🍰 Salted Caramel Kentucky Butter Cake (Mediterranean Twist)

Ultra-moist • Buttery • Caramel-soaked

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⭐ Ingredients

For the Cake

• 2 ½ cups all-purpose flour

• 1 ½ cups sugar

• 1 cup unsalted butter, softened (or ½ butter + ½ olive oil for Mediterranean flavor)

• 4 large eggs, room temperature

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

• 1 tbsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine salt

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For the Salted Caramel Butter Sauce (The Soak)

• ½ cup butter

• ¾ cup sugar

• 2 tbsp water

• ¼ cup heavy cream

• 1 tsp vanilla

• ½–1 tsp sea salt (Mediterranean flaky salt is perfect)

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⭐ Instructions

1. Prepare the Cake

1. Preheat oven to 175°C (350°F).

2. Grease a Bundt pan very well.

3. In a bowl, whisk flour, baking powder, baking soda, and salt.

4. In another large bowl, beat butter (and olive oil, if using) with sugar until fluffy.

5. Add eggs one at a time.

6. Mix in vanilla.

7. Add dry ingredients alternating with buttermilk.

8. Pour batter into prepared Bundt pan.

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2. Bake

• Bake for 55–65 minutes, until a toothpick comes out clean.

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⭐ 3. Make the Salted Caramel Butter Sauce

While the cake bakes:

1. In a saucepan, melt ½ cup butter.

2. Add ¾ cup sugar + 2 tbsp water.

3. Cook until sugar dissolves and just begins to caramelize.

4. Add ¼ cup cream, whisk until smooth.

5. Stir in vanilla + sea salt.

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⭐ 4. Soak the Cake (The Secret!)

1. While cake is still hot in the pan, poke holes all over with a skewer.

2. Slowly pour the warm salted caramel butter sauce over the cake.

3. Let absorb fully (20–30 minutes).

4. Invert onto a serving plate.

The caramel will have soaked inside, forming a buttery, moist, caramelized crust.

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⭐ Optional Mediterranean Finishing Touches

• Sprinkle with flaky sea salt (Maldon or Mediterranean sea salt).

• Top with toasted pistachios, almonds, or sesame brittle.

• Serve with Greek yogurt cream or a drizzle of honey caramel.