Salted Caramel Kentucky Butter Cake—now that sounds like a dream dessert! The rich, buttery flavor of the classic Kentucky Butter Cake gets an elevated twist with the addition of salted caramel, creating the perfect combination of sweet, salty, and utterly indulgent. This cake is incredibly moist, thanks to the butter glaze, and the salted caramel adds an irresistible finishing touch.
Here’s how you can make this decadent cake:
🍰 Salted Caramel Kentucky Butter Cake
Serves: 12-14
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 1/2 cup whole milk (or buttermilk for a richer flavor)
- 1/4 cup sour cream (adds moisture and richness)
For the Butter Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt (to make it salted caramel!)
For the Salted Caramel Sauce (for topping):
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt (or to taste)
Instructions
1. Preheat and Prepare the Pan:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 9×13-inch baking dish (or you can use a Bundt pan if you prefer a fancier presentation).
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract, milk, and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
3. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 10 minutes or until a toothpick inserted into the center comes out clean. (Check around 55 minutes to ensure it doesn’t overbake.)
- Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
4. Make the Butter Glaze:
- While the cake is baking, make the butter glaze.
- In a saucepan, combine the butter, water, and sugar over medium heat. Stir occasionally until the butter is melted and the sugar dissolves.
- Bring the mixture to a simmer, and let it cook for 3-4 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract and salt.
- Once the cake has cooled for about 10 minutes, poke holes all over the top using a skewer or fork. Pour the warm butter glaze over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the glaze.
5. Make the Salted Caramel Sauce:
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar and stir to combine. Cook for about 2-3 minutes, stirring frequently, until the mixture is smooth and the sugar is fully dissolved.
- Slowly add the heavy cream, stirring continuously. Let it cook for another 2-3 minutes until the sauce thickens.
- Remove from heat and stir in the vanilla extract and sea salt. Taste and adjust the salt if you prefer a stronger salted flavor.
6. Top the Cake:
- Drizzle the warm salted caramel sauce over the cake, allowing it to pool slightly on the sides.
- Let the cake sit for a few more minutes for the caramel to set just a little before serving.
Tips:
- Make it Extra Moist: The longer you let the butter glaze soak into the cake, the more moist and flavorful it will become. This cake actually gets better the next day!
- Gluten-Free Version: You can substitute the flour with a 1:1 gluten-free baking flour mix for a gluten-free version of this cake.
- Store It: This cake stays moist for several days at room temperature when covered tightly. It also freezes well if you want to save some for later—just make sure to wrap it tightly in plastic wrap and foil.
Serving Suggestions:
- Serve this Salted Caramel Kentucky Butter Cake with a scoop of vanilla ice cream or a dollop of whipped cream to make it even more indulgent.
- For an added touch, sprinkle some chopped pecans or toasted coconut on top of the caramel sauce for extra texture and flavor.
This cake is everything you want in a dessert: buttery, rich, decadent, and just the right balance of sweet and salty. The Salted Caramel Kentucky Butter Cake is perfect for holidays, gatherings, or anytime you want to treat yourself to something special!
Would you try the cake with a little extra salted caramel drizzle on top, or is it just perfect as is for you? Let me know if you need more ideas or tweaks!
