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Slice of salted caramel Kentucky butter cake with caramel drizzle and chopped nuts.
Daniel

Salted Caramel Kentucky Butter Cake

A decadent twist on the classic Kentucky Butter Cake, this dessert features a rich, buttery pound cake infused with a luscious salted caramel sauce that creates pockets of gooey goodness throughout. Topped with a salted caramel glaze, it's the perfect balance of sweet and salty.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour sifted
  • 2 cups granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup unsalted butter softened to room temperature
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
For the Salted Caramel Butter Sauce
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tsp sea salt flaky preferred
  • 1 tsp vanilla extract
For the Salted Caramel Glaze
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar packed
  • 1/4 cup heavy cream
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar sifted
  • 1 tsp flaky sea salt for garnish

Equipment

  • 10-inch Bundt pan
  • Stand mixer or hand mixer
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Wooden skewer or toothpick
  • Medium saucepan
  • Wire cooling rack

Method
 

Prepare the Cake
  1. Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt pan, ensuring all crevices are coated.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
  5. Reduce mixer to low speed. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition.
  6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
Prepare the Salted Caramel Butter Sauce
  1. In a medium saucepan over medium heat, melt the butter. Add the granulated sugar, water, and sea salt. Stir gently to combine.
  2. Allow the mixture to simmer without stirring until it reaches a deep amber color, about 8-10 minutes.
  3. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
Assemble the Cake
  1. Once the cake is out of the oven but still warm, use a skewer to poke holes throughout the top of the cake.
  2. Pour the warm salted caramel butter sauce evenly over the cake, allowing it to seep into the holes and soak in.
Prepare the Salted Caramel Glaze
  1. In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, sea salt, and vanilla extract.
  2. Bring to a gentle boil, stirring constantly. Remove from heat and whisk in the sifted powdered sugar until smooth.
  3. Allow the glaze to cool slightly until it reaches a drizzle-able consistency.
  4. Drizzle the glaze over the top of the cake and sprinkle with flaky sea salt for garnish.
Serve
  1. Let the cake cool completely on a wire rack before slicing. Serve at room temperature and enjoy!

Notes

For best results, use high-quality vanilla extract and freshly ground sea salt flakes. The cake is delicious served slightly warm or at room temperature, and pairs wonderfully with a scoop of vanilla ice cream.