The Salted Caramel Kentucky Butter Cake is a decadent and moist dessert that’s always a hit at gatherings. With its rich buttery flavor and luscious caramel drizzle, it’s no surprise this cake is frequently requested. Best of all, it’s incredibly easy to prepare, making it a go-to recipe for both novice and seasoned bakers.
Ingredients
For the Cake:
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
For the Butter Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
2 teaspoons vanilla extract
For the Salted Caramel Topping:
1/2 cup store-bought or homemade salted caramel sauce
A pinch of flaky sea salt
Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F (160°C).
Grease and flour a 10-cup bundt pan, ensuring all crevices are coated to prevent sticking.
Step 2: Make the Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 3: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack.
Step 4: Prepare the Butter Sauce
While the cake is baking, combine the butter, sugar, and water in a small saucepan over medium heat. Stir continuously until the sugar dissolves, but do not let it boil.
Remove from heat and stir in the vanilla extract.
Step 5: Infuse the Cake with Butter Sauce
Once the cake has cooled slightly, poke small holes all over its surface using a skewer or toothpick.
Slowly pour the butter sauce over the cake, ensuring it seeps into the holes for maximum flavor. Let the cake sit for at least 30 minutes to absorb the sauce fully.
Step 6: Add the Salted Caramel Topping
Drizzle the salted caramel sauce generously over the cake.
Sprinkle a pinch of flaky sea salt on top for a finishing touch.
Why This Recipe Works
Buttermilk Magic: The acidity of buttermilk tenderizes the crumb, making the cake exceptionally moist.
Butter Sauce Infusion: Poking holes in the cake allows the buttery syrup to permeate, ensuring every bite is rich and flavorful.
Salted Caramel Topping: The sweet-salty contrast elevates this dessert, adding depth and complexity to its taste.
Tips for Success
Use Room-Temperature Ingredients: This helps create a smooth batter and ensures even baking.
Prevent Bundt Pan Sticking: Grease and flour the pan thoroughly, or use a non-stick baking spray with flour.
Don’t Skip the Resting Time: Allowing the cake to sit after adding the butter sauce ensures maximum absorption.
Customize Toppings: Add chopped nuts or a dusting of powdered sugar for extra flair.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Pair with a hot cup of coffee or tea for a delightful afternoon snack.
Present as a centerpiece dessert at potlucks, holidays, or family gatherings.
Storage and Reheating
Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Reheat: Warm slices in the microwave for 10–15 seconds to enjoy the buttery sauce at its best.
Nutrition Information (Per Serving)
Calories: ~450
Protein: 5g
Carbohydrates: 58g
Fat: 22g
This Salted Caramel Kentucky Butter Cake is a foolproof recipe that’s as easy to make as it is irresistible to eat. Whether it’s a weeknight dessert or a holiday showstopper, this cake will leave everyone asking for seconds—and the recipe!