Salted Caramel Kentucky Butter Cake — A Slice of Southern Heaven

Step-by-Step: How to Make Salted Caramel Kentucky Butter Cake

Step 1: Prep the Pan & Oven

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly.

Step 2: Make the Batter

1. In a large bowl, sift together flour, sugar, salt, baking powder, baking soda, and cream of tartar.

2. In another bowl, combine butter, eggs, vanilla, and coffee creamer.

3. Gradually add the wet mixture to the dry ingredients. Beat on medium speed for about 3 minutes until smooth and creamy.

Step 3: Bake

Pour batter evenly into the prepared pan.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Make the Caramel Butter Drizzle

While the cake bakes, combine sugar, butter, vanilla, and coffee creamer in a saucepan over medium heat.
Stir until smooth but do not boil.

Step 5: Soak the Cake

While the cake is still warm, use a skewer to poke small holes across the surface.
Slowly pour the warm caramel butter sauce over the cake so it seeps in beautifully.

Step 6: Cool & Glaze

Let the cake cool completely in the pan. Once cooled, gently run a knife around the edges and invert onto a serving plate.

Step 7: (Optional) Add Salted Caramel Topping

If making homemade caramel, follow these steps:

1. Dissolve sugar in water over medium heat.

2. Bring to a boil — don’t stir — until it turns a deep amber color (about 6–8 minutes).

3. Remove from heat and carefully stir in cream, then butter and salt.

4. Cool slightly, then drizzle over the cake.

What to Serve With This Cake

• A hot cup of caramel or hazelnut coffee ☕

• A scoop of vanilla ice cream 🍨

• A dollop of whipped cream or sea-salted caramel drizzle for that perfect café-style finish.

Tips for the Perfect Kentucky Butter Cake

• Grease the bundt pan well — every nook and cranny counts!

• Don’t skip the soaking step — that caramel butter drizzle is where the magic happens.

• Let it rest overnight — the flavor deepens and the texture becomes divine.

• Use room-temperature ingredients for a smooth, even batter.

Storage Instructions

• Room temperature: Store covered for up to 3 days.

• Refrigerator: Keeps well for up to 6 days — bring to room temperature before serving.

• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.

FAQ

Can I make this in cupcake form?
Yes! Bake for about 20–25 minutes at 325°F, then poke holes and drizzle each with caramel sauce.

Can I skip the salted caramel topping?
Absolutely — the caramel butter drizzle alone gives it incredible flavor and moisture.

Can I use store-bought caramel?
Yes, just warm it slightly before drizzling so it soaks into the cake easily.

Conclusion

This Salted Caramel Kentucky Butter Cake is Southern comfort at its sweetest — buttery, tender, and gloriously glazed. Every bite is a celebration of caramel love and home-baked joy. Whether it’s a cozy morning treat or a show-stopping dessert for guests, this cake delivers warmth, richness, and pure happiness in every slice.

If you loved this, try next:

• 🍫 Caramel Chocolate Crunch Bars

• 🥥 Coconut Bundt Cake

• 🍎 Salted Caramel Apple Cheesecake Bars

Join the Fun!

If you make this cake, I’d love to see it! 💛 Share your beautiful bundt creations on Pinterest and tag them so we can feature your bake. And don’t forget to leave a review below — your feedback helps others discover this gem of a recipe.

Nutritional Information (Approximate per serving)

• Calories: 460

• Fat: 23g

• Carbohydrates: 55g

• Protein: 5g

• Sugar: 36g