Salted Caramel Kentucky Butter Cake
This Salted Caramel Kentucky Butter Cake combines a tender, buttery crumb with a rich, gooey salted caramel topping for an irresistibly sweet, indulgent dessert.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup whole milk
- 1 tsp vanilla extract pure
- 1/2 tsp lemon zest optional
- 1 cup granulated sugar for caramel
- 6 Tbsp unsalted butter for caramel, cubed
- 1/2 cup heavy cream warmed
- 1/2 tsp flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan and line with parchment.
- Beat 1 cup softened butter with granulated and brown sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
- Pour batter into pan and bake 35–40 minutes until a toothpick comes out with moist crumbs. Cool on a wire rack.
- Melt 1 cup sugar over medium heat, swirl until amber, add cubed butter, then whisk in warm cream and sea salt.
- Pour warm caramel over cooled cake, let sit 15 minutes, then refrigerate 30 minutes to set.
Notes
For extra crunch, sprinkle chopped pecans over caramel before chilling. Leftovers keep in the fridge for up to 4 days or freeze for 1 month.
Nutrition
Calories: 450kcal
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