Here’s a rich, moist, and buttery Salted Caramel Kentucky Butter Cake recipe – with that irresistible salted caramel glaze that soaks into the cake and makes it melt-in-your-mouth delicious! ✨

 Salted Caramel Kentucky Butter Cake

Ingredients

For the Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min)
• 4 large eggs, room temperature
• 2 tsp vanilla extract

For the Butter Sauce (soaks into the cake)

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tbsp water
• 2 tsp vanilla extract

For the Salted Caramel Glaze

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ½ cup heavy cream
• ½ tsp sea salt (adjust to taste)
• 1 tsp vanilla extract

Instructions

1. Make the Cake

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add softened butter, buttermilk, eggs, and vanilla. Beat with an electric mixer for about 2–3 minutes, until smooth.
4. Pour batter into prepared Bundt pan and bake for 55–65 minutes, until a toothpick inserted comes out clean.
5. Leave cake in the pan.

2. Prepare the Butter Sauce

1. In a small saucepan, combine sugar, butter, and water. Cook over medium heat until butter is melted and sugar is dissolved (don’t boil).
2. Remove from heat and stir in vanilla.
3. Using a skewer, poke holes all over the warm cake (still in the pan). Slowly pour butter sauce evenly over the cake.
4. Let cake cool in the pan for at least 30 minutes, then invert onto a serving plate.

3. Make the Salted Caramel Glaze

1. In a saucepan, melt butter over medium heat.
2. Stir in brown sugar and cook for 2 minutes until dissolved.
3. Add heavy cream and bring to a gentle simmer, whisking constantly.
4. Stir in salt and vanilla, then let cool slightly so it thickens.

4. Assemble

• Drizzle warm salted caramel glaze over the cooled butter-soaked cake.
• Optionally sprinkle extra flaky sea salt on top.

 Tips & Variations

• For extra decadence, serve with a scoop of vanilla ice cream or whipped cream.
• Add toasted pecans on top for crunch.
• You can double the caramel glaze if you want it extra gooey!

Would you like me to also write a mini-cake version of this recipe (individual bundt cakes or cupcakes) for easier serving at parties?