There are some desserts that simply melt your heart — rich, buttery, and so indulgent that one bite feels like pure happiness. This Salted Caramel Kentucky Butter Cake is exactly that kind of dessert. It’s soft, moist, and deeply flavorful, drenched in a warm buttery glaze and finished with a luscious drizzle of salted caramel sauce. Every slice tastes like a celebration!
If you’re a fan of classic Southern cakes with a twist, this one will win you over instantly. It’s simple to make, elegant to serve, and absolutely unforgettable. Whether you’re baking for a special occasion, a family gathering, or just treating yourself to something sweet, this cake delivers comfort and decadence in every crumb.
Why You’ll Love This Cake
- Buttery and moist: The buttermilk keeps it soft, while the butter gives it that rich, golden flavor.
- Perfectly balanced sweetness: The salted caramel topping adds depth without being overpowering.
- Crowd-pleasing: A guaranteed hit at holidays, birthdays, or Sunday dinners.
- Make-ahead friendly: The flavor only improves as it sits and soaks in the buttery glaze!
Ingredients You’ll Need
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt
Step-by-Step Guide to Making the Cake
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan or tube pan to ensure a perfect release after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 3 to 4 minutes. This step gives your cake its irresistible soft texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The batter should look smooth and creamy.
Step 4: Mix Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined — don’t overbeat.
Step 5: Bake to Golden Perfection
Pour the batter into the prepared Bundt pan, smoothing the top evenly. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
The aroma that fills your kitchen? Absolutely heavenly!
Step 6: Make the Salted Caramel Sauce
While the cake bakes, prepare your caramel:
- In a heavy saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber.
- Add the butter carefully — it will bubble vigorously — and stir until melted.
- Slowly pour in the cream while stirring, then add sea salt.
- Remove from heat and let cool slightly.
Step 7: Glaze and Soak
Once the cake comes out of the oven, poke holes all over the warm cake (still in the pan) using a skewer or fork. Slowly pour about half of the warm caramel sauce over it, allowing it to seep into the cake. Let it sit for 10 minutes, then invert the cake onto a serving plate and drizzle with the remaining sauce.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- For brunch or afternoon tea, enjoy a plain slice with a cup of coffee — the salted caramel pairs beautifully with the bitterness of coffee.
- Feeling fancy? Top each slice with whipped cream and a sprinkle of sea salt flakes.
Flavor Variations and Twists
- Chocolate Swirl: Mix a few tablespoons of cocoa powder with part of the batter to create a marble effect.
- Bourbon Touch: Stir a tablespoon of Kentucky bourbon into the caramel sauce for a grown-up twist.
- Nutty Finish: Sprinkle toasted pecans over the caramel for added crunch and Southern charm.
Tips for Success
- Make sure the butter is fully softened before creaming — this creates the best texture.
- Use room-temperature eggs and buttermilk to help the batter mix evenly.
- Allow the caramel to cool slightly before pouring so it thickens just enough to coat beautifully.
- Don’t skip the soaking step — it’s what gives this cake its signature buttery richness!
Storage Instructions
- Room Temperature: Store covered at room temp for up to 3 days.
- Refrigerator: Keeps well for up to a week — just bring to room temperature before serving.
- Freezer: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.
Frequently Asked Questions
Can I use store-bought caramel sauce?
Yes, you can! But homemade caramel truly elevates the flavor and texture.
What if I don’t have buttermilk?
Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I bake this in a loaf or round pan?
Absolutely — just adjust the baking time. Start checking around 45 minutes for smaller pans.
Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day after the glaze soaks in completely.
Final Thoughts
This Salted Caramel Kentucky Butter Cake is more than just dessert — it’s pure indulgence baked into every bite. The buttery crumb, the golden glaze, and that silky-sweet salted caramel all come together in perfect harmony.
It’s the kind of cake that makes everyone at the table pause after the first bite, smile, and reach for another slice. Whether you serve it for the holidays or a quiet weekend treat, it’s guaranteed to bring joy (and plenty of requests for the recipe!).
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