Go Back
Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is rich, buttery, moist, and soaked with a warm vanilla butter sauce that gives every slice a soft caramel-style finish. It is a perfect Bundt cake for holidays, potlucks, Sunday desserts, and special family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting TIme 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • For the Cake
  • 3 cups / 13 1/2 ounces all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk or fermented milk
  • 1 cup butter room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • For the Butter Sauce
  • 3/4 cup granulated sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat oven to 325°F.
  • Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan, making sure to coat all the edges and curves well.
  • In a large mixing bowl, combine the flour, sugar, salt, baking powder, baking soda, buttermilk, butter, vanilla, and eggs.
  • Beat on low speed until the ingredients are moistened.
  • Increase the mixer speed to medium and beat for about 3 more minutes, until the batter is smooth and well combined.
  • Spoon the batter into the prepared cake pan and spread it evenly.
  • Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the sauce. In a small saucepan over low heat, combine the sugar, butter, water, and vanilla.
  • Cook, stirring often, until the butter is melted and the sauce is smooth. Do not bring the mixture to a boil.
  • Remove the cake from the oven and place it on a wire rack while still in the pan.
  • While the cake is still hot, pierce it all over with a fork or skewer.
  • Slowly pour the hot butter sauce over the hot cake, allowing it to soak into the holes.
  • Let the cake rest in the pan so the sauce can absorb before turning it out onto a serving plate.
  • Cool slightly before slicing and serving.

Notes

For the best flavor and texture, make this cake a few hours before serving so the butter sauce has time to fully soak into the crumb. For a stronger salted caramel finish, add a light sprinkle of flaky sea salt over the cooled cake before serving.