Description

Learn how to make the ultimate Salted Caramel Kentucky Butter Cake with this detailed recipe. This classic Southern bundt cake gets soaked with homemade caramel syrup while warm, then drizzled with a glossy salted caramel glaze and finished with flaky sea salt. Features step-by-step instructions, expert baking tips, and make-ahead options for the moistest, most flavorful butter cake you’ll ever taste.

Ingredients

For the Cake:

2½ cups (500g) granulated sugar
1¼ cups (284g) salted butter (2½ sticks), softened to room temperature
5 large eggs, room temperature
2 teaspoons (10ml) pure vanilla extract
½ teaspoon (2ml) butter extract
½ teaspoon (2ml) rum extract
2½ cups (288g) cake flour (or 313g all-purpose flour), measured by weight
1 cup (230g) full-fat sour cream, room temperature
Cake release spread (cake goop) or baking spray

For the Caramel Sauce and Glaze:

1 cup (200g) granulated sugar
½ cup (118ml) water, divided
½ cup (114g) salted butter, cubed
¼ cup (59ml) evaporated milk
1 teaspoon (5ml) pure vanilla extract
¼ teaspoon (1ml) rum extract
Pinch of salt
Flaky sea salt for sprinkling

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Instructions

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.

Notes

Don’t use regular cooking spray on your bundt pan—it actually gums up the nonstick coating. Use proper cake release or make your own “cake goop” by mixing equal parts oil, flour, and shortening

The key to a smooth glaze is making sure your caramel cools to the right consistency. Too hot and it’ll just run right off; too cool and it won’t spread nicely. Test it on a spoon first!

Prep Time: 20 minutes
Cook Time: 60-75 minutes
Category: Dessert
Method: Baking
Cuisine: American