This salted caramel Kentucky Butter Cake is the kind of rich, indulgent dessert that turns an ordinary gathering into a celebration. Combining the timeless Southern charm of classic Kentucky Butter Cake with a buttery salted caramel twist, this recipe delivers an unforgettable flavor profile: moist, tender crumb, golden crust, and that signature butter glaze that melts right into every bite.
Perfect for holidays, family dinners, or anytime you want to wow a crowd, this salted caramel Kentucky Butter Cake is more than just dessert; it's a Southern tradition reimagined. With every forkful, you get the deep buttery richness of authentic Kentucky Butter Cake elevated by the sweet-and-salty allure of caramel. Trust us; make it once, and it’ll become your go-to showstopper.
The Story Behind This Southern Treasure?
Kentucky Butter Cake has earned its place as a beloved staple in Southern kitchens; and once you’ve tasted it, you’ll understand why. What began as a humble pound cake has evolved into a rich, unforgettable dessert thanks to its signature buttery glaze. Unlike ordinary glazes, this one seeps deep into the warm cake, creating an ultra-moist, tender texture that defines the perfect Kentucky Butter Cake. When salted caramel enters the picture, the results are nothing short of spectacular. The homemade caramel sauce adds a deep, toasty richness, while a hint of sea salt cuts through the sweetness for a perfectly balanced bite.
This salted caramel Kentucky Butter Cake is more than a dessert; it’s a celebration of tradition and indulgence. Whether served with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or enjoyed solo with a bold cup of coffee, it’s a showstopper every time. For an authentic Southern dessert table, pair it with classics like pecan pie or bourbon bread pudding. With its buttery depth and sophisticated caramel twist, this Kentucky Butter Cake will quickly become the star of your gatherings; and a recipe you’ll return to again and again.
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Ingredients
For the Cake:
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Sour cream
- Whole milk
For the Salted Caramel Sauce:
- Granulated sugar
- Unsalted butter
- Heavy cream
- Vanilla extract
- Sea salt
For the Butter Glaze:
- Unsalted butter
- Water
- Granulated sugar
- Bourbon (optional)
See recipe card for quantities.
Instructions
Prepare and Make Caramel
- Preheat oven to 325°F and grease bundt pan thoroughly
- Heat sugar in heavy saucepan over medium heat, stirring until melted and amber
- Add butter, then slowly pour in cream while stirring
- Remove from heat, add vanilla and salt, set aside to cool
- Bring eggs, butter, and sour cream to room temperature
Mix Cake Batter
- Cream softened butter and sugar until light and fluffy (4-5 minutes)
- Add eggs one at a time, beating well after each addition
- Mix in vanilla extract
- Alternate adding flour mixture and sour cream mixture to butter mixture
- Gently fold in most of the cooled caramel, reserving some for topping
Bake and Glaze
- Pour batter into prepared bundt pan and bake 60-70 minutes
- Test doneness with toothpick - should come out with few moist crumbs
- Make butter glaze by melting butter with water and sugar until dissolved
- Poke holes in hot cake and pour warm glaze over immediately
- Cool 15 minutes before removing from pan, then drizzle with reserved caramel
- Prepare and Make Caramel: Melting sugar and stirring caramel in saucepan
- Mix Cake Batter: Mixing cake batter with butter, sugar, and eggs
- Bake and Glaze: Drizzling glaze over baked bundt cake in pan
Equipment For Salted Caramel Kentucky Butter Cake
- 12-cup bundt pan (or tube pan alternative)
- Heavy-bottomed saucepan for caramel
- Electric mixer (stand or hand mixer)
- Long skewer for poking holes
- Wire cooling rack
- Candy thermometer (optional but helpful)
- Rubber spatula for gentle folding
- Measuring cups and spoons
Expert Cooking Tips & Tricks
- Use room temperature ingredients for proper mixing and smooth batter
- Don't stir caramel once it starts melting - let it melt naturally
- Coat bundt pan thoroughly with butter and flour for easy release
- Apply glaze while cake is still warm for maximum absorption
- Let cake rest overnight for best flavor development
- Use candy thermometer for caramel (aim for 340°F)
- Don't overmix batter to avoid tough texture
- Test doneness with toothpick in center of cake
Recipe Variations
- Bourbon Version: Add ¼ cup bourbon to batter and increase glaze bourbon
- Keto Option: Replace flour with almond flour and use erythritol sweetener
- Gluten-Free: Use 1:1 gluten-free flour blend
- Dairy-Free: Substitute vegan butter and coconut cream for dairy
- Holiday Spice: Add cinnamon and nutmeg to batter
- Mini Bundt: Use mini pans and bake 25-30 minutes
- Loaf Style: Bake in two loaf pans at 350°F for 45-50 minutes
- Pound Cake Shape: Use tube pan for traditional presentation
Storage
- Refrigerator: Store covered up to 5 days (flavor improves after day 1)
- Freezer: Wrap tightly, freeze up to 3 months
- Make-Ahead: Bake 1-2 days before serving for best results
- Caramel Sauce: Make up to 1 week ahead, store refrigerated
- Thawing: Overnight in refrigerator if frozen
- Serving: Bring to room temperature or warm slightly before serving
My Grandmother’s Secret Touch
There’s something sacred about the little traditions passed down through generations, and my grandmother had a quiet trick that made her Kentucky Butter Cake melt-in-your-mouth every time. Before she ever added the caramel swirl, she’d let the batter rest for exactly 10 minutes. “Give it time to breathe,” she used to say; and she was right. That pause allows the flour to fully hydrate, resulting in a softer, silkier crumb that tastes like love in every bite.
