Salted Caramel Kentucky Butter Cake is a decadent treat that’s rich, buttery, and absolutely irresistible. The cake is moist and tender, with a buttery flavor that melts in your mouth. What sets this cake apart is the luxurious salted caramel glaze that soaks into every bite, adding a sweet and salty balance that’s simply divine.

It’s the perfect dessert for any occasion, whether you’re hosting a dinner party or just craving something indulgent. If you’re looking for a cake that’s both comforting and impressive, you’ve come to the right place. This cake is a delightful blend of rich butteriness and sweet caramel, with just a hint of salt to enhance all the flavors. Whether you enjoy it on its own or with a scoop of ice cream, this Salted Caramel Kentucky Butter Cake is sure to satisfy your sweet tooth.

Kitchen Equipment Needed:

Bundt pan
Mixing bowls
Electric mixer or stand mixer
Measuring cups and spoons
Saucepan
Spatula
Cooling rack
Toothpick or skewer

Ingredients:

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup buttermilk
4 large eggs
2 teaspoons vanilla extract

For the Butter Sauce:

3/4 cup granulated sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract
1/2 teaspoon salt

For the Salted Caramel Glaze:

1/2 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

Prepare the Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract. Beat with an electric mixer on low speed until combined, then increase the speed to medium and beat for 3 minutes, until the batter is smooth and creamy.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake the Cake:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the butter sauce.
Make the Butter Sauce:
- In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.
- Remove from heat and stir in the vanilla extract and salt.
Soak the Cake:
- Once the cake is done, remove it from the oven and place it on a cooling rack. Poke holes all over the cake with a toothpick or skewer.
- Slowly pour the butter sauce over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
Prepare the Salted Caramel Glaze:
- In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns a deep amber color.
- Carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously.
- Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring over the cooled cake.
Serve:
- Invert the cooled cake onto a serving plate. Drizzle the salted caramel glaze over the top of the cake, letting it cascade down the sides. Serve and enjoy!

Prep Time:

20 minutes

Cook Time:

70 minutes

Total Time:

2 hours (including cooling and soaking time)

Nutrition (per serving):

Calories: 420
Carbohydrates: 55g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 100mg
Sodium: 300mg
Sugar: 42g
Fiber: 1g
Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake is a decadent treat that’s rich, buttery, and absolutely irresistible. The cake is moist and tender, with a buttery flavor that melts in your mouth.

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Equipment
- Bundt pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Saucepan
- Spatula
- Cooling rack
- Toothpick or skewer
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened
1 cup buttermilk
4 large eggs
2 teaspoons vanilla extract
For the Butter Sauce:
3/4 cup granulated sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract
1/2 teaspoon salt
For the Salted Caramel Glaze:
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, buttermilk, eggs, and vanilla extract. Beat with an electric mixer on low speed until combined, then increase the speed to medium and beat for 3 minutes, until the batter is smooth and creamy.
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake the Cake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter sauce.
Make the Butter Sauce:
In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.
Remove from heat and stir in the vanilla extract and salt.
Soak the Cake:
Once the cake is done, remove it from the oven and place it on a cooling rack. Poke holes all over the cake with a toothpick or skewer.
Slowly pour the butter sauce over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.
Prepare the Salted Caramel Glaze:
In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns a deep amber color.
Carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously.
Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring over the cooled cake.
Serve:
Invert the cooled cake onto a serving plate. Drizzle the salted caramel glaze over the top of the cake, letting it cascade down the sides. Serve and enjoy!
Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
2 hours (including cooling and soaking time)
Nutrition (per serving):
Calories: 420
Carbohydrates: 55g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 100mg
Sodium: 300mg
Sugar: 42g
Fiber: 1g