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Salted Caramel Kentucky Butter Cake
About This Recipe
This Salted Caramel Kentucky Butter Cake is a twist on the classic version. The base is a soft, buttery vanilla cake infused with a warm, sugary glaze that seeps into every crumb. On top of that, a luscious salted caramel sauce adds the perfect balance of sweetness and saltiness. Each slice delivers melt-in-your-mouth comfort and a touch of elegance that’s ideal for special occasions or weekend indulgence.
Ingredients You’ll Need
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- ¾ cup sugar
- ⅓ cup butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Topping:
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 325°F (160°C) and grease a bundt pan generously with butter or nonstick spray. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. Add in softened butter and mix until the mixture resembles coarse crumbs.
Pour in the buttermilk, eggs, and vanilla extract. Beat until smooth and creamy. The batter should be thick and velvety. Pour it evenly into the prepared pan and smooth out the top.
2. Bake the Cake
Bake for about 60–70 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for 10 minutes in the pan. Do not remove it yet—this step is important for soaking in the glaze later.
3. Make the Butter Glaze
In a small saucepan, combine sugar, butter, and water. Heat over medium flame until the butter melts completely and the sugar dissolves. Remove from heat and stir in vanilla extract. The glaze should be warm and pourable but not too thick.
4. Soak the Cake
Using a skewer or fork, poke holes all over the warm cake while it’s still in the pan. Slowly pour the butter glaze over the cake, allowing it to seep through the holes and soak deeply into the crumb. Let the cake sit for about 30 minutes before inverting it onto a serving plate.
5. Prepare the Salted Caramel Sauce
In a medium saucepan, combine brown sugar, butter, and heavy cream. Bring the mixture to a gentle boil over medium heat, stirring constantly. Allow it to bubble for 4–5 minutes until it thickens slightly. Remove from heat and stir in sea salt and vanilla extract.
Let the caramel cool for a few minutes before drizzling it generously over the cake. The warm sauce will melt into the surface, creating a glossy, irresistible finish.
Why You’ll Love This Recipe
This cake is pure comfort. The buttery glaze infuses the crumb with moisture, making each bite rich and tender. The salted caramel drizzle adds a decadent finish that’s both sweet and savory. You’ll find it hard to stop at just one slice—it’s that good.
It’s also a great make-ahead dessert. The flavors deepen as it rests, meaning it tastes even better the next day. Serve it at holidays, potlucks, or Sunday dinners—it fits any occasion.
Serving Suggestions
Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle a pinch of flaky sea salt on top for an extra burst of contrast. For coffee lovers, pair this cake with a fresh brew—it balances the sweetness beautifully.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. Warm slices in the microwave for 10–15 seconds before serving to revive that buttery texture.
You can also freeze the cake (without the caramel topping) for up to two months. When ready to serve, thaw overnight and drizzle with freshly made caramel for a just-baked taste.
Baking Tips for Success
- Ensure all ingredients are at room temperature before mixing for even blending. - Avoid overmixing the batter—this can make the cake dense. - Always grease the bundt pan well to prevent sticking. - Allow the butter glaze to soak fully before removing the cake from the pan. - Use real sea salt for a better contrast with the caramel sweetness.
Nutrition Facts (per serving)
Calories: 520 | Fat: 28g | Carbohydrates: 64g | Protein: 5g | Sugar: 48g | Sodium: 280mg
Final Thoughts
Salted Caramel Kentucky Butter Cake is a true Southern masterpiece that embodies the warmth of homemade desserts. With its moist texture, buttery flavor, and golden caramel finish, it’s an indulgent treat that feels like a warm hug. Whether it’s for a family gathering, a celebration, or a quiet evening treat, this cake never disappoints.
Once you’ve tried this recipe, it’ll become a staple in your dessert rotation—a sweet slice of Southern charm on your table every time.