Salted caramel kentucky butter cake recipe is a rich, tender dessert known for its deep buttery flavor and golden caramel glaze.
This salted caramel kentucky butter cake recipe celebrates Southern baking traditions, inspired by the classic Kentucky Butter Cake, while adding a modern twist with salted caramel.
The purpose of creating this salted caramel kentucky butter cake recipe is to bring joy through a decadent treat that can be shared with family, friends, and dessert lovers who appreciate indulgent flavors. Rooted in Kentucky baking history, butter cakes were often served for special gatherings.
Steps, serving ideas, tips, health benefits, variations, preservation methods, and answers to common questions follow to make this salted caramel kentucky butter cake recipe accessible and enjoyable.
Southern Salted Caramel Kentucky Butter Cake Recipe
Salted caramel kentucky butter cake recipe offers a rich, buttery flavor with a delicate, tender crumb that melts in the mouth.
The top is coated with a luscious salted caramel glaze that adds a perfect balance of sweetness and a hint of salt, enhancing the buttery notes of the cake.
This dessert reflects Southern baking traditions, where cakes are often moist, flavorful, and comforting. The combination of butter, eggs, and sour cream creates a soft, golden texture, while the caramel adds a warm, indulgent finish.
Each slice captures the charm and hospitality of Southern desserts, making salted caramel kentucky butter cake recipe both comforting and memorable.
How To Prepare Salted Caramel Kentucky Butter Cake Recipe?
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: Southern
Yield: 12 servings
Kitchen Utensils Needed
- 10-inch bundt or tube pan
- Stand mixer or hand mixer
- Large mixing bowls
- Saucepan
- Measuring cups and spoons
- Spatula
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 227 g salted butter, room temperature
- 1 g almond extract (¼ tsp)
- 8 g butter vanilla emulsion (2 tsp) or butter extract
- 375 g cake flour (3 cups)
- 1 g baking soda (¼ tsp)
- 3 g kosher salt (½ tsp)
- 180 g sour cream (¾ cup), room temperature
- 60 g whole milk (¼ cup), room temperature
- 113 g butter-flavored shortening (½ cup)
- 600 g sugar (3 cups)
- 300 g large eggs (6), room temperature
- 2.5 g rum extract (½ tsp)
- 16 g vanilla extract (4 tsp)
For the Caramel Sauce and Glaze:
- 114 g salted butter, cubed (½ cup)
- 200 g granulated sugar (1 cup)
- 59 ml evaporated milk (¼ cup)
- 118 ml water, divided (½ cup)
- 1 ml rum extract (¼ tsp)
- 5 ml pure vanilla extract (1 tsp)
- Pinch of salt
Instructions
1. Preheat and Prepare
Heat the oven to 175°C (350°F). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust it with flour so the cake won’t stick.
2. Cream Butter, Shortening, and Sugar
In a large mixing bowl, beat together 227 g butter, 113 g shortening, and 600 g sugar until the mixture is light and fluffy, about 4–5 minutes.
3. Add Eggs and Flavors
Beat in 6 eggs, one at a time, ensuring each is fully incorporated. Then add 1 g almond extract, 2 tsp butter vanilla emulsion, ½ tsp rum extract, and 4 tsp vanilla extract. Mix until the batter is smooth.
4. Mix Dry Ingredients
In another bowl, whisk together 375 g cake flour, ¼ tsp baking soda, and ½ tsp salt.
5. Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and the mixture of 180 g sour cream and 60 g milk into the butter-egg mixture. Start and finish with the dry ingredients. Stir until just combined—don’t overmix.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before glazing.
7. Make Salted Caramel Sauce
In a medium saucepan over medium heat, melt 114 g butter. Add 200 g sugar and 118 ml water (reserve 2 tbsp in case needed) and cook until the sugar dissolves and turns a deep amber color. Slowly whisk in 59 ml evaporated milk, 1 tsp vanilla, ¼ tsp rum extract, and a pinch of salt. Let it simmer for 2–3 minutes until smooth.
8. Glaze the Cake
Pour the warm caramel over the slightly cooled cake and let it soak in for 10–15 minutes. Optionally, drizzle extra caramel over individual slices for extra richness.
Nutrition Facts Of Salted Caramel Kentucky Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 580 kcal |
| Protein | 6g |
| Fat | 30g |
| Saturated Fat | 18g |
| Carbohydrates | 66g |
| Sugars | 48g |
| Sodium | 220mg |
Why Peoples Like Salted Caramel Kentucky Butter Cake Recipe?
People enjoy salted caramel kentucky butter cake recipe because of its rich, buttery flavor and tender, moist texture. The sweet caramel glaze balanced by a touch of salt creates a delicious contrast that delights the palate.
