract and a pinch of salt to taste.
- Pour the Syrup: Once the cake is done, remove from the oven and poke holes all over the top of the cake with a toothpick. Pour ½ cup of syrup over the top. Let the cake cool in the pan for an hour, then flip it onto a wire rack to cool completely.
- Make the Glaze: Bring the remaining caramel syrup to a boil. Reduce heat and simmer for 5 minutes or until thickened, stirring constantly. Pour the glaze over the cooled cake and top with flaky sea salt.
Notes
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Nutrition
- Serving Size: 1 slice
- Calories: 422
- Sugar: 36g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg