Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is a true Southern-inspired indulgence, rich in both flavor and tradition.

Every slice carries the comfort of classic butter cake, made irresistibly moist by a golden butter sauce that seeps deep into the crumb. The caramel undertones pair beautifully with the cake’s tender texture, while a touch of salt balances the sweetness, creating layers of complexity that linger on the palate.

Whether served as the star of a holiday table, a Sunday family gathering, or a cozy weeknight dessert, this cake offers both nostalgia and indulgence in every forkful. It’s more than just a dessert—it’s a warm embrace in the form of cake.

Why People Will Love This Salted Caramel Kentucky Butter Cake:

Moist and decadent texture – The butter sauce seeps into the cake, ensuring every bite is tender, rich, and melt-in-your-mouth.

Perfect balance of flavors – The sweetness of caramel is beautifully offset by a touch of salt, creating a sophisticated sweet-salty harmony.

Classic with a twist – While it carries the comforting essence of a traditional butter cake, the salted caramel element elevates it into something indulgent and memorable.

Crowd-pleasing dessert – It’s the kind of cake that appeals to a wide range of palates, from kids who love its sweetness to adults who appreciate its depth.

Versatile for all occasions – Whether served plain, with whipped cream, or alongside fresh fruit, it adapts effortlessly from casual gatherings to festive celebrations.

Improves with time – This cake becomes even more flavorful after resting, making it a perfect make-ahead dessert that rewards patience.

Comfort food with elegance – It delivers the hominess of Southern baking while offering a refined, bakery-worthy presentation.

Key Ingredients

Butter – The foundation of richness, it not only adds depth of flavor but also provides the velvety texture that makes this cake indulgent and smooth.

Buttermilk – A classic Southern baking ingredient, it tenderizes the crumb, balances sweetness with subtle tang, and enhances the overall moistness of the cake.

Granulated sugar – Essential for sweetness, but also helps create a delicate, golden crust while balancing the salted caramel sauce.

Eggs – Bind the batter, enrich the flavor, and give structure to the cake, ensuring it holds its moisture even after soaking in the butter sauce.

Vanilla extract – Infuses warmth and aroma, rounding out the flavors with a comforting, home-baked fragrance.

Salted caramel butter sauce – The true star of this recipe, poured over the warm cake to soak into every crevice, creating a sweet-salty finish that lingers on the palate.

Expert Tips:

Grease with precision – Since this is a Bundt cake, make sure every groove of the pan is heavily greased and floured. Even a small missed spot can cause sticking and ruin the cake’s beautiful shape. Use baking spray with flour for extra insurance.

Room temperature ingredients – Ensure your butter, eggs, and buttermilk are at room temperature before mixing. This creates a smoother batter, better incorporation of ingredients, and a more tender crumb.

Don’t overmix the batter – Once the flour is added, mix just until combined. Overmixing activates the gluten and can make the cake dense rather than soft and moist.

Piercing is key – Use a skewer or long fork to poke plenty of holes into the cake while it’s still hot in the pan. This ensures the butter sauce seeps deeply into the cake, rather than just sitting on top.

Sauce consistency matters – Cook the butter sauce just until the butter is fully melted and the sugar dissolves. Do not let it boil, or the sugar may crystallize and create a grainy texture instead of a smooth, velvety sauce.

Flavor layering – For extra depth, add a splash of bourbon, rum, or espresso to the sauce. This small touch intensifies the caramel flavor and gives a gourmet twist.

Resting improves flavor – Although it’s tempting to slice right away, let the cake rest for several hours (or overnight if possible). The sauce will soak through more evenly, creating that signature moist and flavorful interior.

Salted Caramel Kentucky Butter Cake

Ingredients

3 cups / 13 1/2 ounces flour (all purpose)

2 cups sugar (granulated)

1 teaspoon of 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

sauce

3/4 cup sugar

1/3 cup butter

3 tablespoons of water

2 teaspoons vanilla

Instructions:

Step 1:

Preheat oven 325°F .

Step 2:

Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.

Step 3:

In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened.

Increase mixer speed to medium and beat for about 3 more minutes.

Spoon batter to cake pan also spreading evenly.

Step 4:

Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Step 5:

Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted.

Do not bring blend to boil.

Step 6:

Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer.

Pour the hot butter sauce over the hot cake.

Important Notes When Making Salted Caramel Kentucky Butter Cake:

Pan choice matters – A Bundt pan is traditional for this cake, but if you use a tube or standard cake pan, baking times will vary. The thickness of the cake determines how long it needs in the oven. Always test with a toothpick before removing.

Proper greasing is essential – Bundt cakes are notorious for sticking. Generously butter and flour the pan (or use a baking spray with flour). Pay attention to the inner ridges and center tube for a clean release.

Do not overbake – Check the cake at 50–55 minutes. Overbaking can dry it out, even with the butter sauce. The cake should be golden, set, and release moist crumbs on a toothpick—not completely dry.

Butter sauce timing – The sauce must be poured over the cake while both are hot. This ensures maximum absorption. If the cake cools too much, the sauce will sit on top instead of soaking in.

