There is something unspeakably delightful about a Salted Caramel Kentucky Butter Cake: it’s a combination of ultra-moist, tender crumb, sweet buttery richness, and a hit of salty caramel that transforms an old-fashioned favorite into an unforgettable showstopper. Every bite wraps you in the deep comfort of Southern baking with a modern twist—generous drizzles of silky caramel and just enough flaky sea salt to make the flavors sing. Whether you’re making it for a holiday table or an afternoon treat, this is the kind of cake that keeps people asking for your secret recipe.

Salted Caramel Kentucky Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

Each part of this Salted Caramel Kentucky Butter Cake gets its star power from basic ingredients, but together they create something sensational. Let’s walk through the “why” behind each choice and see how small touches make a big difference in taste, texture, and color.

All-purpose flour: The structure builder, ensuring the cake holds its beautiful Bundt shape and has just the right crumb.
Granulated sugar: Essential for sweetness, but also caramelizes to give that golden crust and rich flavor.
Baking powder: Gives lift for a tender, fluffy texture.
Baking soda: Works with the buttermilk to further tenderize and lighten the cake.
Salt: Balances sweetness and enhances flavor; don’t skip it!
Unsalted butter (softened): The star of the show—rich, creamy, and oh-so-buttery.
Buttermilk (room temperature): Adds tang and moisture, crucial for the cake’s signature chew.
Eggs: Bind everything together and keep the cake rich and luscious.
Vanilla extract: Elevates every other flavor and brings that homey aroma.
Caramel sauce (store-bought or homemade): The unmistakable crown; use your favorite for ultimate indulgence.
Flaky sea salt: The finishing touch—each bite delivers just the right sweet and salty contrast.

How to Make Salted Caramel Kentucky Butter Cake

Step 1: Prep Your Bundt Pan

Start by preheating your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan, getting into every groove so the cake releases without a hitch. This isn’t a step to rush—taking your time ensures that gorgeous, intact shape when you turn it out later.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This even distribution means your cake will rise and flavor evenly—no dense or salty pockets!

Step 3: Blend the Wet Ingredients

Add the softened unsalted butter, room-temperature buttermilk, eggs, and vanilla extract to the bowl with the dry mixture. Beat everything with a mixer on medium speed for 2 to 3 minutes. The batter should become smooth and creamy, a sign that you’ve developed the perfect texture without overmixing.

Step 4: Bake the Cake

Pour the silky batter into your prepared Bundt pan, smoothing out the top with a spatula. Pop it into the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the kitchen smells like heaven.

Step 5: Make the Butter Sauce

While your cake bakes, combine sugar, butter, and water in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves and the butter has melted into a dreamy syrup. Remove from heat and stir in the vanilla for an added aroma that fills the kitchen.

Step 6: Soak the Cake

As soon as the cake is out of the oven, use a skewer or knife to poke holes all over while it’s still in the pan. Slowly pour the warm butter sauce over the entire cake, letting it seep into every pocket. This step is what gives the Salted Caramel Kentucky Butter Cake its famously rich, moist crumb.

Step 7: Cool and Unmold

Let the cake rest in the pan for 15 minutes to let all that lovely butter soak in. Invert onto a serving plate and allow it to cool completely. Don’t rush this—patience ensures it stays intact.

Step 8: Add Salted Caramel Magic

Drizzle your cooled cake with a generous pour of caramel sauce and finish with a flutter of flaky sea salt. That’s your flavor fireworks moment right there: sticky, sweet, salty, buttery perfection.

How to Serve Salted Caramel Kentucky Butter Cake

Garnishes

To really make your Salted Caramel Kentucky Butter Cake sparkle, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, a drizzle of extra caramel and another pinch of flaky salt will give each slice a bakery-worthy finish.

Side Dishes

Balance the buttery richness with sides like fresh berries, tangy lemon sorbet, or even a mug of dark coffee. These light, bright flavors offer a refreshing contrast while letting the cake remain the star of the show.

Creative Ways to Present

Try slicing the Salted Caramel Kentucky Butter Cake into bite-size cubes and stacking them on a platter for a dessert grazing board. You could also serve each slice with a spoonful of stewed apples or pears for a fall twist, or plate with sprigs of mint and edible flowers for an elegant touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have any slices remaining, cover the Salted Caramel Kentucky Butter Cake and leave it at room temperature for up to three days. This cake only improves with time, as the butter and caramel flavors deepen and the crumb becomes even more tender.

Freezing

Want to prep ahead or save some for later? Wrap individual slices or the entire cake tightly in plastic wrap, then a layer of foil, and freeze for up to three months. Thaw at room temperature when you’re ready to serve, and your cake will be as fresh as the day it was baked.

Reheating

For the ultimate treat, warm slices for 10 to 15 seconds in the microwave to awaken the butter and caramel. If reheating a larger portion, use a low oven (around 300°F) until just warmed through. Top with extra caramel and flaky salt for fresh-out-of-the-oven flavor.

FAQs

Can I use store-bought caramel sauce for the topping?

Absolutely! Store-bought caramel works wonderfully on the Salted Caramel Kentucky Butter Cake and keeps things quick and easy. If you love making it from scratch, homemade caramel adds a lovely personal touch, but either option is delicious.

What if I don’t have a Bundt pan?

You can still enjoy this cake in a standard 9×13-inch pan, though you may need to adjust the baking time. The classic Bundt shape does let the sauce soak in more evenly and looks stunning, but don’t let that stop you!

Can this cake be made the day before serving?

Yes, and in fact, it’s even better! The flavors and texture improve as the Salted Caramel Kentucky Butter Cake rests overnight, making it perfect for prepping ahead of time for parties or family gatherings.

Is there a substitute for buttermilk?

If you don’t have buttermilk, just add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes before using. This creates a tangy flavor and tender crumb similar to traditional buttermilk.

Can I make this cake gluten-free?

Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Make sure the blend contains xanthan gum or another binding agent for the best results—a Salted Caramel Kentucky Butter Cake for everyone!

Final Thoughts

If you’re looking for a dessert that stands out and brings smiles with every bite, you simply have to try Salted Caramel Kentucky Butter Cake. Its rich, comforting flavors and touch of salty magic make it an instant favorite for any gathering. So gather your ingredients and treat yourself—this is a cake people will ask for again and again.