Introduction

Salted Caramel Kentucky Butter Cake is a rich, moist, and buttery dessert that’s sure to impress at any gathering.
This decadent cake gets its irresistible flavor from a buttery vanilla base, soaked in a caramel-infused glaze that
seeps into every bite. The final touch of salted caramel drizzle makes it both indulgent and perfectly balanced,
offering sweet and salty harmony. Whether served at holidays, birthdays, or simply for a sweet treat, this cake
is guaranteed to be a crowd-pleaser.

Ingredients

For the Cake:

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

For the Butter Glaze:

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

For the Salted Caramel Sauce (Topping):

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream
• 1 teaspoon sea salt (or to taste)

Instructions

1. Prepare the Cake: Preheat oven to 325°F (165°C). Grease and flour a bundt pan well.
   In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   Add butter, buttermilk, eggs, and vanilla. Beat with a mixer until smooth and well combined, about 2–3 minutes.
   Pour batter evenly into the prepared bundt pan.
2. Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
   Allow cake to cool in the pan for 10 minutes, then poke holes all over the cake with a skewer.
3. Make the Butter Glaze: In a saucepan over medium heat, combine sugar, butter, and water.
   Cook until the butter melts and the sugar dissolves. Remove from heat and stir in vanilla.
   Slowly pour the warm glaze over the cake while still in the pan, letting it soak in through the holes.
   Let the cake rest until mostly cooled, then carefully invert onto a serving plate.
4. Make the Salted Caramel Sauce: In a saucepan, melt sugar over medium heat until golden, stirring occasionally.
   Add butter and stir until melted. Carefully pour in heavy cream (it will bubble up). Stir until smooth.
   Add sea salt and let cool slightly before drizzling.
5. Serve: Drizzle the salted caramel sauce generously over the cooled cake. Slice and enjoy!

Description

This cake is the ultimate fusion of buttery richness and caramel sweetness with a hint of salt to balance the flavors.
The moist bundt cake, paired with a buttery glaze, absorbs layers of flavor, while the salted caramel topping adds an elegant finishing touch.
Each bite is soft, rich, and indulgent—perfect with coffee, tea, or even a scoop of vanilla ice cream.

Tips

• Grease your bundt pan well with butter and flour (or baking spray) to ensure easy release.
• Room temperature ingredients help the batter mix more smoothly, giving the cake a better texture.
• If you prefer a stronger salted caramel flavor, increase the sea salt slightly in the caramel sauce.
• Make the caramel sauce ahead of time and store it in a jar—it reheats beautifully.
• This cake tastes even better the next day as the flavors develop further.

Correction

A common mistake is overbaking the cake—this can make it dry. Always check at the 55-minute mark.
Also, don’t skip poking holes in the cake before pouring the glaze; it’s what makes it extra moist and flavorful.

Enjoy

Slice up this Salted Caramel Kentucky Butter Cake, drizzle on extra caramel, and serve it warm or at room temperature.
Pair it with coffee or a glass of milk, and enjoy a dessert that feels like pure Southern comfort in every bite.