Salted Caramel Kentucky Butter Cake – Bundt Recipe
Oh, you’re in for a treat! This Salted Caramel Kentucky Butter Cake is everything you never knew you needed in a dessert. Picture this: a golden, moist bundt cake that’s drizzled with the most decadent salted caramel sauce. The cake itself is rich and buttery, with just the right amount of sweetness, while the salted caramel adds a touch of indulgent, savory magic. Trust me, this one is a game-changer, and I guarantee it’ll quickly become one of your go-to desserts.
The beauty of this cake lies in its simplicity. With just a few ingredients, you’ll have a masterpiece that’s perfect for any occasion—whether it’s a family dinner, a celebration, or just because you deserve a little treat. The best part? It’s incredibly easy to make, and the result will make you feel like a dessert genius. Ready to impress? Let’s get baking!
Why You’ll Love Salted Caramel Kentucky Butter Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re whipping it up for a cozy night in, serving it to your best friends at a gathering, or treating yourself after a long week, this cake is here to bring pure joy to your taste buds. Here’s why this cake is such a hit:
Versatile
It’s perfect for every occasion. Want a sweet treat for a family dinner or a party? This cake fits the bill. Imagine serving it at a celebration, and before you know it, everyone will be asking for the recipe (and you’ll be more than happy to share it).
Budget-Friendly
No need to spend a fortune on fancy ingredients. This cake is made from simple pantry staples, so you probably already have everything you need in your kitchen. The best part is that the flavors are big, bold, and mouth-watering, despite the humble ingredients.
Quick and Easy
The recipe is as easy as it gets—no complicated steps here. If you’re someone who usually avoids long, fussy recipes, don’t worry! This cake is designed to be simple and fuss-free. You’ll be in and out of the kitchen in no time.
Crowd-Pleasing
This one’s a guaranteed crowd-pleaser. Seriously, who can resist a moist, buttery cake drenched in salted caramel? It’s like a warm hug for your taste buds. Whether it’s kids or adults, everyone’s going to love it.

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Ingredients for Salted Caramel Kentucky Butter Cake
Here’s the magic of this cake—it’s made with just a few pantry staples, but the result is truly extraordinary. Let’s break it down:
Cake Ingredients
- Butter: The star of the show! Butter gives this cake its signature richness and tenderness.
- Sugar: Adds sweetness and helps create that beautiful golden color.
- Eggs: The binding agents that help bring everything together.
- Vanilla Extract: For a lovely, aromatic depth of flavor.
- Flour: The structure of the cake. You’ll need all-purpose flour to make it soft and airy.
- Baking Powder: Helps the cake rise beautifully.
- Salt: Just a pinch to balance out the sweetness.
Salted Caramel Sauce
- Butter: Again, butter makes everything better, especially in caramel sauce.
- Brown Sugar: Deepens the flavor with its molasses undertones.
- Heavy Cream: Gives the sauce its luscious, creamy texture.
- Salt: The magical ingredient that transforms regular caramel into something extraordinary.
- Vanilla Extract: To tie everything together in a beautifully rich sauce.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions for Salted Caramel Kentucky Butter Cake
Let’s dive into the steps to create this dreamy dessert:
Preheat Your Oven
Preheat your oven to the temperature listed in the recipe card. This ensures that your cake will bake evenly and achieve the perfect texture.
Prepare Your Bundt Pan
Grease your bundt pan with butter or non-stick spray to prevent the cake from sticking. You’ll want it to slide out effortlessly once it’s baked.
Mix Your Cake Batter
In a large mixing bowl, combine your dry ingredients—flour, baking powder, and salt. In a separate bowl, beat together the butter and sugar until creamy. Add the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients and stir until smooth. Pour the batter into your prepared bundt pan.
Bake the Cake
Pop the bundt pan into the preheated oven and bake it for the recommended time in the recipe card. You’ll know it’s done when a toothpick inserted comes out clean. It should be golden brown and slightly puffed.
Make the Salted Caramel Sauce
While your cake is baking, it’s time to whip up the salted caramel sauce. In a saucepan, melt the butter over medium heat, then add the brown sugar. Stir to combine, and cook until it starts bubbling. Add the heavy cream and stir until smooth. Let it simmer for a few minutes, then remove from heat and stir in the salt and vanilla.
Pour the Caramel Over the Cake
Once the cake is done and cooled slightly, carefully pour the salted caramel sauce over the top of the cake. Let the sauce soak in, creating that delightful, indulgent finish.
Serve and Enjoy
Allow the cake to cool a bit more before slicing into it. Then, slice yourself a generous piece and enjoy the sweet, salty, and buttery goodness. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence.
