There’s something magical about recipes that feel like they’ve been passed down from generation to generation, tucked into handwritten notebooks with butter-stained pages. Salted Caramel Kentucky Butter Cake is one of those treasures. It’s the kind of dessert that feels like a warm hug from a beloved family member — rich, indulgent, and lovingly familiar.
This cake traces its roots back to the heart of Kentucky, where butter cakes are a cherished tradition at potlucks, Sunday dinners, and special family gatherings. Typically soaked in a buttery glaze, the cake is tender, moist, and decadently rich. But when you introduce salted caramel into the equation, it elevates the experience to a whole new level. Sweet, salty, and lusciously gooey, every bite of this cake feels like a celebration of comfort and joy.
Growing up, I remember visiting my grandmother’s house in early autumn. The kitchen would be filled with the smells of sugar caramelizing and butter melting. We’d sit around the table with big slices of butter cake on our plates, stealing forkfuls before they even cooled properly. To me, this cake tastes like laughter echoing through the kitchen, the first chill of fall in the air, and the coziness of a well-loved home.
Whether you’re making it for a holiday gathering, a birthday, or just a simple Sunday treat, this Salted Caramel Kentucky Butter Cake promises to win hearts at first bite.
Why You’ll Love This Recipe:
- Incredibly Moist: The buttery glaze seeps deep into the cake, keeping it moist for days.
- Perfect Balance of Flavors: Sweet caramel paired with a hint of salt for that perfect sweet-salty combo.
- Easy to Make: Simple ingredients and straightforward steps — no fancy equipment needed.
- Crowd Pleaser: This is the kind of cake that gets requested again and again.
- Make-Ahead Friendly: It actually tastes even better the next day!
INGREDIENTS YOU’LL NEED:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs
For the Butter Sauce:
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- ½ cup heavy cream
- 1 teaspoon sea salt
HOW TO MAKE SALTED CARAMEL KENTUCKY BUTTER CAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep Start by preheating your oven to 325°F (163°C). Generously grease and flour a Bundt pan. Make sure to get into all those nooks and crannies — nothing is sadder than a gorgeous cake that won’t come out of the pan.
Step 2: Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. The smell of flour and sugar mixing always reminds me of being a little kid, peeking over the counter, dreaming about licking the beaters.
Step 3: Cream the Butter In a separate bowl, beat the butter until light and fluffy. This is where the magic starts — butter is what gives the cake its rich, melt-in-your-mouth texture.
Step 4: Bring It Together Alternate adding the dry ingredients and the buttermilk to the butter, starting and ending with the dry. Stir in the vanilla, then beat in the eggs one at a time until everything is smooth and luscious.
Step 5: Bake Pour the batter into your prepared Bundt pan and bake for about 60-70 minutes. Your kitchen will start to smell like a buttery dream about halfway through. A toothpick should come out clean when it’s done.
Step 6: Make the Butter Sauce While the cake is baking, whip up the butter sauce. Combine the sugar, butter, and water in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla. It’s tempting to sneak a spoonful, but save it for the cake!
Step 7: Soak the Cake As soon as the cake comes out of the oven, poke holes all over it with a skewer. Slowly pour the butter sauce over the warm cake so it seeps into every pocket and crack. Let the cake cool completely in the pan to soak up all that buttery goodness.
Step 8: Make the Salted Caramel While the cake cools, make the salted caramel. In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick, amber liquid. Add the butter and stir until melted. Slowly add the heavy cream (it will bubble up) and keep stirring until smooth. Stir in the sea salt for that irresistible balance.
Step 9: Glaze and Serve Once the cake is fully cooled and removed from the pan, drizzle the salted caramel generously over the top. It’s okay if it pools a little — that’s part of the charm!
HELPFUL TIPS:
- Room Temperature Ingredients: Make sure your butter, buttermilk, and eggs are at room temperature for a smoother batter.
- Don’t Overmix: Mix just until everything is combined to keep the cake tender.
- Be Patient with the Caramel: Keep stirring gently when making caramel to prevent burning.
- Use a Good Bundt Pan: A sturdy, non-stick Bundt pan makes all the difference.
- Let It Soak: Don’t rush the soaking process; the cake needs time to absorb all that buttery sauce.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- The cake actually tastes even better the next day as the flavors have more time to meld together.
- If you want an extra caramel drizzle when serving, save a little of the salted caramel in a jar on the side.
NUTRITIONAL INFORMATION:
(Approximate per serving)
- Calories: 520
- Carbohydrates: 64g
- Protein: 5g
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 115mg
- Sodium: 340mg
- Sugar: 44g
FREQUENTLY ASKED QUESTIONS:
Can I make this cake ahead of time?
