Salted Caramel Kentucky Butter Cake

🍰 Salted Caramel Kentucky Butter Cake

A rich, buttery southern classic upgraded with luscious salted caramel sauce. Perfect for special occasions or indulgent desserts.

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📝 Ingredients (9-inch Bundt or 8×8-inch pan)

For the Cake

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, room temperature

For the Glaze

• ½ cup unsalted butter

• ½ cup light brown sugar, packed

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• ½ teaspoon salt

Optional Garnish

• Flaky sea salt

• Chopped toasted pecans

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🔥 Instructions

1️⃣ Preheat & Prep Pan

Preheat oven to 350°F (175°C).
Grease and flour a 9-inch Bundt pan (or 8×8 pan) thoroughly.

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2️⃣ Make Cake Batter

1. In a large bowl, cream butter and sugar until light and fluffy (~3–4 minutes).

2. Beat in eggs, one at a time, then vanilla extract.

3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

4. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

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3️⃣ Bake

• Pour batter into prepared pan.

• Bake 50–60 minutes (Bundt) or 45–50 minutes (8×8 pan), until a toothpick inserted comes out clean.

• Cool in pan 10 minutes, then invert onto a wire rack.

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4️⃣ Make Salted Caramel Glaze

1. In a small saucepan, melt butter over medium heat.

2. Stir in brown sugar until dissolved.

3. Slowly whisk in heavy cream and vanilla, simmer 2–3 minutes.

4. Remove from heat and stir in salt.

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5️⃣ Glaze the Cake

• Pour warm caramel glaze evenly over the cooled cake.

• Optional: Sprinkle flaky sea salt and chopped pecans on top.

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6️⃣ Serve

• Best served slightly warm or at room temperature.

• Pairs beautifully with vanilla ice cream or whipped cream.

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💡 Tips

• Use room temperature ingredients for smooth batter.

• Let the cake cool slightly before glazing to avoid caramel soaking in too quickly.

• Store leftovers in an airtight container for up to 3 days, or freeze slices for later.

• For extra richness, brush cake with a teaspoon of bourbon before glazing (optional, Kentucky style!).

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If you want, I can also give a shortcut version with boxed cake mix that still tastes decadent but takes half the time.

Do you want me to make that quick version too?