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Indulging in a slice of cake is one of life's simplest pleasures, and when that cake is a Heavenly Salted Caramel Kentucky Butter Cake, it becomes an unforgettable experience. This delightful dessert marries the classic Southern Kentucky Butter Cake with the rich, luxurious flavor of salted caramel, creating a treat that is both comforting and indulgent. The buttery, moist cake serves as the perfect canvas for the smooth, sweet, and slightly salty caramel sauce, transforming a traditional recipe into a modern masterpiece.

Salted Caramel Kentucky Butter Cake

Discover the ultimate dessert that combines tradition and indulgence with the Heavenly Salted Caramel Kentucky Butter Cake. This moist, buttery cake is enriched with a luxurious salted caramel sauce, creating a sweet and salty flavor explosion. With a rich history rooted in Southern hospitality, this cake is perfect for special events or a cozy treat at home. Follow our detailed guide for ingredients and preparation tips to create a delicious masterpiece that will impress everyone at your table.
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Ingredients
  

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened (2 sticks)

4 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon sea salt

For the Topping:

Additional sea salt for garnish

Whipped cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.

        Add Eggs and Vanilla: Gradually add in the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.

          Combine Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined, being careful not to over-mix.

            Prepare for Baking: Pour half of the cake batter into the prepared Bundt pan, then pour half of the salted caramel sauce over the batter. Add the remaining cake batter on top, followed by the rest of the caramel sauce. Use a knife to swirl the caramel slightly into the batter for a marbled effect.

              Bake the Cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Cool Down: Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

                  Make the Salted Caramel Sauce: In a saucepan over medium heat, combine the sugar with 1/4 cup of water. Bring to a boil without stirring. Once the mixture is a deep amber color, remove from heat and carefully add the butter, stirring until melted. Gradually add the heavy cream while stirring. Be cautious, as it will bubble vigorously. Stir in the sea salt and set aside to cool slightly.

                    Serve: Once the cake has cooled, drizzle it generously with the salted caramel sauce and sprinkle a pinch of sea salt on top. Serve with whipped cream if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices