Get ready to experience the ultimate comfort dessert that combines Southern charm with decadent sophistication. This Salted Caramel Kentucky Butter Cake transforms a classic butter cake into something extraordinary with its velvety caramel sauce and perfect balance of sweet and salty flavors.
Inspired by traditional Kentucky butter cake recipes passed down through generations, this updated version adds a modern twist that’ll have everyone asking for seconds. The magic happens when the warm salted caramel sauce seeps into the tender cake, creating pockets of gooey goodness throughout.
Why You’ll Love This
- Made with simple pantry ingredients you likely already have
- Perfect make-ahead dessert that actually tastes better the next day
- No fancy decorating skills needed – the caramel sauce does all the work
- Stays moist for days thanks to the butter-rich batter
- Impressive enough for special occasions but easy enough for weeknight baking
Ingredients
- 3 cups / 13 1/2 ounces flour (all purpose)
- 2 cups sugar (granulated)
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or fermented milk
- 1 cup butter (room temperature)
- 2 teaspoons vanilla
- 4 large eggs
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Beat in eggs one at a time, then add vanilla.
- Whisk dry ingredients in a separate bowl.
- Alternate adding flour mixture and buttermilk to butter mixture.
- Pour batter into prepared pan and bake for 65-75 minutes.
- Make sauce: Combine sauce ingredients in a saucepan, bring to boil.
- Pour hot sauce over warm cake while still in pan.
- Let cool 30 minutes before inverting onto serving plate.
Tips & Variations
- Room temperature ingredients ensure the best cake texture
- Substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice
- Add 1 cup toasted pecans to the batter for extra crunch
- Make bourbon caramel sauce by adding 2 tablespoons bourbon to the sauce
- Pierce cake all over with a skewer before adding sauce for better absorption
Serving Suggestions
Serve slices slightly warm with a scoop of vanilla ice cream or fresh whipped cream. For an extra decadent touch, drizzle additional warm caramel sauce over each serving and sprinkle with flaky sea salt.
Notes
- Cake stays fresh at room temperature for 3 days when covered
- Can be frozen for up to 3 months without the sauce
- Cake is done when a toothpick inserted comes out clean
- Let cake cool for at least 15 minutes before adding sauce
FAQs
Can I make this cake ahead of time?
Yes! The cake actually develops better flavor overnight as the caramel sauce continues to soak in.
Why did my cake stick to the pan?
Make sure to thoroughly grease and flour the bundt pan, paying special attention to all the crevices.
Can I skip the salted caramel sauce?
While you can serve it as a traditional butter cake, the sauce is what makes this dessert truly special.
What if my sauce crystallizes?
Add a splash of hot water and whisk continuously over low heat until smooth again.
Ingredients
- 3 cups / 13 1/2 ounces flour (all purpose)
- 2 cups sugar (granulated)
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or fermented milk
- 1 cup butter (room temperature)
- 2 teaspoons vanilla
- 4 large eggs
Steps
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Beat in eggs one at a time, then add vanilla.
- Whisk dry ingredients in a separate bowl.
- Alternate adding flour mixture and buttermilk to butter mixture.
- Pour batter into prepared pan and bake for 65-75 minutes.
- Make sauce: Combine sauce ingredients in a saucepan, bring to boil.
- Pour hot sauce over warm cake while still in pan.
- Let cool 30 minutes before inverting onto serving plate.
Notes
- Cake stays fresh at room temperature for 3 days when covered
- Can be frozen for up to 3 months without the sauce
- Cake is done when a toothpick inserted comes out clean
- Let cake cool for at least 15 minutes before adding sauce
