Salted Caramel Kentucky Butter Cake – The Ultimate Ultra-Moist Southern Bundt

The Salted Caramel Kentucky Butter Cake is a masterpiece of Southern baking — ultra-moist, rich, buttery, and topped with a luscious salted caramel sauce.
This Bundt cake is beloved for its tender crumb, deep buttery flavor, and the perfect balance of sweet and salty. The cake itself is simple in appearance but complex in flavor, making it a true showstopper for any occasion.

Baking this cake fills your kitchen with the irresistible aroma of butter, caramel, and vanilla, evoking Southern hospitality and comfort. Every slice offers a melt-in-your-mouth experience, making it perfect for family gatherings, holidays, or as a luxurious dessert treat.

Ingredients & Their Roles

Cake Ingredients

• 3 cups (13½ oz) all-purpose flour – Forms the structure of the cake, giving it a tender, light crumb when measured carefully.
• 2 cups granulated sugar – Sweetens the cake and helps create a soft texture when creamed with butter.
• 1 teaspoon salt – Enhances flavor and balances sweetness, intensifying the richness of butter and caramel.
• 1 teaspoon baking powder & ½ teaspoon baking soda – Ensures even rise, airy texture, and light crumb throughout the cake.
• 1 cup buttermilk, room temperature – Adds a subtle tanginess, reacts with baking soda for lift, and keeps the cake moist.
• 1 cup (2 sticks) unsalted butter, room temperature – Primary source of flavor, richness, and tenderness, giving the cake its signature buttery texture.
• 2 teaspoons vanilla extract – Adds aromatic warmth and depth, enhancing the overall flavor of the cake.
• 4 large eggs, room temperature – Bind ingredients together, provide structure, and enrich flavor.

Butter-Caramel Sauce Ingredients

• ¾ cup granulated sugar – Forms the base of a syrupy, rich caramel sauce.
• ⅓ cup unsalted butter – Adds glossy shine and deep buttery richness.
• 3 tablespoons water – Helps dissolve sugar evenly and controls caramel consistency.
• 2 teaspoons vanilla extract – Enhances depth and aroma of the caramel, making it irresistibly fragrant.
• ½ teaspoon salt – Adds the perfect touch of savory balance to the sweet caramel.

Step-by-Step Instructions

1. Preheat and prepare the Bundt pan

Preheat the oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray, making sure every crevice is coated to prevent sticking. Dust lightly with flour and tap out excess. This step ensures your cake releases easily and maintains the intricate design of the pan.

2. Cream butter and sugar

In a large mixing bowl, beat the butter and granulated sugar together until pale, fluffy, and creamy. This process typically takes 4–5 minutes. Properly creamed butter and sugar provide the foundation for a soft, tender cake and incorporate air for lift.

3. Add eggs and vanilla

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. The batter should appear smooth, glossy, and aromatic.

4. Combine dry ingredients

In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk (beginning and ending with dry ingredients). Mix gently until just combined; overmixing can make the cake dense.

5. Bake the cake

Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a slightly domed top. Avoid opening the oven frequently, as this can cause the cake to sink.

6. Prepare the butter-caramel sauce

While the cake bakes, make the caramel sauce. In a small saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves. Bring to a gentle boil without stirring to prevent crystallization. Once the sugar turns a deep amber, remove from heat and whisk in butter, vanilla, and salt until smooth. The sauce should be glossy and pourable.

7. Cool and release

Let the cake cool in the pan for about 15–20 minutes before inverting onto a cooling rack. Once the cake is fully released, allow it to cool slightly but remain warm enough to drizzle the caramel.

8. Drizzle the caramel sauce

Pour the warm butter-caramel sauce evenly over the top of the Bundt cake, letting it cascade naturally down the sides. The sauce can be poured generously to ensure each slice is moist and decadent.

9. Serving and slicing

Serve slices warm or at room temperature. For extra indulgence, pair with a scoop of vanilla ice cream or freshly whipped cream. The combination of buttery cake and sweet-salty caramel is irresistible.

Optional Enhancements

• Add chopped pecans or walnuts to the batter for texture and nutty flavor.
• Sprinkle sea salt on top of the caramel sauce for a more pronounced salted-caramel experience.
• Fold in ¼ cup bourbon into the caramel for a boozy, rich note.
• Top with chocolate shavings for contrast and visual appeal.

Storage Tips

• Store cooled cake in an airtight container at room temperature for up to 3 days.
• Reheat slices slightly in the microwave before serving for a fresh-from-the-oven taste.
• Caramel sauce can be stored separately in the refrigerator and gently reheated before drizzling.

Conclusion

Salted Caramel Kentucky Butter Cake is a luxurious, moist, and deeply flavorful dessert. Its soft buttery texture, paired with rich salted caramel sauce, makes it perfect for special occasions, holidays, or just a moment of indulgence. By carefully following each step and paying attention to ingredient temperatures and mixing methods, you will achieve a cake that impresses everyone with its taste, texture, and stunning presentation.

Baking this Southern classic is a joyful experience, filling your home with the comforting aromas of butter, sugar, and caramel. Each bite is a celebration of flavor, making this cake a memorable treat for family, friends, and any dessert lover.