The Ultimate Salted Caramel Kentucky Butter Cake Recipe: A Heavenly Dessert You’ll Love to Make

Every so often, a recipe comes into our lives that immediately feels like a new family favorite. Salted Caramel Kentucky Butter Cake is one of those desserts that people return to time and again. With its rich, buttery flavor and velvety caramel sauce infused with the perfect touch of salt, this cake is an indulgence you won’t soon forget. Whether you’re celebrating a special occasion or simply indulging in something sweet, this cake will undoubtedly win over your friends and family.

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For anyone who’s intimidated by complicated desserts, this salted caramel cake is the perfect choice. It’s surprisingly simple to make, with basic ingredients that you likely already have in your pantry. Plus, it’s so forgiving! The result is a moist, rich cake that oozes with flavor from the salted caramel butter sauce poured over it. Even beginners will be able to impress with this recipe, and you’ll get the kind of reaction that makes it worth every minute spent in the kitchen.

In this post, we’ll walk through each step of making the Salted Caramel Kentucky Butter Cake. You’ll learn everything from preparing the cake and making the caramel sauce to storing and serving the leftovers. Plus, we’ll include helpful tips, ingredient substitutions, and expert advice to ensure your cake turns out perfectly every time. Whether you’re making it for the first time or have already fallen in love with the recipe, this guide will be your go-to resource.

Why You’ll Love This Cake

This Salted Caramel Kentucky Butter Cake is a crowd-pleasing dessert, and it’s easy to see why. The cake itself is moist and fluffy with a buttery richness that pairs perfectly with the decadent caramel sauce. What makes it truly special, though, is the salt—a touch of salt brings out the deep, sweet flavor of the caramel and elevates the whole experience. You’ll find that this cake strikes the perfect balance between sweet and salty, with every bite as satisfying as the last.

Another great thing about this cake is how versatile it is. While it shines as the centerpiece of a special celebration, it’s also simple enough for an everyday treat. It’s a perfect choice for holidays, birthdays, family dinners, or even a casual Sunday afternoon. And best of all, it doesn’t require any complicated techniques or ingredients. The simplicity of the recipe makes it perfect for both beginner cooks and experienced bakers alike.

Ingredients and Preparation

Let’s start by gathering the ingredients. For the cake itself, you’ll need the following:

For the Cake:

• 3 cups (13 1/2 ounces) all-purpose flour – This is the base of the cake and provides structure.
• 2 cups granulated sugar – For sweetness and moisture.
• 1 teaspoon salt – To balance the sweetness and bring out the flavors.
• 1 teaspoon baking powder – To help the cake rise.
• 1/2 teaspoon baking soda – Works with the buttermilk to activate the rise.
• 1 cup buttermilk or fermented milk – The acidity in buttermilk helps the cake rise and tenderizes the crumb.
• 1 cup unsalted butter (room temperature) – For richness and moisture.
• 2 teaspoons vanilla extract – For a lovely aromatic flavor.
• 4 large eggs – These act as the binding agents for the cake and help give it structure.

For the Sauce:

• 3/4 cup sugar – This will form the base of the caramel sauce.
• 1/3 cup butter (unsalted) – Adds creaminess and richness to the sauce.
• 3 tablespoons water – Helps to dissolve the sugar and create the right consistency.
• 2 teaspoons vanilla extract – Adds depth to the flavor of the caramel.

Optional:

• A pinch of sea salt – This is the magic touch that transforms your caramel sauce into salted caramel. The salt cuts through the sweetness and adds complexity.

As for substitutions, if you don’t have buttermilk on hand, you can use regular milk with a tablespoon of vinegar or lemon juice. If you prefer a lighter cake, you can reduce the sugar slightly, but keep in mind that it may affect the moistness and sweetness. Feel free to get creative and try different variations with your favorite extracts (such as caramel or almond) to make the cake uniquely yours.

Step-by-Step Instructions

Now that we have our ingredients ready, it’s time to make the Salted Caramel Kentucky Butter Cake.

1. Prepare the Bundt Pan:
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan (or another cake pan if you don’t have a Bundt pan). The flour helps the cake to release from the pan easily after it’s baked. This step is essential to avoid sticking.

2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Mixing the dry ingredients first ensures that the leavening agents are evenly distributed throughout the flour. This step will help the cake rise evenly as it bakes.

