Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake is an indulgent dessert that brings together the rich, buttery flavor of a classic Kentucky Butter Cake with the luxurious sweetness of salted caramel. This cake is moist, decadent, and perfect for special occasions or whenever you’re craving something truly comforting and satisfying.

The butter glaze seeps into every crevice of the cake, ensuring a tender crumb, while the salted caramel topping adds a layer of sweet-salty complexity that makes each bite irresistible.

Here’s how to make this sumptuous Salted Caramel Kentucky Butter Cake.

Salted Caramel Kentucky Butter Cake

Ingredients:

For the cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 4 large eggs
• 2 teaspoons vanilla extract

For the butter glaze:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 2 teaspoons vanilla extract

For the salted caramel topping:

• 1/2 cup salted caramel sauce (store-bought or homemade)
• 1/2 teaspoon sea salt flakes (optional, for garnish)

Directions:

1. Prepare the cake:
   • Preheat your oven to 325°F (165°C).
   • Grease and flour a 10-inch bundt pan to ensure easy release of the cake.
   • In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
   • Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients.
   • Beat on low speed until everything is combined, then increase to medium speed and continue mixing for 3-4 minutes until the batter is smooth and well-blended.
   • Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
2. Bake the cake:
   • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and pulling slightly away from the edges of the pan.
3. Make the butter glaze:
   • While the cake is baking, prepare the butter glaze.
   • In a saucepan, combine the butter, sugar, and water.
   • Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture comes to a gentle boil.
   • Remove from heat and stir in the vanilla extract.
4. Glaze the cake:
   • When the cake is done, remove it from the oven but leave it in the pan.
   • Poke holes all over the top of the cake using a skewer or fork to help the glaze penetrate the cake.
   • Slowly pour the warm butter glaze over the cake, allowing it to soak into the holes and infuse the cake with moisture and flavor.
   • Let the cake cool in the pan for at least 30 minutes, giving the glaze time to absorb fully.
5. Add the salted caramel topping:
   • Once the cake is fully cooled and set, invert it onto a serving plate.
   • Drizzle the salted caramel sauce generously over the top of the cake, letting it drip down the sides.
   • If desired, sprinkle with sea salt flakes for an added touch of salty contrast to the sweet caramel.
6. Serve:
   • Slice the cake and serve it with an extra drizzle of salted caramel sauce if you like.