There’s something almost magical about a cake that tastes like it’s been passed down through generations, tucked away in old, handwritten recipe cards with buttery fingerprints. That’s exactly the feeling you get with this Salted Caramel Kentucky Butter Cake. It’s the kind of dessert that doesn’t just satisfy your sweet tooth—it wraps you up in a big, warm hug.
Growing up, butter cakes were a centerpiece at family gatherings, especially during the cooler months when the kitchen smelled of vanilla and melted butter. This Kentucky classic has deep Southern roots, where hospitality isn’t just a nicety, it’s a way of life. Traditionally, this cake would be made for Sunday suppers, holiday potlucks, or just because it was too cozy of a recipe not to make.
What makes this version even more special is the rich salted caramel twist. The buttery, tender crumb soaks up a lush caramel glaze, adding a salty-sweet depth that turns every bite into pure comfort. Whether you serve it at a casual family dinner, a festive holiday table, or just because you’re craving something spectacular, this cake is the ultimate treat.
Why You’ll Love This Recipe:
- Unbelievably moist and tender: Thanks to the buttery glaze that seeps into every nook and cranny.
- Sweet and salty flavor: The addition of salted caramel takes it from delicious to divine.
- Simple ingredients, stunning results: No fancy techniques needed—just good old-fashioned baking magic.
- Perfect make-ahead dessert: It tastes even better the next day, once the glaze has fully soaked in.
- Crowd-pleaser: Whether you’re feeding a family gathering or bringing a dessert to a potluck, this cake never fails to impress.
INGREDIENTS YOU’LL NEED:
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 unsalted butter, softened
- 1 cup buttermilk
- 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 Topping:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
HOW TO MAKE SALTED CARAMEL KENTUCKY BUTTER CAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prepare Start by preheating your oven to 325°F (163°C). Generously grease and flour a Bundt pan—really get into all the curves and corners to make sure nothing sticks. This cake is too beautiful to leave pieces behind.
Step 2: Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. It’s simple, but don’t skip this step—it ensures the cake bakes up evenly and with a tender crumb.
Step 3: Cream the Butter In a separate bowl, cream the softened butter until light and fluffy. I always think of this step as setting the foundation of the cake—airy butter equals an airy cake.
Step 4: Combine Wet and Dry Add the buttermilk, vanilla extract, and eggs to the butter, mixing just until combined. Then slowly add the dry ingredients to the wet, stirring gently. It will look thick and creamy—like a rich vanilla pudding.
Step 5: Bake Pour the batter into your prepared Bundt pan, smoothing out the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell incredible—like a vanilla dream.
Step 6: Make the Butter Sauce While the cake bakes, make the butter sauce. In a small saucepan, melt the sugar, butter, and water over medium heat. Stir until the sugar is dissolved, then remove from heat and add the vanilla.
Step 7: Soak the Cake When the cake is fresh out of the oven, use a skewer or fork to poke holes all over the cake (still in the pan!). Pour the warm butter sauce slowly over the cake, allowing it to seep deep inside. It feels a little rebellious, soaking a cake like this, but trust me—it’s worth it.
Step 8: Cool and Unmold Let the cake cool completely in the pan before turning it out onto a serving plate. It will be moist and rich, just waiting for the caramel magic.
Step 9: Make the Salted Caramel In a clean saucepan, melt the sugar over medium heat until it turns a deep amber color, swirling the pan occasionally but not stirring. Add the butter and whisk until combined. Slowly pour in the cream (it will bubble like crazy) and cook for another minute. Stir in the sea salt.
Step 10: Drizzle and Serve Once the cake is on the plate, drizzle the salted caramel generously over the top, letting it run down the sides like golden rivers. Slice, serve, and watch as people’s eyes light up with that first bite.
HELPFUL TIPS:
- Use room temperature ingredients: They blend better and help the cake rise properly.
- Don’t overmix the batter: Stir just until everything is combined for the most tender texture.
- Poke lots of holes: The more holes you poke, the more butter sauce can seep into the cake.
- Be patient with caramel: Don’t rush melting the sugar—it needs time to develop that deep, rich flavor without burning.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
NOTES:
- This cake only gets better with time. Letting it sit overnight (covered) makes it even more flavorful and moist.
- If you prefer a thicker caramel, cook it just a little longer after adding the cream.
- Feel free to sprinkle a little extra sea salt over the top for an extra pop of flavor.
