Salted Caramel Kentucky Butter Cake is the dessert you didn’t know you needed, but trust me, you’ll crave it after just one bite. I first tasted this incredible cake at my cousin’s wedding. One slice, and I was hooked! The buttery, melt-in-your-mouth texture paired with that sweet and salty caramel… pure bliss! I knew I had to recreate it, but with my own little twist – ensuring the caramel was *perfectly* salted. The aroma alone, while it’s baking, is enough to make your kitchen the happiest place on earth. This isn’t just any cake; it’s an experience. My version of this classic homemade cake, with its luscious glaze, is unbelievably easy to whip up, making it ideal for those last-minute potlucks. So, if you’re ready to dive into a world of sweet and salty perfection with this easy salted caramel Kentucky butter cake for potlucks, let’s get cooking.
Why You’ll Love This Salted Caramel Kentucky Butter Cake
Okay, let’s get real – this cake is seriously addictive. But don’t just take my word for it! Here’s why you’re about to fall head-over-heels for this salted caramel Kentucky butter cake:
- Incredibly moist and buttery texture that melts in your mouth. Seriously, it’s like a cloud.
- The rich salted caramel flavor is a total game-changer. Sweet, salty, and utterly irresistible!
- Simple ingredients and easy to make – you probably have most of them in your pantry right now!
- It’s absolutely perfect for special occasions, but honestly? It’s amazing for everyday enjoyment too.
- You’ll impress your friends and family with minimal effort. They’ll think you’re a baking genius!
- That delightful combination of sweet and salty is pure magic. Trust me on this one!
- It freezes well for make-ahead convenience. Bake it now, enjoy it later – that’s my motto!
Ingredients for Salted Caramel Kentucky Butter Cake
Alright, let’s gather our goodies! Here’s everything you’ll need to create this masterpiece of a salted caramel Kentucky butter cake. I’ll even spill a few secrets about why each ingredient is important. Trust me, it makes a difference!
- Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened (Make sure it’s softened, but NOT melted! We want it creamy, not oily.)
- 4 large eggs (Room temperature eggs incorporate better, giving your cake a lovely, even texture.)
- 1 cup buttermilk (Chilled buttermilk adds a tangy tenderness. Don’t skip it!)
- 2 tsp vanilla extract (Use the good stuff – pure vanilla extract. It makes all the difference!)
- Salted Caramel Glaze:
- ½ cup unsalted butter
- ¾ cup brown sugar (Packed light or dark brown sugar – your choice! Dark brown gives a richer, molasses-y flavor.)
- ¼ cup heavy cream
- 1 tsp vanilla extract (Yep, more of that glorious pure vanilla extract!)
- ½ tsp sea salt (Flaky sea salt is my go-to for that perfect burst of salty goodness.)
How to Make Salted Caramel Kentucky Butter Cake
Okay, ready to get baking? I promise, even if you’re a beginner, this salted caramel Kentucky butter cake recipe is totally doable! Just follow these easy steps, and you’ll be sinking your teeth into a slice of heaven in no time. Let’s do this!
- Step 1: Prepare Cake Batter: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan like your life depends on it – we don’t want any sticking! In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps! In a separate bowl, beat the softened butter until it’s light and fluffy. Add the eggs one at a time, mixing well after each. Then, gradually add the buttermilk and vanilla extract.
- Step 2: Bake the Salted Caramel Kentucky Butter Cake: Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Pour that gorgeous batter into your prepared bundt pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. You’re looking for a beautiful golden brown color, and the edges should start pulling away from the sides of the pan.
- Step 3: Cool and Invert: Once the cake is out of the oven, let it cool in the pan for 10 minutes. This is crucial! It allows the cake to firm up slightly, which will help prevent it from sticking when you invert it. After 10 minutes, carefully invert the cake onto a wire rack to cool completely.
- Step 4: Make Salted Caramel Glaze: While the cake is cooling, let’s whip up that glorious glaze! In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, heavy cream, and sea salt. Simmer for 3 minutes, stirring constantly, until the glaze thickens slightly and becomes wonderfully aromatic. Don’t stop stirring, or it might burn!
