If you’re on the hunt for a dessert that perfectly balances rich, buttery indulgence with a luscious drizzle of sweet and salty, you have to try this Salted Caramel Kentucky Butter Cake Recipe. It’s a warm, tender bundt cake soaked with a delightful butter glaze then topped with a creamy salted caramel sauce that melts in your mouth. Every bite is a celebration of classic Southern comfort flavors elevated by that irresistible salted caramel finish. Trust me, once you make this, it’ll become a staple in your dessert repertoire for all your special occasions and cozy nights in.
Ingredients You’ll Need
The magic of this Salted Caramel Kentucky Butter Cake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building the cake’s flavor, texture, and that signature moist crumb. From the creamy buttermilk that tenderizes the batter to the golden butter glaze soaking in all its buttery goodness, every ingredient is thoughtfully chosen.
- All-purpose flour: The sturdy base that gives the cake structure without being heavy.
- Granulated sugar: Adds sweetness and helps create a delicate crumb.
- Baking powder and baking soda: Leaveners that ensure the cake rises beautifully and stays light.
- Salt: Balances sweetness and enhances flavor depth.
- Unsalted butter: Provides richness and moisture to both the cake and glaze.
- Buttermilk: Adds tang and tenderizes the crumb for that soft texture.
- Eggs: Bind the ingredients and contribute to the cake’s fluffiness.
- Vanilla extract: Infuses fragrant warmth to the batter and glaze.
- Sugar, butter, and water (for the butter glaze): Transform into a glossy soak that saturates the cake.
- Sugar, butter, heavy cream, and sea salt (for the salted caramel sauce): Combine to make the irresistible finishing touch with a perfect balance of sweet, creamy, and salty flavors.
How to Make Salted Caramel Kentucky Butter Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 325°F (163°C) and generously greasing and flouring a bundt pan. Next, whisk together your dry ingredients—flour, sugar, baking powder, baking soda, and salt—until evenly combined. Adding softened butter, buttermilk, eggs, and vanilla extract turns this into a luscious batter. Beat it for about three minutes until smooth; this helps develop a tender crumb and incorporates just the right amount of air for rise.
Step 2: Bake the Cake
Pour the batter into your prepared bundt pan, letting it spread evenly. Bake between 60 and 70 minutes, checking with a toothpick near the end—when it comes out clean, the cake is cooked perfectly. This slow bake at a moderate temperature ensures the cake cooks through without drying out, keeping it moist and buttery.
Step 3: Make the Butter Glaze
While the cake bakes, melt the sugar, butter, and water together in a small saucepan over medium heat. Stir until the sugar dissolves and butter melts completely. Remove from heat and stir in vanilla extract to add that fragrant note. This glaze is what makes the Kentucky Butter Cake legendary: it’s poured over every nook and cranny, soaking in and turning the cake lusciously moist.
Step 4: Glaze the Cake
Right after the cake finishes baking, use a skewer or toothpick to poke holes all over the top (which becomes the cake’s bottom once inverted). Slowly pour the warm butter glaze over the cake while it’s still in the pan, allowing it to sink deeply. Let the cake cool fully in the pan so the glaze absorbs evenly—this step is what creates that melt-in-your-mouth texture.
Step 5: Make the Salted Caramel Sauce
In a separate saucepan over medium heat, combine sugar and water without stirring. Swirl the pan now and then until the sugar melts and turns a warm amber color. Remove from heat and whisk in butter and heavy cream carefully; the mixture will bubble up vigourously. Stir until silky smooth, then add sea salt to taste. This salted caramel is the crowning glory, adding creaminess and a perfect salty contrast to the sweet cake.
Step 6: Assemble and Serve
Once the cake is completely cooled and out of the pan, drizzle generously with your homemade salted caramel sauce. For an extra touch, sprinkle a pinch of flaky sea salt on top. This final step brings all the flavors together and gives the cake that irresistible, glossy finish that beckons you to dig in.
How to Serve Salted Caramel Kentucky Butter Cake Recipe
Garnishes
The Salted Caramel Kentucky Butter Cake Recipe is stunning on its own, but you can elevate it even more with a few thoughtful garnishes. A sprinkle of flaky sea salt highlights the salted caramel notes perfectly. For added texture and flavor, consider chopped pecans or toasted walnuts. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes each slice feel like a decadent celebration.
Side Dishes
This cake pairs delightfully well with light, fresh sides to balance its richness. A simple bowl of fresh berries adds a bright, tart contrast. If serving after a hearty meal, a cup of strong coffee or rich black tea is perfect to cut through the buttery sweetness. For holiday dinners or special occasions, a glass of bourbon or a dessert wine complements the cake’s Southern roots beautifully.
