Salted Caramel Kentucky Butter Cake

Golden, buttery, and lavishly soaked in rich syrup, the Salted Caramel Kentucky Butter Cake is the kind of dessert that makes any moment feel like a celebration. It boasts a tender crumb, a deep buttery flavor, and a sticky, melt-in-your-mouth texture that’s achieved by drenching the warm cake in a buttery glaze right after baking. What makes it even more irresistible? That final blanket of thick, glossy salted caramel cascading down the ridges of the bundt shape—pure dessert heaven.

This cake is the perfect hybrid between simplicity and indulgence. Whether you’re serving it up as a showstopper at a family gathering or just sneaking a slice for a late-night treat, this recipe delivers every time. The salted caramel brings a beautiful balance, cutting through the richness of the butter with its sweet-salty edge. It’s the kind of dessert that doesn’t need frosting, fondant, or any frills—just a fork and maybe a second helping.

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Ingredients for this Salted Caramel Kentucky Butter Cake

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup buttermilk (room temperature)
• 1 cup unsalted butter (softened)
• 4 large eggs
• 2 tsp vanilla extract

For the Butter Glaze:

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tbsp water
• 2 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter (cut into pieces)
• ½ cup heavy cream (room temperature)
• ½ tsp sea salt (more or less to taste)

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Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan, ensuring every crevice is coated to avoid sticking. You can also use a baking spray with flour for extra insurance. Set the pan aside.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This helps ensure even distribution throughout the batter for a consistent texture.

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Step 3: Cream the Butter and Sugar

In a stand mixer or using a hand mixer, cream the softened butter and sugar together on medium speed for about 3–5 minutes, until light, fluffy, and pale in color. This step is crucial for incorporating air into the batter.

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Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.

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Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix just until combined—don’t overmix or the cake will be dense.

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Step 6: Bake the Cake

Pour the batter evenly into your prepared bundt pan. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back to the touch.

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Step 7: Make the Butter Glaze

While the cake is baking, prepare the glaze. In a small saucepan over low heat, combine the sugar, butter, water, and vanilla. Stir constantly until the butter is melted and the sugar has dissolved—do not boil. Keep warm.

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Step 8: Soak the Cake

Once the cake comes out of the oven, use a skewer or toothpick to poke holes all over the top while it’s still hot and in the pan. Slowly pour the warm glaze over the cake, letting it soak in. Let the cake rest in the pan for 15–20 minutes to absorb all the goodness.

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Step 9: Remove and Cool

Carefully invert the cake onto a serving plate. Let it cool completely before adding the caramel topping.

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Step 10: Make and Drizzle the Salted Caramel

To make the caramel, melt sugar over medium heat in a heavy-bottomed saucepan, stirring constantly. Once it’s a deep amber color, add butter and stir until melted. Slowly pour in cream while stirring—be careful as it will bubble up. Stir in sea salt and let cool slightly. Drizzle generously over the cooled cake.

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Storage Instructions

To keep your Salted Caramel Kentucky Butter Cake fresh and moist, follow these simple storage tips:

• Room Temperature: Store the cake in an airtight container or wrap tightly in plastic wrap. It will stay moist and delicious for up to 3 days at room temperature.
• Refrigerator: If you’d like to keep it longer, refrigerate it for up to 7 days. Just make sure it’s well covered to prevent it from drying out.
• Freezer: This cake freezes beautifully. Wrap individual slices or the entire cake (without the caramel topping) tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours before serving. Add fresh caramel after thawing if desired.

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Estimated Nutrition

(Per Slice, based on 12 servings):

• Calories: 480
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 115mg
• Sodium: 320mg
• Carbohydrates: 58g
• Sugars: 42g
• Protein: 5g
  Note: Nutritional values may vary depending on ingredient brands and portion sizes.

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Frequently Asked Questions

### 1. Can I make this cake ahead of time?

Yes! In fact, it often tastes even better the next day after the glaze has fully soaked in. You can make it a day or two ahead and store it at room temperature or in the fridge.

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### 2. Can I skip the salted caramel topping?

Absolutely. The cake is flavorful enough on its own with the butter glaze, but the salted caramel does take it to the next level.

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### 3. What can I use instead of buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

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### 4. Can I use a different pan if I don’t have a bundt pan?

Yes, but the texture and bake time may vary. A 9×13-inch pan works well; just keep an eye on the baking time and start checking around the 40–45 minute mark.

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### 5. Is this cake overly sweet?

It is rich, but the salted caramel balances the sweetness nicely. If you prefer less sweet desserts, you can reduce the sugar in the caramel or glaze slightly.

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### 6. Can I use store-bought caramel sauce?

Definitely! A high-quality store-bought salted caramel sauce can be used for convenience. Just warm it slightly before drizzling.

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### 7. How do I avoid the cake sticking to the bundt pan?

Be sure to grease every nook and cranny with butter or baking spray that contains flour. A light dusting of flour after greasing also helps. Letting the cake cool for 15–20 minutes before unmolding is key.

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### 8. Can I add nuts or other mix-ins?

Sure! Chopped pecans or walnuts can add a lovely crunch. Fold them into the batter at the end for a little texture surprise in each slice.

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