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Kentucky butter cake has a rich history that dates back to the early 19th century. Originating in the Bluegrass State, this cake was traditionally made as a way to celebrate special occasions and holidays. The classic recipe features simple yet high-quality ingredients, reflecting the Southern ethos of using what is locally available.

Salted Caramel Kentucky Butter Cake

Discover the magic of baking with our irresistible Salted Caramel Kentucky Butter Cake. Moist, buttery, and drizzled with decadent salted caramel, this cake is perfect for any occasion. Dive into its rich history while following our easy step-by-step recipe that combines classic Southern flavors with a modern twist. Perfect for celebrations or a sweet treat at home, this cake will surely wow your guests! #SaltedCaramel #KentuckyButterCake #Baking #Dessert #SouthernBaking #HomeBaking #SweetTreats
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

For the Butter Mixture:

½ cup unsalted butter, melted

1 cup granulated sugar

1 teaspoon vanilla extract

½ cup salted caramel sauce (store-bought or homemade)

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

1 teaspoon sea salt (or to taste)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan or a 9x13 inch baking dish.

    Prepare the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4 minutes.

        Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

          Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.

            Prepare the butter mixture: In a small bowl, combine melted butter, granulated sugar, vanilla extract, and the salted caramel sauce. Stir until smooth.

              Assemble the cake: Pour half of the cake batter into the prepared bundt pan. Drizzle half of the butter mixture over the batter, then pour the remaining cake batter on top. Finally, drizzle the rest of the butter mixture over the batter.

                Bake: Place the cake in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

                  Make the salted caramel sauce: While the cake is baking, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring frequently until the sugar is completely melted and turns a light amber color.

                    Once the sugar is melted, immediately add the cubed butter and stir until melted. Then slowly pour in the heavy cream while stirring continuously. Be careful, as it will bubble up.

                      Remove from heat and stir in the sea salt. Let the sauce cool slightly before using.

                        Cool and Serve: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely. Drizzle the cooled cake generously with salted caramel sauce.

                          Serve slices warm or at room temperature, drizzled with additional salted caramel sauce if desired.

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