Description
This Salted Caramel Kentucky Butter Cake is a rich and moist sour cream pound cake infused with a decadent butter-rum caramel syrup. Topped with a luscious salted caramel glaze and finished with flaky sea salt, it’s the ultimate indulgence!
Ingredients
Scale
- 2 ½ cups (500 g) granulated sugar
- 1 ¼ cups (284 g) salted butter (2 ½ sticks)
- 5 large eggs (room temperature)
- 2 tsp pure vanilla extract
- ½ tsp butter extract
- ½ tsp rum extract
- 2 ½ cups (288 g) cake flour (or 313 g all-purpose flour)
- 1 cup (230 g) full-fat sour cream (room temperature)
- Cake release spread (or baking spray)
- 1 cup (200 g) granulated sugar
- ½ cup (118 ml) water (divided)
- ½ cup (114 g) salted butter (cubed)
- ¼ cup (59 ml) evaporated milk
- 1 tsp pure vanilla extract
- ¼ tsp rum extract
- Pinch of salt
- Flaky sea salt (for sprinkling)
Instructions
- Preheat the oven to 325°F. Position the oven rack in the center.
- Cream butter and sugar together with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Follow with extracts.
- Fold in ⅓ of the flour, then half of the sour cream mixture. Repeat until the last third of flour is incorporated. Mix gently.
- Prepare the bundt pan by brushing with cake release spread, ensuring to coat all crevices. Spoon in the cake batter evenly.
- Tap the pan firmly on the counter to eliminate air bubbles.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean or an instant-read thermometer reads 210°F.
- Prepare the caramel syrup: In a saucepan, combine sugar and ¼ cup water, cooking over medium heat until the mixture turns deep amber.
- Stir in butter until melted. Add the remaining water and evaporated milk, cooking over low heat for 2-3 minutes until syrupy. Stir in vanilla, rum extract, and a pinch of salt.
- Once the cake is baked, poke holes all over the top with a toothpick and pour ½ cup of the caramel syrup over the cake. Let cool in the pan for 1 hour, then flip out onto a wire rack to cool completely.
- Cook the remaining syrup on medium-low for 5 minutes until thickened, stirring constantly.
- Pour the caramel glaze over the cooled cake and sprinkle with flaky sea salt.
Notes
- Ensure the cake cools properly after baking to avoid it breaking when flipped.
- The caramel syrup can be reheated slightly if it thickens too much.
- Feel free to add extra rum extract for a stronger flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg