Salted Caramel Kentucky Butter Cake

Indulge in the irresistible allure of Salted Caramel Kentucky Butter Cake—a delightful fusion of rich flavors and tender texture. This cake, with its sumptuous blend of ingredients and luscious caramel sauce, promises to captivate your taste buds and elevate any occasion.


  • 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 room temperature butter
  • 2 teaspoons vanilla extract
  • 4 large eggs


  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract


  1. Preparation: Preheat your oven to 325°F. Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
  2. Mixing the Batter: In a large bowl, combine flour, 2 cups sugar, salt, baking powder, and baking soda. Add buttermilk, 1 cup butter, 2 teaspoons vanilla extract, and eggs. Beat on low speed until moistened, then increase to medium speed and beat for about 3 minutes until well combined and smooth.
  3. Baking: Spoon the batter into the prepared cake 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.
  4. Preparing the Sauce: Meanwhile, 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 until the butter is melted, being careful not to bring the mixture to a boil.
  5. Finishing Touches: Once the cake is baked, remove it from the oven and place it on a wire rack. While still in the pan, pierce the cake with a fork or skewer. Pour the hot butter sauce over the hot cake, allowing it to seep into the holes and infuse the cake with delicious flavor.
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  • Ensure the butter is at room temperature for optimal blending with the other ingredients.
  • Use a toothpick or skewer to check for doneness when baking the cake.
  • Be cautious not to let the sauce mixture come to a boil to maintain its consistency and flavor.

Salted Caramel Kentucky Butter Cake is a divine creation that combines the richness of butter, the sweetness of caramel, and the comfort of home-baked goodness. With its moist texture and decadent flavor, this cake is sure to become a beloved favorite for gatherings, celebrations, or simply indulgent moments of delight. Enjoy the warmth and sweetness of this irresistible treat with friends, family, or simply as a well-deserved indulgence.

  1. Can I use regular milk instead of buttermilk in this recipe?
    Yes, you can substitute regular milk for buttermilk in this recipe if you don’t have buttermilk on hand. However, keep in mind that buttermilk contributes to the tangy flavor and tender texture of the cake. If you use regular milk, you may not achieve the same level of richness and moisture in the final product. To substitute, you can add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for a few minutes to curdle before using it in the recipe.
  2. How can I ensure that my cake doesn’t stick to the pan when I remove it?
    To prevent your cake from sticking to the pan, it’s crucial to properly grease and flour the pan before adding the batter. Make sure to generously coat the entire interior surface of the pan with butter or non-stick cooking spray, then dust it with flour, tapping out any excess. Additionally, letting the cake cool in the pan for about 10 to 15 minutes after baking can help it firm up slightly, making it easier to release from the pan. Run a knife around the edges of the cake before inverting it onto a serving plate to help loosen it from the pan.
  3. Can I make the caramel sauce ahead of time?
    Yes, you can prepare the caramel sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, simply reheat the sauce gently on the stovetop or in the microwave until it’s warm and pourable. Be sure to stir the sauce well to ensure it’s smooth and homogeneous before drizzling it over the cake. You can also adjust the consistency of the sauce by adding a little bit of warm water if it has thickened too much in the refrigerator.
  4. How should I store leftovers of the Salted Caramel Kentucky Butter Cake?
    To keep your cake fresh and delicious, store any leftover slices in an airtight container or wrap them tightly in plastic wrap or aluminum foil. You can store the cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you prefer to freeze the cake, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. The cake can be stored in the freezer for up to 3 months. When you’re ready to enjoy the cake, thaw it in the refrigerator overnight, then bring it to room temperature before serving.

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