A Southern Classic with a Sweet Twist

Salted Caramel Kentucky Butter Cake is the kind of dessert that makes everyone ask for seconds. Known for its tender, buttery crumb and rich flavor, this classic cake gets a decadent upgrade with a salted caramel glaze. The combination of sweet and salty is irresistible, making it the perfect cake for gatherings, celebrations, or simply indulging at home.

Why This Cake is So Special

Unlike ordinary pound cakes, Kentucky Butter Cake is moist and flavorful thanks to the butter-rich batter and the glaze that soaks deep into the cake. Adding salted caramel brings balance by cutting through the sweetness with just the right amount of salt. Each bite melts in your mouth, offering layers of buttery goodness and caramel richness. If you love caramel desserts, this recipe is a must-try.

Tips for Perfecting Your Salted Caramel Glaze

The glaze is what truly elevates this cake. Simmering the brown sugar, butter, and cream together creates a smooth, glossy caramel that’s just thick enough to seep into the cake without being too heavy. Be sure to pour the glaze while the cake is still slightly warm so it absorbs better. For extra flair, sprinkle a pinch of flaky sea salt on top before serving—it makes every bite pop with flavor.

Ingredients

For the Cake

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk

For the Salted Caramel Glaze

• 1 cup brown sugar
• ½ cup unsalted butter
• ¼ cup heavy cream
• 1 tsp sea salt (plus more for sprinkling)

Instructions

Step 1: Prep & Mix Dry Ingredients

Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and dust with flour. In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Step 2: Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.

Step 3: Combine Wet & Dry

Alternate adding the flour mixture and buttermilk to the creamed butter, starting and ending with flour. Mix until just combined.

Step 4: Bake the Cake

Pour batter into prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack.

Step 5: Make the Glaze

In a saucepan, combine brown sugar, butter, and cream. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and stir in sea salt.

Step 6: Glaze & Serve

Poke holes in the cooled cake with a skewer. Slowly pour the salted caramel glaze over the cake, letting it soak in. Sprinkle with extra sea salt before serving.

Nutritional Information (per slice, approx.)

• Calories: 420
• Carbohydrates: 55g
• Protein: 5g
• Fat: 20g
• Sugar: 38g
• Fiber: 1g

Salted Caramel Kentucky Butter Cake

Q: Can I make this cake ahead of time?

Yes! The flavors get even better the next day as the glaze soaks in.

Q: Do I need a bundt pan for this recipe?

Traditionally, yes—but you can also bake it in a loaf pan or round cake pan, adjusting baking time.

Q: Can I freeze this cake?

Absolutely. Wrap it tightly and freeze without glaze. Add glaze after thawing for best results.

Q: What type of salt works best for topping?

Flaky sea salt is ideal for a gourmet touch and crunch.