The Salted Caramel Kentucky Butter Cake is a decadent dessert that marries the moist, buttery richness of a classic Kentucky butter cake with the sweet, salty allure of caramel. This cake is perfect for any occasion, from family gatherings to holiday celebrations. Its luscious texture, combined with the drizzle of salted caramel sauce, makes it an irresistible treat. With its origins deeply rooted in Southern baking traditions, this dessert showcases the power of simple ingredients transformed into something extraordinary. Ready to dive into this sweet indulgence? Let’s get started!

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
4 large eggs
2 teaspoons vanilla extract

For the Butter Sauce:

½ cup unsalted butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla extract

For the Salted Caramel Sauce:

¾ cup granulated sugar
¼ cup unsalted butter (cubed)
½ cup heavy cream
½ teaspoon sea salt

Preparation:

Step 1: Prepare the Cake Batter

Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt pan thoroughly and lightly dust it with flour to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda.

Add the softened butter, buttermilk, eggs, and vanilla extract to the dry mixture. Using a hand mixer or stand mixer, beat the ingredients on low speed until combined. Increase the speed to medium and mix until the batter is smooth and creamy, about 3-4 minutes.

Step 2: Bake the Cake

Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack.

Step 3: Prepare the Butter Sauce

While the cake cools slightly, make the butter sauce. In a small saucepan over medium heat, melt the butter, sugar, and water, stirring until the sugar dissolves completely.
Remove the pan from heat and stir in the vanilla extract.

Step 4: Soak the Cake

Poke small holes all over the surface of the cake using a skewer or toothpick.
Slowly pour the warm butter sauce over the cake, allowing it to soak in completely. Be sure to pour gradually so the sauce absorbs evenly.

Step 5: Make the Salted Caramel Sauce

In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heatproof spatula until it melts into a smooth amber liquid.

Add the cubed butter carefully (it will bubble up) and whisk until fully incorporated.
Slowly pour in the heavy cream while whisking continuously. Continue to whisk until the caramel is smooth.
Remove from heat and stir in the sea salt. Allow the sauce to cool slightly before drizzling over the cake.

Step 6: Final Assembly

Once the cake has absorbed the butter sauce, transfer it to a serving platter.
Generously drizzle the salted caramel sauce over the top of the cake, letting it cascade down the sides.
For an extra touch, sprinkle a pinch of sea salt over the caramel.

Variations:

Nutty Delight: Add chopped pecans or walnuts to the batter for a delightful crunch.
Chocolate Twist: Drizzle melted chocolate over the salted caramel for a richer flavor.
Coconut Infusion: Substitute buttermilk with coconut milk and top with toasted coconut flakes.

Citrus Zest: Add lemon or orange zest to the batter for a refreshing citrusy kick.

Cooking Note:

Ensure the Bundt pan is well-greased and floured to prevent sticking. Silicone baking brushes can help reach the intricate designs of the pan.
For a deeper caramel flavor, let the sugar reach a rich amber color before adding the butter, but be careful not to burn it.

The salted caramel sauce can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions:

Serve the cake warm with a scoop of vanilla ice cream or whipped cream for added indulgence.
Pair with a hot cup of coffee or a glass of cold milk to balance the sweetness.

Garnish with fresh berries or edible flowers for a touch of elegance at special events.

Tips:

Use room-temperature ingredients for a smoother batter and better mixing.
Let the cake rest overnight after soaking in the butter sauce for enhanced flavor and moisture.

When making the caramel sauce, keep stirring to avoid crystallization and ensure a silky texture.
If you’re short on time, store-bought caramel sauce can be used as a substitute, but homemade always tastes better!

Prep Time:

20 minutes

Cooking Time:

1 hour 10 minutes

Total Time:

1 hour 30 minutes

Nutritional Information (per serving):

Calories: 450
Protein: 4g
Sodium: 220mg
Fat: 22g
Carbohydrates: 60g

FAQs:

1. Can I make this cake ahead of time?

Yes, this cake tastes even better the next day! Prepare it a day in advance and store it in an airtight container. The flavors will deepen as the butter sauce fully absorbs into the cake.

2. Can I freeze the cake?

Absolutely. Wrap the cooled cake (without caramel sauce) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add the caramel sauce before serving.

3. Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to avoid an overly salty taste.

4. How do I store leftover caramel sauce?

Pour the sauce into a sealed jar and refrigerate. Reheat gently in the microwave or on the stovetop before using.

5. What can I use as a buttermilk substitute?

Mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Conclusion

The Salted Caramel Kentucky Butter Cake is the epitome of Southern comfort and indulgence. Its buttery richness, paired with the irresistible salted caramel topping, creates a dessert that’s both simple and luxurious. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Share it with loved ones or enjoy a slice on a quiet afternoon. One thing is certain: this cake will leave everyone craving more!

Salted Caramel Kentucky Butter Cake

Author: Imili Johnson
Total Time: 1 hour 30 minutes

Print Recipe

Ingredients

Scale