Absolutely! In fact, the flavors get even better after resting for a day. Just wrap it tightly and store at room temperature.
What if I don’t have buttermilk?
No worries — you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes and it’s ready.
Can I freeze this cake?
Yes! Wrap the cake well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before serving.
Can I use store-bought caramel sauce?
You can, but homemade salted caramel takes the cake to a whole other level of deliciousness.
STORAGE INSTRUCTIONS:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week, but bring to room temperature before serving for the best flavor and texture.
- Freezer: Freeze whole or sliced, well-wrapped, for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy treats:
- Blueberry Buttermilk Pancake Casserole
- Loaded Butterscotch Cheesecake
- Peanut Butter Cup Dump Cake
- Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce – A Burst of Sweet and Tangy Delight!
Conclusion
There’s a reason why Kentucky Butter Cake is a classic, and this salted caramel twist makes it even more irresistible. Rich, tender, and luxuriously buttery, this cake is pure comfort in every slice. Whether you’re sharing it with friends at a gathering or sneaking a piece for a late-night treat, this is one of those desserts that feels like a warm embrace.
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Salted Caramel Kentucky Butter Cake
Description
There’s something magical about recipes that feel like they’ve been passed down from generation to generation, tucked into handwritten notebooks with butter-stained pages. Salted Caramel Kentucky Butter Cake is one of those treasures. It’s the kind of dessert that feels like a warm hug from a beloved family member — rich, indulgent, and lovingly familiar.
This cake traces its roots back to the heart of Kentucky, where butter cakes are a cherished tradition at potlucks, Sunday dinners, and special family gatherings. Typically soaked in a buttery glaze, the cake is tender, moist, and decadently rich. But when you introduce salted caramel into the equation, it elevates the experience to a whole new level. Sweet, salty, and lusciously gooey, every bite of this cake feels like a celebration of comfort and joy.
Growing up, I remember visiting my grandmother’s house in early autumn. The kitchen would be filled with the smells of sugar caramelizing and butter melting. We’d sit around the table with big slices of butter cake on our plates, stealing forkfuls before they even cooled properly. To me, this cake tastes like laughter echoing through the kitchen, the first chill of fall in the air, and the coziness of a well-loved home.
Whether you’re making it for a holiday gathering, a birthday, or just a simple Sunday treat, this Salted Caramel Kentucky Butter Cake promises to win hearts at first bite.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
4 large eggs
For the Butter Sauce:
¾ cup granulated sugar
⅓ cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extrac
For the Salted Caramel:
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
½ cup heavy cream
1 teaspoon sea salt
Instructions
Step 1: Preheat and Prep Start by preheating your oven to 325°F (163°C). Generously grease and flour a Bundt pan. Make sure to get into all those nooks and crannies — nothing is sadder than a gorgeous cake that won’t come out of the pan.
Step 2: Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. The smell of flour and sugar mixing always reminds me of being a little kid, peeking over the counter, dreaming about licking the beaters.
Step 3: Cream the Butter In a separate bowl, beat the butter until light and fluffy. This is where the magic starts — butter is what gives the cake its rich, melt-in-your-mouth texture.
Step 4: Bring It Together Alternate adding the dry ingredients and the buttermilk to the butter, starting and ending with the dry. Stir in the vanilla, then beat in the eggs one at a time until everything is smooth and luscious.
Step 5: Bake Pour the batter into your prepared Bundt pan and bake for about 60-70 minutes. Your kitchen will start to smell like a buttery dream about halfway through. A toothpick should come out clean when it’s done.
Step 6: Make the Butter Sauce While the cake is baking, whip up the butter sauce. Combine the sugar, butter, and water in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla. It’s tempting to sneak a spoonful, but save it for the cake!
Step 7: Soak the Cake As soon as the cake comes out of the oven, poke holes all over it with a skewer. Slowly pour the butter sauce over the warm cake so it seeps into every pocket and crack. Let the cake cool completely in the pan to soak up all that buttery goodness.
Step 8: Make the Salted Caramel While the cake cools, make the salted caramel. In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick, amber liquid. Add the butter and stir until melted. Slowly add the heavy cream (it will bubble up) and keep stirring until smooth. Stir in the sea salt for that irresistible balance.
Step 9: Glaze and Serve Once the cake is fully cooled and removed from the pan, drizzle the salted caramel generously over the top. It’s okay if it pools a little — that’s part of the charm!
Notes
-
The cake actually tastes even better the next day as the flavors have more time to meld together.
-
If you want an extra caramel drizzle when serving, save a little of the salted caramel in a jar on the side.