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Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is rich, buttery, and drenched in a luscious caramel sauce, making it a perfect dessert for any occasion.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Indulgent
Servings: 12 servings

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Saucepan

Ingredients

For the Cake

  • 3 cups All-purpose flour Sifted
  • 2 cups Granulated sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 cup Buttermilk Or fermented milk
  • 1 cup Unsalted butter Room temperature
  • 2 teaspoons Vanilla extract
  • 4 large Eggs

For the Butter Sauce

  • 3/4 cup Granulated sugar
  • 1/3 cup Unsalted butter
  • 3 tablespoons Water
  • 2 teaspoons Vanilla extract

Instructions

  • Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan to prevent the cake from sticking.
  • In a large mixing bowl, combine flour, 2 cups sugar, salt, baking powder, and baking soda.
  • Add the buttermilk, room temperature butter, vanilla extract, and eggs to the dry ingredients. Beat on low speed just until the mixture is moistened. Increase the speed to medium and beat for about 3 minutes until the batter is smooth and fluffy.
  • Spoon the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the butter sauce. In a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract. Stir constantly until the butter is melted and the sugar is dissolved. Do not bring the mixture to a boil.
  • Once the cake is done, remove it from the oven and let it sit for 5-10 minutes. While the cake is still in the pan, use a fork or skewer to poke holes all over the cake. Slowly pour the hot butter sauce over the cake, allowing it to soak into the holes.
  • Let the cake cool completely in the pan before turning it out onto a serving plate. Serve slices of the cake as-is or with a sprinkle of sea salt for a delightful sweet-and-salty caramel flavor.

Notes

You can drizzle extra salted caramel sauce on top of the cake for even more indulgence. This cake gets even better the next day as the flavors meld, so feel free to make it ahead of time.