Salted Caramel Kentucky Butter Cake (Print Version)

A moist buttermilk Bundt cake soaked with warm vanilla butter sauce and finished with salted caramel.

# Ingredients:

For the cake

01 - 1 cup (226 g) unsalted butter, softened, plus more for the pan
02 - 2 cups (400 g) granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 3 cups (360 g) all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1 teaspoon fine salt
09 - 1 cup (240 ml) buttermilk, room temperature

For the butter soak

10 - 1/2 cup (113 g) unsalted butter
11 - 3/4 cup (150 g) granulated sugar
12 - 3 tablespoons water
13 - 2 teaspoons vanilla extract
14 - 1/4 teaspoon fine salt

For finishing

15 - 3/4 cup (225 g) thick salted caramel sauce, homemade or store-bought
16 - 1/2 teaspoon flaky sea salt, or to taste

# Instructions:

01 - Heat the oven to 325 degrees F. Grease a 10- to 12-cup Bundt pan thoroughly with butter and flour or baking spray with flour, making sure the center tube and ridges are coated.
02 - Beat the softened butter and sugar on medium speed for 3-4 minutes, until lighter in color and fluffy. Scrape the bowl once or twice so no dense butter pockets remain.
03 - Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
04 - Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add the dry mixture to the butter mixture in three additions, alternating with the buttermilk, and mix just until the batter is smooth.
05 - Spoon the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, until the cake is golden and a toothpick inserted near the center comes out clean.
06 - While the cake bakes, combine butter, sugar, water, vanilla, and salt in a small saucepan. Warm over medium-low heat, stirring until the butter melts and the sugar dissolves. Do not boil hard.
07 - Leave the hot cake in the pan. Poke holes all over the exposed surface with a skewer, then slowly pour the warm butter soak over the cake. Let it stand for 15 minutes.
08 - Invert the cake onto a rack or serving plate and cool completely. Drizzle with salted caramel sauce and sprinkle with flaky sea salt before slicing.

# Notes:

01 - The cake tastes best after resting at least 4 hours.
02 - Use a 10- to 12-cup Bundt pan to prevent overflow.
03 - A thick caramel sauce gives the cleanest drizzle.

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