Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake: A Decadent, Buttery Dream

There’s something magical about the way a buttery, caramel-kissed cake melts in your mouth—warm, rich, and just sweet enough to make you close your eyes in bliss. This Salted Caramel Kentucky Butter Cake is that kind of dessert. Inspired by the classic Southern butter cake but elevated with a luscious salted caramel twist, it’s the kind of treat that turns an ordinary day into a celebration.

I first made this cake for a friend’s birthday, and the moment the first slice was served, the room fell silent—except for the happy sighs. The tender crumb soaked in buttery caramel sauce, the crackly edges giving way to a velvety center… it was love at first bite. Now, it’s my go-to dessert for potlucks, holidays, and those days when only cake will do.

Why You’ll Love This Salted Caramel Kentucky Butter Cake

Irresistibly moist & tender – Thanks to the butter sauce poured over while warm, every bite is infused with rich, caramelized sweetness.

Perfect balance of sweet & salty – The homemade salted caramel drizzle adds a gourmet touch that makes it unforgettable.

Surprisingly easy – No fancy techniques—just simple mixing, baking, and pouring for a showstopping result.

Crowd-pleasing magic – Even picky eaters (and sworn chocolate lovers) can’t resist this buttery masterpiece.

Makes any occasion special – Whether it’s a holiday, birthday, or just Tuesday, this cake feels like a celebration.

The Unexpected Fan

My brother-in-law, a self-proclaimed “dessert skeptic,” usually passes on cake—until this one. After one hesitant bite, he went back for seconds, muttering, “Okay, this is dangerous.” Now, he requests it every Thanksgiving. There’s just something about that golden, buttery crumb and the silky salted caramel that wins over even the most reluctant sweet tooth.

What Makes It Special

Caramel Coffee Creamer – Adds depth and a subtle caramel note (buttermilk works too!).

Real Butter – The star of the show, ensuring richness and that signature tender texture.

Homemade Salted Caramel – Elevates the cake with a gourmet finish (store-bought works in a pinch).

Butter Sauce Soak – Keeps the cake irresistibly moist, with every bite dripping in flavor.

Making It Happen

The Cake

Prep & Preheat – Grease and flour a 10-inch Bundt pan thoroughly (this ensures easy release later). Preheat the oven to 325°F.
Dry Mix – Whisk together flour, sugar, salt, baking powder, baking soda, and cream of tartar in a large bowl.
Wet Mix – In a stand mixer, blend the dry ingredients with coffee creamer, butter, vanilla, and eggs. Beat for 3 minutes until smooth and fluffy.
Bake – Pour into the pan and bake 50-55 minutes, until a toothpick comes out clean.

The Butter Sauce

While the cake bakes, melt sugar, butter, creamer, and vanilla in a saucepan—don’t let it boil! Once the cake is out, poke holes all over with a skewer and slowly pour the warm sauce over, letting it seep in.

The Salted Caramel

If making homemade, cook sugar and water until deep amber, then whisk in cream, butter, and salt. Drizzle generously over the cooled cake.

You Must Know

Room-temperature ingredients are key for a smooth batter.
Don’t overbake—the cake should be just set for maximum moisture.
Let it cool completely before removing from the pan to prevent sticking.
Use a good nonstick spray (or butter + flour) for easy release.
Save extra caramel for ice cream or coffee!

Serving Ideas

Pair with vanilla ice cream, whipped cream, or fresh berries.
Drink match – Hot coffee, spiced chai, or a glass of cold milk.

Make It Different

Dairy-free? Use plant-based butter and coconut creamer.
Chocolate twist – Add cocoa powder to the batter or drizzle with chocolate ganache.
Tropical vibe – Swap caramel for coconut cream and top with toasted coconut.

Storage & Reheating

Room temp – Cover and keep for up to 3 days.
Fridge – Store airtight for up to 5 days.
Reheat – Microwave slices for 10-15 seconds for that fresh-baked warmth.

Cake Success Tips

Weigh flour for accuracy (or spoon-and-level if measuring).
Don’t rush cooling—the sauce needs time to set.
Run a knife along edges before flipping the Bundt pan.

FAQs

Q: Can I use buttermilk instead of coffee creamer?
A: Yes! Omit the cream of tartar if using buttermilk.

Q: Why did my caramel crystallize?
A: Avoid stirring once boiling—just swirl the pan gently.

Q: Can I make this in a regular pan?
A: A 9×13” works, but reduce baking time slightly.

Q: How do I prevent sticking?
A: Grease every nook of the Bundt pan—no shortcuts!

Q: Can I freeze this cake?
A: Yes! Wrap tightly and freeze for up to 2 months.