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Salted Caramel Kentucky Butter Cake

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Salted Caramel Kentucky Butter Cake is a rich, buttery Southern-style cake soaked with homemade salted caramel sauce, then finished with a vanilla glaze and caramel drizzle. Moist, tender, and indulgent, it’s the perfect sweet-salty dessert for gatherings or special occasions.

Ingredients

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

Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon sea salt

Glaze:

1 cup powdered sugar

2–3 tablespoons milk

1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar with an electric mixer until light and fluffy, about 4–5 minutes.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
  6. Pour batter into prepared pan and bake 50–60 minutes, until a toothpick inserted comes out clean.
  7. Meanwhile, make the caramel sauce: Melt sugar in a saucepan over medium heat, stirring until amber. Add butter and stir until melted. Slowly add cream, stirring until smooth. Remove from heat and stir in sea salt.
  8. When cake comes out of oven, poke holes all over and slowly pour half the caramel over to soak in. Cool completely before inverting onto a serving plate.
  9. Whisk powdered sugar, milk, and vanilla for the glaze. Adjust thickness as needed.
  10. Drizzle glaze over cooled cake, then pour remaining caramel sauce on top. Optionally sprinkle with sea salt.
  11. Slice and serve at room temperature.

Notes

Use a bundt pan for best presentation, but a 9×13-inch pan works too.

Stir caramel constantly to prevent burning.

For variation, swap salted caramel with bourbon caramel or add chopped pecans on top.

Best made a day ahead as the caramel keeps the cake moist.

Freezes well when tightly wrapped, up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/salted-caramel-kentucky-butter-cake/