Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake is the most decadent, melt-in-your-mouth dessert you’ll ever make! This iconic Southern cake gets soaked with a buttery caramel syrup while it’s still warm, then drizzled with a glossy salted caramel glaze. Every slice is impossibly moist, rich with real butter flavor, and finished with those gorgeous flakes of sea salt.

Love More Desserts Recipes? Try My Buttermilk Pumpkin Pound Cake or this Pumpkin Gooey Butter Cake next.

Why You’ll Love This Recipe

• Buttery, tender crumb
• Salted caramel layers in every bite
• Foolproof technique for home bakers
• Comforting, show-stopping centerpiece
• Perfect for gatherings or a treat-yourself night

You’ll love that this cake is rich but not heavy, easy but truly special, exactly the sort of recipe that becomes a tradition.

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Ingredient List

For the Cake:

• 2½ cups granulated sugar
• 1¼ cups salted butter (room temp)
• 5 large eggs (room temp)
• 2 tsp vanilla extract
• ½ tsp butter extract
• ½ tsp rum extract
• 2½ cups cake flour (or 313g all-purpose)
• 1 cup full-fat sour cream (room temp)
• Cake release goop or baking spray

For Caramel Sauce & Glaze:

• 1 cup granulated sugar
• ½ cup water, divided
• ½ cup salted butter, cubed
• ¼ cup evaporated milk
• 1 tsp vanilla extract
• ¼ tsp rum extract
• Pinch of salt
• Flaky sea salt to finish

Brand notes: Kerrygold butter and Swans Down cake flour give this cake extra tenderness and flavor. McCormick extracts are reliable favorites.

Why These Ingredients Work

Butter is the backbone—creating richness and a golden crumb. Sour cream adds moisture and subtle tang. The combination of extracts builds depth, while cake flour (or carefully measured all-purpose) ensures a delicate texture. Caramel sauce soaks into the warm cake, making each slice melt-in-your-mouth moist. Flaky sea salt on top creates that perfect contrast to the sweet drizzle.

Essential Tools and Equipment

• 10-12 cup Bundt pan
• Stand or hand mixer
• Pastry brush for even greasing
• Small saucepan
• Instant-read thermometer
• Wire rack
• Toothpick
• Heatproof container for glaze

How To Make  Salted Caramel Kentucky Butter Cake

1. Preheat and Prepare the Pan

Set your oven to 325°F (middle rack!). Brush cake goop abundantly, getting into every nook—a well-greased pan is key for a beautiful release.

2. Cream Butter and Sugar

Beat butter and sugar until pale and fluffy, about 3 minutes. This step lays the foundation for a light, airy texture—don’t skimp!

3. Add Eggs and Extracts

One egg at a time, mixing gently. Stir in vanilla, butter, and rum extracts for maximum flavor bloom.

4. Fold in Flour and Sour Cream

Alternating—⅓ flour, ½ sour cream, repeat—until just combined. Go slow; overmixing leads to a chewy cake, not the delicate crumb we want.

5. Fill, Tap, and Bake

Spoon the batter into your pan evenly. Tap on the counter to pop air bubbles. Bake for 60-75 minutes (look for 210°F inside or a clean toothpick).

6. Make Caramel Syrup

Simmer sugar with ¼ cup water, untouched, until amber. Stir in butter, then remaining water and evaporated milk. Cook until syrupy, then finish with extracts and a pinch of salt.

7. Soak the Cake

Poke warm cake generously with toothpick holes. Pour ½ cup syrup so it sinks in deep—this is what makes every bite super moist.

8. Cool and Glaze

Cool in pan 1 hour, flip onto rack. Bring remaining caramel to a boil, then simmer til thick. Cool, pour over the cake, and sprinkle with flaky salt.

9. Serve and Savor

Slice, share, and enjoy! The aroma, the soaked crumb, the caramel drizzle.

Expert Tips

• Use room temperature ingredients—cold butter or eggs will prevent even mixing and a tender crumb.
• Don’t rush the creaming step; it’s essential for texture.
• Check doneness with a thermometer for reliability.
• My secret: If your kitchen is chilly, warm the eggs in a bowl of warm water before starting.

Pro Tips & Hacks

• Use cake goop for best pan release—never just cooking spray.
• Watch the caramel carefully. Burnt sugar happens fast—pull off heat as soon as it turns golden-amber.
• For easy glaze, cool syrup until the drip thickens but still flows.

Flavor Variations

• Bourbon replaces rum for a true Kentucky twist.
• Add espresso powder to caramel for mocha undertones.
• Toss mini chocolate chips in the batter before baking.

Make-Ahead Options

Bake and soak the cake up to 2 days ahead. Store airtight at room temperature. Freeze (un-glazed) for up to 3 months. Glaze just before serving for best results.

Recipe Notes & Baker’s Tips

• Tent with foil if browning too fast.
• Instant-read thermometer ensures doneness in a deep bundt pan.
• Glaze consistency: test a spoon—should cling but still drip.

Serving Suggestions

Slice thick and serve with whipped cream or vanilla ice cream. Perfect with coffee for brunch or as a showstopper at holiday tables.

Storage Instructions

Room temp (covered): 4 days
Refrigerator: 1 week
Freezer (un-glazed): 3 months
To serve: bring to room temp, add glaze last minute. Reheat briefly in microwave for extra warmth.

Allergy Information

Contains: Dairy (butter, sour cream, milk), eggs, gluten.
Substitutes: Use plant-based butter, dairy-free sour cream and coconut milk for caramel. Gluten-free flour blends are do-able but texture will vary.

Questions I Get Asked A Lot

My cake stuck to the pan—what did I do wrong?

This usually happens when the pan wasn’t greased thoroughly enough, especially in those intricate crevices. Make sure you use a real bristle brush (not silicone) and get into every single corner. Also, letting the cake cool for the full hour before flipping is crucial!

Why is my caramel grainy?

This happens when sugar crystals form, usually from stirring the sugar while it’s melting. Don’t stir it at all during the initial melting phase—just swirl the pan gently if needed. Also make sure all your sugar is dissolved before it starts to color.

Do I need all extracts?

For best flavor, use all. If unavailable, add more vanilla.

Can I make this without the extracts?

You can, but the butter and rum extracts really make this cake special. If you must skip them, add an extra teaspoon of vanilla extract. Just know it won’t have quite that signature depth of flavor!

How do I prevent grainy caramel?

Don’t stir sugar while melting. Swirl the pan; let crystals dissolve fully before adding butter.

💬 Tried this recipe? Leave your tips, variations, and reviews below! Got a flavor twist or baking hack? Share with the community—I love hearing from you.