Introduction
Salted Caramel Kentucky Butter Cake is a rich, indulgent dessert that combines the traditional buttery moistness of the famous Kentucky Butter Cake with a modern twist—luxurious salted caramel sauce. The cake itself is tender, with a golden crust that soaks up a buttery glaze, while the caramel adds depth, sweetness, and just the right hint of salt to balance the flavors. Perfect for special occasions, holidays, or when you simply want a show-stopping dessert.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 cup buttermilk (room temperature)
4 large eggs (room temperature)
2 tsp vanilla extract
For the Butter Glaze:
½ cup unsalted butter
¾ cup granulated sugar
3 tbsp water
2 tsp vanilla extract
For the Salted Caramel Sauce (for topping):
1 cup granulated sugar
6 tbsp unsalted butter (cubed, room temperature)
½ cup heavy cream (room temperature)
1 tsp sea salt (or to taste)
Instructions
Step 1: Bake the Cake
Preheat oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly.
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Add butter, buttermilk, eggs, and vanilla. Mix with an electric mixer on low speed for 30 seconds, then on medium speed for 3 minutes until smooth.
Pour batter into prepared Bundt pan. Bake for 55–65 minutes or until a toothpick comes out clean.
Step 2: Make the Butter Glaze
In a saucepan, combine butter, sugar, and water. Cook over medium heat until butter is melted and sugar is dissolved (do not boil).
Remove from heat and stir in vanilla extract.
Step 3: Soak the Cake
While the cake is still warm and in the pan, poke holes all over with a skewer or fork.
Slowly pour the warm glaze over the cake, letting it soak in.
Allow the cake to cool completely before removing from the pan.
Step 4: Prepare the Salted Caramel Sauce
Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber.
Add butter and whisk until fully melted.
Slowly add heavy cream (be careful, it will bubble). Stir until smooth.
Remove from heat and stir in sea salt. Let cool slightly before using.
Step 5: Finish the Cake
Once cake is cooled and removed from the pan, drizzle generously with salted caramel sauce.
Sprinkle with extra sea salt flakes if desired.
Description
This Salted Caramel Kentucky Butter Cake is ultra-moist, buttery, and decadent. The buttery glaze seeps into every bite, while the salted caramel topping adds richness and a hint of savory balance to the sweetness. The Bundt presentation makes it look elegant and festive, yet it’s simple enough for any baker to achieve.
Tips and Variations
Storage: Keep cake covered at room temperature for 2–3 days or refrigerated up to 5 days. Warm slightly before serving.
Make-ahead: Bake cake a day early; the glaze makes it more flavorful over time. Add caramel just before serving.
Nutty twist: Top with toasted pecans or walnuts for added crunch.
Chocolate version: Drizzle with a mix of caramel and melted chocolate.
Caramel shortcut: Use store-bought caramel sauce if short on time, but homemade salted caramel is worth it.
Mini cakes: Bake in mini Bundt pans for individual servings—perfect for parties.
Correction
Some versions of Kentucky Butter Cake skip the salted caramel, relying only on the butter glaze. While delicious, adding salted caramel enhances both flavor and presentation, creating a more luxurious and modern version of the classic dessert.
Enjoy
Serve slices of Salted Caramel Kentucky Butter Cake with a drizzle of extra caramel and a sprinkle of sea salt. Pair it with a cup of coffee, tea, or even vanilla ice cream for the ultimate indulgence.