If you love Southern baking, get ready to meet your new obsession: Salted Caramel Kentucky Butter Cake. This crave-worthy dessert pairs buttery, rich crumb with a soaking of sweet, melt-in-your-mouth butter sauce, then takes things over the top with a glossy drizzle of caramel and a sprinkle of flaky sea salt. Whether you’re celebrating a birthday or just want to transform an ordinary weeknight into something special, this showstopper cake is guaranteed to steal the spotlight at any table.
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind Salted Caramel Kentucky Butter Cake is how humble ingredients transform into a moist, unforgettable cake. Each element on the list was chosen for maximum flavor, perfect crumb, and that mouthwatering caramel finish. Here’s what you’ll need, along with my favorite tips for nailing every step.
- All-purpose flour: This gives the cake its sturdy, yet soft structure—be sure to measure using the spoon-and-level method for best results.
- Granulated sugar: Adds the essential sweetness and keeps the crumb tender; you’ll need it for both the cake and that decadent butter sauce.
- Baking powder: Provides just the right lift for a tall, fluffy Bundt cake.
- Baking soda: Works with the buttermilk to ensure the cake is extra light and never dense.
- Salt: Balances all the sweet notes and enhances the buttery flavor—don’t skip it!
- Unsalted butter (softened): The backbone of this cake’s flavor; make sure it’s at room temperature to cream easily.
- Buttermilk (room temperature): Gives a subtle tang and loads of moisture—let it come to room temp for better mixing.
- Large eggs: Four eggs mean a rich texture and essential binding power.
- Vanilla extract: Brings depth and that classic bakery aroma—pure vanilla makes all the difference.
- Caramel sauce: Use your favorite high-quality store-bought or homemade sauce for the topping; this is the crowning touch.
- Flaky sea salt: Sprinkled at the end, it wakes up every bite with irresistible pops of flavor.
- Water (for the sauce): Helps melt and blend your butter and sugar gently for the signature soak.
How to Make Salted Caramel Kentucky Butter Cake
Step 1: Prepare Your Pan and Preheat
Set yourself up for success by thoroughly greasing and flouring a 10-inch Bundt pan. Preheat your oven to 325°F (165°C)—this slightly lower temperature ensures an evenly baked, golden cake that’s never dry.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Give these dry ingredients a good stir to make sure every bite of Salted Caramel Kentucky Butter Cake is perfectly even and balanced.
Step 3: Blend in the Wet Ingredients
Add the softened butter, buttermilk, eggs, and vanilla extract to your dry mixture. Start your mixer on low to pull everything together, then ramp up to medium and beat for 3–4 minutes, until the batter is luxuriously smooth and pale. The long mixing creates that tender, fine crumb we all love.
Step 4: Bake the Cake
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake for 60–70 minutes. When a toothpick inserted in the center comes out clean, your Salted Caramel Kentucky Butter Cake is ready to come out of the oven.
Step 5: Make the Butter Sauce
While the cake bakes, combine granulated sugar, unsalted butter, water, and vanilla extract in a small saucepan. Cook over low heat, stirring gently, just until the sugar dissolves and the butter melts—do not let it boil. This is the secret to the luscious, moist texture.
Step 6: Soak the Cake
Once baked, leave the cake in the pan and use a skewer or toothpick to poke holes all over. Pour the warm butter sauce very slowly over the cake, so it seeps into every crevice. Let it rest in the pan for 20–30 minutes to soak up all that goodness.
Step 7: Cool and Finish
Invert your cake onto a serving plate and let it cool completely. Once it’s at room temperature, drizzle generously with caramel sauce and finish with flaky sea salt. Your Salted Caramel Kentucky Butter Cake is now ready for its grand reveal!
How to Serve Salted Caramel Kentucky Butter Cake
Garnishes
A little goes a long way, but feel free to go bold! A second drizzle of caramel right before serving looks stunning. Add extra flaky sea salt or even a few toasted pecans for crunch and visual appeal—your Salted Caramel Kentucky Butter Cake will look irresistible.
