Decadent Salted Caramel Kentucky Butter Cake (The Ultimate Golden Indulgence)
I pulled this Salted Caramel Kentucky Butter Cake out of the oven this afternoon, and the way that warm, buttery glaze soaked into the golden crumb was enough to make me skip dinner entirely. If you’ve ever had a classic Kentucky Butter Cake, you know it’s famous for its moist, “melt-in-your-mouth” texture. But when you add a thick ribbon of salted caramel and a crunchy, sugary crust, it transforms into a rare and beautiful masterpiece.
The magic of this cake isn’t just in the batter—it’s in the infusion. While the cake is still warm, you poke holes across the top and pour over a rich, buttery syrup that seeps deep into the sponge. It creates a “fudgy” interior that stays moist for days. Finished with a generous drizzle of salted caramel, it’s the kind of dessert that stops the conversation at the table.
Whether you’re celebrating a birthday or just need a win on a quiet Sunday, this cake is the definition of “decadent.”
Simple Salted Caramel Kentucky Butter Cake
Ingredients
-
For the Cake:
-
3 cups all-purpose flour
-
2 cups granulated sugar
-
1 tsp salt
-
1 tsp baking powder
-
½ tsp baking soda
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup buttermilk
-
2 large eggs
-
2 tsp vanilla extract
-
For the Butter Glaze:
-
¾ cup granulated sugar
-
1/3 cup (5.5 tbsp) unsalted butter
-
3 tbsp water
-
2 tsp vanilla extract
-
The Topping:
-
½ cup high-quality salted caramel sauce (store-bought or homemade)
-
Flaky sea salt (for sprinkling)
Instructions
1) Preheat and Prep Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan. Kentucky butter cake is famous for sticking, so be thorough!
2) Mix the Batter In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla. Gradually add the flour, salt, baking powder, and soda, alternating with the buttermilk. Mix until just combined.
3) Bake Pour the batter into the prepared Bundt pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
4) Make the Glaze While the cake is baking, combine the glaze ingredients (sugar, butter, water, and vanilla) in a small saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved. Do not let it boil.
5) The Infusion Once the cake comes out of the oven, leave it in the pan. Use a skewer to poke holes all over the bottom (which will be the top). Slowly pour the warm butter glaze over the cake. Let it sit in the pan for at least 20 minutes to soak.
6) Flip and Drizzle Invert the cake onto a serving plate. Warm the salted caramel sauce slightly and drizzle it generously over the top. Finish with a light sprinkle of flaky sea salt.
Why This Kentucky Butter Cake Is the Best
-
Moisture Level: The “soak” method ensures the cake is never dry, even three days later.
-
The Crust: The sugar in the glaze creates a slightly crunchy, candy-like exterior.
-
Salted Caramel Balance: The saltiness of the caramel perfectly cuts through the rich, buttery sweetness of the sponge.
-
Crowd Pleaser: It looks impressive and elegant, but it’s made with simple pantry staples.
Tips for Success
-
Bundt Pan Prep: Use a “baking spray” that contains flour, or use melted shortening and a heavy dusting of flour to ensure the cake releases perfectly.
-
Temperature Matters: Make sure your buttermilk and eggs are at room temperature to prevent the batter from curdling.
-
The Wait: Don’t flip the cake out of the pan too early! It needs that 20-minute rest to absorb the glaze and firm up.
-
Quality Caramel: Since the caramel is a star flavor, use a thick, high-quality sauce that won’t just run off the sides.
Easy Variations
-
Bourbon Butter: Add 1 tablespoon of bourbon to the butter glaze for a classic Southern kick.
-
Nutty Delight: Sprinkle chopped toasted pecans over the caramel drizzle.
-
Chocolate Chip: Fold 1 cup of mini chocolate chips into the batter before baking.
-
Apple Caramel: Fold 1 cup of finely diced apples into the batter for a fall-themed twist.
FAQ – Kentucky Butter Cake
Can I make this in a regular cake pan?
Yes, you can use a 9×13 pan. Just reduce the baking time to about 35–40 minutes and follow the same “poking and glazing” steps.
Why did my cake stick to the pan?
Usually, this happens if the pan wasn’t greased well enough or if the cake sat in the pan for too long (past 30 minutes) and the sugar in the glaze acted like glue.
How do I store this cake?
Store it in an airtight container at room temperature for up to 4 days. It actually tastes even better on day two!
Can I freeze it?
Yes! This cake freezes beautifully. I recommend freezing the cake without the caramel drizzle, then adding the caramel once it thaws.
