Salted Caramel Kentucky Butter Cake

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 30 minutes
Difficulty: Moderate
Servings: 12–16 slices

Introduction

This Salted Caramel Kentucky Butter Cake is a buttery, vanilla-rich pound cake soaked in a warm caramel butter glaze, then finished with a luscious salted caramel drizzle. It’s everything you love about the classic Kentucky Butter Cake—but with a salty-sweet twist that makes it unforgettable.

Perfect for holidays, potlucks, birthdays, or just an elevated weekend dessert, this cake gets better as it sits—making it ideal for baking a day ahead.

Ingredients

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 buttermilk, room temperature

• 1 cup unsalted butter (2 sticks), softened

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

For the Butter Glaze (Soak):

• 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 fine sea salt (plus more for topping, if desired)

Equipment Needed

• Bundt pan (10–12 cup)

• Electric mixer or stand mixer

• Medium saucepan

• Wire rack

• Whisk or spoon

• Toothpick or skewer (for glazing)

Instructions

1. Preheat & Prepare Pan

Preheat oven to 325°F (163°C). Generously grease and flour a Bundt pan. You can also use baking spray with flour for easier release.

2. Make the Cake Batter

In a large bowl or stand mixer:

• Cream butter and sugar until light and fluffy (3–5 minutes).

• Add eggs one at a time, mixing well after each addition.

• Stir in vanilla extract.

In a separate bowl, combine:

• Flour, salt, baking powder, and baking soda.

Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.

3. Bake the Cake

Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Tip: The top should be golden and spring back slightly when touched.

4. Make the Butter Glaze

While the cake is baking, make the butter glaze:

In a saucepan over medium heat, combine:

• Sugar, butter, and water.

Heat until butter is melted and sugar is dissolved, stirring constantly. Do not boil.

Remove from heat and stir in vanilla extract.

5. Soak the Cake

When the cake comes out of the oven, do not remove it from the pan yet.

Poke holes all over the cake using a skewer or toothpick. Slowly pour the warm glaze over the cake, allowing it to soak in.

Let the cake cool completely in the pan (about 30–60 minutes) before turning it out onto a serving plate.

6. Make the Salted Caramel Sauce

In a clean saucepan over medium heat:

1. Add sugar and let it melt, stirring occasionally. It will clump, then turn amber-colored.

2. Add butter and whisk until melted and combined.

3. Slowly pour in heavy cream (it will bubble), and whisk until smooth.

4. Stir in salt, then remove from heat.

Let cool slightly before using. Caramel will thicken as it cools.

7. Finish & Serve

Once the cake is on a serving plate and fully cooled:

• Drizzle generously with the salted caramel sauce

• Sprinkle with a pinch of flaky sea salt (optional)

• Serve as is, or with a scoop of vanilla ice cream or whipped cream

Nutritional Estimate (Per Slice, Based on 16 Servings)

• Calories: ~450

• Fat: 25g

• Carbs: 55g

• Sugar: 40g

• Protein: 4g

• Sodium: 200mg

Note: This is an indulgent dessert, meant for special occasions!