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Close your eyes for a second and just imagine—you’re sitting at your kitchen table, coffee in hand, and you’re about to sink your fork into a slice of the softest, golden butter cake ever. But here’s the kicker: you’ve just drizzled a warm, gooey caramel sauce over top, and as it settles into all those cake nooks and crannies, you can smell the sweet-butter aroma blending with a little bit of salty magic. That right there is what I call comfort baking at its absolute best. If you’re anything like me—a forever lover of cozy recipes and a sucker for a salty-sweet combo—this Salted Caramel Kentucky Butter Cake is about to become your newest obsession (and yes, your neighbors will probably smell it and come knocking).
Whether you’re in need of a showstopper for a birthday, potluck, or just want something decadent to sneak a slice of after dinner, trust me, this cake is it. It’s downright irresistible and soooo much easier than you’d think. Ready to see just how simple (and fun!) this can be?
Why You’ll Love This Cake
- Moist and Buttery — If you love cakes that practically melt in your mouth, this one’s for you. It’s rich, soft, and loaded with real butter (the good stuff!).
- Quick and Simple — No complicated tricks, no hard-to-find ingredients. This is reliable, feel-good baking at its homey best.
- Doused in a Buttery Sauce — The warm buttery caramel sauce soaks right in, making each slice super dreamy.
- Perfectly Balanced — Sweet caramel, a hint of salt, just enough vanilla—everything sings in harmony. Not too sugary. Not too salty. Pretty much perfect.
What You’ll Need (and a Few Swaps!)
Here’s what goes into this glorious cake—and a few things you can tweak if you need to.
For the Cake:
- All-purpose flour – Good ol’ plain flour works like a charm here. If you only have cake flour, you can use that (just increase the amount slightly).
- Granulated sugar – White sugar makes the crumb tender and sweet. You could swap in half brown sugar for a deeper flavor, but I really love the classic simplicity!
- Salt – Trust me, you need this. It balances all that buttery sweetness.
- Baking powder & baking soda – For lift and fluffiness.
- Buttermilk (or fermented milk) – This is the secret to tangy-tender cake. No buttermilk on hand? Just add a tablespoon of lemon juice to regular milk and let it sit for five minutes.
- Unsalted butter, room temperature – Unsalted lets you control the salt. If all you have is salted butter, that’s totally fine—just use a little less salt in the batter.
- Vanilla extract – Pure vanilla makes all the difference! But honestly, imitation will do in a pinch.
- Eggs – Four big ones, room temp, for that rich texture.
For the Buttery Caramel Sauce:
- Sugar – Plain, simple, and essential.
- Butter – Use the same as you used in the cake for a unified flavor.
- Water – Just enough to bring everything together and thin the sauce a tad.
- Vanilla – More vanilla makes everything cozier, I swear.
Step-By-Step Instructions
If you’re like me, you want cake ASAP… but don’t rush the little stuff (like prepping the pan)! Here’s how I make it—messy apron, happy heart, and all.
Prep the Oven & Pan
First thing, preheat your oven to 325°F. Not too hot — low and slow means an even, moist crumb.
Grease and flour a Bundt pan really well. This cake is a little sticky, so don’t skimp! I like to smear soft butter in every nook, then toss in a spoonful of flour and shake it all around until there’s not a shiny spot left.
Mix Up the Cake Batter
Get a big bowl. Whisk together your flour, sugar, salt, baking powder, and baking soda.
Add in the buttermilk, softened butter, vanilla, and eggs. I won’t judge if you use a stand mixer, but a good hand mixer does the trick too.
Start off slow—just until things are moistened and there aren’t any big dry bits. Then ramp up to medium and beat for about three minutes. You want it creamy and smooth. (Don’t worry if you lick the spatula at this point—I always do!)
Bake to Perfection
Spoon that gorgeous batter into your Bundt pan and even it out a bit with a spatula.
Pop it in the oven for 55 to 65 minutes. It’s done when a toothpick comes out clean and the kitchen smells like a bakery explosion. Let it cool in the pan for 10 minutes (torture, I know—but important).
Make the Buttery Caramel Sauce
While the cake cools, time for the sauce! In a small saucepan over low heat, combine sugar, butter, water, and vanilla. Stir until the butter melts and the sugar dissolves. Go slow and steady—don’t let it boil, or it’ll get grainy instead of glossy and smooth.