Creative Ways to Present
If you want to wow your guests, slice the cake into petite squares and drizzle caramel over individual plates, garnished with mint leaves or edible flowers. You can also create a layered trifle with cake chunks, salted caramel drizzle, whipped cream, and pecans for a fabulous alternative presentation. Another fun idea is to serve mini versions in ramekins with a salted caramel drizzle and a side of fresh fruit for a charming and elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover Salted Caramel Kentucky Butter Cake Recipe keeps wonderfully for up to four days when stored in an airtight container at room temperature. This ensures the cake stays moist without drying out. If your climate is warm, storing it in the fridge is fine, but be aware the butter glaze and caramel sauce may firm up a bit, which is still delicious.
Freezing
You can freeze this cake successfully by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge. If you prefer, freeze individual slices for quick treats; just make sure to protect them adequately to maintain moisture and flavor.
Reheating
To bring back that freshly baked warmth, reheat slices gently in the microwave for 15 to 20 seconds or warm in a low oven at 300°F (150°C) for about 10 minutes. If desired, add an extra drizzle of warmed salted caramel sauce to refresh that gooey finish. This cake tastes just as heavenly warm as it does at room temperature.
FAQs
Can I use regular milk instead of buttermilk?
While buttermilk gives the cake its trademark tang and tenderness, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup as a quick buttermilk replacement. This helps ensure the cake stays moist and fluffy with a subtle tang.
Is a bundt pan necessary for this recipe?
A bundt pan is traditional and helps create the iconic shape and glaze absorption. However, you can bake the cake in a tube pan or even two 9-inch round cake pans; just adjust bake time accordingly and be sure to glaze while warm for that rich butter soaking.
Can I make the salted caramel sauce ahead of time?
Absolutely! The salted caramel sauce can be made a day or two ahead and stored in an airtight container in the refrigerator. Warm gently before drizzling to restore its pourable consistency, as it thickens when chilled.
What type of salt is best for the salted caramel?
Sea salt or flaky finishing salt works best because of their delicate texture and clean flavor. Table salt can be used in a pinch, but should be used sparingly to avoid overpowering the sweetness.
Can I add nuts into the cake batter?
Yes, adding chopped pecans or walnuts to the batter adds lovely texture and a toasty flavor that pairs wonderfully with the salted caramel. Fold about a cup of nuts into the batter before baking for an extra nutty twist.
Final Thoughts
This Salted Caramel Kentucky Butter Cake Recipe is the kind of dessert that fills your kitchen with warmth and your heart with comfort. With its tender crumb, buttery soak, and rich salted caramel topping, it’s a crowd-pleaser that feels both nostalgic and indulgent. I’m thrilled to share it with you and hope it becomes your go-to cake for celebrations or anytime you want a slice of Southern-inspired goodness on your plate.
Print
Salted Caramel Kentucky Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Salted Caramel Kentucky Butter Cake is a rich and moist bundt cake infused with buttery buttermilk goodness, topped with a luscious butter glaze and finished with a decadent homemade salted caramel sauce. Perfect for special occasions or indulgent desserts, this cake combines traditional Southern flavors with a modern twist.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Make the Cake: Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined for even leavening.
- Add Wet Ingredients: Incorporate the softened butter, buttermilk, eggs, and vanilla extract into the dry mixture. Beat using a hand or stand mixer on medium speed for about 3 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and place it in the oven. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Make the Butter Glaze: While the cake bakes, combine the sugar, butter, and water in a small saucepan over medium heat. Stir frequently until the butter melts and sugar dissolves. Remove from heat and stir in vanilla extract.
- Glaze the Cake: Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the surface (which will be the bottom). Slowly pour the warm butter glaze over the hot cake in the pan to allow the glaze to permeate the cake thoroughly. Let the cake cool completely in the pan before inverting onto a serving plate.
- Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, combine sugar and water without stirring; instead, gently swirl the pan to dissolve the sugar. Continue heating until the mixture turns a deep amber color, indicating caramelization.
- Finish the Caramel: Remove the caramel from heat carefully and whisk in the butter and heavy cream. This will bubble vigorously, so proceed with caution. Stir the mixture until smooth and incorporate the sea salt to taste. Allow the caramel sauce to cool slightly before using.
- Finish the Cake: After the cake has cooled and been removed from the pan, drizzle the salted caramel sauce over the top. Optionally, garnish with a pinch of flaky sea salt to enhance the flavor contrast and presentation.
Notes
- Ensure the butter is fully softened for easy mixing and a tender crumb.
- Do not stir the sugar when making caramel to prevent crystallization; instead, swirl the pan gently.
- Poking holes in the cake before glazing helps the butter glaze soak in for maximum moistness.
- Use a bundt pan with non-stick coating or thoroughly grease and flour to prevent sticking.
- The salted caramel sauce can be made ahead and stored in the refrigerator; gently rewarm before drizzling.
- Adjust the amount of sea salt in the caramel topping to your preference for saltiness.
- Let the cake cool completely before slicing to ensure clean cuts and set glaze.
