Soft butter cake, sweet caramel sauce, and a pinch of salt come together in this irresistibly rich Salted Caramel Kentucky Butter Cake.
You know how certain foods just feel like home? That’s what this Salted Caramel Kentucky Butter Cake does for me. The first time I made it, it was one of those dreary, rainy afternoons where you need a little something extra to lift your spirits. I wasn’t aiming to impress anyone—I just wanted something buttery and sweet to pair with my oversized mug of coffee.
As the cake baked, the smell of butter and vanilla started filling the kitchen. And then the caramel sauce? Oh, that was a game-changer. I remember standing there, impatiently poking holes in the cake just so I could pour that golden goodness over it. It was love at first bite.
Now, this cake is my go-to for family gatherings, friend meetups, or honestly, any time I want to treat myself. It’s indulgent but not fussy, impressive but surprisingly easy to make. And the best part? That little sprinkle of salt on top takes it from “delicious” to wow.
Why You’ll Love This Salted Caramel Kentucky Butter Cake Recipe?
Let’s break it down. First, the cake itself is rich, buttery, and melt-in-your-mouth tender. Then there’s the caramel sauce—sweet, silky, and infused with vanilla. But the real magic? That pinch of salt. It balances the sweetness and makes every bite pop.
And let’s not forget how versatile it is. Whether you’re serving it at a fancy dinner party or sneaking a slice for breakfast (no judgment), this cake fits right in. It’s one of those desserts that feels like a reward—like you’re treating yourself to something truly special.
Ingredient Notes:
Here’s why each ingredient plays a vital role in creating dessert perfection:
- All-Purpose Flour: The sturdy base that gives the cake its structure while keeping it tender.
- Buttermilk: This is the secret weapon for a moist and flavorful cake. If you don’t have buttermilk, a quick mix of milk and vinegar will do the trick.
- Unsalted Butter: Rich, creamy, and the backbone of both the cake and the caramel sauce.
- Granulated Sugar: Sweetens the cake and caramelizes beautifully in the sauce.
- Eggs: They’re the glue that holds everything together and give the cake its fluffy texture.
- Vanilla Extract: Adds warmth and depth. You’ll taste it in every bite.
- Salt: Just a pinch makes all the difference, balancing the sweetness and enhancing the flavors.
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How To Make Salted Caramel Kentucky Butter Cake?
This cake is simpler than it looks, and I’ll guide you through every step:
- Prep Your Pan
Start by preheating your oven to 325°F. Grease your Bundt pan really well—I’m talking “don’t even think about skimping” well. Trust me, you don’t want to wrestle with a stuck cake later. - Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step is quick but important—it ensures everything’s evenly distributed. - Add the Wet Ingredients
Now toss in the softened butter, buttermilk, eggs, and vanilla. Beat everything together until you’ve got a smooth, creamy batter. It should look so good you’ll be tempted to lick the spoon (go ahead, I won’t tell). - Bake the Cake
Pour the batter into your greased Bundt pan and smooth it out. Bake for 55–65 minutes, or until a toothpick comes out clean. The hardest part? Waiting while your kitchen fills with that incredible buttery aroma. - Make the Caramel Sauce
While the cake bakes, grab a saucepan and combine sugar, water, butter, and vanilla. Heat it gently until the butter melts and the mixture turns into a golden, velvety sauce. Try not to eat it all straight from the pan. - Soak the Cake
When the cake is done, let it cool for about 10 minutes in the pan. Then, poke holes all over the top with a toothpick or skewer. Slowly pour the caramel sauce over the cake, letting it soak into every nook and cranny. - Cool and Serve
Let the cake cool completely before flipping it out onto a serving plate. Slice it up, and don’t forget to add a little extra caramel drizzle on top for good measure.
Storage Options:
Got leftovers? Lucky you! Store the cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. Pro tip: Warm up individual slices in the microwave for 15 seconds—it’s like the caramel sauce comes back to life.
Variations and Substitutions:
Want to make it your own? Here are a few ideas:
- Add Nuts: Sprinkle chopped pecans or walnuts on top for a little crunch.
- Boozy Twist: Add a splash of bourbon to the caramel sauce for an extra kick.
- Chocolate Drizzle: A little melted chocolate on top never hurt anyone.
- Citrus Kick: Swap the vanilla for orange or lemon extract for a fresh, zesty flavor.
- Gluten-Free Version: Use a gluten-free flour blend—it works surprisingly well!
What to Serve with Salted Caramel Kentucky Butter Cake?
This cake is delicious on its own, but why not take it up a notch? Here’s what pairs perfectly:
- Vanilla Ice Cream: The cold, creamy contrast is pure magic.
- Fresh Berries: Strawberries or raspberries add a refreshing tang.
- Whipped Cream: Light and airy, it’s the perfect finishing touch.
Frequently Asked Questions:
Can I use salted butter instead of unsalted?
Sure, but skip the extra salt in the recipe so it doesn’t get too salty.
Do I need a Bundt pan?
Not at all! A loaf pan or round cake pan works too—just adjust the baking time slightly.
Can I make the caramel sauce ahead of time?
Absolutely. Just warm it up gently before pouring it over the cake.
So, are you ready to bake this Salted Caramel Kentucky Butter Cake? It’s rich, indulgent, and just the right amount of fancy. I can’t wait to hear how it turns out—or what creative spins you put on it. Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salted Caramel Kentucky Butter Cake
Ingredients
For the cake:
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup buttermilk
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon baking powder
- 2 teaspoons pure vanilla extract
For the sauce:
- 3 tablespoons water
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ⅓ cup unsalted butter
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl combine 3 cups of flour, 2 cups of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda and 1 teaspoon of salt.
- Add softened butter (1 cup), buttermilk (1 cup), large eggs (4) and vanilla extract (2 teaspoons), to the ingredients. Mix until the batter becomes smooth.
- Grease a Bundt pan. Pour the batter into it. Bake for 55 to 65 minutes. Until fully cooked.
- While the cake is baking, prepare the sauce by heating sugar (¾ cup), water (3 tablespoons), butter (⅓ cup) and vanilla extract (2 teaspoons) until the butter melts.
- Once the cake is done use a toothpick to poke holes in it and pour the sauce over it.
- Allow it to cool before removing it from the pan. Savor your delicious Salted Caramel Kentucky Butter Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Really good cake! The recipe says to leave in bundt pan and poke holes and pour over top. My topping only went down about a quarter of the cake. Should i make holes all the way to the bottom? I see you had the sauce on top of the cake, is that just for photos or did you make 2 batches of the sauce? I might double the sauce next time!
Hey Kelli,
So glad you loved the cake! Yep, poking holes all the way down lets that yummy sauce seep through every bite. Doubling the sauce sounds like a caramel dream – go for it! 🤤 And you caught me – a little extra drizzle on top makes for a saucy photo. 😉 Can’t wait to hear how your next one turns out!
Sweet regards,
Natasha