salted caramel kentucky butter cake recipe ina garten

Daniel Parker

2 min read

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28-02-2025

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Ina Garten's Salted Caramel Kentucky Butter Cake: A Decadent Delight

Meta Description: Indulge in Ina Garten's irresistible Salted Caramel Kentucky Butter Cake! This recipe guide provides a step-by-step walkthrough, ensuring a perfectly moist and flavorful cake every time. Get ready for a taste of pure heaven! (158 characters)

This decadent Salted Caramel Kentucky Butter Cake, inspired by the Barefoot Contessa herself, Ina Garten, is a showstopper. It’s incredibly moist, rich, and boasts the perfect balance of sweet and salty. Get ready to impress your friends and family with this unforgettable dessert!

What Makes This Cake So Special?

Ina Garten's recipe isn't your average butter cake. The secret lies in its unique combination of ingredients and techniques. The buttermilk adds incredible moisture, while the generous amount of butter ensures a rich, melt-in-your-mouth texture. The salted caramel topping elevates the cake to a whole new level of deliciousness.

Ingredients You'll Need:

For the Cake:

• 2 1/2 cups (300g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/2 cup (120ml) heavy cream
• 1/4 teaspoon sea salt

Instructions:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!

2. Bake the Cake:

Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

3. Make the Salted Caramel Sauce:

While the cake is baking, prepare the salted caramel. In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.

Carefully remove the pan from the heat and slowly whisk in the butter until melted and smooth. Gradually whisk in the heavy cream (it will bubble up!). Stir in the sea salt.

4. Assemble the Cake:

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, pour the warm salted caramel sauce evenly over the top of the cake.

5. Serve and Enjoy!

This cake is best served at room temperature. Slice and serve, and prepare for rave reviews! You can store leftover cake in an airtight container at room temperature for up to 3 days.

Tips and Variations:

• For an even richer flavor, use brown butter instead of regular butter in the cake batter.
• Add a sprinkle of sea salt flakes on top of the caramel sauce for an extra touch of saltiness.
• Garnish with chopped pecans or walnuts for added texture and flavor.
• Make individual cakes in muffin tins for smaller portions.

This Salted Caramel Kentucky Butter Cake is the perfect dessert for any occasion. Its rich, moist texture and irresistible salted caramel topping will leave everyone wanting more. Enjoy!