This Salted Caramel Kentucky Butter Cake is a decadent Southern-style pound cake soaked with a rich buttery glaze and topped with a generous drizzle of salted caramel. It’s ultra-moist, sweet, and buttery with just the right balance of salt to cut through the richness. Perfect for potlucks, holidays, or anytime you want to impress with a truly unforgettable dessert.
⏱️ Prep & Cook Time
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Baking Time | 55–65 minutes |
| Cooling Time | 1 hour |
| Total Time | ~2 hours |
🔧 Equipment Needed
- 10-cup Bundt pan
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Saucepan
- Cooling rack
- Cake tester or skewer
- Measuring cups and spoons
🛒 Ingredients
For the 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)
- 1 cup buttermilk (room temperature)
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
Butter Glaze:
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tbsp water
- 2 tsp vanilla extract
Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into cubes)
- ½ cup heavy cream (room temperature)
- ½ to 1 tsp sea salt (to taste)
🧂 Ingredient Notes
- Buttermilk: Essential for tenderness and a slight tang. Sub with milk + 1 tbsp lemon juice or vinegar if needed.
- Bundt Pan: Grease thoroughly with butter and flour or baking spray with flour to prevent sticking.
- Salted Caramel: Add salt gradually and taste—start with ½ tsp and increase as desired.
👩🍳 Instructions
1. Make the Cake:
- Preheat oven to 325°F (163°C). Generously grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixer bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
2. Bake:
- Bake for 55–65 minutes, or until a skewer inserted comes out clean.
- Let cool in the pan for 10 minutes.
3. Make the Butter Glaze:
- In a small saucepan over medium heat, combine sugar, butter, and water.
- Stir constantly until butter is melted and mixture is smooth (do not boil).
- Remove from heat and stir in vanilla.
4. Soak the Cake:
- While the cake is still warm in the pan, poke holes all over with a skewer or toothpick.
- Slowly pour the warm butter glaze over the cake, allowing it to seep into the holes.
- Let cake sit for 20 minutes to absorb the glaze, then invert onto a cooling rack to cool completely.
5. Make the Salted Caramel:
- In a dry saucepan over medium heat, melt sugar, stirring constantly until it turns a deep amber color.
- Add butter carefully (it will bubble up), whisking until combined.
- Slowly pour in heavy cream while whisking. Cook for 1 minute.
- Remove from heat and stir in sea salt to taste.
- Let cool slightly before drizzling over cake.
6. Serve:
- Once the cake is cool and glazed, drizzle with salted caramel before slicing.
- Optionally, sprinkle with a bit of flaky sea salt for garnish.
🥄 Nutrition Facts (Estimated per slice, 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~550 |
| Fat | 32g |
| Saturated Fat | 19g |
| Carbohydrates | 60g |
| Sugar | 45g |
| Protein | 5g |
| Sodium | 300mg |
Note: These values are approximate and may vary depending on specific ingredients used.
💡 Tips & Variations
Tips:
- Room Temp Ingredients: Ensure butter, eggs, and buttermilk are at room temp for the best texture.
- Caramel Storage: Extra caramel can be stored in the fridge for up to 2 weeks. Reheat before using.
- Avoid Overmixing: Mix just until combined to prevent a dense cake.
Variations:
- Bourbon Butter Glaze: Replace 1 tbsp of water in the glaze with bourbon for a kick.
- Pecan Topping: Sprinkle chopped toasted pecans over the caramel for crunch.
- Salt Swap: Use smoked sea salt for a unique twist on the caramel.