3. Mix the Wet Ingredients:
In another large bowl, whisk the buttermilk, butter, vanilla extract, and eggs together. You can use a hand mixer or stand mixer for this step, but be sure to start at a low speed to prevent splashing. Once everything is incorporated, beat at medium speed for about 3 minutes until the mixture is smooth and slightly fluffy.

4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix—this can cause the cake to become dense. The batter should be thick and smooth, with no lumps.

5. Pour the Batter Into the Pan:
Spoon the batter into your prepared Bundt pan and spread it evenly. The batter should fill the pan about two-thirds of the way up. This ensures the cake will rise without overflowing.

6. Bake the Cake:
Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating that it has fully set. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

7. Prepare the Caramel Sauce:
While the cake is cooling, prepare the caramel sauce. In a small saucepan, combine the sugar, butter, and water over low heat. Stir the mixture gently until the sugar has dissolved and the butter has melted. Be patient and avoid raising the heat too high, as this can cause the sauce to burn. Once the mixture is smooth, stir in the vanilla extract.

8. Pour the Caramel Sauce Over the Cake:
Once the cake has cooled slightly, use a fork or skewer to poke holes in the top of the cake. This will allow the warm caramel sauce to seep into the cake, infusing it with flavor. Carefully pour the sauce over the cake, letting it soak into the holes. Allow the sauce to cool and set, leaving you with a rich, buttery glaze that enhances every bite.

9. Garnish and Serve:
For an extra touch of indulgence, sprinkle a pinch of sea salt on top of the cake. You can also add whipped cream or a scoop of vanilla ice cream to each slice for added richness. Slice the cake and serve it to your guests—watch as they marvel at your baking skills!

Beginner Tips and Notes

1. Don’t Overmix the Batter: Overmixing can cause the cake to become dense. Mix the batter just until the dry ingredients are incorporated into the wet ingredients, and don’t worry if there are a few lumps left.

2. Check for Doneness: Since oven temperatures can vary, it’s always a good idea to check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready.

3. Substitute Tools: If you don’t have a Bundt pan, a 9×13-inch rectangular or round cake pan will work just as well. You may need to adjust the baking time slightly, so keep an eye on the cake as it bakes.

4. Be Patient with the Caramel Sauce: Caramel can easily burn, so be sure to use low heat and stir constantly to keep the sauce smooth. If the sauce thickens too much while cooling, you can gently reheat it with a splash of water to thin it out.

5. Make it Ahead: This cake can be made a day or two ahead of time, and it actually gets better as the flavors meld. Just store it in an airtight container at room temperature, and drizzle the caramel sauce just before serving.

Storage Tips

The Salted Caramel Kentucky Butter Cake keeps well for up to three days at room temperature when stored in an airtight container. If you want to store it for a longer period, you can refrigerate the cake for up to a week. Just be sure to let the cake come to room temperature before serving, as it’s best enjoyed when it’s slightly warm or at room temperature.

You can also freeze this cake! Slice it up and wrap each piece tightly in plastic wrap before placing it in a freezer-safe container. The cake can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature and warm it slightly in the microwave or oven.

Serving Suggestions

This cake is incredibly versatile, and you can serve it in a variety of ways. For a rich and creamy dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as raspberries or strawberries, provide a tart contrast to the sweetness of the cake. If you’re feeling indulgent, you can even drizzle some chocolate sauce over the top to take the flavor profile to the next level.

For a more elegant presentation, garnish with a few mint leaves and a sprinkle of sea salt. The mint adds a refreshing contrast to the richness of the salted caramel, and the salt enhances the flavor profile of the cake.

Final Thoughts: A Cake You’ll Want to Make Over and Over

The Salted Caramel Kentucky Butter Cake is one of those recipes that never gets old. It’s a true crowd-pleaser, and its balance of rich caramel, buttery cake, and a hint of salt will have everyone coming back for seconds. Whether you’re making it for a celebration or just because you deserve something sweet, this cake is the perfect indulgence. With simple ingredients, straightforward instructions, and an end result that looks and tastes like a masterpiece, it’s a must-try recipe. So go ahead—bake up a batch and enjoy the rich, decadent flavors of this unforgettable cake!