Salted Caramel kentucky Butter Cake Recipe

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  • 3 cups/13 1/2 ounce flour (all purposes)
  • 2 cups sugar (granules)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk or fermented milk
  • 1 cup butter (room temperature)
  • 2 teaspoons vanilla
  • 4 large eggs


  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 tablespoons of water
  • 2 teaspoons vanilla

How to make salted caramel butter cake

Preheat the oven to 325 ° F.

Generously and accurately greased 12 ° C pan or 10 “tube pan.

In a large bowl, combine the flour with 2 cups of sugar, salt, baking powder, soda, yogurt, 1 butter, 2 teaspoons of vanilla, and egg; Hit on low speed until moisturized. Increase the mixer’s speed to medium and hit it for another 3 minutes. Spoon the mixture until it is also evenly spread.

Bake the cake in the preheated oven for 55 to 65 minutes, or until the toothpick inserted in the middle comes out clean.

Meanwhile, in a small saucepan over low heat, mix 3/4 cups sugar, 1/3 cups butter, 3 tbsp water, and 2 tsp vanilla; Cook, stirring, until the butter is melted. Don’t bring the mix until it boils.

Remove the cake to a wire rack and, while in the pan, penetrate it with a fork or Sikh. Pour the hot butter sauce over the hot cake.

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