- Step 5: Glaze the Salted Caramel Kentucky Butter Cake: Now for the best part! While the cake is still slightly warm (but not hot!), poke holes all over the top with a skewer or toothpick. This is key because it allows the glaze to seep down into the cake, making it extra moist and flavorful. Slowly pour half of the glaze over the cake, letting it absorb into those little holes. Let it sit for a few minutes, then drizzle the remaining glaze on top. Prepare for a truly decadent salted caramel Kentucky butter cake experience!
Pro Tips for the Best Salted Caramel Kentucky Butter Cake
Alright, you’ve got the basics down, but let’s take your salted caramel Kentucky butter cake to the next level! These are my little secrets for a truly unforgettable cake. Trust me, these tips will make all the difference:
- Always use high-quality butter. It’s a Kentucky butter cake, after all! The better the butter, the richer the flavor.
- Don’t skip the buttermilk! It’s what gives the cake its signature tender crumb.
- Poke *plenty* of holes in the cake before glazing. We want that salted caramel goodness seeping into every nook and cranny!
What’s the secret to perfect Salted Caramel Kentucky Butter Cake?
It’s all about the glaze! Don’t rush it. Simmer it low and slow until it’s thick and glossy. And don’t be shy with the
sea salt – that salty kick is what makes it truly special!Can I make Salted Caramel Kentucky Butter Cake ahead of time?
Absolutely! In fact, I often find it’s even better the next day. The flavors have more time to meld together, and the glaze soaks in even more. Just store it tightly wrapped at room temperature.
How do I avoid common mistakes with Salted Caramel Kentucky Butter Cake?
Overbaking is the enemy! Start checking for doneness a few minutes before the suggested time. You want moist crumbs clinging to the toothpick, not a bone-dry stick. And be careful not to overmix the batter – that can lead to a tough cake. Gently combine until just mixed.
Best Ways to Serve Salted Caramel Kentucky Butter Cake
Okay, you’ve baked this glorious salted caramel Kentucky butter cake, and now it’s time to show it off! Here are some of my favorite ways to serve this delectable treat. Trust me, you can’t go wrong with any of these:
- Serve it warm, fresh from the oven, or at room temperature. Honestly, it’s amazing either way! That warm Kentucky butter cake is just divine.
- Pair it with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess against the warm cake is just heavenly.
- Enjoy a slice with a steaming cup of coffee or a cozy mug of tea. It’s the perfect afternoon pick-me-up!
- Garnish with a sprinkle of extra flaky sea salt for a more intense salted caramel flavor. That extra pinch elevates the sweetness and adds a delightful little crunch.
Nutrition Facts for Salted Caramel Kentucky Butter Cake
Alright, let’s talk numbers – but don’t let them scare you! A slice of this salted caramel Kentucky butter cake is a treat, and like all treats, it’s good to know what you’re getting. Here’s a peek at the estimated nutrition per serving:
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keep in mind, this nutritional information is an estimate and can vary based on the specific ingredients and preparation methods you use. But hey, a little indulgence never hurt anyone, right?
How to Store and Reheat Salted Caramel Kentucky Butter Cake
So, you’ve got leftover salted caramel Kentucky butter cake? First off, congratulations on your willpower! Here’s how to keep that deliciousness at its best. For short-term storage, just pop your leftover cake in an airtight container. It’ll happily sit at room temperature for up to 3 days, or you can stash it in the fridge for up to 5 days. If you’re thinking long-term (and who could blame you?), freezing is your friend! For longer storage, this Kentucky butter cake freezes beautifully for up to 2 months. Just wrap it tightly in plastic wrap, then give it a cozy overcoat of foil. When the craving hits, thaw it overnight. To reheat, warm individual slices in the microwave for 15-20 seconds – or, for maximum flavor revival, pop them in a preheated oven at 350°F (175°C) for 5-10 minutes. That little bit of warmth really brings back that moist texture and intensifies the caramel flavor. Yum!
Frequently Asked Questions About Salted Caramel Kentucky Butter Cake
Got questions about making the perfect salted caramel Kentucky butter cake? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true tips to help you bake like a pro.
