Discover the perfect blend of sweet and salty with our Salted Caramel Kentucky Butter Cake recipe. This mouth-watering dessert features a moist and buttery cake topped with a rich, salted caramel sauce that’s sure to delight your taste buds. Ideal for celebrations or a cozy night in, this cake promises an unforgettable baking experience. With simple ingredients and clear instructions, you’ll create a bakery-quality cake that’s both impressive and irresistibly delicious.

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Salted Caramel Kentucky Butter Cake

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Ingredients

Scale

3 cups(13 1/2 ounces) all-purpose flour2 cupsgranulated sugar1 teaspoonsalt1 teaspoonbaking powder1/2 teaspoonbaking soda1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
2 cupsgranulated sugar
1 teaspoonsalt1 teaspoonbaking powder1/2 teaspoonbaking soda1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
1 teaspoonbaking powder1/2 teaspoonbaking soda1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
1/2 teaspoonbaking soda
1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
2 teaspoonsvanilla extract
4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
1/3 cupbutter
3 tablespoonswater2 teaspoonsvanilla extract
2 teaspoonsvanilla extract

Instructions

Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or 10-inch tube pan.In a large bowl, mix flour, sugar, salt, baking powder, and baking soda. Add buttermilk, butter, vanilla, and eggs; beat on low until moistened, then on medium for 3 minutes.Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
In a large bowl, mix flour, sugar, salt, baking powder, and baking soda. Add buttermilk, butter, vanilla, and eggs; beat on low until moistened, then on medium for 3 minutes.Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
Pierce the warm cake all over with a fork and pour the sauce over the cake.

Notes

Ensure all ingredients are at room temperature to achieve the best texture.If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make one cup.The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.
If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make one cup.
The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.