In a large mixing bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 1-2 minutes.
Gradually add sugar and beat until light and fluffy, about 3-5 minutes. This step is crucial as it incorporates air, giving the cake a tender crumb.
4. Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract.
5. Alternate Dry Ingredients and Buttermilk
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Reduce mixer speed to low.
Add dry ingredients in three additions, alternating with buttermilk in two additions. Begin and end with dry ingredients.
Mix just until combined—do not overmix, or the cake may become dense.
Step 2: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
If using a 9×13 pan, baking time may reduce slightly; start checking at 45 minutes.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Step 3: Prepare the Salted Caramel Glaze
1. Make the Caramel
In a medium saucepan over medium heat, add the sugar in an even layer.
Allow the sugar to melt without stirring for a few minutes. Once it starts to melt, gently swirl the pan to help sugar melt evenly.
Continue cooking until the sugar is fully melted and reaches a deep amber color (caramelized but not burnt), about 5-7 minutes.
2. Add Butter
Carefully add the cubed butter to the caramel (the mixture will bubble vigorously).
Stir until the butter is completely melted and incorporated.
3. Add Cream and Vanilla
Slowly pour in the warm heavy cream while whisking continuously.
Boil the mixture for 1 minute until smooth and slightly thickened.
Remove from heat and stir in vanilla extract and flaky sea salt.
4. Cool Slightly
Let the caramel glaze cool for 5-10 minutes, until it thickens just a bit but is still pourable.
Step 4: Glaze the Cake
While the cake is still warm but not hot (about 10 minutes after removing from oven), slowly pour the salted caramel glaze evenly over the cake.
Use a spatula to gently spread the glaze to the sides and edges to coat thoroughly.
The cake will absorb the glaze, making it incredibly moist and flavorful.
Step 5: Final Cooling and Serving
Let the cake cool completely on a wire rack before slicing to allow the glaze to set slightly.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips for the Perfect Kentucky Butter Cake