How to Serve Salted Caramel Kentucky Butter Cake
This cake pairs beautifully with a few simple accompaniments to make it even more delightful:
Ice Cream
Serve with a scoop of vanilla or caramel ice cream for an extra creamy treat. The coolness and creaminess are the perfect contrast to the warm, rich cake.
Fresh Fruit
Pair it with fresh berries or sliced fruit for a refreshing and slightly tangy contrast to the sweet and salty cake.
Whipped Cream
Top with a dollop of freshly whipped cream for an added touch of luxury. It complements the salted caramel perfectly.
Additional Tips
Here are some tips to make this cake even more amazing:
Prep Ahead
To save time, you can prepare the cake batter the night before. Just store it in the fridge, and bake it the next day!
Storage Tips
Store leftovers in an airtight container for up to 3 days. You can also freeze the cake for up to a month—just make sure to wrap it tightly before freezing.
Spice It Up
If you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg to the cake batter for a cozy flavor twist.
FAQ Section
Q1: Can I substitute [ingredient] with [alternative ingredient]?
A1: Absolutely! For instance, you can swap the butter with margarine, but the flavor might change slightly.
Q2: Can I make this cake ahead of time?
A2: Yes, you can prepare the cake and store it in the fridge. Reheat it just before serving and pour the caramel over it fresh.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container at room temperature for up to 3 days.
Q4: Can I freeze this cake?
A4: Yes! You can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap.
Q5: What’s the best way to reheat this cake?
A5: Reheat individual slices in the microwave for 20–30 seconds, or warm the whole cake in the oven at 300°F for 10–15 minutes.
Q6: Can I double the recipe?
A6: Definitely! Just make sure to use a larger bundt pan or two smaller ones. Cooking time may need slight adjustments.
Q7: Is this recipe suitable for [specific diet]?
A7: This cake contains dairy and gluten, but you can substitute with dairy-free and gluten-free alternatives to make it suitable for specific diets.
Conclusion
This Salted Caramel Kentucky Butter Cake is one of those desserts that feels like a warm hug for your taste buds. It’s easy, delicious, and guaranteed to be a hit. Don’t be surprised if you find yourself making it again and again—trust me, it’s that good!
Print
Salted Caramel Kentucky Butter Cake – Bundt Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Salted Caramel Kentucky Butter Cake is a rich and moist sour cream pound cake infused with a decadent butter-rum caramel syrup. Topped with a luscious salted caramel glaze and finished with flaky sea salt, it’s the ultimate indulgence!
Ingredients
- 2 ½ cups (500 g) granulated sugar
- 1 ¼ cups (284 g) salted butter (2 ½ sticks)
- 5 large eggs (room temperature)
- 2 tsp pure vanilla extract
- ½ tsp butter extract
- ½ tsp rum extract
- 2 ½ cups (288 g) cake flour (or 313 g all-purpose flour)
- 1 cup (230 g) full-fat sour cream (room temperature)
- Cake release spread (or baking spray)
- 1 cup (200 g) granulated sugar
- ½ cup (118 ml) water (divided)
- ½ cup (114 g) salted butter (cubed)
- ¼ cup (59 ml) evaporated milk
- 1 tsp pure vanilla extract
- ¼ tsp rum extract
- Pinch of salt
- Flaky sea salt (for sprinkling)
Instructions
- Preheat the oven to 325°F. Position the oven rack in the center.
- Cream butter and sugar together with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Follow with extracts.
- Fold in ⅓ of the flour, then half of the sour cream mixture. Repeat until the last third of flour is incorporated. Mix gently.
- Prepare the bundt pan by brushing with cake release spread, ensuring to coat all crevices. Spoon in the cake batter evenly.
- Tap the pan firmly on the counter to eliminate air bubbles.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean or an instant-read thermometer reads 210°F.
- Prepare the caramel syrup: In a saucepan, combine sugar and ¼ cup water, cooking over medium heat until the mixture turns deep amber.
- Stir in butter until melted. Add the remaining water and evaporated milk, cooking over low heat for 2-3 minutes until syrupy. Stir in vanilla, rum extract, and a pinch of salt.
- Once the cake is baked, poke holes all over the top with a toothpick and pour ½ cup of the caramel syrup over the cake. Let cool in the pan for 1 hour, then flip out onto a wire rack to cool completely.
- Cook the remaining syrup on medium-low for 5 minutes until thickened, stirring constantly.
- Pour the caramel glaze over the cooled cake and sprinkle with flaky sea salt.
Notes
- Ensure the cake cools properly after baking to avoid it breaking when flipped.
- The caramel syrup can be reheated slightly if it thickens too much.
- Feel free to add extra rum extract for a stronger flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg