This rich and moist pound cake is infused with butter-rum caramel syrup and topped with a salted caramel glaze that will make your taste buds sing. Perfect for special occasions or when you’re craving something indulgent!
🕒 Prep Time: 20 minutes
🕒 Cook Time: 60-75 minutes
🕒 Total Time: 1 hour 30 minutes
🍽 Servings: 12-16
🔥 Calories (per serving): 422 kcal
📝 Ingredients:
For the Cake:
● 2 ½ cups (500 g) granulated sugar
● 1 ¼ cups (284 g) salted butter, softened (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) measured by weight
● 1 cup (230 g) full-fat sour cream, room temperature
● Cake release spread (or baking spray)
● 1 cup roughly chopped pecans or walnuts (optional)
For the Caramel Sauce and Glaze:
● 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:
1️⃣ Preheat Oven:
- Preheat the oven to 325°F (163°C). Butter and flour a 10-12 cup Bundt pan or spray with baking spray. Optionally, sprinkle chopped pecans or walnuts on the bottom.
2️⃣ Cream Butter and Sugar:
- Using a hand or stand mixer, cream the butter and sugar on medium-high speed until light and fluffy (about 3 minutes).
3️⃣ Add Eggs and Extracts:
- Add eggs one at a time, mixing after each addition. Mix in the vanilla, butter, and rum extracts.
4️⃣ Combine Dry Ingredients:
- In a separate bowl, sift the flour.
5️⃣ Combine Wet Ingredients:
- Whisk together the sour cream and rum in another bowl.
6️⃣ Mix Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream mixture. Start and end with flour, mixing just until combined.
7️⃣ Prepare Pan:
- Brush the inside of the Bundt pan with cake release spread (or spray with baking spray). Pour the batter into the pan and tap to remove air bubbles.
8️⃣ Bake:
- Bake for 60-75 minutes or until a toothpick inserted comes out clean, or an instant-read thermometer reads 210°F (99°C).
9️⃣ Make Caramel Syrup:
- In a saucepan, cook sugar and ¼ cup water over medium heat until it turns amber. Add butter and stir until melted. Add the remaining water and evaporated milk, cooking on low for 2-3 minutes. Stir in extracts and a pinch of salt.
🔟 Soak Cake:
- Once the cake is done, poke holes all over the top while still in the pan. Pour ½ cup caramel syrup over the cake and let it sit for 1 hour.
1️⃣1️⃣ Cool and Glaze:
- Turn the cake out onto a wire rack. Reheat the remaining caramel syrup, cook for 5 more minutes, then pour over the cake. Sprinkle with flaky sea salt.
📌 Notes:
- Butter: If using unsalted butter, add ¾ tsp salt to the cake batter and a pinch to the caramel sauce.
- Flour: Measure flour by weight for accuracy to prevent a dry cake.
- Storage and Freezing: Store in an airtight container for up to 4 days, or freeze for up to 2 months.
Enjoy your luxurious Salted Caramel Kentucky Butter Cake! It’s a buttery delight filled with caramel goodness! 🍰🥃