Side Dishes
Salted Caramel Kentucky Butter Cake shines on its own, but a scoop of vanilla, butter pecan, or coffee ice cream turns it into a true Southern treat. Fresh berries or a dollop of softly whipped cream also add a lovely, light contrast to the cake’s richness.
Creative Ways to Present
Consider serving generous wedges with a caramel drizzle in individual dessert bowls, or slice the cake thinly for a tasting platter at brunch. For special occasions, pair each slice with a mini flight of bourbon, coffee, or dessert wine to enhance the buttery caramel tones.
Make Ahead and Storage
Storing Leftovers
Cover your cake tightly with plastic wrap or under a cake dome and keep at room temperature for up to three days. If you want it to stay extra moist, pop it in the fridge—just remember to bring it back to room temperature before serving for the best texture.
Freezing
Salted Caramel Kentucky Butter Cake freezes beautifully! Wrap slices individually or the whole cake in two layers of plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge, then let the cake come to room temperature before serving.
Reheating
To rekindle that just-baked magic, warm slices in the microwave for 20–30 seconds or in a low oven until barely heated through. If you’d like, warm a little extra caramel sauce to pour over each slice for a winning second-day dessert.
FAQs
Can I use a different cake pan instead of a Bundt?
Absolutely! If you don’t have a Bundt pan, a tube pan will work well. You can also divide the batter between two loaf pans for a fun twist—just keep a close eye on the bake time, as it may finish a bit sooner.
Can I make Salted Caramel Kentucky Butter Cake ahead of time?
Yes, in fact it tastes even better on day two as the flavors intensify and the sauce soaks in deeply. Simply cover tightly and let it rest overnight at room temperature or in the fridge.
What’s the best way to drizzle caramel without making a mess?
Use a microwave-safe cup with a spout to warm your caramel just until pourable, then let it fall back and forth in ribbons over the cake for a gorgeous finish. Don’t stress about perfection—a rustic look is part of the charm!
Can I use homemade caramel sauce?
Definitely! Homemade caramel adds an extra layer of love and flavor. Just make sure it’s cooled to room temp before drizzling over your Salted Caramel Kentucky Butter Cake, so it doesn’t melt the surface.
How do I know if the cake is done baking?
When a toothpick or cake tester inserted into the thickest part comes out with only a few moist crumbs (not wet batter), your cake is ready. The golden surface should spring back lightly when pressed.
Final Thoughts
Give this Salted Caramel Kentucky Butter Cake a try and see how quickly it disappears from your dessert table! Every buttery bite is drenched in caramel luxury and Southern charm. If you’re looking to wow your family or just indulge in an “I made this!” moment, this cake is truly one to remember.
Print
Salted Caramel Kentucky Butter Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the decadent richness of Salted Caramel Kentucky Butter Cake. This moist and flavorful cake is drenched in a buttery sauce and topped with a luscious salted caramel drizzle, making it a perfect dessert for any occasion.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup buttermilk (room temperature)
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Sauce:
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ teaspoon flaky sea salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add softened butter, buttermilk, eggs, and vanilla. Beat with a hand mixer on low to combine, then increase to medium and beat for 3–4 minutes until light and fluffy.
- Pour batter into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the butter sauce: in a small saucepan, combine sugar, butter, water, and vanilla. Cook over low heat until the butter melts and sugar dissolves. Do not boil.
- When the cake is done, remove it from the oven and poke holes all over with a skewer or toothpick. Slowly pour the warm butter sauce over the hot cake in the pan. Let it soak in and cool for 20–30 minutes.
- Invert the cake onto a serving plate. Once cooled completely, drizzle with caramel sauce and sprinkle with flaky sea salt.
Notes
- Best made a day ahead—flavors intensify overnight. Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
