Savour the rich and buttery treat this Salted Caramel Kentucky Butter Cake offers. Top this scrumptious butter sauce-infused soft, melt-in-your-mouth cake with a decadent salted caramel glaze. Trust me; once you taste it, you’ll be hooked; it’s the ideal treat for any occasion!
Why You’ll Love This Recipe
The cake is kept delicate and tasty by being soaked in a buttery sauce with remarkably moist texture.
Sweet caramel combined with a little bit of salt makes an appealing flavor sensation.
Easy to Make: This recipe is easily available even for inexperienced bakers with just few steps.
Perfect for Every Event: This cake will wow a family get-together or a unique event.
Ingredients
The basis of the cake and offers structure is all-purpose flour.
Granulated sugar helps to get a soft crumb and sweetens the cake.
Salt balances the sweetness and improves the tastes.
Agents used for leavening, baking powder and baking soda, make the cake rise.
Stabilizes the batter and lends a faint flavor from cream of tartar.
Rich caramel taste and wetness are added with salted caramel coffee creamer.
Unsalted butter gives texture and richness.
Vanilla Extract: Improves the taste character generally.
Large eggs bind the components together and add moisture.
Brown sugar gives the butter sauce moluesky undertone and richness.
The caramel glaze gains a smooth consistency from heavy cream.
Sprinkled on top for that ideal salty-sweet contrast is sea salt.
Note: The recipe card at the end of this page has the whole list of ingredients together with precise measurements.
Making the Salted Caramel Kentucky Butter Cake
Prepare the cake batter first.
Whisk in a large mixing basin the all-purpose flour, granulated sugar, salt, baking powder, baking soda, cream of tartar. Your cake is built on this dry mixture.
Two: Add wet components.
To the dry mix add softened unsalted butter, vanilla extract, and big eggs. Beat the ingredients in an electric mixer until completely blended. Pour in the salted caramel coffee creamer and keep mixing until the batter is creamy and smooth.
3. Make the cake baked.
Set your oven for 325°F (163°C). To avoid sticking, thoroughly greas a 10-inch Bundt pan. Level the batter on the ready pan. Baker until a toothpick put into the center comes out clean, 55 to 65 minutes.
4. Create the butter sauce.
Make the butter sauce as the cake bakes. Combine granulated sugar, unsalted butter, salted caramel coffee creamer, and vanilla essence in a medium saucepan set over medium heat. Whisk the mixture constantly until it comes to a moderate boil and everything is well-blended.
5. Marinade the Cake
Take the cake out of the oven once it is finished baking and let it gently cool on the pan. Pokes holes all over the cake with a toothpick or skewer. Drizzle the cake with the warm butter sauce, letting it soak into the holes and imbue it with taste and moisture.
Six. Get the salted caramel glaze ready.
Under medium heat in a saucepan, melt unsalted butter. Add brown sugar and heavy cream; stirring constantly, until the liquid boils. Turn off the heat and whisk in vanilla essence and sea salt. Before sprinkling, let the glaze chill somewhat.
7. Sheglaze the cake.
Invert the cake onto a serving platter when it has cooled entirely and absorbed the butter sauce. Over the top, drizzle the salted caramel glaze such that it falls down the sides. Over the glazing, scatter a bit of sea salt for an additional touch.
Salted Caramel Kentucky Butter Cake Pro Advice
Check that your butter and eggs are room temperature before combining.
This promotes a more even bake and a better smoothness in the batter.
Prepare the pan with grease.
Well: liberally grease the Bundt pan, being careful to coat all the nooks and crevices, therefore preventing the cake from sticking.
Poking holes for the butter sauce.
Go deep but not all the way through the cake. This guarantees equitable distribution of the sauce without causing bottom leaks.
Let the cake cool in the pan for roughly ten minutes.
Before turning it upside-down on a dish. This helps the cake set and lessens its likelihood of breaking apart.
How should one present?
This rich cake goes very well with a range of accompaniments:
- Using vanilla ice cream: Scoop The ice cream’s chilly creaminess accentuates the buttery, toasty cake.
- Blueberries, raspberries, or strawberries provide a welcome counterpoint to the strong tastes.
- Whipped cream gives a dollop of softly sweetened airy texture.
- Hot Beverage: For a great afternoon treat, savor a slice with a cup of tea or coffee.
Make Ahead and Organization for Storage
Keeping Leftovers
Correct storage is essential to maintain the Salted Caramel Kentucky Butter Cake moist, soft, and tasty. This cake’s rich buttery richness lets it remain fresh for several days if kept well.
Storing the cake at room temperature is the best course of action if you intend to eat it several days from now. To keep the cake from drying out, put it in an airtight container or carefully wrap it in plastic wrap. Keep it somewhere cool, dry away from heat sources and direct sunshine. Correct storage will help the cake stay fresh for up to three days.
Refrigeration is another choice if you would want its shelf life extended. Stow the cake tightly in plastic wrap and keep it within an airtight container to stop it from absorbing refrigerator smells. The cake keeps fresh in the refrigerator for up to one week. Still, keep in mind that refrigeration could somewhat stiffen the cake. To get it soft again, let it sit at room temperature for half an hour before serving.
