Salted Caramel Kentucky Butter Cake

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Introduction

This Salted Caramel Kentucky Butter Cake is a decadent twist on the Southern classic. Traditionally, a Kentucky butter cake is a moist pound cake infused with a buttery sugar glaze that soaks deep into every bite. This version takes it one step further by adding a luscious salted caramel drizzle, creating the perfect balance of sweet, salty, and buttery richness. Ideal for celebrations, potlucks, or simply as a cozy treat with coffee, this cake is guaranteed to impress.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk (room temperature)
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For the Butter Glaze:

  • ¾ cup sugar
  • ⅓ cup butter
  • 3 tbsp water
  • 2 tsp vanilla extract

For the Salted Caramel Topping:

  • 1 cup caramel sauce (store-bought or homemade)
  • 1 tsp flaky sea salt (or to taste)

Instructions

  1. Preheat Oven
    Preheat to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  2. Make the Cake Batter
    • In a large bowl, cream butter and sugar until light and fluffy.
    • Add eggs one at a time, mixing well after each addition.
    • Mix in vanilla extract.
    • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
    • Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
  4. Bake
    Pour batter into prepared bundt pan. Bake 60–70 minutes, or until a toothpick comes out clean.
  5. Prepare the Butter Glaze
    While the cake is baking, combine sugar, butter, and water in a small saucepan. Cook over medium heat until butter melts and sugar dissolves. Remove from heat and stir in vanilla.
  6. Glaze the Cake
    Remove cake from oven and poke holes all over with a skewer or toothpick. Slowly pour warm butter glaze over the cake while still in the pan. Let cake soak for 10–15 minutes, then invert onto a serving plate.
  7. Add Salted Caramel
    Once cooled slightly, drizzle caramel sauce generously over the cake and sprinkle with flaky sea salt.

Storage

  • Room Temperature: Store covered for up to 3 days.
  • Refrigerator: Keeps well in an airtight container for 5–6 days. Bring to room temperature before serving.
  • Freezer: Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight at room temperature.

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