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Salted Caramel Kentucky Butter Cake drizzled with caramel sauce
TINSUF RECIPES

Salted Caramel Kentucky Butter Cake

A rich, moist Southern bundt cake drenched in butter sauce and topped with salted caramel. Perfect for holidays or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course: cake
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Cake:
  • 3 cups 13 ½ ounces all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk or fermented milk
  • 1 cup butter room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Sauce:
  • ¾ cup sugar
  • ⅓ cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract

Equipment

  • Bundt or tube pan
  • - Mixing bowls
  • Electric mixer
  • Saucepan
  • - Wire rack
  • Skewer or fork

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
  2. Mix flour, sugar, salt, baking powder, and baking soda in a large bowl.
  3. Add buttermilk, butter, vanilla, and eggs. Beat on low speed, then medium speed for 3 minutes.
  4. Spoon batter evenly into prepared pan.
  5. Bake 55–65 minutes or until a toothpick comes out clean.
  6. While baking, make the sauce by melting sugar, butter, water, and vanilla over low heat. Do not boil.
  7. When cake is done, pierce it with a fork while still in the pan.
  8. Pour the hot butter sauce evenly over the cake.
  9. Let it sit 10–15 minutes before removing from the pan.

Notes

For a salted caramel finish, drizzle caramel sauce over cooled cake.
Add nuts for texture and flavor.
Store covered at room temperature or refrigerate for up to 5 days.