Southern Charm Salted Caramel Kentucky Butter Cake

This Southern Charm Salted Caramel Kentucky Butter Cake is one of my favorite indulgent desserts to bake. It’s rich, buttery, and perfectly moist, soaked with a homemade salted caramel sauce that seeps into every crumb. The soft, golden cake is finished with a sweet vanilla glaze, making it a showstopping treat that melts in the mouth with every bite.

Why You’ll Love This Recipe

I love how this cake captures the warmth and comfort of Southern baking. The buttermilk makes it extra tender, while the salted caramel sauce adds a deep, buttery sweetness that’s perfectly balanced with a hint of salt. The vanilla glaze on top brings a beautiful finishing touch and a little extra sweetness. It’s the kind of dessert that gets better each day, and it’s perfect for holidays, special occasions, or whenever I want to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the salted caramel sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon sea salt

For the glaze:
1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract

Directions

1. I preheat my oven to 325°F (163°C) and generously grease and flour a Bundt pan.
2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, I cream the butter and sugar together until light and fluffy, about 3–4 minutes.
4. I beat in the eggs one at a time, followed by the vanilla extract.
5. I alternate adding the dry ingredients and the buttermilk, beginning and ending with the flour mixture, mixing until just combined.
6. I pour the batter evenly into the prepared Bundt pan and smooth the top.
7. I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake bakes, I prepare the salted caramel sauce. I heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a deep amber color.
9. I carefully add the butter, stirring until melted, then slowly whisk in the heavy cream. I let it simmer for 1–2 minutes before removing from heat and stirring in the sea salt.
10. Once the cake is done, I let it cool in the pan for 10 minutes, then use a skewer to poke small holes all over the cake.
11. I pour the warm salted caramel sauce slowly over the cake while it’s still in the pan, letting it soak in. I allow it to cool completely before inverting onto a serving plate.
12. For the glaze, I whisk together the powdered sugar, milk, and vanilla extract until smooth. I drizzle it over the cooled cake, letting it cascade beautifully down the sides.

Servings and Timing

This cake serves 12–14 people. The total time is approximately 1 hour and 40 minutes, including about 20 minutes of prep and 70 minutes of baking.

Variations

Sometimes I add a teaspoon of bourbon to the caramel sauce for a Kentucky-inspired twist. I also like to sprinkle crushed pecans or a little flaky sea salt on top for extra texture and flavor. For a chocolate variation, I drizzle a little melted chocolate over the glaze.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. The flavors deepen over time, making it even better the next day. To serve warm, I microwave individual slices for about 10–15 seconds or warm the whole cake gently in a low oven.

FAQs

Can I use store-bought caramel sauce?

Yes, but I find homemade caramel adds a richer, fresher flavor that’s worth the effort.

Do I have to use a Bundt pan?

No, I can use a 9×13-inch pan instead, but I reduce the baking time by about 10–15 minutes.

Can I make this cake ahead of time?

Yes, it tastes even better the next day after the caramel has soaked in.

What’s the best way to ensure the cake stays moist?

I make sure not to overbake it and to pour the caramel over the cake while it’s still warm so it absorbs evenly.

Can I freeze this cake?

Yes, I wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw it overnight before serving.

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt in the recipe slightly to balance the flavor.

Why is my caramel grainy?

That usually happens if the sugar crystallizes. I avoid stirring once it starts melting and swirl the pan gently instead.

How do I make the caramel thicker?

I let it simmer a little longer until it reaches the desired consistency—it thickens further as it cools.

Can I make mini cakes with this recipe?

Yes, I divide the batter into mini Bundt pans or muffin tins and bake for 20–25 minutes.

Is this cake very sweet?

It’s rich and sweet, but the salt in the caramel and the tang from the buttermilk keep it beautifully balanced.

Conclusion

I love how this Southern Charm Salted Caramel Kentucky Butter Cake embodies everything comforting about Southern baking—rich, buttery, and full of flavor. The tender crumb, luscious caramel sauce, and sweet glaze make it a dessert that’s impossible to resist. Whether I bake it for a celebration or just to treat myself, this cake always brings a touch of Southern warmth to the table.

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