Salted Caramel Kentucky Butter Cake

Alright, sweet tooth squad—brace yourself. This Salted Caramel Kentucky Butter Cake is not your average dessert. It’s the kind of cake that makes people close their eyes and do that happy little hum after the first bite. Moist, buttery, and rich with just the right kiss of sweet-salty caramel goodness… yeah, this one’s a game-changer. It starts with a tender, buttery pound cake that’s soaked in a luscious butter glaze, then gets drizzled with homemade (or store-bought—we’re not judging!) salted caramel. Basically, it’s a melt-in-your-mouth moment waiting to happen.

Why You’ll Love Salted Caramel Kentucky Butter Cake

Ultra-Moist Texture: The buttery glaze seeps into every crevice of the cake, keeping it unbelievably soft and rich. No dry crumb in sight.

Sweet Meets Salty: That salted caramel drizzle adds a sophisticated twist that keeps you coming back for just one more bite… and then another.

Perfect for Any Occasion: Whether it’s a birthday bash, holiday dinner, or just because you need something sweet after a long day, this cake fits the bill.

Make-Ahead Friendly: This cake actually tastes even better the next day. Let it rest overnight, and the flavors get even deeper and dreamier.

Crowd-Pleaser: This one gets rave reviews. It’s the kind of dessert that disappears before you can sneak a second slice.

Ingredients in Salted Caramel Kentucky Butter Cake

Unsalted Butter

The base of this cake’s flavor—rich, creamy, and totally indulgent. Use good-quality butter for the best results.

Granulated Sugar

Adds sweetness and helps create that signature soft, dense crumb.

Eggs

They provide structure and richness. Make sure they’re at room temperature for a smoother batter.

All-Purpose Flour

Gives the cake its body and helps it hold up under all that glaze and caramel goodness.

Buttermilk

The secret weapon. It adds tang, tenderness, and that irresistible old-fashioned flavor.

Baking Powder and Baking Soda

Together, they give the cake a little lift without compromising its dense, pound cake-like texture.

Vanilla Extract

A warm, cozy flavor that ties everything together.

Salt

Just a pinch in the batter to balance out the sweetness—and more in the caramel for that addictive salty-sweet combo.

Butter Glaze

Made with butter, sugar, water, and vanilla, this gets poured over the warm cake so it soaks in like a dream.

Salted Caramel Sauce

You can go homemade if you’re feeling fancy, or grab a high-quality jar from the store. Either way, it takes this cake over the top.

Instructions

Preheat Your Oven

Start by preheating your oven to 325°F (160°C). Grease and flour a bundt pan well—this cake likes to stick if you skip this step.

Make the Batter

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—don’t overdo it!

Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Make the Butter Glaze

While the cake is baking, make the glaze. In a saucepan, combine butter, sugar, water, and vanilla. Bring to a simmer just until the sugar dissolves, then remove from heat.

Glaze the Cake

As soon as the cake comes out of the oven, poke holes all over the cake (while it’s still in the pan) with a skewer or fork. Slowly pour the warm glaze over the cake, letting it seep into every nook and cranny. Let the cake cool completely in the pan.

Unmold and Add Caramel

Once cool, carefully invert the cake onto a serving plate. Drizzle generously with salted caramel sauce. Let it drip down the sides for that extra WOW factor.

Serve and Enjoy

Slice it up and serve! This cake is fabulous on its own or with a scoop of vanilla ice cream for pure dessert bliss.

Nutrition Facts

Servings: 12–16 slices
Calories per serving: ~400–500 (depending on caramel drizzle amount)

Preparation Time

Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 30 minutes

How to Serve Salted Caramel Kentucky Butter Cake

With Ice Cream: A warm slice of this cake topped with vanilla bean ice cream? Yes, please. It’s an instant upgrade.

For Brunch or Dessert: This cake is rich enough to be dessert but also makes an unforgettable addition to a holiday brunch spread.

With Coffee: The buttery richness pairs beautifully with a bold cup of coffee or espresso. It’s like dessert and coffee cake in one.

Garnished with Nuts: Sprinkle chopped pecans or toasted almonds on top of the caramel drizzle for a little extra crunch and flair.

Warm It Up: Pop a slice in the microwave for 10–15 seconds before serving—it brings that buttery glaze and caramel right back to life.

Additional Tips

Don’t Skip the Glaze: It’s the heart of the cake’s flavor and moisture. Pour it on while the cake is still warm so it soaks in perfectly.

Store It Right: Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. It also freezes well!

Make It Ahead: Bake it a day before you plan to serve it—trust me, it actually tastes better the next day.

Homemade Caramel Hack: Mix brown sugar, butter, cream, and a pinch of salt in a saucepan. Simmer until thick and golden. Voilà—homemade caramel!

Grease That Pan Well: Bundt pans are notorious for sticking. Use a nonstick spray with flour, or grease and flour it thoroughly by hand.

FAQ Section

Q1: Can I use store-bought caramel sauce?
A1: Absolutely! A good-quality store-bought salted caramel sauce works perfectly here and saves time.

Q2: Do I have to use a bundt pan?
A2: A bundt pan gives this cake its classic look, but you can use a 9×13″ pan or two loaf pans if needed—just adjust the baking time accordingly.

Q3: What if I don’t have buttermilk?
A3: You can make a quick buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes.

Q4: Can I make this cake gluten-free?
A4: Yes! Just substitute your favorite 1:1 gluten-free flour blend. Check that all your other ingredients are gluten-free, too.

Q5: How do I store leftovers?
A5: Keep leftovers in an airtight container at room temp for up to 4 days or in the fridge for up to a week.

Q6: Can I freeze the cake?
A6: Yep! Wrap slices (or the whole cake) tightly and freeze for up to 3 months. Thaw at room temp before serving.

Q7: How can I keep my cake from sticking to the bundt pan?
A7: Grease the pan really well, getting into every crevice, and dust with flour. Or use a baking spray that includes flour.

Q8: Is this cake overly sweet?
A8: The salted caramel balances the sweetness beautifully, especially with a pinch of salt in the glaze and caramel. It’s rich, but not cloying.

Q9: Can I add anything to the batter?
A9: Sure! Chopped pecans or a swirl of caramel in the batter would be delicious and add extra texture.

Q10: What’s the best way to reheat a slice?
A10: Microwave it for about 10 seconds. That brings back the buttery softness and makes the caramel even more gooey.

Conclusion

This Salted Caramel Kentucky Butter Cake is pure dessert gold—rich, buttery, and dripping with irresistible salted caramel. Whether you’re serving it for a celebration or sneaking a slice with your morning coffee, it’s a showstopper. Make it once, and it’ll become a permanent favorite in your baking rotation. Ready to wow your taste buds? Let’s get baking!

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