Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is the definition of indulgence. Moist, buttery cake forms the perfect base for a rich salted caramel glaze that soaks deep into every bite. The sweet-and-salty balance makes this dessert unforgettable—perfect for impressing guests or treating yourself to a bakery-style cake at home.

It’s the kind of cake that feels special enough for holidays and celebrations, yet simple enough to whip up for a cozy weekend treat. Every slice is melt-in-your-mouth delicious with a glossy caramel drizzle and a sprinkle of sea salt on top.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: About 1 hour 10 minutes
• Yield: 12 servings
• Method: Oven-Baked

Ingredients:

For the Cake

• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

For the Salted Caramel Glaze

• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon sea salt (plus more for sprinkling)

Instructions:

1. Prep and mix dry ingredients: Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and flour. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
2. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. Combine wet and dry: Alternately add flour mixture and buttermilk to the creamed butter mixture, beginning and ending with flour. Mix until just combined—do not overmix.
4. Bake the cake: Pour batter into prepared bundt pan and smooth top. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert onto a wire rack to cool completely.
5. Make the glaze: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until butter melts and sugar dissolves. Bring to a boil, then reduce to simmer about 5 minutes until slightly thickened. Remove from heat and stir in sea salt.
6. Glaze and serve: Poke holes in cooled cake with a skewer. Slowly pour glaze over, letting it soak in. Sprinkle extra sea salt over the top. Slice and serve.

Tips:

• Extra moist: Brush half the glaze over the cake while it’s still warm, then drizzle the rest once cooled.
• Flavor twist: Add 1 teaspoon bourbon or rum extract to the glaze for a Kentucky-inspired touch.
• Texture boost: Top with toasted pecans for crunch and flavor.
• Storage: Store at room temperature for 2 days or refrigerate up to 5 days. Tastes even better the next day!
• Serving idea: Pair with vanilla ice cream or whipped cream for an over-the-top dessert.