Salted Caramel Kentucky Butter Cake



Craving a sweet treat that will tantalize your taste buds and leave you craving for more? Look no further than the irresistible Salted Caramel Kentucky Butter Cake. This decadent dessert combines the rich flavors of buttery cake, gooey caramel, and a hint of salt to create a truly unforgettable culinary experience. Whether you’re hosting a dinner party or simply want to satisfy your sweet tooth, this recipe is sure to impress. Follow along as we delve into the ingredients, instructions, serving tips, storage tips, FAQs, and indulge in the conclusion.


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 cup caramel sauce (store-bought or homemade)
  • Sea salt flakes, for garnish


  1. Preheat your oven to 325°F (160°C) and grease a 10-inch bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until fully combined.
  6. Pour half of the batter into the prepared bundt pan, then drizzle half of the caramel sauce over the batter.
  7. Repeat with the remaining batter and caramel sauce.
  8. Use a knife to gently swirl the caramel into the batter.
  9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
  11. Drizzle additional caramel sauce over the top of the cake and sprinkle with sea salt flakes.
  12. Slice and serve warm or at room temperature. Enjoy!

Serving Tips:

  1. Serve slices of Salted Caramel Kentucky Butter Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  2. Garnish each slice with a sprinkle of chopped nuts, such as pecans or walnuts, for added texture and flavor.
  3. Pair this decadent dessert with a cup of freshly brewed coffee or a glass of cold milk for the perfect balance of sweetness.
  4. For a festive touch, dust the top of the cake with powdered sugar before serving, creating a beautiful snowy effect.
  5. Elevate your presentation by serving individual slices on decorative dessert plates, garnished with a drizzle of caramel sauce and a sprig of fresh mint.
  6. Create a dessert charcuterie board featuring slices of Salted Caramel Kentucky Butter Cake alongside an assortment of fruits, cheeses, and chocolates for a stunning display.
  7. Customize the flavor profile by adding a tablespoon of bourbon to the caramel sauce for a boozy twist that complements the rich buttery cake.
  8. Transform leftovers into a delightful breakfast by toasting slices of cake and serving them with a smear of butter or cream cheese.
  9. Pair slices of cake with a selection of flavored syrups, such as chocolate or raspberry, for a fun DIY dessert bar that lets guests customize their treats.
  10. Serve slices of cake alongside a selection of gourmet cheeses and honey for a sophisticated dessert pairing that’s sure to impress.
  11. Create a show-stopping trifle by layering cubes of Salted Caramel Kentucky Butter Cake with whipped cream and fresh berries in a glass trifle dish.
  12. Host a dessert tasting party featuring a variety of cakes, including Salted Caramel Kentucky Butter Cake, for an unforgettable culinary experience.

Storage Tips:

  1. Store leftover cake in an airtight container at room temperature for up to 3 days.
  2. To extend the shelf life, refrigerate the cake for up to 1 week, tightly wrapped in plastic wrap or aluminum foil.
  3. For longer storage, freeze individual slices of cake in a single layer on a baking sheet, then transfer them to a resealable freezer bag for up to 3 months.
  4. To thaw frozen cake slices, place them in the refrigerator overnight or microwave them on low power in 30-second intervals until warmed through.
  5. Keep the cake moist by placing a slice of bread or a damp paper towel in the storage container to absorb excess moisture.
  6. Avoid storing the cake in direct sunlight or near heat sources, as this can cause the caramel sauce to melt and the cake to become soggy.
  7. If storing the cake in the refrigerator, allow it to come to room temperature before serving for the best texture and flavor.
  8. Refresh leftover cake by briefly warming slices in the microwave or oven before serving to restore their softness and gooey caramel goodness.
  9. For a portable treat, wrap individual slices of cake in plastic wrap or parchment paper and pack them in lunchboxes or picnic baskets.
  10. Repurpose leftover cake as a base for trifle or bread pudding by cubing it and layering it with custard and fruit for a delicious dessert alternative.
  11. Transform stale cake into cake pops by crumbling it, mixing it with frosting, shaping it into balls, and dipping them in melted chocolate for a fun and festive treat.
  12. Get creative with leftover cake by incorporating it into milkshakes, ice cream sundaes, or even as a topping for pancakes or waffles for a decadent breakfast or brunch option.


  1. Can I use salted butter instead of unsalted butter in this recipe?
    • Yes, you can use salted butter, but remember to adjust the amount of added salt accordingly to prevent the cake from becoming too salty.
  2. Can I make this cake without eggs for a vegan version?
    • While I haven’t tested it personally, you can try using a commercial egg replacer or a mixture of mashed bananas or applesauce to replace the eggs in this recipe.
  3. Can I use a different type of pan if I don’t have a bundt pan?
    • Absolutely! You can use a 9×13-inch baking dish or two 9-inch round cake pans instead. Just adjust the baking time accordingly.
  4. How can I prevent my cake from sticking to the pan?
    • Make sure to generously grease the pan with butter or non-stick cooking spray, and consider using a flour-based baking spray for extra insurance.
  5. Can I make the caramel sauce from scratch?
    • Yes, you can make homemade caramel sauce by melting sugar in a saucepan over medium heat, then stirring in butter and heavy cream until smooth and caramelized.
  6. How do I know when the cake is done baking?
    • The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. You may also notice the edges pulling away from the sides of the pan.
  7. Can I freeze the cake before adding the caramel sauce?
    • Yes, you can freeze the cake without the caramel sauce


Indulging in the delightful flavors of Salted Caramel Kentucky Butter Cake is not just a culinary experience; it’s a journey into a realm of decadence and satisfaction. With its rich, buttery texture, sweet caramel swirls, and subtle hints of salt, this cake has the power to transport you to dessert nirvana with every heavenly bite.

From its simple yet exquisite ingredients to the straightforward instructions for baking perfection, this recipe is a testament to the joys of homemade baking. Whether you’re a seasoned pastry chef or a novice in the kitchen, creating this masterpiece is both rewarding and fulfilling.

As you savor each slice of Salted Caramel Kentucky Butter Cake, let yourself be transported to a place of pure bliss, where worries melt away and only the joy of indulgence remains. Share this delectable treat with loved ones and watch as smiles light up their faces, knowing that you’ve created something truly special.

So, the next time you’re in need of a dessert that dazzles the senses and satisfies the soul, look no further than Salted Caramel Kentucky Butter Cake. It’s more than just a recipe; it’s a celebration of flavor, love, and the simple pleasures of life. Enjoy every moment, and may each bite leave you craving just one more taste of sweet perfection.