Salted Caramel Kentucky Butter Cake

Welcome to the world of indulgence where the Salted Caramel Kentucky Butter Cake reigns supreme. This dessert is a true masterpiece, a harmonious blend of rich, buttery goodness and the irresistible charm of salted caramel. Originating from the heart of Kentucky, this cake takes the traditional butter cake to an entirely new level of decadence. Each bite offers a luxurious texture and a symphony of flavors that are sure to enchant your taste buds.

Imagine a tender, moist cake that melts in your mouth, infused with the subtle yet distinct taste of butter and vanilla. The secret to its irresistible texture lies in the high-quality ingredients and the careful, loving preparation. From the smooth blend of flour and sugar to the creamy incorporation of butter and buttermilk, every step in making this cake is a testament to the art of baking. As the cake bakes to golden perfection, its rich aroma promises a delightful experience.

But the real magic happens with the final touch – the salted caramel sauce. Drizzled over the warm cake, the sauce seeps into every pore, infusing it with a sweet and salty bliss. This delightful contrast not only enhances the flavors but also adds a layer of sophistication to this classic dessert. Whether it’s a special occasion or a simple treat for yourself, the Salted Caramel Kentucky Butter Cake is more than just a dessert; it’s a celebration of flavors, a comfort for the soul, and a joy for the senses.


  1. Cake:
    • 3 cups (13 1/2 ounces) all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 cup buttermilk (or fermented milk)
    • 1 cup butter (room temperature)
    • 2 teaspoons vanilla extract
    • 4 large eggs
  2. Sauce:
    • 3/4 cup granulated sugar
    • 1/3 cup butter
    • 3 tablespoons water
    • 2 teaspoons vanilla extract


  1. Preheat & Prepare:
    • Preheat your oven to 325°F (163°C).
    • Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
  2. Mix the Batter:
    • In a large mixing bowl, combine the flour, 2 cups sugar, salt, baking powder, and baking soda.
    • Add in the buttermilk, 1 cup room temperature butter, 2 teaspoons vanilla extract, and eggs.
    • Beat on low speed until the ingredients are moistened.
    • Increase the mixer speed to medium and continue beating for about 3 minutes.
    • Carefully spoon the batter into the prepared cake pan, spreading it evenly.
  3. Bake the Cake:
    • Place the cake in the preheated oven and bake for 55 to 65 minutes. It’s done when a toothpick inserted into the center comes out clean.
  4. Prepare the Sauce:
    • While the cake is baking, prepare the sauce.
    • In a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons of water, and 2 teaspoons vanilla extract.
    • Cook, stirring occasionally, until the butter is fully melted. Avoid bringing the mixture to a boil.
  5. Finish with Sauce:
    • Once the cake is done, remove it from the oven but keep it in the pan.
    • Using a fork or skewer, pierce the cake all over.
    • Pour the hot butter sauce over the hot cake, allowing it to soak in.
  6. Serve:
    • Let the cake cool in the pan for a while before removing it.
    • Serve it warm or at room temperature, perhaps with a sprinkle of sea salt or a dollop of whipped cream for an extra touch of indulgence.

A slice of this cake is like a warm hug for your taste buds, combining the richness of butter with the lusciousness of caramel. Enjoy the baking adventure!

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