Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake is a rich, tender, buttery pound cake soaked in a warm caramel butter sauce. I love how it stays incredibly moist, with a sugary crust on the outside and melt-in-your-mouth texture inside. The sweet and salty caramel glaze seeps into every bite, making this cake completely irresistible for any occasion.

Why You’ll Love This Recipe

I love this cake because it’s easy to make from scratch, but the flavor tastes like something straight from a bakery. The warm butter sauce makes it super moist, and the salted caramel twist adds depth that balances the sweetness. It’s a guaranteed hit at potlucks, holidays, or anytime I want a comforting homemade dessert that’s as pretty as it is delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 cups 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 Butter Sauce:

• ¾ cup granulated sugar

• ⅓ cup butter

• 3 tablespoons water

• 2 teaspoons vanilla extract

Directions

1. Preheat and Prep
   I preheat the oven to 325°F. Then I generously grease and flour a 12-cup Bundt pan (or a 10-inch tube pan) to prevent sticking.

2. Make the Cake Batter
   In a large mixing bowl, I combine the flour, sugar, salt, baking powder, and baking soda. Then I add in the buttermilk, butter, vanilla, and eggs. I beat on low speed just until moistened, then increase to medium speed and beat for 3 more minutes until smooth.

3. Bake the Cake
   I pour the batter into the prepared pan, spreading it out evenly. Then I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Butter Sauce
   While the cake is baking, I combine sugar, butter, water, and vanilla in a small saucepan over low heat. I stir until the butter is melted and everything is combined—but I don’t let it boil.

5. Soak the Cake
   Once the cake is done baking, I remove it from the oven but leave it in the pan. I use a skewer or fork to poke holes all over the warm cake, then pour the hot butter sauce slowly over the top, letting it soak in.

6. Cool and Serve
   I let the cake cool in the pan so it continues to absorb the sauce, then turn it out onto a plate once it’s completely cool. It’s perfect served as-is, or topped with a scoop of vanilla ice cream.

Servings and Timing

Servings: 12–14 slices
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

• Salted Caramel Drizzle: I top the cooled cake with a drizzle of store-bought or homemade salted caramel for extra richness.

• Nutty Finish: I sprinkle chopped pecans over the batter before baking for a bit of crunch.

• Bourbon Twist: I add a tablespoon of bourbon to the butter sauce for a classic Kentucky spin.

• Gluten-Free: I use a 1:1 gluten-free flour blend if needed—it works beautifully in this recipe.

• Extra Moist Version: I let the cake sit overnight before serving so the sauce fully soaks in and the flavor deepens.

Storage/Reheating

• Storage: I keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5.

• Freezing: I wrap individual slices tightly in plastic wrap and freeze for up to 3 months.

• Reheating: I warm slices in the microwave for 10–15 seconds if I want that gooey, just-baked feel.

FAQs

Can I make this cake ahead of time?

Yes! I actually think it tastes even better the next day after the sauce has soaked in fully.

What’s the best way to keep the cake from sticking?

I always grease and flour the Bundt pan really well, making sure I get into all the curves. Nonstick spray with flour also works.

Do I have to use buttermilk?

I prefer it for the richness and tang, but I’ve used regular milk with a splash of lemon juice in a pinch and it still turns out great.

Can I use a different pan?

Yes, a 9×13-inch baking pan works too—just adjust the baking time and keep an eye on it around the 45-minute mark.

What’s the difference between this and traditional butter cake?

The butter sauce! This version is soaked with warm, buttery caramel sauce while still hot, making it extra moist and rich with a hint of salted sweetness.

Conclusion

Salted Caramel Kentucky Butter Cake is everything I want in a dessert: soft, buttery, sweet, and just a little salty. It’s easy to make, even easier to devour, and always leaves people asking for the recipe. Whether I’m baking for a holiday, potluck, or just a weekend treat, this cake never fails to impress.