Salted CaramelKentucky Butter Cake

Salted Caramel Kentucky Butter Cake is a rich, moist, and utterly indulgent Southern classic that’s taken to a whole new level with the addition of silky salted caramel sauce. This melt-in-your-mouth bundt cake is soaked in a buttery, vanilla-infused glaze, then finished with a luscious drizzle of salted caramel, creating the perfect balance of sweet and salty.

The texture is soft and velvety, while the flavor bursts with buttery goodness and warm caramel notes. Ideal for holidays, gatherings, or anytime you crave an unforgettable dessert, this cake not only satisfies your sweet tooth but leaves you wanting more with every bite. Whether served warm or at room temperature, it’s a guaranteed showstopper at any table.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup buttermilk, at room temperature
• 4 large eggs
• 1 tablespoon vanilla extract

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 pieces
• ½ cup heavy cream
• ½ teaspoon sea salt (adjust to taste)

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly, making sure to get into all the crevices.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to incorporate the dry ingredients.
3. Add the softened butter, buttermilk, eggs, and vanilla extract to the dry mixture. Using a hand or stand mixer, beat on medium speed for 2 to 3 minutes until the batter is smooth and creamy.
4. Pour the batter into the prepared bundt pan and tap it lightly on the counter to release any air bubbles.
5. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. The top should be golden and the cake should spring back lightly when touched.
6. While the cake is baking, prepare the butter glaze. In a small saucepan over medium heat, combine sugar, butter, and water. Stir constantly until the sugar dissolves and the mixture just begins to boil. Remove from heat and stir in vanilla extract.
7. When the cake is done, remove it from the oven but leave it in the pan. Use a skewer or toothpick to poke holes throughout the cake. Slowly pour the warm butter glaze over the hot cake, allowing it to soak in gradually. Let the cake cool in the pan for 15 to 20 minutes.
8. Carefully invert the cake onto a serving platter and let it cool completely before adding the caramel.

To Make the Salted Caramel Sauce:

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly. The sugar will begin to clump and eventually melt into a deep amber-colored liquid. Be patient and keep stirring to prevent burning.
2. Once melted and golden, add the butter. The mixture will bubble vigorously—stir continuously until fully melted and combined.
3. Slowly pour in the heavy cream while continuing to stir. Again, the mixture will bubble up but will settle as it cools.
4. Stir in sea salt and simmer the sauce for 1–2 minutes more, then remove from heat. Let it cool slightly until it thickens to your desired consistency.