Introduction
The Kentucky Butter Cake is a beloved Southern dessert known for its tender crumb and buttery richness. What makes it stand out is the buttery glaze poured over the warm cake, soaking deep into the crumb for incredible flavor and moisture. In this variation, a luscious salted caramel glaze replaces the traditional butter-sugar glaze, adding a decadent sweet-and-salty twist that takes this cake from comforting to irresistible. It’s perfect for holidays, potlucks, or whenever you want a show-stopping dessert.
Ingredients
For the Cake
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup buttermilk (room temperature)
4 large eggs
2 teaspoons vanilla extract
For the Salted Caramel Glaze
½ cup (1 stick) unsalted butter
1 cup brown sugar, packed
¼ cup heavy cream
½ teaspoon flaky sea salt (adjust to taste)
1 teaspoon vanilla extract
Instructions
Step 1 – Make the Cake
Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
Add butter, buttermilk, eggs, and vanilla. Beat on low until just combined, then on medium speed for 2–3 minutes until smooth and fluffy.
Pour batter into prepared pan and smooth the top.
Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack.
Step 2 – Make the Salted Caramel Glaze
In a saucepan over medium heat, melt butter. Add brown sugar and cook, stirring, for 2 minutes.
Slowly whisk in heavy cream and bring mixture to a gentle boil. Cook for 2–3 minutes until slightly thickened.
Remove from heat, stir in salt and vanilla. Let cool slightly until pourable.
Step 3 – Finish the Cake
While cake is still warm, poke small holes in the top with a skewer or fork.
Pour half of the warm salted caramel glaze over the cake so it soaks in.
Once cooled, drizzle remaining glaze over the cake.
Sprinkle extra flaky sea salt on top if desired.
Description
This Salted Caramel Kentucky Butter Cake is moist, buttery, and perfectly balanced with sweet caramel and a touch of salt. Each bite melts in your mouth, with rich caramel soaking into the cake and a glossy drizzle coating the outside. It’s indulgent, comforting, and a guaranteed crowd-pleaser.
Tips
Grease your bundt pan thoroughly to prevent sticking.
Use room temperature ingredients for even mixing.
Don’t overbake—check the cake at 55 minutes to ensure it stays moist.
If glaze thickens too much before pouring, warm gently to loosen.
Sprinkle flaky salt just before serving for maximum contrast.
Variations
Bourbon Twist: Add 2 tablespoons bourbon to the caramel glaze for a Kentucky-inspired flavor.
Nutty Addition: Top with toasted pecans or walnuts for crunch.
Chocolate Drizzle: Add melted dark chocolate over the top along with caramel.
Cupcake Version: Bake batter in lined muffin tins (20–25 minutes) and glaze individually.
Correction
Cake too dry: Overbaked—check early and use buttermilk for moisture.
Glaze grainy: Sugar wasn’t fully dissolved—make sure to whisk continuously.
Cake stuck in pan: Pan wasn’t greased/floured enough—always coat well and let cake cool 10 minutes before turning out.
Too salty: Reduce salt or use fine salt instead of flaky sea salt.
Enjoy
Slice into this Salted Caramel Kentucky Butter Cake while it’s still slightly warm, letting the caramel soak into each piece. Serve with coffee, whipped cream, or even vanilla ice cream for the ultimate dessert experience.