NUTRITIONAL INFORMATION:
(Per serving, approximate)
- Calories: 570
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 74g
- Sugar: 52g
- Protein: 5g
- Sodium: 370mg
FREQUENTLY ASKED QUESTIONS:
Can I make this cake ahead of time?
Absolutely! In fact, it’s even better the next day. The butter sauce has more time to work its magic overnight.
Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Can I use store-bought caramel sauce?
You can, but making your own salted caramel gives the cake that deep, homemade flavor that really sets it apart.
STORAGE INSTRUCTIONS:
Store the cake tightly covered at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze it for a special treat down the road.
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CONCLUSION
There’s something timeless about a dessert that brings people together, and this Salted Caramel Kentucky Butter Cake does exactly that. It’s rich without being heavy, sweet but beautifully balanced with a touch of salt, and every bite feels like a celebration. Whether you’re new to baking or a seasoned pro, this cake is a must-try for your recipe collection. Gather your loved ones, brew a pot of coffee, and savor a slice (or two)—because some moments, and some cakes, are just too good not to share.
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Salted Caramel Kentucky Butter Cake
Description
There’s something almost magical about a cake that tastes like it’s been passed down through generations, tucked away in old, handwritten recipe cards with buttery fingerprints. That’s exactly the feeling you get with this Salted Caramel Kentucky Butter Cake. It’s the kind of dessert that doesn’t just satisfy your sweet tooth—it wraps you up in a big, warm hug.
Growing up, butter cakes were a centerpiece at family gatherings, especially during the cooler months when the kitchen smelled of vanilla and melted butter. This Kentucky classic has deep Southern roots, where hospitality isn’t just a nicety, it’s a way of life. Traditionally, this cake would be made for Sunday suppers, holiday potlucks, or just because it was too cozy of a recipe not to make.
What makes this version even more special is the rich salted caramel twist. The buttery, tender crumb soaks up a lush caramel glaze, adding a salty-sweet depth that turns every bite into pure comfort. Whether you serve it at a casual family dinner, a festive holiday table, or just because you’re craving something spectacular, this cake is the ultimate treat.
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 unsalted butter, softened
1 cup buttermilk
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 Topping:
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon sea salt
Instructions
Step 1: Preheat and Prepare Start by preheating your oven to 325°F (163°C). Generously grease and flour a Bundt pan—really get into all the curves and corners to make sure nothing sticks. This cake is too beautiful to leave pieces behind.
Step 2: Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. It’s simple, but don’t skip this step—it ensures the cake bakes up evenly and with a tender crumb.
Step 3: Cream the Butter In a separate bowl, cream the softened butter until light and fluffy. I always think of this step as setting the foundation of the cake—airy butter equals an airy cake.
Step 4: Combine Wet and Dry Add the buttermilk, vanilla extract, and eggs to the butter, mixing just until combined. Then slowly add the dry ingredients to the wet, stirring gently. It will look thick and creamy—like a rich vanilla pudding.
Step 5: Bake Pour the batter into your prepared Bundt pan, smoothing out the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell incredible—like a vanilla dream.
Step 6: Make the Butter Sauce While the cake bakes, make the butter sauce. In a small saucepan, melt the sugar, butter, and water over medium heat. Stir until the sugar is dissolved, then remove from heat and add the vanilla.
Step 7: Soak the Cake When the cake is fresh out of the oven, use a skewer or fork to poke holes all over the cake (still in the pan!). Pour the warm butter sauce slowly over the cake, allowing it to seep deep inside. It feels a little rebellious, soaking a cake like this, but trust me—it’s worth it.
Step 8: Cool and Unmold Let the cake cool completely in the pan before turning it out onto a serving plate. It will be moist and rich, just waiting for the caramel magic.
Step 9: Make the Salted Caramel In a clean saucepan, melt the sugar over medium heat until it turns a deep amber color, swirling the pan occasionally but not stirring. Add the butter and whisk until combined. Slowly pour in the cream (it will bubble like crazy) and cook for another minute. Stir in the sea salt.
Step 10: Drizzle and Serve Once the cake is on the plate, drizzle the salted caramel generously over the top, letting it run down the sides like golden rivers. Slice, serve, and watch as people’s eyes light up with that first bite.
Notes
-
This cake only gets better with time. Letting it sit overnight (covered) makes it even more flavorful and moist.
-
If you prefer a thicker caramel, cook it just a little longer after adding the cream.
-
Feel free to sprinkle a little extra sea salt over the top for an extra pop of flavor.
