Dessert

Salted Caramel Kentucky Butter Cake Recipe

ByElena Hart August 30, 2026August 30, 2026

Introduction

Salted Caramel Kentucky Butter Cake is a rich and buttery dessert with a delicate crumb and a luscious caramel sauce that seeps into every bite. This classic Southern treat combines the warmth of vanilla and buttermilk with the irresistible flavor of homemade caramel. It’s perfect for special occasions or whenever you crave a comforting, sweet indulgence.

The image shows a golden brown bundt cake with a shiny light yellow glaze drizzled unevenly over the top, pooling slightly around the edges. The cake has a soft texture with a slightly cracked surface and a hollow center typical of a bundt shape. The glaze gives it a glossy appearance that contrasts with the matte cake. The bundt cake is sitting inside a dark gray pan, and the background is a wooden texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (13 ½ ounces) all-purpose flour
2 cups granulated sugar

1 teaspoon salt
1 teaspoon baking powder

½ teaspoon baking soda
1 cup buttermilk or fermented milk

1 cup butter, room temperature
2 teaspoons vanilla extract
4 large eggs

For the sauce:

¾ cup sugar
⅓ cup butter
3 tablespoons water

2 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan to prevent sticking.
Step 2: In a large mixing bowl, combine flour, 2 cups sugar, salt, baking powder, and baking soda. Add the buttermilk, softened butter, vanilla extract, and eggs. Beat on low speed until the ingredients are moistened, then increase to medium speed and continue beating for about 3 minutes until the batter is smooth and well combined.

Step 3: Spoon the batter evenly into the prepared pan, spreading it out to ensure an even bake.
Step 4: Bake in the preheated oven for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Step 5: While the cake bakes, prepare the sauce. In a small saucepan over low heat, combine ¾ cup sugar, ⅓ cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract. Stir gently until the butter melts, but be careful not to bring it to a boil.

Step 6: When the cake is done, remove it from the oven and place it on a wire rack. While still in the pan and hot, pierce the cake all over with a fork or skewer.
Step 7: Pour the warm butter sauce evenly over the cake, allowing it to soak in and add a delicious caramel flavor.
Step 8: Let the cake cool slightly before removing it from the pan. Serve warm or at room temperature for best flavor.

Tips & Variations

Use real buttermilk for the best tang and tender crumb, but if unavailable, substitute with milk mixed with a tablespoon of lemon juice or vinegar.
For a richer caramel sauce, add a pinch of sea salt on top after pouring the sauce over the cake.
Make individual mini cakes by baking the batter in greased muffin tins, adjusting the baking time to about 20-25 minutes.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Reheat gently in the microwave for a few seconds to soften the caramel before serving.