Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is a classic, buttery pound-style cake infused with a warm vanilla flavor and finished with a smooth salted caramel glaze. The cake is soaked while warm, creating an incredibly moist texture with a rich, bakery-style finish. It’s perfect for special occasions, holidays, or anytime you want a truly indulgent dessert.

Ingredients

For the Cake:

• 3 cups (375 g) all-purpose flour

• 2 cups (400 g) granulated sugar

• 1 teaspoon salt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 cup (225 g) unsalted butter, softened

• 1 cup (240 ml) buttermilk

• 4 large eggs

• 2 teaspoons vanilla extract

For the Butter Sauce:

• ¾ cup (150 g) granulated sugar

• ⅓ cup (80 ml) water

• ½ cup (115 g) unsalted butter

• 1 tablespoon vanilla extract

For the Salted Caramel Glaze:

• ¾ cup (180 ml) caramel sauce

• ½ teaspoon flaky sea salt (adjust to taste)

Instructions

Prepare the Cake

Preheat the oven to 325°F (165°C).
Grease and flour a Bundt pan generously.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Add the softened butter and buttermilk, mixing until smooth.

Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until fully combined.

Pour the batter evenly into the prepared Bundt pan.

Bake for 55–65 minutes, or until a toothpick inserted comes out clean.

Make the Butter Sauce

While the cake bakes, combine sugar, water, and butter in a saucepan over medium heat.
Stir until the butter melts and the sugar dissolves.
Remove from heat and stir in vanilla extract.

Soak the Cake

Once the cake is baked, remove it from the oven but keep it in the pan.
Using a skewer or toothpick, poke holes all over the cake.

Slowly pour the warm butter sauce over the cake, allowing it to soak in completely.
Let the cake rest in the pan for 30 minutes, then carefully invert onto a serving plate.

Add the Salted Caramel Glaze

Drizzle the caramel sauce over the cooled cake.
Sprinkle lightly with flaky sea salt.

Serving Suggestions

Serve at room temperature or slightly warm.
This cake pairs beautifully with coffee, tea, or vanilla ice cream.

Helpful Tips

• Make sure to grease the Bundt pan thoroughly to prevent sticking.

• Pour the butter sauce slowly for best absorption.

• Adjust the salt level in the caramel to suit your taste.

Why You’ll Love This Cake

Ultra-moist, buttery texture
Rich caramel flavor with a hint of salt
Perfect for gatherings and celebrations
Classic recipe with a modern twist