Salted caramel Kentucky butter cake

Indulge in the decadent delight of Salted Caramel Kentucky Butter Cake, a sumptuous dessert that combines the richness of buttery cake with the irresistible allure of salted caramel. This recipe promises a moist, flavorful treat that is sure to captivate your taste buds and leave you craving more. Follow these simple steps to create a dessert masterpiece that will impress your family and friends alike.


  • 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
  • 4 large eggs
  • For the sauce:
  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla


  1. Preheat your oven to 325°F.
  2. Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
  3. In a large bowl, combine the flour, 2 cups of sugar, salt, baking powder, and baking soda.
  4. Add the buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and eggs to the dry ingredients.
  5. Beat the mixture on low speed until moistened, then increase the mixer speed to medium and beat for about 3 more minutes.
  6. Spoon the batter into the prepared cake pan, spreading it evenly.
  7. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Meanwhile, in a small saucepan over low heat, combine the 3/4 cup of sugar, 1/3 cup of butter, 3 tablespoons of water, and 2 teaspoons of vanilla.
  9. Cook the sauce, stirring, until the butter is melted. Be careful not to bring the mixture to a boil.
  10. Remove the cake from the oven and place it on a wire rack. While still in the pan, pierce the cake with a fork or skewer.
  11. Pour the hot butter sauce over the hot cake, allowing it to soak in and infuse the cake with irresistible flavor.


  • Ensure that the butter is at room temperature for easier mixing and incorporation into the batter.
  • Grease and flour the pan generously to prevent the cake from sticking.
  • Be careful not to overmix the batter to avoid a dense texture.
  • Pierce the cake while it’s still hot to allow the sauce to penetrate evenly throughout.

With its luscious blend of moist cake and indulgent salted caramel sauce, Salted Caramel Kentucky Butter Cake is a true dessert masterpiece. Whether served as a sweet ending to a special dinner or enjoyed with a cup of coffee or tea, this cake is sure to delight your senses and leave you yearning for another slice. Follow these simple steps and treat yourself to a taste of decadence that will have you coming back for more.

  1. Can I use regular milk instead of buttermilk in this recipe?
  • While buttermilk is preferred for its tangy flavor and tenderizing properties, you can substitute it with regular milk in a pinch. To mimic the acidity of buttermilk, you can add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for a few minutes before using it in the recipe. However, keep in mind that buttermilk contributes to the texture and taste of the cake, so the final result may vary slightly.
  1. What is the purpose of piercing the cake with a fork before pouring the butter sauce over it?
  • Piercing the cake allows the butter sauce to penetrate deep into the cake, ensuring that every bite is infused with the rich flavor of the caramel sauce. This step also helps the sauce to distribute evenly throughout the cake, creating a moist and decadent texture. Be sure to pierce the cake while it’s still hot from the oven to maximize absorption.
  1. Can I make the salted caramel sauce ahead of time?
  • Yes, you can prepare the salted caramel sauce ahead of time and store it in an airtight container in the refrigerator. When you’re ready to use it, gently reheat the sauce on the stovetop or in the microwave until it’s pourable. Give it a good stir to ensure it’s well combined before drizzling it over the cake. The sauce will thicken as it cools, so you may need to adjust the consistency with a little water or cream if necessary.
  1. How should I store leftovers of the Salted Caramel Kentucky Butter Cake?
  • If you have any leftovers (which may be rare!), store them in an airtight container or cover the cake tightly with plastic wrap. Keep it at room temperature for up to 2-3 days, or in the refrigerator for extended freshness. Before serving, you can gently warm individual slices in the microwave for a few seconds to restore their soft texture and enhance the caramel flavor. Enjoy the cake within a few days for the best taste and texture.
  1. Can I freeze the Salted Caramel Kentucky Butter Cake?
  • Yes, you can freeze the cake for longer-term storage. Once the cake has cooled completely, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Alternatively, you can slice the cake and wrap individual slices for easy portioning. Frozen cake can last for up to 2-3 months in the freezer. To thaw, simply transfer the wrapped cake to the refrigerator and let it thaw overnight. You can also reheat slices in the microwave or oven for a warm, indulgent treat.

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