Cakes, Uncategorized

Salted Caramel Butter Cake

This Bundt cake is EVERYTHING!! It is my favorite thing to make and eat!! It is moist, buttery, rich and covered in homemade salted caramel. It is also pretty easy to make but yet looks so impressive and elegant.

I make this cake for pretty much any occasion or when I want to impress someone. This time I made it for the Book Club in my neighborhood and the girls loved it so much that I was shocked when they all asked for a second slice. To which I happily obliged and indulged in myself as well.

Inside the Wire:

Cake:

-In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.

-In a stand mixer or electric mixer, with the whisk attachment, cream the butter and sugar together until fluffy.

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-Beat in the 3 eggs and 1 egg yolk one at a time and vanilla extract until combined.

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-Next, add the flour mixture and the buttermilk alternately to the creamed butter on low speed. Repeating until all are incorporated. Increase speed to medium and beat for 2 to 3 minutes. Batter will be fluffy and creamy.

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-Grease a bundt cake pan really well and pour batter into it.   My bundt pan has a different shape it is a bit smaller than the average pan so I always have left over batter.  Don’t over fill the pan otherwise the batter will bake over the pan and spill in the oven and the middle cake wont cook properly.

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-Bake for 50-60 minutes or until toothpick comes out clean.

-Let cake cool slight but while still warm poke holes in the cake with something similar to a pencil or slightly smaller. I use the bottom of my whisk.

Butter Sauce:

-In a small saucepan combine sugar, butter, vanilla and coffee creamer over medium heat. Stir until the sugar is dissolved and butter is melted. Do not boil.

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-Next, pour over your slightly warm cake where you poked the holes and the sauce will soak into the cake.

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-Let cake cool completely before inverting.

-I like to make the caramel either the day before to save time or right after the cake gets put in the oven so that it has plenty of time to cool.

-In a medium saucepan, combine the sugar and the water over low-medium heat until the sugar has dissolved and stirring frequently.  Increase the heat to medium-high heat and bring the mixture to a boil and do NOT stir.

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-Boil until the mixture turns to a deep amber color. In my pan and stove the entire mixture does not turn amber. I take it off the heat once I see it the coloring in only half of the mixture. Otherwise you will burn it. Watch it carefully once it starts to turn color it turns to amber very quickly.

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-Remove from heat and very slowly and carefully whisk in the heavy cream. Mixture will boil which is why you will need to add the cream in slowly.  Next, stir in the butter until melted and then add the salt and stir until combined.

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-Let caramel cool.

-Once the cake and the caramel have cooled invert the cake and then drizzle the caramel over the cake.  I always have extra caramel but I keep it and store in a mason jar at room temp and when I slice myself a piece I just spoon more caramel on the cake because I like A LOT of caramel. Or you could use it for ice cream, coffee or something else.

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Salted Caramel Kentucky Butter Cake

  • Difficulty: intermediate
  • Print

Ingredients

Cake:

-3 cups of All-Purpose Flour

-1 teaspoon Salt

-1 teaspoon Baking Powder

-1/2 teaspoon of Baking Soda

-1 cup Buttermilk

-1 cup (2 sticks) Unsalted Butter, softened

-2 cups of Sugar

-3 large Egg, room temp.

-1 large Egg Yolk only.

-2 teaspoons Vanilla Extract

Butter Sauce:

-3/4 cup Sugar

-1/3 cup Unsalted Butter

-3 tablespoons of Caramel Coffee Creamer

-2 teaspoons Vanilla Extract

Salted Caramel:

-1 cup Sugar

-1/4 cup of Water

-3/4 cup of Heavy Cream

-3 ½ tablespoons Unsalted Butter

-1 teaspoon Sea Salt

Directions

Preheat the oven to 325 degrees.

Cake:

  1. In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
  2. In a stand mixer or electric mixer, with the whisk attachment, cream the butter and sugar together until fluffy.
  3. Beat in the 3 eggs and 1 egg yolk one at a time and vanilla extract until combined.
  4. Next, add the flour mixture and the buttermilk alternately to the creamed butter on low speed. Repeating until all are incorporated. Increase speed to medium and beat for 2 to 3 minutes. Dough will be fluffy and creamy.
  5. Grease a bundt cake pan really well and pour batter into it.
  6. Bake for 50-60 minutes or until toothpick comes out clean.
  7. Let cake cool slight but while still warm poke holes in the cake with something similar to a pencil or slightly smaller. I use the bottom of my whisk.

Butter Sauce:

  1. In a small saucepan combine sugar, butter, vanilla and coffee creamer over medium heat. Stir until the sugar is dissolved and butter is melted. Do not boil.
  2. Next, pour over your slightly warm cake where you poke the holes and the sauce will soak into the cake.
  3. Let cake cool completely before inverting.

Salted Caramel:

  1. In a medium saucepan, combine the sugar and the water over low-medium heat until the sugar has dissolved and stirring frequently.
  2. Increase the heat to medium-high heat and bring the mixture to a boil and do NOT stir.
  3. Boil until the mixture turns to an deep amber color.
  4. Remove from heat and very slowly and carefully whisk in the heavy cream.
  5. Next, stir in the butter until melted and then add the salt and stir until combined.
  6. Let caramel cool.
  7. Once the cake and the caramel have cooled invert the cake and then drizzle the caramel over the cake.

 

 

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