First, I have to tell you — this Salted Caramel Kentucky Butter Cake isn’t just a dessert. It’s the kind of cake that makes people pause mid-bite, close their eyes, and say “Oh… my… goodness.”
It’s rich but not heavy, buttery but not cloying, and when that silky salted caramel glaze runs down the golden ridges of the bundt pan shape… well, it’s almost too pretty to slice. Almost.
This is my go-to for holidays, birthdays, or any time I need a dessert that will impress with minimal fuss. And trust me — once you try it, you’ll start looking for excuses to make it again.
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Why You’ll Love This Cake
- A Southern classic, leveled up with salted caramel for the perfect sweet-salty balance.
- Incredibly moist thanks to a buttery soaking sauce that seeps into every crumb.
- Make-ahead friendly — tastes even better the next day.
- Gorgeous presentation right out of the bundt pan.
- No fancy skills required — just simple, reliable steps.
The Taste – Buttery Heaven Meets Caramel Bliss
Imagine the tender, melt-in-your-mouth texture of a perfectly baked butter cake. Now, picture each slice infused with a warm butter sauce that soaks deep into the crumb, making every bite luxuriously moist.
Then comes the finale — a glossy, golden salted caramel glaze that drips down the sides, pooling just enough to tempt you into swiping your fork through it. The sea salt cuts the sweetness, giving you a perfectly balanced finish.
It’s rich. It’s indulgent. And yes… it’s the kind of cake people will ask you to make again and again.
Ingredients You’ll Need
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tbsp vanilla extract
For the Butter Sauce
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tbsp water
- 2 tsp vanilla extract
- ½ tsp sea salt
For the Salted Caramel Glaze
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- ½ tsp sea salt
- 1 tsp vanilla extract
Tools You’ll Need
- 10-inch bundt pan (well-greased and floured)
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Small saucepan for butter sauce and caramel glaze
- Skewer or fork for poking cake
Step-by-Step Instructions
Step 1 – Prepare the Bundt Pan & Oven
Preheat oven to 325°F (163°C). Grease and flour your bundt pan very thoroughly — don’t skip the nooks and crannies!
Step 2 – Make the Cake Batter
- Cream the butter and sugar together for about 4–5 minutes until pale and fluffy.
- Beat in eggs, one at a time, making sure each is fully incorporated before adding the next.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry mix.
- Stir in vanilla extract just until combined.
Step 3 – Bake
Pour batter evenly into prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Step 4 – Make the Butter Sauce
While the cake bakes, combine sugar, butter, and water in a small saucepan over medium heat. Stir until the butter melts and sugar dissolves (do not boil). Remove from heat, stir in vanilla and salt.
Step 5 – Soak the Cake
When the cake comes out of the oven, leave it in the pan. Use a skewer or fork to poke holes all over. Slowly pour the warm butter sauce over the cake so it seeps into the crumb. Let rest for 10–15 minutes before inverting onto a serving plate.
Step 6 – Make the Salted Caramel Glaze
In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil, cooking for 2–3 minutes until smooth and slightly thickened. Remove from heat, stir in salt and vanilla. Let cool slightly before drizzling over cooled cake.
Tips for the Perfect Salted Caramel Kentucky Butter Cake
- Grease every inch of your bundt pan — use baking spray with flour or a butter/flour combo.
- Don’t rush the soak — letting the butter sauce absorb fully is key to the moistness.
- Cool before glazing — if the cake is too warm, the caramel will slide right off.
- Add extra sea salt on top for a beautiful, bakery-style finish.
Serving Suggestions
- Serve slices with vanilla ice cream for an extra decadent dessert.
- Pair with strong coffee — the bitterness complements the caramel perfectly.
- Add fresh berries on the side for a pop of color and acidity.
Storage & Freezing
- Room temperature: Store covered for up to 3 days.
- Fridge: Keeps well for 5–6 days (bring to room temp before serving for best texture).
- Freezer: Wrap tightly in plastic wrap + foil and freeze for up to 3 months. Thaw overnight before serving.
FAQs
Can I use store-bought caramel instead of making the glaze?
Yes — warm it slightly so it drizzles easily, but homemade really makes this cake shine.
What if I don’t have buttermilk?
Make your own by mixing 1 cup milk with 1 tbsp lemon juice or vinegar, then let sit for 5 minutes.
Can I bake this in a regular cake pan?
Yes, but adjust baking time (start checking at 40–45 minutes). A bundt pan gives the classic look, though.
Conclusion – A Cake Worth Sharing
This Salted Caramel Kentucky Butter Cake is the perfect balance of classic Southern comfort and modern indulgence.
It’s the kind of recipe that works for both Sunday supper and special celebrations — and it never fails to get recipe requests.
So dust off your bundt pan, gather your ingredients, and prepare to make a dessert that’s every bit as unforgettable as it is simple.
And if you make it, don’t forget to tag me on Pinterest or Instagram — I love seeing your creations!
Nutrition (per slice, 12 servings): ~480 calories | 26g sugar | 24g fat | 5g protein
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