Salted Caramel Butter Cake

This ultra-moist Salted Caramel Kentucky Butter Cake transforms ordinary ingredients into a decadent dessert that tastes like it came from a high-end bakery. The magic happens when warm caramel sauce seeps into the freshly baked cake, creating pockets of gooey goodness in every bite.

I first made this cake for my mother in law's birthday dinner and there wasn't a crumb left. Now it's my signature dessert for family gatherings where everyone fights over who gets to take home the last slice.

Essentials Ingredients

• All purpose flour: Creates the perfect sturdy yet tender crumb to support the caramel sauce
• Granulated sugar: Provides just the right sweetness without overpowering the buttery flavor
• Salt: Balances the sweetness and enhances the caramel notes
• Baking powder and baking soda: Work together for the ideal rise
• Buttermilk: Adds tanginess and creates an incredibly moist texture
• Room temperature butter: Crucial for proper creaming and air incorporation
• Vanilla extract: Complements both the cake and sauce with warm aromatic notes
• Large eggs: Provide structure and richness
• For the sauce: Additional butter and sugar transform into liquid gold when heated

Step-by-Step Instructions

Prepare the Pan:

Generously grease and flour a 12 cup Bundt pan, ensuring you reach every crevice. This step is absolutely critical for a clean release later. I recommend using shortening rather than cooking spray for the most reliable results.

Mix the Batter:

Combine the dry ingredients (flour, sugar, salt, baking powder, baking soda) in your mixer bowl. Add the wet ingredients (buttermilk, butter, vanilla, eggs) and beat on low speed just until combined. This prevents excess gluten development. Increase to medium speed and beat for exactly 3 minutes to incorporate air for a tender crumb.

Bake with Patience:

Pour the batter into your prepared pan and smooth the top. Bake at 325°F for 55 to 65 minutes. The lower temperature allows the cake to rise evenly without doming. Test with a toothpick in the deepest part of the cake. It should come out with a few moist crumbs but no wet batter.

Create the Magic Sauce:

While the cake bakes, prepare the sauce by gently warming sugar, butter, water and vanilla in a saucepan. Keep the heat low and stir constantly until everything melts together. The sauce should remain pale golden rather than turning amber. Remove from heat once fully combined.

The Crucial Infusion:

While the cake is still hot and in the pan, poke deep holes throughout with a skewer or fork. Pour the warm sauce slowly over the cake, allowing it to absorb between additions. This infuses the entire cake with caramel flavor and moisture.

This cake reminds me of Sunday dinners at my grandmother's house where dessert was never optional. The first time I made this recipe, I accidentally used salted butter in both the cake and sauce. That happy accident created the perfect sweet-salty balance that made this cake legendary in our family.

Make-Ahead Magic

This cake actually improves with time, making it perfect for entertaining. Bake it up to two days ahead and store covered at room temperature. The flavors will continue to meld and the texture becomes even more luscious. Just before serving, dust with powdered sugar for an elegant finishing touch.

Troubleshooting Sticky Situations

If your cake sticks to the pan despite greasing, try placing it in the freezer for 20 minutes before attempting to release it again. The butter in the cake will firm up, making it easier to remove intact. For particularly stubborn spots, run a thin plastic knife around the edges before inverting.

Serving Suggestions

Elevate this already impressive cake by serving it slightly warm with a scoop of vanilla bean ice cream. For an extra touch, reserve two tablespoons of the caramel sauce and drizzle it over each slice just before serving. A pinch of flaky sea salt on top creates the perfect sweet-salty balance.

The Kentucky Connection

This iconic Southern cake gets its name from the generous amount of butter and the tradition of soaking it in sweet sauce while warm. Similar to a rum cake without the alcohol, Kentucky butter cake became popular in the 1960s and has remained a staple at potlucks and church socials throughout the region.

Frequently Asked Questions

→ How do I ensure the cake remains moist?

The key is to soak the warm cake with the hot butter sauce while it's still in the pan. This allows the cake to absorb maximum flavor and moisture.

→ Can I substitute buttermilk in the recipe?

Yes, you can substitute buttermilk with an equal amount of regular milk mixed with 1 tablespoon of vinegar or lemon juice to replicate the tangy flavor.

→ How should I store the cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm slices before serving for the best texture.

→ Can I make the cake in advance?

Absolutely! This cake is ideal for making ahead. Bake and soak the cake, then store covered until ready to serve. Reheat slightly and enjoy.

→ What size pan should I use?

A 12-cup Bundt pan or a 10-inch tube pan works best for this recipe to accommodate the batter and ensure even baking.

→ Can I add toppings to the cake?

Yes, garnish with a sprinkle of flaky sea salt, whipped cream, or even additional caramel drizzle for an extra decadent touch.