Another one of her golden rules was precision with the caramel. While she could judge it by color and scent alone, she always told me, “Use a candy thermometer until your hands learn to feel it.” Hitting 340°F brings out that deep, rich flavor without tipping into bitterness. It’s this homemade caramel, swirled with care, that transforms a simple Kentucky Butter Cake into a family treasure you’ll be proud to share; just like she did.
FAQ
What is a Kentucky butter cake?
A Kentucky Butter Cake is a rich, moist vanilla cake made with butter, eggs, and sour cream, then soaked in a warm, buttery sugar glaze after baking. This creates a tender crumb and sweet crust that sets it apart. It's a Southern favorite, often served at holidays, and tastes even better the next day as the glaze fully absorbs.
What is the difference between St. Louis butter cake and Kentucky butter cake?
St. Louis butter cake has a gooey, almost custard-like topping over a yeast or cake base, while Kentucky Butter Cake is a dense, moist vanilla cake soaked in a butter-sugar glaze. The Kentucky version is more traditional and sliceable, whereas St. Louis butter cake is soft, rich, and best eaten with a fork due to its gooey texture
What is the difference between Kentucky butter cake and pound cake?
While both are rich and buttery, a Kentucky Butter Cake includes a buttery glaze poured over the cake after baking, which adds extra moisture and flavor. Pound cake relies on equal parts flour, butter, sugar, and eggs, with no glaze. The Kentucky version is sweeter, more moist, and typically has a softer, melt-in-your-mouth texture from the infused glaze.
How is butter cake different from regular cake?
A butter cake uses a high ratio of butter and sugar, resulting in a denser, richer texture than regular cake. It’s moist, flavorful, and ideal for glazes or layered variations like Kentucky Butter Cake. Regular cakes may use oil or less butter, giving them a lighter, fluffier structure but less richness in flavor and texture.
A Sweet Southern Finish You’ll Never Forget
This Salted Caramel Kentucky Butter Cake is more than just dessert; it’s a celebration of everything we love about Southern baking, elevated with a luxurious caramel twist. Rich, buttery, and irresistibly moist, it brings together comfort and elegance in every bite. Whether you're treating yourself or impressing guests, this cake is guaranteed to become a household favorite.
If you enjoyed this decadent treat, don’t miss our Easy German Chocolate Cheesecake Recipe; a crowd-pleaser loaded with chocolate and coconut. Or brighten up your next party with the Easy Lemon Cupcakes Recipe, bursting with citrusy charm. Now go preheat that oven, snap a photo of your beautiful bundt, and enjoy the sweet success of baking your own Salted Caramel Kentucky Butter Cake masterpiece!
From my kitchen, with heart.
Emily Nelson ❤️
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Pairing
These are my favorite dishes to serve with Salted Caramel Kentucky Butter Cake
Salted Caramel Kentucky Butter Cake
Equipment
- 1 12-cup bundt pan Grease thoroughly with butter/flour
- 1 Electric mixer Stand or hand mixer
- 1 Saucepan Heavy-bottomed, for caramel sauce
- 1 Candy thermometer Optional, helps with caramel accuracy
- 1 Rubber spatula For folding and scraping
- 1 Cooling rack Wire rack for resting the cake
Ingredients
For the Cake
- 1 cup Unsalted butter Softened
- 2 cups Granulated sugar
- 4 Large eggs Room temperature
- 2 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Sour cream
- ½ cup Whole milk
For the Salted Caramel
- 1 cup Granulated sugar
- 6 tablespoon Unsalted butter
- ½ cup Heavy cream
- 1 teaspoon Vanilla extract
- ½ teaspoon Sea salt
For the Butter Glaze
- ½ cup Unsalted butter
- ¼ cup Water
- 1 cup Granulated sugar
- 2 tablespoon Bourbon Optional
Instructions
- Preheat oven to 325°F and grease bundt pan.
- Melt sugar in saucepan; stir in butter, cream, vanilla, and salt to make caramel.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla extract.
- Add flour mixture and sour cream mixture alternately.
- Fold in caramel sauce, reserving some for topping.
- Pour into pan and bake 60–70 minutes.
- Prepare glaze and pour over hot cake after poking holes.
- Let rest 15 minutes before removing from pan.
- Finish with reserved caramel before serving.
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