this is a dangerously good mash-up. Rich, buttery Kentucky butter cake soaked in a vanilla-butter glaze, then crowned with salted caramel. Here’s a reliable, bakery-level recipe 👇
🧈 Salted Caramel Kentucky Butter Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk (room temp)
- 4 large eggs (room temp)
- 1 tbsp vanilla extract
Kentucky Butter Glaze
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tbsp water
- 2 tsp vanilla extract
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter (room temp)
- ½ cup heavy cream (warm)
- 1–1½ tsp flaky sea salt (to taste)
Instructions
1️⃣ Bake the Cake
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan very well.
- Whisk flour, sugar, salt, baking powder, and baking soda.
- Add butter and buttermilk; mix until smooth.
- Beat in eggs one at a time, then vanilla.
- Pour into pan and bake 60–70 minutes, until a toothpick comes out clean.
2️⃣ Make the Butter Glaze
- Simmer sugar, butter, and water until dissolved (don’t boil hard).
- Remove from heat; stir in vanilla.
- While cake is hot, poke holes all over with a skewer.
- Slowly pour glaze over cake. Let it soak in fully before unmolding.
3️⃣ Salted Caramel
- Heat sugar in a saucepan over medium, stirring until fully melted and amber.
- Carefully whisk in butter.
- Slowly add warm cream (it will bubble).
- Remove from heat; stir in sea salt.
- Cool slightly to thicken.
Finish & Serve
- Drizzle caramel generously over the cooled cake.
- Optional flex: sprinkle extra flaky sea salt on top ✨
- Serve with whipped cream or vanilla ice cream if you’re feeling bold.
🔥 Pro Tips
- This cake is better the next day—the glaze fully settles in.
- Want extra indulgence? Add caramel between two glaze pours.
- Store covered at room temp up to 3 days (if it lasts that long).