The cake carries warm notes of vanilla and almond, adding depth and a comforting aroma. Its golden color and glossy caramel topping make it visually appealing as well as delicious.
Southern tradition and the sense of nostalgia connected to butter cakes also draw people in, making this dessert both comforting and indulgent for gatherings, celebrations, or quiet moments at home.
Why My Recipe Works
My salted caramel kentucky butter cake recipe works because it carefully balances ingredients, textures, and flavors.
Using both butter and butter-flavored shortening creates a tender, moist crumb while maintaining a rich buttery taste.
Cake flour ensures softness, and sour cream with milk adds moisture and a subtle tang that keeps the cake from being heavy. Properly creaming the fats and sugar incorporates air, giving the cake a light structure.
The eggs, room temperature, blend evenly, while vanilla, almond, and rum extracts enhance depth and warmth. The salted caramel glaze adds flavor contrast and moisture, finishing the cake beautifully.
Serving Ideas
Serving salted caramel kentucky butter cake recipe can be done in ways that enhance its rich flavor and presentation. Slice the cake into squares or rectangles and serve slightly warm to let the caramel soak in.
Pair it with a scoop of vanilla ice cream or whipped cream for added creaminess. Fresh berries, such as raspberries or sliced strawberries, provide a bright contrast to the buttery sweetness.
A light dusting of powdered sugar or a drizzle of extra caramel sauce adds elegance. Serve on a decorative plate or cake stand for gatherings, afternoon tea, or a cozy dessert after dinner.
Professional Baking Tips
1. Take butter, eggs, sour cream, and milk out of the fridge ahead of time. Softened butter and room-temperature eggs mix more evenly, giving a smoother batter and a lighter cake.
2. Use a kitchen scale for flour, sugar, and butter. Too much flour can make the cake dense, while too little makes it too soft. Precise measurements create consistent results every time.
3. Beat butter, shortening, and sugar until pale and fluffy. This step traps air in the batter, helping the cake rise and stay tender.
4. Add dry ingredients in portions, alternating with sour cream and milk. Start and end with dry ingredients. Mixing gradually prevents overworking the batter and keeps the cake soft.
5. Grease and flour the bundt or tube pan well, reaching all corners. This ensures the cake releases easily and keeps its shape.
6. Insert a toothpick in the center near the end of baking. It should come out clean or with a few crumbs. Avoid opening the oven too early to prevent sinking.
Health Benefits
Salted caramel kentucky butter cake recipe is an indulgent dessert, but it can offer small health benefits when enjoyed in moderation. Eggs provide protein and essential nutrients like vitamin B12 and choline, which support brain and nerve health.
Milk and sour cream add calcium and vitamin D for strong bones. Butter contributes fat-soluble vitamins A, D, E, and K. Using real extracts like vanilla and almond adds flavor without extra sugar or artificial additives.
Enjoying this salted caramel kentucky butter cake recipe in controlled portions can satisfy sweet cravings, reducing the temptation for less nutritious snacks while providing a comforting and mood-lifting treat.
Variations
1. Pecan-Caramel Kentucky Butter Cake
Add 1 cup of chopped pecans to the batter before baking. Sprinkle a few extra pecans on top before glazing with caramel. The nuts add crunch and a nutty flavor that complements the buttery cake and caramel perfectly.
2. Chocolate Swirl Salted Caramel Cake
Melt 100 g of semi-sweet chocolate and swirl it gently into the batter before baking. You can also drizzle some chocolate on top of the caramel glaze for a decadent chocolate-caramel finish.
3. Apple Cinnamon Salted Caramel Cake
Fold in 1–2 cups of peeled, chopped apples and 1 tsp cinnamon to the batter. Bake as usual, then pour the caramel glaze on top. This adds a cozy, autumnal flavor and makes the cake slightly fruity and fragrant.
4. Coffee-Infused Salted Caramel Cake
Dissolve 2 tsp of instant coffee or espresso powder in the 60 g milk used in the batter. Mix into the wet ingredients before combining with dry. The coffee adds depth and pairs beautifully with the caramel glaze.
5. Bourbon-Maple Salted Caramel Cake
Replace 1 tsp of vanilla extract in the batter with 1–2 tsp bourbon (optional: reduce vanilla slightly). Swap half of the sugar in the caramel glaze with pure maple syrup. This gives a warm, boozy-sweet twist that feels extra indulgent.
Preservation Methods
To keep salted caramel kentucky butter cake recipe fresh and delicious, proper preservation is important. Store the cooled cake in an airtight container at room temperature for up to 2–3 days to maintain its moisture and flavor.
