Salted Caramel Kentucky Butter Cake Recipe: Moist and Irresistible
Salted Caramel Kentucky Butter Cake is a rich, buttery delight infused with a sweet and salty caramel glaze. This homemade cake is incredibly moist, thanks to a buttery sauce that soaks into the warm cake. It takes about 15 minutes to prepare and 55 minutes to bake, making it a perfect dessert for special occasions or weekend treats.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Butter Sauce:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla extract
For the Salted Caramel Topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ teaspoon sea salt
Instructions
Step 1: Prepare the Batter
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
For more sweet treats, check out Chocolate Chunk Cookie.
Step 2: Mix Dry and Wet Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
Step 3: Bake the Cake
Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Step 4: Make the Butter Sauce
While the cake is cooling, melt butter in a saucepan over low heat. Stir in sugar and water, then cook until sugar dissolves. Remove from heat and mix in vanilla extract.
Step 5: Soak the Cake
Poke small holes all over the warm cake using a skewer or fork. Slowly pour the butter sauce over the cake, allowing it to soak in completely.
Step 6: Add the Salted Caramel Topping
Drizzle caramel sauce over the cake, then sprinkle with sea salt for a perfect sweet-and-salty balance.
For another decadent dessert, try Chocolate Fudge Brownie.
Tips for the Best Kentucky Butter Cake
- Use room temperature ingredients – This ensures a smooth batter for even baking.
- Don’t overmix – Overmixing can make the cake dense instead of soft and tender.
- Let the butter sauce soak in – This step keeps the cake extra moist and flavorful.
- Store properly – Wrap the cake tightly to keep it fresh for several days.
Why You’ll Love This Recipe
This cake is buttery, rich, and soaked in a sweet sauce that enhances its flavor. The addition of salted caramel takes it to the next level, making it a perfect dessert for gatherings or a comforting homemade treat.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 5g
- Carbohydrates: 58g
- Fat: 22g
- Fiber: 1g
- Sugar: 40g
Values are approximate and may vary based on ingredient brands.
Make-Ahead and Storage Tips
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the fridge for up to a week.
- Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw before serving.
Conclusion
Salted Caramel Kentucky Butter Cake is an indulgent, buttery dessert with a luscious caramel finish. Moist, flavorful, and incredibly easy to make, this cake is a must-try for anyone who loves rich, comforting desserts. Try it today and impress your friends and family with this irresistible treat!
Salted Caramel Kentucky Butter Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Butter Sauce:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- For the Salted Caramel Topping:
- ½ cup caramel sauce store-bought or homemade
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- While the cake is cooling, melt butter in a saucepan over low heat. Stir in sugar and water, then cook until sugar dissolves. Remove from heat and mix in vanilla extract.
- Poke small holes all over the warm cake using a skewer or fork. Slowly pour the butter sauce over the cake, allowing it to soak in completely.
- Drizzle caramel sauce over the cake, then sprinkle with sea salt for a perfect sweet-and-salty balance.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the fridge for up to a week.
- Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw before serving.