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Flavor intensifies overnight – This cake tastes better after resting, as the sauce penetrates deeper into the crumb. Many bakers make it a day ahead for best results.

Buttermilk is important – It provides tenderness and tang. If you don’t have it, you can make a substitute (1 cup milk + 1 tablespoon vinegar or lemon juice, rested for 10 minutes). However, real buttermilk will give the best texture.

Use high-quality butter – Since butter is the star of both the cake and sauce, a high-fat, rich butter will elevate the flavor and mouthfeel.

Storage tips – Keep covered at room temperature for 1–2 days. For longer storage, refrigerate in an airtight container up to 5 days. Bring slices to room temperature (or warm briefly) before serving for the best texture.

Freezing option – The cake freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

How To Enjoy Salted Caramel Kentucky Butter Cake After Cooking:

Let the Cake Rest Before Serving

Allow the cake to sit for at least 1–2 hours after adding the butter sauce. This rest time lets the sauce soak deeply into the crumb, ensuring every slice is moist and flavorful.

For the best experience, many bakers recommend letting the cake rest overnight, as the flavors develop and the caramel-like sauce fully infuses into the cake.

Serving Temperature

Serve at room temperature for the richest flavor and softest texture.

For a cozier dessert, warm individual slices in the microwave for 10–15 seconds to enhance the buttery caramel aroma.

Pairing with Toppings

Classic option: A simple dusting of powdered sugar or an extra drizzle of caramel sauce.

Indulgent option: Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream to balance the dense, buttery richness.

Elegant option: Garnish with candied pecans, caramel shards, or sea salt flakes for added crunch and visual appeal.

Beverage Pairings

Coffee or espresso – The bitterness of coffee contrasts beautifully with the sweet, buttery notes of the cake.

Black tea or chai – The warm spices of chai echo the cinnamon undertones in the cake.

Bourbon or whiskey – For adults, a small glass pairs exceptionally well, enhancing the Kentucky roots of the recipe.

Best Occasions to Serve

Holiday gatherings – Its rich flavor and presentation make it perfect for Christmas, Thanksgiving, or Easter.

Celebrations – Birthdays, anniversaries, or potlucks where you want a show-stopping dessert.

Everyday treat – Enjoy a small slice with an afternoon coffee or as a comforting late-night dessert.

Storage & Next-Day Enjoyment

Store the cake covered at room temperature for 1–2 days, or refrigerate for up to 5 days.

This cake often tastes better the next day, as the sauce continues to infuse into the crumb.

For leftovers, try toasting slices lightly and serving with ice cream for a fun twist.

Nutrition Information:

For Salted Caramel Kentucky Butter Cake (per 1 slice, based on 12 servings):

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter in the cake batter?

Yes, you can use salted butter in the cake batter, but you might want to reduce the additional salt called for in the recipe to maintain the right balance of saltiness in the cake.

What is the purpose of poking holes in the cake before adding the butter sauce?

Poking holes in the cake allows the butter sauce to penetrate and soak into the cake, infusing it with flavor and moisture.

It’s a crucial step in creating the delicious, moist texture of this dessert.

Can I make this cake in advance?

Yes, you can prepare this cake ahead of time.

In fact, it’s often recommended to let the cake sit for a few hours or overnight after adding the butter sauce to allow the flavors to meld and the cake to become even more flavorful and moist.

Is it necessary to use a Bundt pan, or can I use a regular cake pan?

While a Bundt pan is traditionally used for this recipe, you can use a regular cake pan if you don’t have one.

Just ensure that you adjust the baking time accordingly, as the cake’s thickness and size may vary.

What should I do if my butter sauce separates or becomes grainy while making it?

If your butter sauce separates or becomes grainy, you can try whisking it vigorously to bring it back together.

If this doesn’t work, you can strain out any solids using a fine-mesh sieve, and then pour the smooth sauce over the cake.

Can I use a different type of milk instead of buttermilk?

Yes, you can substitute buttermilk with other milk alternatives like regular milk or even almond milk.

However, keep in mind that using buttermilk contributes to the cake’s specific flavor and texture.

Why do I need club soda in the cake batter?

Club soda is often used in cake recipes to create a lighter and fluffier texture.

It helps the cake rise and become airy while adding a subtle hint of carbonation.

It’s one of the secrets to this cake’s unique texture.

What’s the purpose of piercing the cake with a fork or skewer before adding the butter sauce?

Poking holes in the cake allows the butter sauce to seep into the cake, ensuring that every bite is moist and infused with caramel flavor.

It’s a crucial step in achieving the rich and decadent taste of this dessert.

Can I make this cake without a Bundt pan or tube pan?

While a Bundt pan or tube pan is ideal for this recipe, you can use other similar pans, like a regular cake pan or a deep oven-safe dish.

Just be sure to adjust the baking time accordingly, as the cake’s thickness will vary.

Can I store leftovers of this cake, and how should I do it?

Yes, you can store leftover cake.

Cover it with plastic wrap or aluminum foil and keep it at room temperature for a day or two.

For longer storage, you can refrigerate the cake in an airtight container for up to a week.

To enjoy it again, you can warm individual slices in the microwave for a few seconds.