Description

Salted Caramel Kentucky Butter Cake is a moist, tender Bundt cake infused with a buttery caramel sauce that soaks into every bite. The sweet and salty caramel glaze gives it an irresistible flavor, making it perfect for gatherings, holidays, or simply a cozy dessert at home.

Ingredients

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 cup buttermilk (or milk with 1 tablespoon lemon juice)

1 cup unsalted butter, room temperature

2 teaspoons vanilla extract

4 large eggs

For the butter sauce:

¾ cup granulated sugar

⅓ cup unsalted butter

3 tablespoons water

2 teaspoons vanilla extract

Optional topping: salted caramel drizzle

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Instructions

Preheat oven to 325°F (160°C). Grease and flour a 12-cup Bundt pan thoroughly.
In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
Add buttermilk, butter, vanilla, and eggs. Beat on low speed until moistened, then on medium for 3 minutes until smooth.
Pour batter into prepared Bundt pan and spread evenly. Bake 55–65 minutes, or until a toothpick comes out clean.
While cake bakes, prepare the butter sauce by combining sugar, butter, water, and vanilla in a saucepan over low heat. Stir until butter melts and mixture is combined (do not boil).
When cake is done, leave it in the pan. Poke holes all over the surface with a skewer or fork, then pour warm butter sauce evenly over the cake.
Let cake cool completely in the pan before inverting onto a plate. Drizzle with salted caramel, if desired.

Notes

Drizzle with homemade or store-bought salted caramel for extra richness.

Add chopped pecans to the batter before baking for crunch.

Stir 1 tablespoon bourbon into the butter sauce for a Kentucky twist.

Use a gluten-free flour blend for a GF version.

For extra moistness, let the cake sit overnight to absorb the sauce fully.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 280mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg