Alright, friend—get ready for a slice of pure comfort. This Salted Caramel Kentucky Butter Cake is one of those desserts that hugs your soul with every bite. We’re talking about a rich, tender cake soaked in buttery vanilla sauce and finished with a dreamy drizzle of salted caramel. The edges get just a little crispy, the inside stays moist and buttery, and the flavor? Oh, it’s out-of-this-world good.
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Whether you’re bringing dessert to a potluck, treating yourself after a long week, or just craving something sweet that feels like a warm blanket, this is the cake. Trust me, you’re going to want to bookmark this one.
Now let’s talk about why you’ll fall in love with it…
Why You’ll Love Salted Caramel Kentucky Butter Cake
Versatile
Serve it warm with a scoop of vanilla ice cream, slice it up for a cozy brunch, or take it to your next gathering. It’s just as welcome at a fancy dinner party as it is at a laid-back family night.
Budget-Friendly
No need for fancy ingredients here—just pantry staples and a bottle of caramel sauce (or make your own if you’re feeling fancy!). It’s a simple, affordable recipe with bakery-level payoff.
Quick and Easy
Don’t let the rich taste fool you—this cake is straightforward. If you can mix, pour, and bake, you’re golden. There’s nothing complicated here, just good old-fashioned baking bliss.
Customizable
Not a caramel fan? Swap it with chocolate or butterscotch sauce. Want to add chopped nuts or a sprinkle of sea salt on top? Go for it. This cake is a blank canvas for your sweet cravings.
Crowd-Pleasing
Everyone—and I mean everyone—loves this cake. It’s moist, flavorful, and just the right balance of sweet and salty. Even folks who “don’t like cake” go back for seconds.
Ingredients in Salted Caramel Kentucky Butter Cake
Here’s what goes into this swoon-worthy cake. Each ingredient works a little magic to make it soft, flavorful, and totally irresistible.
All-Purpose Flour: Gives structure to the cake while keeping it tender.
Granulated Sugar: Sweetens the cake and helps it brown beautifully.
Baking Powder & Baking Soda: A powerful duo that gives this cake a perfect lift and texture.
Salt: Balances out the sweetness and enhances the flavor.
Butter: The star of the show. Rich, creamy, and totally indulgent—exactly what you want in a butter cake.
Buttermilk: Adds moisture and a subtle tang that makes the cake extra soft and flavorful.
Eggs: Bind everything together and add richness.
Vanilla Extract: Adds warmth and depth—like a cozy hug in every bite.
Salted Caramel Sauce: Poured over the cake for a gooey, sweet-salty finish that takes this dessert over the top.
Powdered Sugar (optional): A light dusting for that picture-perfect finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set your oven to 325°F and grease a bundt pan really well. You want every nook and cranny covered to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This gives the cake its base flavor and structure.
Mix Wet Ingredients: In another bowl, beat the butter until creamy, then mix in the eggs, buttermilk, and vanilla until smooth and luscious.
Combine Ingredients: Slowly add the dry mix to the wet mixture, blending just until combined. Don’t overmix—just until everything looks smooth and even.
Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for about 60-70 minutes, or until a toothpick comes out clean.
Make the Butter Sauce: While the cake is baking, melt butter with sugar, water, and vanilla in a saucepan until smooth and slightly thickened.
Soak the Cake: While the cake is still warm in the pan, poke holes in it and pour the warm butter sauce slowly over the cake. Let it soak in for about 15 minutes.
Invert and Cool: Carefully invert the cake onto a plate or cake stand. Let it cool completely before adding the caramel.
Add Salted Caramel: Warm your caramel slightly and drizzle generously over the top. Sprinkle with flaky sea salt if you like a little salty crunch!
Serve and Enjoy: Slice it up and dig in—don’t be surprised if it disappears fast.
Nutrition Facts
Servings: 12
Calories per serving: 480 (estimated)
Preparation Time
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
How to Serve Salted Caramel Kentucky Butter Cake
This cake is so versatile, it shines however you serve it:
With Ice Cream: A scoop of vanilla or butter pecan takes it over the top.
With Coffee or Tea: Perfect for brunch or afternoon snacks.
As a Showstopper Dessert: Serve on a pretty cake stand and drizzle the caramel right at the table.
With Berries: Add fresh raspberries or strawberries on the side for a tart contrast.
On Its Own: Honestly, it’s so good, it doesn’t need anything at all.
Additional Tips
Prep Ahead: You can bake the cake a day ahead and drizzle the caramel just before serving.
Spice It Up: Add a touch of cinnamon or nutmeg to the batter for a cozy twist.
Dairy-Free?: Use vegan butter and plant-based milk to make it work for dietary needs.
Storage Tips: Store leftovers tightly wrapped at room temperature for 2–3 days, or refrigerate for up to a week.
