A Salted Caramel Kentucky Butter Cake is an ultra-moist, rich, and buttery pound-style cake drenched in a buttery glaze—and in this version, upgraded with salted caramel for an irresistible sweet-salty twist. It’s perfect for holidays, potlucks, or anytime you want a show-stopping dessert.
🍰 Salted Caramel Kentucky Butter Cake
📝 INGREDIENTS
For the Cake:
-
3 cups all-purpose flour
-
2 cups granulated sugar
-
1 tsp baking powder
-
½ tsp baking soda
-
1 tsp salt
-
1 cup butter (2 sticks), softened
-
1 cup buttermilk (room temp)
-
4 large eggs
-
2 tsp vanilla extract
For the Butter Glaze:
-
¾ cup granulated sugar
-
⅓ cup salted butter
-
3 Tbsp water
-
2 tsp vanilla extract
For the Salted Caramel Topping:
-
½ cup caramel sauce (homemade or store-bought)
-
Flaky sea salt, for topping
👨🍳 INSTRUCTIONS
1. Preheat & Prep
-
Preheat oven to 325°F (163°C).
-
Grease and flour a Bundt pan very well (or use baking spray with flour).
2. Make the Cake Batter
-
In a large bowl or stand mixer, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
-
Add butter, buttermilk, eggs, and vanilla all at once. Beat on low speed until combined, then increase to medium and beat for 2–3 minutes until smooth.
3. Bake the Cake
-
Pour the batter into the prepared Bundt pan.
-
Bake for 55–65 minutes, or until a toothpick comes out clean.
4. Make the Butter Glaze (While Cake Bakes)
-
In a saucepan over medium heat, combine sugar, butter, and water. Stir constantly until butter is melted and sugar is mostly dissolved (don’t boil).
-
Remove from heat, stir in vanilla.
5. Soak the Cake
-
When the cake is done, leave it in the pan.
-
Poke holes all over the cake with a skewer or knife.
-
Slowly pour the warm butter glaze over the warm cake so it soaks in.
6. Cool & Invert
-
Let the cake cool in the pan for 30–60 minutes.
-
Invert onto a serving plate or cake stand.
7. Add Salted Caramel Topping
-
Warm the caramel sauce slightly, then drizzle generously over the cake.
-
Finish with a light sprinkle of flaky sea salt.
🔥 Tips:
-
Don’t rush the cooling—letting the glaze soak in really makes the cake special.
-
You can make this a day ahead; it gets better overnight!
-
Serve with whipped cream or vanilla ice cream for extra indulgence.
