This Kentucky Butter Cake is a lovely, scratch-made cake. It’s a must-have at celebrations and gatherings, with undertones of salted caramel and buttery cake.
Ingredients
3 cups / 13 1/2 cup all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder 1 teaspoon salt
a half teaspoon baking soda
1 cup fermented milk or buttermilk
1 cup room temperature butter
2 tsp vanilla extract
sauce for 4 large eggs
1 cup sugar
1/3 cup melted butter
three tablespoons water
2 tsp vanilla extract
Making Salted Caramel Kentucky Butter Cake:

Preheat the oven to 325°F.
Grease and flour a 12-cup Bundt pan or a 10-inch tube pan generously.
Combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs in a large mixing bowl; beat on low speed until moistened. Increase the mixer speed to medium and beat for 3 minutes more. Spread the batter evenly in the cake pan.
Bake the cake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, melt the butter in a small saucepan over low heat with the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla. Do not bring the mixture to a boil.
Transfer the cake to a wire rack and poke with a fork or skewer while still in the pan. Pour the hot butter sauce on top of the hot cake.