A luscious, tender homemade cake soaked in buttery glaze and crowned with rich salted caramel—this Salted Caramel Kentucky Butter Cake is the ultimate sweet treat you’ll turn to again and again.
Why You’ll Love This Recipe
– Gooey salted caramel cascades into every nook and cranny of the buttery bundt—hello, crowd-pleaser!
– Buttery Kentucky Butter Cake base stays moist for days (if you can resist slicing it all at once).
– Balanced sweetness with just a whisper of sea salt—no cloying aftertaste.
– Simple pantry ingredients; no fancy gear required beyond a bundt pan.
– Customizable for bourbon-lovers, gluten-free fans, or vegan friends.
– Perfect for birthdays, potlucks, or an indulgent weekend baking session.
– Pairs beautifully with coffee, tea, or a scoop of vanilla ice cream.
Ingredients
– 2½ cups (312g) all-purpose flour (swap in 1:1 gluten-free blend if needed)
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup (227g) unsalted butter, softened (European-style brands like Plugrá work wonders)
– 1¾ cups (350g) granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon pure vanilla extract (or 2 tablespoons Kentucky bourbon for a boozy nod)
– ½ cup (120ml) whole milk
– ¼ cup (60ml) sour cream or Greek yogurt (for extra tenderness)
– 1 cup (240ml) salted caramel sauce, homemade or store-bought (see note)
– Flaky sea salt, for sprinkling (optional garnish)
Directions
1. Preheat and Prep
Preheat your oven to 350°F. Generously grease and lightly flour a 10-inch bundt pan (I use baking spray with flour for no-mess coverage).
- Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and sea salt until evenly mixed—this ensures your cake rises evenly and bakes into a perfect golden hue. - Cream Butter and Sugar
In a large bowl or stand mixer, cream the softened butter and sugar on medium speed until pale and fluffy (about 4 minutes). You’ll know it’s ready when the mixture ribbons off your whisk. - Add Eggs and Flavor
Crack in the eggs one at a time, mixing well after each addition, then stir in vanilla (or bourbon). Tip: room-temp eggs help maintain a stable emulsion and trap air for lift. - Alternate Milk and Flour
Lower mixer to the slowest speed. Add one-third of the flour mixture, then half the milk and sour cream, then repeat, ending with flour. Mix just until combined—overmixing can lead to a tougher crumb. - Transfer Batter
Scrape every bit of batter into your prepared pan. Tap the pan gently on the counter to release any big air bubbles, then smooth the top with an offset spatula. - Bake Until Golden
Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs. Every oven is a little different, so start checking at 35 minutes if you sense yours runs hot. - Warm the Caramel
While the cake bakes, gently warm your salted caramel sauce in a small saucepan over low heat, stirring until it’s pourable but not boiling. - Invert and Soak
Let the cake cool in the pan for 10 minutes. Invert it onto a wire rack set over a rimmed baking sheet (the catch-all for drips). Using the tip of a skewer or chopstick, poke holes across the top, then slowly drizzle warm salted caramel, letting it sink in. - Garnish and Set
If you like a pop of crunch, sprinkle flaky sea salt over the top. Allow the cake to rest for 10–15 minutes so the caramel firms up slightly, then slice and serve.
Servings & Timing
Makes 12 generous slices
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Rest & Soak Time: 15 minutes
Total Time: About 1 hour 20 minutes
Variations
– Bourbon Boost: Swap vanilla for 2 tablespoons bourbon for a spirited kick.
– Chocolate Swirl: Whisk ½ cup cocoa powder with ¼ cup milk and swirl into the batter before baking.
– Pumpkin Spice: Stir in 2 teaspoons pumpkin pie spice and swap half the sugar for brown sugar.
– Vegan Twist: Use flax “eggs,” plant-based milk, and vegan butter for a cruelty-free treat.
– Gluten-Free: Replace the flour with a reliable 1:1 gluten-free blend and add an extra egg for structure.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. To freeze, wrap individual slices in plastic wrap and place in a zip-top bag for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour. Warm slices gently in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to revive that fresh-baked feeling.
FAQs
Q: What makes this a Kentucky Butter Cake?
A: The term “Kentucky Butter Cake” usually means a simple butter-rich bundt cake that’s soaked in a butter-sugar glaze—this version adds salted caramel for extra flair.
Q: Can I use a loaf pan instead of a bundt?
A: Yes—bake at the same temperature, but start checking 10 minutes earlier since a loaf pan is narrower.
Q: Do I have to make caramel from scratch?
A: Not at all—store-bought salted caramel works like a charm. Just warm it gently before drizzling.
Q: How do I know when it’s done?
A: A toothpick should come out with a few moist crumbs; you don’t want it bone-dry, or the cake can feel dense.
Q: Why poke holes before drizzling?
A: The little holes help the glaze sink deep, making each bite tender and sticky—my readers say it’s the secret to that melt-in-your-mouth texture.
Q: My cake is dense—what happened?
A: Overmixing or opening the oven too soon can cause density; be gentle with the batter and resist peeking in the first 30 minutes.
Q: Can I add nuts?
A: Absolutely—chopped pecans or toasted walnuts sprinkled on top add crunch and a flavor nod to Kentucky’s nut harvest.
Conclusion
This Salted Caramel Kentucky Butter Cake brings together the warm nostalgia of a Southern classic with the irresistible pull of salted caramel. It’s easy enough for weeknight baking yet special enough for birthdays or holiday gatherings. Give it a try, then come back and share your experience—or tag me on Instagram so I can see your beautiful, gooey creations!
Salted Caramel Kentucky Butter Cake
Ingredients
- 2.5 cups all-purpose flour or 1:1 gluten-free blend
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1.75 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract or 2 tbsp bourbon
- 0.5 cup whole milk
- 0.25 cup sour cream
- 1 cup salted caramel sauce homemade or store-bought
- Flaky sea salt for garnish (optional)
Instructions
- Preheat oven to 350°F and grease a 10-inch bundt pan with baking spray or butter and flour.
- Whisk together flour, baking powder, and sea salt in a bowl until well combined.
- Beat softened butter and sugar until pale and fluffy, about 4 minutes on medium speed.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla or bourbon.
- With mixer on low, add flour mixture in thirds, alternating with milk and sour cream, ending with flour.
- Pour batter into prepared pan, tap to release air bubbles, and bake 40–45 minutes until a toothpick comes out with moist crumbs.
- Gently warm salted caramel sauce in a small saucepan over low heat until pourable.
- Cool cake in pan for 10 minutes, invert onto a rack over a sheet pan, poke holes, and drizzle warm caramel over the top.
- Sprinkle with flaky sea salt if desired, let caramel set for 10–15 minutes, then slice and enjoy.