For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and refrigerate for up to 5–7 days. The caramel glaze may thicken in the fridge, so let the cake sit at room temperature for 15–20 minutes before serving.
For extended preservation, the salted caramel kentucky butter cake recipe can be frozen for up to 2 months; thaw it overnight in the refrigerator and warm slightly before serving.
Frequently Asked Questions
How long can this cake be made ahead?
You can prepare the cake a day in advance. As it sits, the buttery sauce soaks deeper into the crumb, enhancing taste and moistness.
Can this cake be frozen?
Yes. Wrap the cooled cake tightly in plastic wrap and freeze for up to about 2–3 months. Thaw in the refrigerator and bring to room temperature before serving.
Is store‑bought caramel sauce okay to use?
You can use ready‑made caramel sauce, but homemade salted caramel adds deeper, rich flavor that matches the cake better.
What makes this cake so moist?
The sauce poured over the warm cake and the caramel glaze help keep it especially moist and buttery.
Can I skip the bundt pan?
You can bake this cake in a different pan, but a bundt pan suits the recipe best because the shape helps the sauce soak in evenly.
Conclusion
This salted caramel kentucky butter cake recipe was a delightful success. I enjoyed making it and loved the rich, buttery flavor and soft, moist texture.
My guests loved the rich, buttery flavor and the sweet, slightly salted caramel glaze, which made the dessert a highlight of the gathering.
I feel very happy and proud that the salted caramel kentucky butter cake recipe came out successfully on the first try.
Sharing this salted caramel kentucky butter cake recipe brings me joy, and I hope that everyone who tries it will have the same delightful experience, creating a dessert that brings smiles and satisfaction to family and friends alike.
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Salted Caramel Kentucky Butter Cake Recipe
Equipment
- 10-inch bundt or tube pan
- Stand mixer or hand mixer
- Large mixing bowls
- Saucepan
- Measuring cups and spoons
- Spatula
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 227 g salted butter room temperature
- 1 g almond extract ¼ tsp
- 8 g butter vanilla emulsion 2 tsp or butter extract
- 375 g cake flour 3 cups
- 1 g baking soda ¼ tsp
- 3 g kosher salt ½ tsp
- 180 g sour cream ¾ cup, room temperature
- 60 g whole milk ¼ cup, room temperature
- 113 g butter-flavored shortening ½ cup
- 600 g sugar 3 cups
- 300 g large eggs 6, room temperature
- 2.5 g rum extract ½ tsp
- 16 g vanilla extract 4 tsp
For the Caramel Sauce and Glaze:
- 114 g salted butter cubed (½ cup)
- 200 g granulated sugar 1 cup
- 59 ml evaporated milk ¼ cup
- 118 ml water divided (½ cup)
- 1 ml rum extract ¼ tsp
- 5 ml pure vanilla extract 1 tsp
- Pinch of salt
Instructions
Preheat and Prepare
- Heat the oven to 175°C (350°F). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust it with flour so the cake won’t stick.
Cream Butter, Shortening, and Sugar
- In a large mixing bowl, beat together 227 g butter, 113 g shortening, and 600 g sugar until the mixture is light and fluffy, about 4–5 minutes.
Add Eggs and Flavors
- Beat in 6 eggs, one at a time, ensuring each is fully incorporated. Then add 1 g almond extract, 2 tsp butter vanilla emulsion, ½ tsp rum extract, and 4 tsp vanilla extract. Mix until the batter is smooth.
Mix Dry Ingredients
- In another bowl, whisk together 375 g cake flour, ¼ tsp baking soda, and ½ tsp salt.
Combine Wet and Dry Ingredients
- Alternate adding the dry ingredients and the mixture of 180 g sour cream and 60 g milk into the butter-egg mixture. Start and finish with the dry ingredients. Stir until just combined—don’t overmix.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before glazing.
Make Salted Caramel Sauce
- In a medium saucepan over medium heat, melt 114 g butter. Add 200 g sugar and 118 ml water (reserve 2 tbsp in case needed) and cook until the sugar dissolves and turns a deep amber color. Slowly whisk in 59 ml evaporated milk, 1 tsp vanilla, ¼ tsp rum extract, and a pinch of salt. Let it simmer for 2–3 minutes until smooth.
Glaze the Cake
- Pour the warm caramel over the slightly cooled cake and let it soak in for 10–15 minutes. Optionally, drizzle extra caramel over individual slices for extra richness.
Notes
Nutrition Facts Of Salted Caramel Kentucky Butter Cake Recipe
Calories: 580 kcal | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Carbohydrates: 66g | Sugars: 48g | Sodium: 220mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.