Salted Caramel Kentucky Butter Cake: Moist, Buttery, and Completely Irresistible

🥣 Step-by-Step Instructions

Step 1 — Preheat and prepare your pan

• Preheat oven to 350°F (175°C).

• Grease and flour a bundt pan very well so the cake releases cleanly.

Step 2 — Mix the dry ingredients

In a bowl, whisk together:

• flour

• salt

• baking powder

• baking soda

Set aside.

Step 3 — Cream the butter and sugar

In a large mixing bowl:

1. Beat the softened butter and sugar until pale and fluffy (about 3 minutes).

2. Add eggs one at a time, mixing well after each.

3. Stir in the vanilla extract.

Step 4 — Add dry ingredients and buttermilk

Alternate adding:

• ⅓ of the dry mixture

• ½ of the buttermilk

Mix gently until everything is smooth and combined. Don’t overmix.

Step 5 — Bake

• Pour the batter into your prepared bundt pan.

• Bake for 55–65 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes.

⭐ Step 6 — Make the salted caramel glaze

Do this while the cake is warm:

1. In a small saucepan, melt butter.

2. Add sugar and water; stir constantly until the sugar dissolves.

3. Remove from heat and stir in vanilla extract and sea salt.

4. You should have a glossy, pourable caramel butter sauce.

Step 7 — Soak the cake

Using a skewer, poke small holes all over the warm cake (still in the pan).
Slowly pour the warm glaze over the cake so it soaks into every crack.

Let it rest for at least 30 minutes, then turn the cake out onto a plate.

🍰 Step 8 — Serve

The outside forms a sweet, buttery caramel crust.
The inside? Moist, rich, and bursting with buttery caramel flavor.

Serve warm or at room temperature — it’s perfect either way.

💡 Tips for the Perfect Kentucky Butter Cake

• Don’t skip the holes! They help the caramel soak deep into the cake.

• Want extra caramel? Drizzle more salted caramel sauce on top when serving.

• This cake tastes even better the next day as the flavors deepen.

• Can be frozen for up to 3 months, tightly wrapped.