Description
Golden, moist, and dripping with silky caramel, this Salted Caramel Kentucky Butter Cake is the ultimate crowd-pleaser. With its rich buttery crumb and sweet, salty caramel drizzle, it’s a recipe that delivers bold flavor in every slice. Perfect for anyone looking for an easy dessert recipe that doesn’t compromise on taste or presentation.
This cake is a dream for anyone craving cozy food ideas or dessert recipes that feel gourmet without requiring complicated steps. Whether you’re brainstorming easy dinner party desserts or browsing through quick breakfast ideas with a sweet twist, this one hits the mark. The aroma alone makes the kitchen feel warm and inviting. And once that golden caramel glaze sets over the buttery crust? Pure bliss. It’s a perfect option for make-ahead treats, holiday dessert tables, or simply to satisfy your sweet tooth.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1/2 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:
3/4 cup granulated sugar
1/3 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)
1/2 cup heavy cream (room temperature)
1/2 tsp sea salt (adjust to taste)
Instructions
- Preheat oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar together until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Add vanilla extract.
- Alternately add dry ingredients and buttermilk, beginning and ending with flour mixture.
- Pour batter into prepared pan. Bake 60-70 minutes or until a toothpick comes out clean.
- Meanwhile, make the butter glaze: melt sugar, butter, and water over low heat until sugar dissolves. Stir in vanilla.
- While cake is hot in the pan, poke holes all over with a skewer. Slowly pour glaze over cake. Let sit 15-20 minutes.
- Invert cake onto serving plate and let cool.
- Make caramel: Melt sugar until amber, stir in butter. Slowly add cream and stir until smooth. Mix in sea salt. Cool slightly and drizzle over cooled cake.