Can I use a different type of sugar in the glaze?
Okay, so brown sugar is *really* what gives that caramel glaze its depth and richness. But life happens, right? Here’s the scoop:
- What if I only have granulated sugar? If you’re in a pinch, you *can* use granulated sugar, but the glaze won’t have the same caramel-y flavor. I’d suggest adding a tablespoon of molasses to mimic the brown sugar’s flavor profile.
- Can I use honey or maple syrup instead? While these are delicious sweeteners, they’ll create a different kind of glaze – more of a honey or maple glaze. It won’t be *bad*, just not that classic salted caramel taste we’re going for. I’d stick with brown sugar if you can!
What if I don’t have buttermilk?
Buttermilk is key to that tender crumb, but don’t fret if you’re out! Here are some easy substitutes:
- Can I use regular milk instead? Yes, but you’ll need to add a little something to mimic the acidity of buttermilk. For every cup of milk, add a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and voila – you’ve got a buttermilk substitute!
- How do I make a buttermilk substitute? As mentioned above, just add a tablespoon of lemon juice or white vinegar to regular milk. Easy peasy! You can also use plain yogurt or sour cream thinned with a little milk.
How do I prevent the cake from sticking to the pan?
Nobody wants a cake that stubbornly clings to the pan! Here’s how to ensure a clean release:
- What type of pan is best for this recipe? A non-stick bundt pan is your best bet. If you don’t have one, make sure to grease and flour your pan *really* well.
- Is there a substitute for greasing and flouring the pan? Absolutely! I swear by homemade cake release – it’s a game-changer! Just mix equal parts of flour, shortening, and oil. Spread it evenly in the pan, and your cakes will slide out effortlessly every time!
Variations of Salted Caramel Kentucky Butter Cake You Can Try
Okay, so you’ve mastered the classic Salted Caramel Kentucky Butter Cake? Awesome! Now, let’s get a little adventurous! Here are a few fun twists you can try to make this cake even more amazing. I’m all about experimenting in the kitchen, so get creative and have fun!
- Gluten-Free: Swap out the all-purpose flour for a gluten-free blend. I recommend a 1:1 blend that’s designed to replace regular flour in baking. You might need to add a touch more liquid, so keep an eye on the batter consistency. This way, everyone can enjoy this delicious Kentucky butter cake!
- Chocolate: Add about 1/2 cup of cocoa powder to the dry ingredients. This will give you a rich, chocolatey salted caramel Kentucky butter cake that’s perfect for chocolate lovers! Just imagine that salted caramel glaze drizzled over a chocolate cake… yum!
- Salted Caramel Apple: Fold in about 1 cup of diced apples (Granny Smith or Honeycrisp work great!) to the batter before baking. The apples add a lovely tartness and moistness that complements the salted caramel beautifully. It’s like a caramel apple in cake form!
- Vegan: Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes), and your favorite non-dairy milk (like almond or soy) in place of the dairy ingredients. You can even find vegan caramel sauces these days for the glaze! This way, everyone can enjoy a slice of this amazing Kentucky butter cake, no matter their dietary needs!

Salted Caramel Kentucky Butter Cake: Disgustingly Divine
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist and buttery cake infused with a rich salted caramel glaze. Its tender crumb, combined with the sweet-salty glaze, creates a melt-in-your-mouth experience.
Ingredients
- Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- Salted Caramel Glaze:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp sea salt
Instructions
- Prepare Cake Batter: Preheat oven to 325°F (163°C). Grease and flour a bundt pan. Mix dry ingredients, then beat in butter, eggs, buttermilk, and vanilla until smooth.
- Bake: Pour batter into the pan. Bake for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes, then invert onto a wire rack.
- Make Glaze: In a saucepan, melt butter, stir in brown sugar, cream, and salt. Simmer for 3 minutes.
- Glaze the Cake: Poke holes in the cake with a skewer. Slowly pour half the glaze over the warm cake. Let it absorb, then drizzle the remaining glaze on top before serving.
Notes
- Ensure butter is softened for best results.
- Poke holes generously to allow glaze to penetrate the cake.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg