3 cups / 13 1/2 ounces all-purpose flour

2 cups granulated sugar

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

Sauce Ingredients

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla

Instructions

Preheat the oven to 325°F.

Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.

In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs.

Beat on low speed until moistened, then increase the mixer speed to medium and beat for about 3 more minutes.

Spoon the cake batter into the prepared pan, spreading it evenly.

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

Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla.

Cook and stir until the butter is melted. Do not let the mixture come to a boil.

Remove the cake from the oven and place it on a wire rack. While the cake is still in the pan, pierce it with a fork or skewer.

Pour the hot butter sauce over the hot cake, allowing it to soak in.

Note: This Salted Caramel Kentucky Butter Cake is a heavenly treat that will satisfy any sweet tooth. With its buttery texture and delightful salted caramel flavor, it’s a dessert that everyone will love. Serve it at gatherings or special occasions, and watch it become an instant favorite!