Homemade salted caramel Kentucky butter bundt cake drizzled with caramel glaze on white counter

Salted Caramel Kentucky Butter Cake

A rich and moist Salted Caramel Kentucky Butter Cake soaked in a buttery glaze and topped with homemade salted caramel sauce. This Southern dessert is the perfect balance of sweet and salty, ideal for holidays or indulgent weekends.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 25

Cook Time: 1 10

Rest Time: 15

Total Time: 1 50

Servings: Slices

Calories: 540kcal

Cost: $10–$12

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.

Notes

You can skip the bourbon in the glaze or substitute with vanilla extract. Store leftovers in an airtight container for up to 4 days.

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