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Salted Caramel Kentucky Butter Cake

A moist, buttery cake soaked in a velvety butter glaze and topped with rich salted caramel, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup Unsalted butter Softened, for a clean buttery flavor.
  • 2 cups Granulated sugar Helps create a tender crumb.
  • 4 large Eggs Use room temperature for better mixing.
  • 3 cups All-purpose flour Spoon and level to avoid packing too much.
  • 1 tablespoon Baking powder Provides lift.
  • 1 teaspoon Baking soda Reacts with buttermilk for a tender rise.
  • 1 teaspoon Salt Essential for flavor balance.
  • 1 cup Buttermilk Adds tang and moisture.
  • 1 tablespoon Vanilla extract Enhances sweetness.
For the butter glaze
  • 1/2 cup Unsalted butter For a syrupy glaze.
  • 1 cup Granulated sugar Dissolved in the glaze.
  • 1/4 cup Water To create the glaze.
  • 1 teaspoon Vanilla extract For flavoring.
For the salted caramel
  • Store-bought or homemade salted caramel A thick caramel with a pinch of salt.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a 10 to 12 cup bundt pan thoroughly.
  2. In a bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream softened butter and sugar until light and fluffy (about 3 to 4 minutes).
  4. Add eggs one at a time, mixing on low until just combined, then stir in the vanilla.
  5. Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix gently until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake for 55 to 65 minutes, or until a toothpick comes out with a few moist crumbs.
Glazing
  1. While the cake bakes, prepare the butter glaze by combining butter, sugar, water, and vanilla in a saucepan over medium heat. Stir until dissolved.
  2. When the cake is done, poke holes in it using a skewer, and pour half to two-thirds of the warm glaze over so it soaks in.
  3. Let it rest for 10 to 15 minutes, then invert onto a rack and brush or spoon the remaining glaze over the top.
  4. Once the cake is just warm, drizzle with salted caramel and finish with a sprinkle of flaky sea salt.

Notes

The cake tastes even better the next day as the flavors deepen. Keep covered at room temperature for up to 3 days or refrigerate for 5 days. It can also be frozen for up to 2 months.