Salted Caramel Kentucky Butter Cake

Why You’ll Love This Recipe

I like this recipe because it’s simple enough for a weeknight baking project but impressive enough to serve at a gathering. The cake itself is buttery and tender, and the salted caramel adds that irresistible sweet-salty combination I crave. I also enjoy how the glaze and caramel drizzle make the presentation stunning without extra effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the salted caramel sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon sea salt

For the glaze:
1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract

Directions

1. I preheat my oven to 350°F (175°C) and grease and flour a bundt pan or 9×13-inch pan.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, I cream the softened butter and sugar with an electric mixer until light and fluffy, about 4–5 minutes.

4. I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

5. I alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, mixing until just combined.

6. I pour the batter into the prepared pan and bake for 50–60 minutes, until a toothpick comes out clean.

7. While the cake bakes, I make the caramel sauce by melting the sugar in a saucepan over medium heat, stirring constantly until amber in color.

8. I carefully add butter, stir until melted, then slowly pour in the cream, stirring until smooth. I remove it from the heat and stir in sea salt.

9. As soon as the cake comes out of the oven, I poke holes all over the top and slowly pour half the salted caramel over it to soak in. I let it cool completely before inverting onto a serving plate.

10. For the glaze, I whisk together powdered sugar, milk, and vanilla until smooth, adjusting the thickness as needed.

11. I drizzle the glaze over the cooled cake, then pour on the remaining caramel sauce.

12. I slice and serve at room temperature, sometimes adding a sprinkle of sea salt for garnish.

Servings and Timing

This recipe makes 12 slices. It takes about 30 minutes to prep and 1 hour to bake and finish, with a total time of 1 hour and 30 minutes.

Variations

I sometimes swap the salted caramel for a bourbon caramel sauce for a Kentucky-inspired twist. If I want a nutty element, I sprinkle chopped pecans over the glaze. I’ve also made a chocolate drizzle instead of the glaze for a more decadent version. For extra depth, I like to add a touch of almond extract to the cake batter.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To keep it moist, I make sure to cover it well with plastic wrap or store it in an airtight container. To reheat, I warm individual slices in the microwave for about 15–20 seconds. The cake also freezes beautifully—either whole or in slices—when wrapped tightly and stored for up to 2 months.

FAQs

What makes this cake different from regular butter cake?

The salted caramel sauce soaks into the cake, making it richer and more indulgent than a standard butter cake.

Can I use store-bought caramel sauce?

Yes, but I prefer homemade caramel because it has a deeper flavor and lets me control the saltiness.

What’s the best pan to use?

I usually bake this in a bundt pan for presentation, but a 9×13-inch pan works just as well.

Can I make it ahead of time?

Yes, I often bake it the day before and store it covered. The caramel actually makes the cake moister overnight.

How do I prevent my caramel from burning?

I stir constantly and watch closely—once the sugar turns amber, I quickly add butter and cream.

Can I reduce the sweetness?

I cut back slightly on the glaze or drizzle less caramel if I want it less sweet.

Can I make this cake without buttermilk?

Yes, I substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.

Can I add toppings?

Yes, I like adding sea salt flakes, chopped nuts, or even a dollop of whipped cream when serving.

How do I keep the cake moist?

The caramel soak helps a lot, but I also make sure not to overbake. I check at the 50-minute mark.

Can I freeze this cake?

Yes, I wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Conclusion

This salted caramel Kentucky butter cake is one of my favorite desserts to bake and share. I love how it blends the traditional richness of Southern butter cake with the irresistible flavor of salted caramel. Moist, buttery, and beautifully drizzled, it’s the kind of cake that makes every bite feel special.