Poke and Soak the Cake
After that 10-minute cool-down, leave the cake in the pan. Grab a fork or skewer and poke holes all over the cake—don’t hold back. The more holes, the more places for delicious sauce to sneak in!
Drizzle that warm, buttery caramel sauce right over the cake. Watch it soak in—this is where the magic happens. Let it sit for 15–20 more minutes, then gently turn it out onto a plate. Sneak a whiff. Marvel at how shiny and beautiful it looks.
How to Make the Best Salted Caramel Kentucky Butter Cake
- Use room temperature ingredients – It really helps the batter blend smoothly for a perfect texture.
- Don’t rush the pan prep – Really, REALLY grease and flour that Bundt pan!
- Let the sauce soak in – This step is everything. Don’t rush popping the cake out of the pan too soon.
- Sprinkle with flaky sea salt – If you’re nuts for sweet and salty, a pinch of Maldon or any flaky salt on top takes it right over the top.
Substitutions & Variations
- Switch up the extract – Swap some or all of the vanilla for almond or maple for a fun twist.
- Add nuts – Pecans or walnuts are fantastic folded in for crunch. Just chop and add about 1/2 cup to the batter at the end.
- Extra caramel drizzle – Oh yes, you can absolutely double the sauce and pour half over the top before serving for a true showstopper.
How to Store and Reheat
This cake holds up like a champ, so it’s perfect for making ahead (or just having leftovers on hand for those late-night cravings!). Cover it loaf-style and store at room temp for up to three days, or stash it in the fridge for up to a week. To freeze, wrap slices individually in plastic and foil, then pop them into a zip bag—will last three months, easy.
To reheat, just microwave a slice for about 10–15 seconds. If you have extra caramel sauce, warm it too and drizzle away. Heaven!
Frequently Asked Questions
Can I use salted butter instead of unsalted? Absolutely. Just dial down the added salt in the recipe a bit to compensate.
Can I make this in advance? Yes! I think it tastes even better after a day—the sauce soaks in and the crumb gets extra tender. Just keep it well wrapped.
Can I freeze Salted Caramel Kentucky Butter Cake? Yes, and it freezes beautifully. I like to wrap leftovers as individual slices.
Do I need a Bundt pan? Not strictly! A 9×13-inch cake pan works just fine, but your baking time will be a little shorter—start checking around 40–45 minutes.
How do I serve this cake? My favorite: warm, with a dollop of whipped cream or a scoop of vanilla ice cream. And don’t say no to extra caramel sauce if you have it!
In Closing: A Cake To Savor!
This Salted Caramel Kentucky Butter Cake isn’t just a dessert—it’s a celebration in every bite. From the first buttery forkful to that last caramel-soaked crumb, every slice is like a little gift to your senses. And honestly? Life’s too short not to indulge every now and then (especially with cake like this!).
So call your best friend, call your neighbor, or just treat yourself—a cake this cozy should be shared! And if you give it a try (or find your own little twist), drop me a note in the comments. I love hearing how these recipes fit into your lives. Happy baking, friends—and may your kitchens always smell like melted butter and caramel!
SALTED CARAMEL KENTUCKY BUTTER CAKE
Ingredients
- For the Cake:
- 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
Instructions
- As your kitchen transforms into a haven of heavenly aromas, preheat the oven to a cozy 325°F. Imagine generously greasing and flouring a Bundt pan, ready to cradle the magic that is about to unfold.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Now, envision adding the buttermilk, butter, vanilla, and eggs, each ingredient joining the dance in perfect harmony. With the mixer set to low, let the ingredients mingle until moistened, then elevate the speed to medium and beat for a mesmerizing 3 minutes.
- Spoon the batter into the prepared pan, spreading it evenly like a golden promise. As the cake bakes in the preheated oven, visualize the kitchen becoming a sanctuary of warmth and anticipation. After 55 to 65 minutes, a toothpick inserted into the center comes out clean – a sign that your masterpiece is ready to emerge.
- While the cake cools slightly, conjure a small saucepan on the stovetop. Combine sugar, butter, water, and vanilla, allowing them to meld together over low heat. Stir until the butter melts, creating a tantalizing caramel sauce. Resist the urge to let it boil – this blend is meant to be a velvety embrace.
- Now, as the cake rests on a wire rack, pierce it with a fork or skewer, creating little pockets of anticipation. Picture pouring the warm butter sauce over the cake, each drop a promise of indulgence. The sauce seeps into every nook and cranny, transforming your creation into a masterpiece of sweetness.