Steer clear of cutting the cake before storage if you want best outcomes. Maintaining its entire helps to retain moisture and stops dry edges from developing. If you must keep individual slices fresh, firmly wrap each one.
Colding
Making this cake ahead of time or saving leftovers for later can be done quite well by freezing. This cake’s buttery consistency guarantees good freezing performance while yet preserving its soft, creamy texture upon thawing.
Dealing with the Cake’s Freeze
You can defrost two ways when ready to eat:
- Refrigerator method: Best for even thawing. Take the cake from the freezer into the refrigerator and let it thaw over night.
- Room temperature method: For fast thawing, leave the covered cake at room temperature for one to two hours until totally thawed.
Redoing
Reheat is a terrific technique to get back that fresh-from-the-oven taste if you would want to enjoy your cake warm.
Microwave Approach (fastest Choice)
- Take off all the plastic wrap and set the cake slice on a microwave-safe platter.
- To hold moisture and stop it from drying out, cover with a damp paper towel.
- Heat in 10 to 15 second intervals.
Oven Method (Ideal for Whole Cake or Large Portions)
- Set the oven to 300°F (150°C).
- Lay the cake on a baking pan and cover loosely with aluminum foil.
- Heat for ten to fifteen minutes for a whole cake, or five to seven minutes for slices.
Skillet Technique for a Crispy Edge
- Lightly grease a nonstick skillet set over medium-low heat.
- Warm the cake slice on one side for one to two minutes.
Final Advice on Reheating, Freezing, and Storage
- Try to freeze the cake free from caramel glaze if possible.
- Freezing individual slices makes serving easier.
- Use foil and quality plastic wrap to avoid drying out.
- Bring refrigerated cake to room temperature before serving.
FAQs
Can I use a different type of pan if I don’t have a Bundt pan?
Yes, if you don’t have a Bundt pan, you can use a 9×13-inch baking pan. Keep in mind that the baking time may vary, so start checking for doneness around the 45-minute mark.
Is it possible to make this cake without the salted caramel coffee creamer?
Absolutely. If you don’t have salted caramel coffee creamer, you can substitute it with buttermilk. The buttermilk adds a slight tang that complements the sweetness of the cake.
Can I add nuts to this recipe?
Certainly! Chopped pecans or walnuts make a delightful addition. Fold about 1 cup of nuts into the batter before pouring it into the pan.
How can I make the glaze thicker?
If you prefer a thicker glaze, allow it to cool slightly before drizzling it over the cake. As it cools, it will thicken and adhere
Looking for more irresistible desserts? Check these out:
🍫 Black Velvet Cake – A rich, dark chocolate cake with a velvety texture.
🍌 Best Banana Split Cake – A fruity, no-bake dessert perfect for summer.
🍮 Brioche French Toast Casserole – A buttery, custardy breakfast treat.
This Salted Caramel Kentucky Butter Cake is a true crowd-pleaser—rich, buttery, and perfectly caramelized. Whether you’re making it for a special occasion or just because, one bite will have you coming back for more!
Print
Salted Caramel Kentucky Butter Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich, buttery decadence of this Salted Caramel Kentucky Butter Cake. This moist, tender cake is infused with a luscious butter sauce and topped with a sweet and salty caramel glaze that will have you reaching for a second slice. Perfect for gatherings or a delightful treat to satisfy your sweet tooth.
Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Baking soda
- Unsalted butter, softened
- Large eggs, at room temperature
- Buttermilk, at room temperature
- Vanilla extract
For the Butter Sauce:
- Unsalted butter
- Granulated sugar
- Water
- Vanilla extract
For the Salted Caramel Glaze:
- Granulated sugar
- Water
- Heavy cream
- Unsalted butter
- Sea salt
Instructions
Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure easy release.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
Add Wet Ingredients: Incorporate the softened butter, mixing until the batter appears crumbly. Add the eggs one at a time, beating well after each addition. Pour in the buttermilk and vanilla extract, mixing until the batter is smooth and well combined.
Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Butter Sauce: While the cake is baking, combine the unsalted butter, granulated sugar, and water in a saucepan over medium heat. Stir continuously until the mixture comes to a boil and the sugar has dissolved. Remove from heat and stir in the vanilla extract.
Soak the Cake: Once the cake is done, remove it from the oven and immediately poke holes all over the surface using a skewer or fork. Slowly pour the hot butter sauce over the cake, allowing it to soak in. Let the cake cool in the pan for at least 30 minutes before inverting it onto a serving plate.
Prepare the Salted Caramel Glaze: In a clean saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color. Carefully add the heavy cream (the mixture will bubble vigorously), whisking until smooth. Remove from heat and stir in the unsalted butter and sea salt. Allow the glaze to cool slightly to thicken.
Glaze the Cake: Drizzle the cooled salted caramel glaze over the top of the cake, allowing it to cascade down the sides.
Notes
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week and bring to room temperature before serving.
Freezing: The cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: Salted Caramel Kentucky Butter Cake, Butter Cake, Caramel Glaze, Bundt Cake, Moist Cake Recipe