Salted Caramel Kentucky Butter Cake

There are cakes that make you pause mid-bite — that make you close your eyes and savor every moment. The Salted Caramel Kentucky Butter Cake is one of those desserts. With its moist, velvety crumb soaked in a luxurious buttery caramel glaze, this Southern classic delivers an unforgettable flavor experience.

Why You’ll Love This Cake

The Kentucky Butter Cake is known for its buttery richness and sweet, melt-in-your-mouth texture. Our version adds a salted caramel twist for even more indulgence. The glaze seeps into every crumb, making it moist for days, while the caramel topping adds a gorgeous golden finish and irresistible depth of flavor.

Ingredients

For the Cake:

• 3 cups all-purpose flour – Provides structure and tenderness.
• 2 cups granulated sugar – Sweetens and softens the crumb.
• 1 cup unsalted butter, softened – Adds rich flavor and a soft texture.
• 1 cup buttermilk, room temperature – Moistens and activates leavening agents.
• 4 large eggs, room temperature – Bind ingredients and add richness.
• 1 tbsp vanilla extract – Enhances flavor.
• 1 tsp baking powder – Helps the cake rise.
• ½ tsp baking soda – Reacts with buttermilk for lift.
• 1 tsp salt – Balances sweetness.

For the Butter Glaze:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• 2 tbsp water
• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• ½ cup heavy cream
• 1 tsp sea salt (or to taste)

Instructions

1. Preheat oven to 325°F (163°C). Butter and flour a Bundt pan thoroughly.
2. Cream butter and sugar until light and fluffy (about 3–4 minutes).
3. Add eggs and vanilla. Beat in eggs one at a time, then add vanilla extract.
4. Combine dry ingredients. Whisk flour, baking powder, baking soda, and salt in a separate bowl.
5. Alternate flour and buttermilk. Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
6. Bake. Pour batter into pan and bake 60–70 minutes, until a toothpick comes out clean.
7. Prepare butter glaze. In a saucepan, melt butter, sugar, and water over medium heat (do not boil). Stir until sugar dissolves; remove from heat and stir in vanilla.
8. Glaze the cake. Poke small holes in warm cake and pour glaze evenly over top while still in the pan. Let soak 10–15 minutes.
9. Invert and cool. Flip cake onto a plate and cool completely before adding caramel.
10. Make salted caramel. Melt sugar over medium heat until golden, then whisk in butter. Slowly add cream, whisking constantly. Remove from heat and stir in sea salt.
11. Assemble. Drizzle cooled caramel sauce over cake and sprinkle sea salt on top.

Pro Tips for Success

• Use room temperature ingredients for smooth mixing.
• Don’t overmix – it can make the cake dense.
• Let the glaze soak in before removing from the pan.
• Watch your caramel carefully – it can burn quickly.
• Store overnight – the flavor deepens as it rests.

Serving Suggestions

• Serve with vanilla ice cream for a hot-and-cold contrast.
• Add whipped cream and chopped pecans for a Southern touch.
• Pair with espresso or coffee to balance the sweetness.
• Drizzle with extra caramel and sprinkle of sea salt before serving.

Storage

• Room temperature: Up to 3 days, covered.
• Refrigerated: Up to 5 days, tightly wrapped.
• Frozen: Wrap slices individually and freeze for up to 2 months.

Final Thoughts

The Salted Caramel Kentucky Butter Cake is a dessert that defines comfort and indulgence. Each bite offers the perfect blend of sweet, buttery richness and caramelized depth, balanced by a hint of sea salt. It’s easy to make, gorgeous to serve, and impossible to forget. Bake it once, and it will become your go-to showstopper dessert for every occasion.