Salted Caramel Kentucky Butter Cake

Save this recipe on:

This Salted Caramel Kentucky Butter Cake is the definition of indulgence. Moist and buttery with a rich crumb, the cake is soaked in a sweet vanilla butter sauce that seeps into every bite, creating a melt-in-your-mouth texture. What truly elevates this Southern classic is the decadent layer of golden salted caramel cascading over the top—each drip a promise of sticky-sweet perfection.

Whether you’re serving it for a holiday gathering, a family dinner, or simply treating yourself, this cake is guaranteed to leave an impression. The contrast between the buttery interior and the salted caramel exterior strikes a perfect balance between richness and flavor depth, making it an irresistible dessert for caramel lovers and cake enthusiasts alike.

---

Ingredients for Salted Caramel Kentucky Butter Cake

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon vanilla extract

For the Butter Sauce:

• ¾ cup sugar
• ⅓ cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

For the Salted Caramel Topping:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cut into cubes)
• ½ cup heavy cream
• 1 teaspoon sea salt (adjust to taste)

---

Step 1: Prepare the Cake Batter

Start by preheating your oven to 325°F (163°C). Generously grease and flour a bundt cake pan to ensure a smooth release after baking. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using a hand mixer or stand mixer, blend in the softened butter, buttermilk, eggs, and vanilla extract. Beat on medium speed until the mixture becomes smooth and creamy—this should take about 2-3 minutes.

---

Step 2: Bake the Cake

Pour the batter evenly into your prepared bundt pan. Gently tap the pan on the counter to remove any air bubbles. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and begin to pull slightly away from the sides of the pan.

---

Step 3: Make the Butter Sauce

While the cake is baking, prepare the vanilla butter sauce. In a small saucepan over low heat, melt together the sugar, butter, and water. Stir continuously until the sugar dissolves and the mixture comes to a simmer—do not boil. Remove from heat and stir in the vanilla extract. This sauce will soak into the warm cake, enhancing its moistness and flavor.

---

Step 4: Soak the Cake

As soon as the cake comes out of the oven, poke holes all over it using a skewer or fork. Slowly pour the warm butter sauce over the cake while it’s still in the pan, allowing it to seep into every crevice. Let the cake absorb the sauce for about 15-20 minutes before turning it out onto a wire rack to cool completely.

---

Step 5: Prepare the Salted Caramel

In a medium heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the cubed butter and whisk until melted. Slowly drizzle in the heavy cream while continuing to stir—it will bubble vigorously. Once smooth, remove from heat and stir in the sea salt. Let the caramel cool for 10–15 minutes before drizzling.

---

Step 6: Assemble and Serve

Once the cake is fully cooled, drizzle the salted caramel generously over the top, allowing it to cascade down the sides. Let it set slightly before slicing and serving. The finished cake should be moist, buttery, and perfectly balanced with the rich, salty caramel.

---

Storage Instructions

To keep your Salted Caramel Kentucky Butter Cake fresh and moist:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s fully cooled before sealing to avoid condensation.
• Refrigerator: For longer storage, refrigerate the cake for up to 7 days. Allow slices to come to room temperature or warm slightly before serving to enhance the texture and flavor.
• Freezing: This cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temp.

---

Estimated Nutrition

Per serving (based on 12 slices):

• Calories: 510
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 370mg
• Total Carbohydrates: 65g
• Dietary Fiber: 1g
• Sugars: 46g
• Protein: 5g

Note: Nutritional values may vary based on portion size and ingredient brands.

---

Frequently Asked Questions

Can I make this cake without a bundt pan?

Yes, you can use a 9×13 inch pan or two 9-inch round pans. Adjust the baking time accordingly—check for doneness around 35–40 minutes.

Is the salted caramel topping optional?

It is, but highly recommended. The cake is delicious on its own, but the salted caramel elevates it to a show-stopping dessert.

Can I use store-bought caramel sauce?

Absolutely. If you’re short on time, store-bought caramel works just fine. Just warm it up slightly before drizzling.

How can I make the cake extra moist?

Don’t skip the butter sauce step—pouring it over the warm cake makes all the difference in keeping it moist and flavorful.

Is this cake overly sweet?

It’s rich and sweet, but the salt in the caramel helps balance the sweetness. You can reduce sugar slightly in the batter if you prefer a milder taste.

Can I prepare the cake a day ahead?

Yes! In fact, it tastes even better the next day after the flavors have settled in. Just store it tightly covered.

Can I make it gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Check that all other ingredients are certified gluten-free.

What’s the best way to drizzle the caramel?

Use a spoon or a small pitcher to control the flow. Start at the top and let it naturally drip down for a pretty finish.

---

Print

Save this recipe on: