Salted Caramel Kentucky Butter Cake Recipe

If you’re looking for a show-stopping dessert that brings together buttery comfort and a knockout caramel finish, this Salted Caramel Kentucky Butter Cake will have you swooning. Each slice is supremely moist, drenched in a silky butter sauce, and lavished with a generous drizzle of salted caramel for the ultimate family treat.

Ingredients You’ll Need

What makes this Salted Caramel Kentucky Butter Cake truly magical? It’s all about kitchen classics you probably already have—each working together to create layers of flavor and that signature “melt-in-your-mouth” texture. Here’s what you’ll want on deck, plus a few important tidbits for success:

• All-purpose flour: Provides structure and helps your bundt hold its perfect sliceable shape—be sure to spoon and level for accuracy.
• White sugar: Sweetens and caramelizes, locking in moisture and giving your cake the tender crumb you crave.
• Unsalted butter: The essential flavor and richness behind every Kentucky butter cake. Make sure it’s room temperature to cream properly.
• Buttermilk: Adds a subtle tang and ensures incredible tenderness—don’t skip it!
• Large eggs: Add structure while keeping that crumb light and delicate.
• Vanilla extract: Rounds out the buttery notes with warmth—use pure vanilla for truly stellar results.
• Salt: Balances sweetness and sharpens other flavors; don’t leave it out, especially with the caramel.
• Baking powder & baking soda: Lend the cake just the right amount of lift and softness.
• Caramel sauce: Pour it on as your finishing flourish for decadent salted caramel magic.
• Flaky sea salt: That final sprinkle amplifies every bite—don’t be shy!
• Butter sauce (sugar, butter, milk, vanilla): This is the secret weapon that soaks in for rich, buttery flavor you won’t believe.

Variations

This Salted Caramel Kentucky Butter Cake is delicious exactly as written, but don’t be afraid to put your own spin on it! Whether you’re working around dietary preferences or livening things up with an unexpected twist, these ideas are a breeze to try.

• Gluten-Free Swap: Use a quality 1:1 gluten-free all-purpose flour to make the cake celiac-friendly—just check that other ingredients are certified gluten-free too.
• Lemon Butter Cake: Replace vanilla with fresh lemon zest and juice for a sunny, citrus-kissed variation that’s fabulous with a lemony glaze.
• Nutty Crunch: Stir chopped toasted pecans or walnuts into the batter or sprinkle over the caramel for irresistible crunch.
• Chocolate Caramel Twist: Drizzle the top with melted chocolate before adding the caramel, or fold mini chocolate chips into the batter.

How to Make Salted Caramel Kentucky Butter Cake

Step 1: Prep the Pan and Preheat

Start by generously coating a bundt pan with nonstick cooking spray, making sure to get every nook and cranny—this will help ensure your Salted Caramel Kentucky Butter Cake pops out perfectly golden when it’s time to serve. Preheat your oven to 325°F so it’s hot and ready once your batter is mixed.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, salt, baking powder, and baking soda. This little step guarantees your leaveners are evenly distributed, which means every slice will bake up with the ideal rise and crumb.

Step 3: Cream Butter and Sugar

Grab your stand mixer (or a hand mixer and big bowl), and beat the butter and sugar together on medium speed until the mixture is light and fluffy. This can take a few minutes, but don’t rush—it’s the secret to that cloud-like texture.

Step 4: Add Wet Ingredients

Beat in the eggs, vanilla, and buttermilk until everything is well combined. These ingredients create a soft, rich batter—just remember to scrape the bowl once or twice so everything mixes evenly.

Step 5: Combine & Bake

With your mixer on low, gradually add the dry mixture to your wet ingredients and mix just until incorporated. Pour the silky batter into your prepared bundt pan and bake for about 60 minutes. The cake is ready when a toothpick inserted comes out clean and your kitchen smells absolutely heavenly!

Step 6: Make the Butter Sauce

While the cake bakes, melt butter with sugar, milk, and vanilla in a small saucepan over medium-low heat. Stir until the sugar dissolves and the sauce is smooth—this is what’s going to make your Salted Caramel Kentucky Butter Cake next-level moist.

Step 7: Soak, Cool, and Finish

Using a skewer or toothpick, poke plenty of holes all over the warm cake while it’s still in the pan. Slowly pour the butter sauce over the surface and watch as it sinks in. Don’t worry if it looks like a lot—the cake absorbs every drop! Let the cake cool completely in the pan before inverting onto your serving plate. Finish with a lush layer of caramel sauce and sprinkle with flaky sea salt right before serving for the pièce de résistance.

How to Serve Salted Caramel Kentucky Butter Cake

Garnishes

Bring the bakery vibes home by piling on garnishes! A sprinkle of extra flaky sea salt is a must for that finishing “pop.” You can also go all-out with whipped cream, toasted pecans, or an extra dreamy drizzle of warm caramel sauce poured tableside for true bakery-style drama.

Side Dishes

This cake’s rich, buttery profile means it pairs beautifully with contrast—think a scoop of vanilla bean ice cream, a bowl of fresh seasonal berries, or even a sharp cup of espresso to balance out the sweetness.

Creative Ways to Present

Slice your Salted Caramel Kentucky Butter Cake and serve on tiered platters for a party, wrap up individual pieces in parchment for lunchbox treats, or cut cubes and skewer with fresh fruit for whimsical dessert kabobs—the possibilities are endless and delightful.

Make Ahead and Storage

Storing Leftovers

Wrap your cake tightly in plastic wrap or keep it in an airtight cake holder at room temperature for up to 3 days—it actually tastes even more indulgent on day two as the butter sauce and caramel meld with the cake.

Freezing

This Salted Caramel Kentucky Butter Cake freezes like a dream! Wrap individual slices or the whole cooled cake (without caramel topping) in plastic and foil. Freeze for up to 2 months; thaw overnight in the fridge before enjoying, and add fresh caramel and salt just before serving.

Reheating

If you prefer your cake slightly warm, microwave an individual slice for a short burst (10–15 seconds) or gently reheat in a low oven. Just hold off on caramel sauce and sea salt until after you’ve reheated for best results!

FAQs

Final Thoughts

I hope you’ll treat yourself (and your loved ones!) to this Salted Caramel Kentucky Butter Cake soon. It’s a dessert that feels like a warm hug, and every bite is a reminder to savor the little joys. Set out a slice, pour some coffee, and get ready for rave reviews from everyone at your table!

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