Salted Caramel Kentucky Butter Cake
This moist, buttery cake is soaked in a rich caramel glaze, giving it a melt-in-your-mouth texture that keeps everyone coming back for seconds. It’s simple, comforting, and perfect for any occasion.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 2 tsp vanilla extract
- 4 large eggs
For the Caramel Butter Glaze:
- ¾ cup sugar
- ⅓ cup salted butter
- 3 tbsp water
- 2 tsp vanilla extract
- Pinch of sea salt
Instructions
- Prepare the Cake Batter
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda.
- Add softened butter, buttermilk, vanilla, and eggs. Beat on low until combined, then on medium for 3–4 minutes until smooth.
- Bake the Cake
- Pour batter into prepared pan.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Make the Caramel Butter Glaze
- In a small saucepan, combine sugar, butter, water, and salt. Cook over medium heat until butter melts and sugar dissolves. Remove from heat and stir in vanilla.
- Soak the Cake
- While cake is still warm in the pan, poke holes all over with a skewer. Slowly pour glaze over cake, letting it soak in.
- Let cake cool completely before removing from pan.
- Finish & Serve
- For extra decadence, drizzle with salted caramel sauce before serving.
- Dust with powdered sugar if desired.
Tips & Variations
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Swap the caramel glaze with bourbon glaze for a true Kentucky twist.
- Serve with vanilla ice cream or whipped cream for a dreamy dessert.
