Salted Caramel Kentucky Butter Cake
A moist, buttery bundt cake soaked in rich glaze and drizzled with decadent salted caramel—perfect for celebrations or cozy dessert nights!
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.
Notes
For a boozier twist, stir 2 tbsp bourbon into the warm caramel before drizzling. Leftovers keep in an airtight container for up to 5 days in the fridge or 3 months frozen.
Nutrition
Calories: 420kcal
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