Salted Caramel Kentucky Butter Cake
A rich, ultra-moist buttery cake soaked in warm butter sauce, then finished with a glossy salted caramel drizzle—soft, sweet, and slightly salty in every bite.
🛒 Ingredients
🍰 Cake
- 2½ cups all-purpose flour
- 2 cups sugar
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
🧈 Butter soak
- ½ cup unsalted butter
- ½ cup sugar
- ¼ cup water
- 1 tsp vanilla extract
🍯 Salted caramel glaze
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp butter
- ½ tsp sea salt (adjust to taste)
- 1 tsp vanilla extract
👨🍳 Instructions
1. Bake the cake
- Preheat oven to 165°C (325°F)
- Grease and flour a bundt pan
- Cream butter and sugar until fluffy
- Add eggs one at a time, then vanilla
- Mix in dry ingredients alternating with buttermilk
- Pour into pan and bake 60–70 minutes
- Let cool slightly in pan
2. Make butter soak
- Melt butter, sugar, water, and vanilla together
- Stir until sugar dissolves
3. Soak the cake
- While cake is still warm, poke holes throughout
- Slowly pour butter mixture over cake
- Let it absorb fully before removing from pan
4. Make salted caramel glaze
- In a saucepan, melt butter and brown sugar
- Add cream and stir until smooth
- Simmer 2–3 minutes
- Remove from heat and add salt + vanilla
5. Finish cake
- Drizzle salted caramel glaze over cooled cake
- Let it slightly drip down the sides
🍽️ Serving Ideas
- Serve warm or room temperature 🍰
- Pair with vanilla ice cream 🍨
- Add extra caramel drizzle for indulgence
🔥 Tips
- Don’t skip the butter soak—it’s what makes it ultra-moist
- Use good quality butter for richer flavor
- Let caramel cool slightly before pouring for better texture
- Store covered to keep cake soft for days
🍯 Why it’s so good
This cake is dense, buttery, and soaked in flavor—then topped with salted caramel for the perfect sweet-salty balance that melts in your mouth.