Freezer Friendly: Freeze slices individually wrapped for up to 3 months. Just thaw and warm before serving.
FAQ Section
Q1: Can I make this in a regular cake pan instead of a bundt pan?
A1: Yes! Use a 9×13-inch pan and reduce the baking time slightly. Just keep an eye on it.
Q2: Can I make this ahead for a party?
A2: Absolutely. It actually tastes even better the next day when the flavors have melded.
Q3: What if I don’t have buttermilk?
A3: Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes—voilà, instant buttermilk.
Q4: Can I use unsalted butter?
A4: You can! Just add an extra pinch of salt to balance the flavor.
Q5: Does this cake need to be refrigerated?
A5: Not necessarily. It stays fine at room temp for a couple of days, but refrigeration helps it last longer.
Q6: Can I use homemade salted caramel?
A6: Definitely. Homemade caramel adds a rich, personal touch to the cake.
Q7: Can I use boxed cake mix?
A7: Sure, in a pinch. Just follow the boxed mix instructions, then add the butter sauce and caramel as directed.
Q8: What’s the best way to reheat a slice?
A8: Microwave it for 10–15 seconds to get that just-baked warmth and gooeyness.
Q9: Can I make it gluten-free?
A9: Yes, with a 1:1 gluten-free flour substitute. Just make sure it includes xanthan gum.
Q10: How do I prevent sticking in a bundt pan?
A10: Grease it thoroughly with butter and dust it with flour or sugar before pouring in the batter.
There you have it—your new go-to cake for celebrations, cravings, or just because you deserve something amazing. Bake it once, and you’ll see why this Salted Caramel Kentucky Butter Cake is always a hit. Let me know how yours turns out—I’ll be here cheering you on!
Print
Salted Caramel Kentucky Butter Cake
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 18 slices
- Category: undefined
- Method: undefined
- Cuisine: American
Description
Salted Caramel Kentucky Butter Cake is a moist sour cream pound cake infused with a rich, butter-rum caramel syrup, topped with a salted caramel glaze, and finished with a sprinkle of flaky sea salt. This indulgent dessert brings together the perfect balance of salty and sweet in every bite.
Ingredients
For the Cake:
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2 1/2 cups (500 g) granulated sugar
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1 1/4 cups (284 g) salted butter (2 1/2 sticks)
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5 large eggs (room temperature)
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2 tsp pure vanilla extract
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1/2 tsp butter extract
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1/2 tsp rum extract
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2 1/2 cups (288 g) cake flour (or 313 g all-purpose flour)
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1 cup (230 g) full-fat sour cream (room temperature)
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Cake release spread (or baking spray)
For the Caramel Syrup and Glaze:
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1 cup (200 g) granulated sugar
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1/2 cup (118 ml) water (divided)
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1/2 cup (114 g) salted butter (cubed)
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1/4 cup (59 ml) evaporated milk
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1 tsp pure vanilla extract
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1/4 tsp rum extract
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Pinch of salt
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Flaky sea salt (for sprinkling)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and position the rack in the center of the oven.
- Cream the Butter and Sugar: In a large bowl, cream butter and sugar with a hand mixer or in a stand mixer until light and fluffy, about 3 minutes.
- Add the Eggs and Extracts: Add room temperature eggs one at a time, followed by extracts, mixing well after each addition.
- Incorporate the Dry Ingredients: Fold in ⅓ of the flour, followed by ½ of the sour cream mixture, and repeat until the last third of flour is incorporated. Mix gently.
- Prepare the Pan: Brush the inside of the bundt pan with cake release (or baking spray). Spoon the cake batter into the pan and tap it firmly on the counter to eliminate air bubbles.
- Bake the Cake: Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean, or an instant-read thermometer reads 210°F (99°C).
- Make the Caramel Syrup: In a small saucepan, mix sugar and ¼ cup water. Cook over medium heat without stirring until the mixture turns deep amber in color. Add the cubed butter and stir until melted.
- Finish the Caramel Syrup: Stir in the remaining ¼ cup water and evaporated milk. Cook over low heat for 2-3 minutes. Stir in vanilla and rum extract and a pinch of salt to taste.
- Pour the Syrup: Once the cake is done, remove from the oven and poke holes all over the top of the cake with a toothpick. Pour ½ cup of syrup over the top. Let the cake cool in the pan for an hour, then flip it onto a wire rack to cool completely.
- Make the Glaze: Bring the remaining caramel syrup to a boil. Reduce heat and simmer for 5 minutes or until thickened, stirring constantly. Pour the glaze over the cooled cake and top with flaky sea salt.
Notes
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Nutrition
- Serving Size: 1 slice
- Calories: 422
- Sugar: 36g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg