Salted Caramel Kentucky Butter Cake — Ultra-Moist Southern Bundt Cake
If you want a cake that’s **buttery**, **moist**, and dripping with sticky-sweet caramel — yet still simple enough for a weeknight bake — this Salted Caramel Kentucky Butter Cake is your new go-to. A tender, vanilla-scented Bundt base soaks up a warm **butter-caramel sauce**, finishing with a glossy, slightly salted top that slices like a dream.
Why you’ll love this cake
This cake blends a **rich, buttery crumb** with a sauce that both soaks and glazes — meaning every bite is tender and saturated with buttery caramel flavor. It’s Southern comfort in Bundt form: elegant enough for company, forgiving enough for beginners, and somehow better the next day once the flavors settle.
Ingredients — and what each one does
Below are the ingredients for the cake and the sauce, followed by a short explanation of each ingredient’s role so you can customize with confidence.
For the Cake
- 3 cups (13½ oz) all-purpose flour
- Provides the cake’s **structure** and crumb. Measure accurately — spoon and level for best results.
- 2 cups granulated sugar
- Sweetens and contributes to a tender texture when creamed with butter.
- 1 teaspoon salt
- Balances sweetness and enhances the other flavors — essential even in sweet baked goods.
- 1 teaspoon baking powder & 1/2 teaspoon baking soda
- Leavening combination ensures an even rise and a soft, airy crumb.
- 1 cup buttermilk, room temperature
- Adds tang, acidity (which reacts with baking soda), and keeps the cake **ultra-moist**.
- 1 cup (2 sticks) unsalted butter, room temperature
- The star of the show — butter gives **richness**, flavor, and tenderness when creamed with sugar.
- 2 teaspoons vanilla extract
- Boosts the cake’s warm, aromatic notes and complements the caramel topping.
- 4 large eggs, room temperature
- Provide structure, stability, and emulsification so the cake bakes evenly and stays tender.
For the Butter Sauce
- 3/4 cup granulated sugar
- Forms the base of the sauce; when warmed with water it dissolves and thickens into a syrupy caramel.
- 1/3 cup unsalted butter
- Creates a glossy, rich sauce that soaks into the cake and adds intense buttery flavor.
- 3 tablespoons water
- Helps dissolve the sugar and control the syrup’s consistency while heating.
- 2 teaspoons vanilla extract
- Adds depth and warmth to the caramel sauce.
- Flaky sea salt, 1/2–1 teaspoon (optional)
- A pinch of flaky salt transforms the sauce into a salted caramel masterpiece—contrast is what makes it irresistible.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly (or use a nonstick spray with flour). Proper pan prep ensures a clean release.
- Whisk dry ingredients: In a medium bowl, whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle (or with a hand mixer), beat 1 cup unsalted butter and 2 cups granulated sugar on medium-high until light and fluffy, about 3–5 minutes. Scrape the bowl as needed.
- Add eggs & vanilla: Reduce mixer speed to medium. Add the 4 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons vanilla extract.
- Alternate dry ingredients and buttermilk: With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup buttermilk (dry → buttermilk → dry → buttermilk → dry). Mix until just combined — avoid overmixing to keep the crumb tender.
- Pour batter & bake: Transfer the batter to the prepared Bundt pan and smooth the top. Bake at 325°F (163°C) for 50–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Ovens vary — start checking at 50 minutes.
- Make the butter sauce while cake bakes: In a small saucepan over medium heat combine 3/4 cup sugar and 3 tablespoons water. Stir until sugar dissolves and mixture begins to simmer. Continue to simmer gently — do NOT vigorously boil — about 4–6 minutes until the syrup thickens slightly. Remove from heat and whisk in 1/3 cup butter until fully melted. Stir in 2 teaspoons vanilla and ½–1 teaspoon flaky sea salt to taste. Keep warm.
- Soak the hot cake: When cake is done, remove from oven and let it rest in the pan for 5 minutes. Using a thin skewer or fork, poke holes across the top and sides to allow the sauce to penetrate. Slowly pour ~half of the warm butter sauce over the cake while it’s still in the pan, letting it sink in. Let the cake sit 10–15 minutes, then invert onto a serving plate. Pour the remaining sauce over the inverted cake, letting it pool in the center and drip down the sides.
- Rest and serve: Allow the cake to cool slightly so the sauce sets a bit (serving warm is ideal). For a cleaner slice, let the cake rest 30 minutes. Leftovers keep well covered in the fridge for up to 3 days — bring to room temperature before serving, or gently warm slices in the microwave.
Timing tip: The sauce soaks best when both cake and sauce are warm — not piping hot — so pour slowly and give the cake time to absorb.
Why this recipe is loved
This cake nails the Southern dessert trifecta: **buttery richness**, **tender, forgiving crumb**, and a **sticky caramel finish** that elevates the ordinary to unforgettable. It’s a one-bowl-feel (with a quick sauce) dessert that looks impressive on the table but doesn’t require advanced techniques.
Pro tips for perfect results
- Room temperature ingredients: Butter, eggs, and buttermilk at room temp emulsify better for a smoother, more stable batter.
- Don’t overmix: Once you add the flour, mix just until combined — overworking develops gluten and makes the cake tough.
- Test for doneness: Use a toothpick or thin skewer — look for moist crumbs, not raw batter. If the top browns too quickly, tent with foil.
- Salt is your friend: A little flaky sea salt in the sauce makes the caramel pop. Taste the sauce and adjust before pouring over the cake.
- Release trick: Cool the cake 10 minutes before inverting. Run a thin knife around the edges if needed, then invert onto a plate to avoid tearing.
- Make ahead: Bake the cake a day ahead and warm slightly before serving — flavors deepen and the sauce melds beautifully overnight.
Serving suggestions
- Serve warm with a generous scoop of vanilla bean ice cream — the hot sauce melting into cold ice cream is heavenly.
- Spoon lightly whipped cream and extra flaky sea salt on top for a bakery-quality finish.
- Pair with strong coffee or a rich black tea to balance the sweetness.
- For an elegant presentation, garnish with toasted pecans or a dusting of powdered sugar.
In short — you need this cake
Salted Caramel Kentucky Butter Cake is the kind of dessert that makes people linger at the table. With a tender, buttery Bundt base and a glossy salted caramel sauce that soaks in and glazes the top, it’s simple enough for any baker and decadent enough for celebrations. Try it warm with ice cream — and then try it again the next day. You’ll see why this classic earns a permanent spot in the dessert rotation.
