Salted Caramel Kentucky Butter Cake

There are cakes that you enjoy, and then there are cakes that you remember. The Kentucky Butter Cake falls into the latter category. It is rich, buttery, moist, and soaked with a warm butter glaze that ensures every bite is flavorful and tender. The beauty of this cake lies in its simplicity and the fact that it only gets better as it rests. But today, we’re giving this Southern classic an indulgent upgrade by finishing it with a homemade salted caramel sauce. The sweet caramel, paired with just the right amount of sea salt, balances the richness of the cake and makes this dessert absolutely irresistible.

This recipe is perfect for special occasions, holidays, birthdays, or even casual family gatherings. It’s a bundt cake that doesn’t need fancy decorations, because its golden brown crust and shiny caramel drizzle make it stunning on their own.

Why This Recipe Works

 

1. Moist and Tender Crumb – Thanks to the butter glaze that seeps into the cake while it’s still warm.
2. Flavor Boost – Vanilla and caramel extract enhance the buttery richness.
3. Salted Caramel Topping – Adds depth, balancing sweetness with a hint of salt.
4. Make-Ahead Friendly – This cake actually tastes better the next day.
5. Crowd-Pleaser – It serves 12–16 people, making it ideal for gatherings.

Ingredients

For the Cake:

• 3 cups all-purpose flour (sifted)
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, sit 5 minutes)
• 4 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon caramel extract (optional but recommended)

For the Butter Glaze:

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cut into chunks)
• ½ cup heavy cream (room temperature)
• 1 teaspoon sea salt (or to taste)

Step-by-Step Instructions

 

Step 1: Prepare Your Pan and Oven

• Preheat oven to 325°F (163°C).
• Grease and flour a 10-cup bundt pan thoroughly. Pay attention to the edges and curves so the cake releases easily.

Step 2: Make the Cake Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Add the softened butter and half the buttermilk. Mix on medium speed for 2–3 minutes until creamy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the remaining buttermilk, vanilla extract, and caramel extract.
5. The batter should be thick, smooth, and slightly glossy.

Step 3: Bake the Cake

1. Pour the batter into the bundt pan and smooth the top.
2. Bake for 55–65 minutes, or until a toothpick comes out clean.
3. Leave the cake in the pan to prepare for glazing.

Step 4: Make the Butter Glaze

1. In a saucepan, melt sugar, butter, and water over medium heat. Do not let it boil.
2. Remove from heat and stir in vanilla.
3. While the cake is still warm in the pan, poke holes with a skewer or fork.
4. Slowly pour the glaze over the cake so it soaks in.
5. Let the cake cool completely in the pan before inverting onto a plate.

Step 5: Make the Salted Caramel Sauce

1. In a saucepan, heat sugar over medium heat until it melts and turns amber. Stir constantly.
2. Add butter and whisk until fully melted.
3. Slowly add the heavy cream (it will bubble vigorously). Keep whisking until smooth.
4. Remove from heat and stir in sea salt. Let it cool slightly.

Step 6: Assemble and Serve

• Once the cake is cooled and inverted onto a plate, drizzle with salted caramel sauce.
• Add extra sauce on the side for serving.
• Garnish with flaky sea salt or chopped nuts if desired.

Pro Tips for Success

 

• Don’t skip the glaze – It’s what makes the cake moist.
• Use room temperature ingredients – They blend better for a smooth batter.
• Rest the cake overnight – It tastes even better the next day.
• Caramel care – Stir sugar constantly to prevent burning.

Variations

 

• Nutty Caramel: Sprinkle pecans or walnuts on top.
• Bourbon Caramel: Add 1 tablespoon bourbon to the caramel sauce.
• Chocolate Drizzle: Mix chocolate into the caramel for a richer topping.

Storage & Freezing

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze individual slices (wrapped well) for up to 2 months. Thaw overnight before serving.

Serving Ideas

• With vanilla ice cream
• With a dollop of whipped cream
• With coffee or hot chocolate
• With fresh fruit like strawberries or raspberries

Nutrition Facts (per slice, approx. 1/12 of cake)

 

• Calories: 510
• Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Carbohydrates: 65g
• Sugar: 47g
• Protein: 6g
• Sodium: 320mg

Frequently Asked Questions

Q: Can I make this without a bundt pan?
Yes. You can bake it in a 9×13-inch pan, but reduce baking time to 45–50 minutes.

Q: Can I use store-bought caramel sauce?
Absolutely, but homemade salted caramel tastes richer and fresher.

Q: Why is my cake dry?
Overbaking or not adding the glaze properly can cause dryness. Always check for doneness with a toothpick.

Q: Can I double the caramel sauce?
Yes! Many people love extra caramel on the side for serving.

Q: Is this cake kid-friendly?
Yes, just skip any bourbon variation if making for kids.

Final Thoughts

This Salted Caramel Kentucky Butter Cake is the definition of indulgence. Moist, buttery, sweet, and perfectly balanced with salted caramel, it’s the kind of dessert that earns compliments every single time. It’s simple to make yet impressive enough for any special occasion. Once you try it, you’ll see why it’s a Southern favorite that continues to win hearts everywhere.