Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake is a sumptuous dessert that combines the rich, buttery texture of a classic Southern butter cake with the irresistible allure of salted caramel. The cake itself is made with high-quality butter, lending it a moist, dense texture and a deeply satisfying buttery flavor. This indulgence is further heightened by the incorporation of buttermilk, which adds a subtle tanginess and ensures the cake remains tender.

The magic of this cake lies in its unique preparation method. Once baked to a golden-brown perfection, the warm cake is infused with a homemade caramel sauce. This sauce, a blend of melted butter, brown sugar, and cream, seeps into the cake, creating pockets of gooey caramel throughout its crumbly layers. The addition of a pinch of salt to the caramel not only balances the sweetness but also adds a complex flavor profile, making each bite both sweet and savory.

The cake is often finished with a generous drizzle of additional salted caramel sauce over the top, which cascades down its sides, creating an enticingly glossy finish. Some variations may include a sprinkle of coarse sea salt on top, enhancing the salted caramel experience.

As for serving, Salted Caramel Kentucky Butter Cake is a versatile dessert. It’s sumptuous enough for special occasions yet simple enough for an everyday treat. The cake pairs beautifully with a scoop of vanilla ice cream, offering a contrast of temperatures and textures, or it can be enjoyed on its own, with each slice rich in flavor and decadence. The cake’s dense texture allows it to hold up well over a few days, making it an excellent option for a make-ahead dessert.

Overall, Salted Caramel Kentucky Butter Cake is a delightful blend of sweet, salty, and buttery flavors, offering a melt-in-your-mouth experience that’s both comforting and indulgent. It’s a testament to the rich tradition of Southern baking, where simple ingredients are transformed into extraordinary treats.



3 cups / 13 1/2 ounces flour (all purpose)

2 cups sugar (granulated)

1 teaspoon of salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk or fermented milk

1 cup butter (room temperature)

2 teaspoons vanilla

4 large eggs


3/4 cup sugar

1/3 cup butter

3 tablespoons of water

2 teaspoons vanilla



How To Make Salted Caramel Kentucky Butter Cake

⭐Preheat oven 325°F .

⭐Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.

⭐In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened. Increase mixer speed to medium and beat for about 3 more minutes. Spoon batter to cake pan also spreading evenly.

⭐Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

⭐Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring blend to boil.

⭐Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.

Recipe variations:

I love butter cake because the basic recipe is so versatile. So here are some ideas on creative ways to switch up this recipe.

⭐Try replacing the bourbon with your favorite rum!

⭐If you don’t have time to make the salted caramel glaze, simply dust the cake with confectioner’s sugar and serve.

⭐If you want to try a fun twist on a butter cake, these Mixed Berry Trifles with Butter Cake look refreshing and delicious!

⭐You can add ¾ cup chopped pecans to the batter for an added crunch.



Make ahead and storage tips

Storage: This butter cake can be stored wrapped tightly in plastic wrap at room temperature for up to five days. I love to pop a slice in the microwave for 12 seconds right before eating—it’s truly decadent!

Make-Ahead: Once cooled (and not frosted), You can freeze this butter cake for up to three months. Simply wrap the cake tightly in plastic wrap and aluminum foil and place it in a freezer bag. Don’t forget to label the bag with the recipe name and date! To defrost the cake, thaw it in the refrigerator for 12 hours.

Nutritional Info:

Serving: 1slice | Calories: 499kcal | Carbohydrates: 69g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 278mg | Potassium: 100mg | Fiber: 1g | Sugar: 50g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Leave a Comment