Salted Caramel Kentucky Butter Cake

Instructions

1. Prepare the Pan & Oven

   • Preheat oven to 325°F (160°C).

   • Generously grease and flour a 12-cup Bundt pan (or a 10-inch tube pan).

2. Mix the Batter

   • In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda.

   • Add buttermilk, butter, vanilla, and eggs. Beat on low speed until just moistened.

   • Increase to medium speed and beat for about 3 minutes, until smooth and creamy.

   • Pour batter into prepared pan and spread evenly.

3. Bake the Cake

   • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Caramel Butter Sauce

   • In a small saucepan over low heat, combine sugar, butter, water, and vanilla.

   • Stir gently until the butter melts and the sugar dissolves (do not let it boil).

5. Soak the Cake

   • Remove the cake from the oven and place on a wire rack (keep it in the pan).

   • Using a skewer or fork, poke holes all over the warm cake.

   • Slowly pour the hot butter sauce evenly over the cake so it soaks in.

6. Finish & Serve

   • Allow cake to cool completely in the pan before inverting onto a serving plate.

   • Sprinkle with a pinch of flaky sea salt for that irresistible salted caramel touch.