Salted Caramel Kentucky Butter Cake
This indulgent Salted Caramel Kentucky Butter Cake is the ultimate crowd-pleaser. Ultra-moist and buttery, the cake serves as the perfect base for a rich, salty-sweet caramel glaze that seeps into every layer. It’s a dessert that delivers bakery-level flavor from the comfort of your home kitchen.
Ingredients
For the Cake:
Ingredient Quantity
All-purpose flour (sifted) 2 cups
Baking powder 1 tablespoon
Salt 1 teaspoon
Unsalted butter (softened) 1 cup
Granulated sugar 2 cups
Large eggs 4
Vanilla extract 1 tablespoon
Buttermilk 1 cup
For the Salted Caramel Glaze:
Ingredient Quantity
Brown sugar 1 cup
Unsalted butter ½ cup
Heavy cream ¼ cup
Sea salt 1 teaspoon (plus extra for garnish)
Instructions
Step 1: Prepare Oven & Dry Mix
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter, then lightly flour it to prevent sticking. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Set aside for later.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until smooth.
Step 3: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and buttermilk to the butter-sugar mixture, starting and ending with the dry ingredients. Stir until just combined—be careful not to overmix.
Step 4: Bake the Cake
Pour the batter evenly into your prepared bundt pan. Smooth the surface, then bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Prepare the Salted Caramel Glaze
While the cake bakes, combine brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Stir constantly until the sugar is dissolved and butter is fully melted. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes until slightly thickened. Remove from heat and stir in the sea salt.
Step 6: Glaze and Finish
Once the cake has cooled, use a skewer or fork to poke holes throughout the top. Slowly drizzle the warm salted caramel glaze over the cake, letting it seep into the holes. Finish by sprinkling a pinch of extra sea salt over the top for added flavor and texture.
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