Salted Caramel Butter Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
3 cups (13 1/2 ounces) all-purpose flour
02 -
2 cups granulated sugar
03 -
1 teaspoon salt
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1 cup buttermilk or fermented milk
07 -
1 cup butter, room temperature
08 -
2 teaspoons vanilla extract
09 -
4 large eggs
→ Butter Sauce
10 -
3/4 cup granulated sugar
11 -
1/3 cup butter
12 -
3 tablespoons water
13 -
2 teaspoons vanilla extract
# Instructions:
01 -
Preheat the oven to 325°F. Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
02 -
In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, and baking soda. Add buttermilk, butter, vanilla extract, and eggs. Beat on low speed until the mixture is moistened, then increase the speed to medium and beat for an additional 3 minutes. Spoon the batter into the prepared pan and spread evenly.
03 -
Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
04 -
In a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract. Cook and stir until the butter is melted. Do not allow the mixture to boil.
05 -
Remove the cake from the oven and transfer it to a wire rack while still in the pan. Pierce the cake with a fork or skewer, then pour the hot butter sauce over the hot cake.
# Notes:
01 -
Ensure that the cake is still hot when adding the butter sauce to allow it to absorb evenly.