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Salted Caramel Kentucky Butter Cake Recipe

This Salted Caramel Kentucky Butter Cake is the ultimate indulgence: rich, buttery, and irresistibly moist. A twist on the traditional Kentucky Butter Cake, this version is infused with caramel flavor and finished with a warm caramel butter drizzle. For an extra touch of decadence, a homemade salted caramel topping can be added to take it to the next level.

Baked in a Bundt pan, this cake is perfect for special occasions, family gatherings, or anytime you’re craving a comforting dessert with a caramel kick.

Why You’ll Love This Recipe

Extra moist thanks to the buttery caramel drizzle.
A perfect blend of sweet and salty flavors.
Elegant presentation in a Bundt pan.
Optional salted caramel topping for serious caramel lovers.

Ingredients

For the Cake

3 cups flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar (or substitute with buttermilk)
1 cup caramel-flavored coffee creamer or buttermilk
1 cup butter, softened
2 teaspoons pure vanilla essence
4 eggs, at room temperature

For the Caramel Butter Drizzle

¾ cup granulated sugar
⅓ cup butter
3 tablespoons caramel-flavored coffee creamer
2 teaspoons pure vanilla essence

For the Homemade Salted Caramel Topping (Optional)

1 cup sugar
¼ cup water
¾ cup heavy cream
3 ½ tablespoons butter
1 teaspoon kosher or sea salt

Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt cake pan.
In a large mixing bowl, sift together flour, sugar, salt, cream of tartar, baking powder, and baking soda.
In another bowl, cream together butter, vanilla, eggs, and coffee creamer (or buttermilk).
Gradually add the wet mixture into the dry ingredients, beating on medium speed for 3 minutes until smooth.

Step 2: Bake the Cake

Pour the batter into the Bundt pan.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 3: Make the Caramel Butter Drizzle

While the cake is baking, prepare the drizzle. In a saucepan, combine sugar, butter, coffee creamer, and vanilla.
Heat over medium flame until smooth and fully melted (do not let it boil).

Step 4: Soak the Cake

While the cake is still warm, poke small holes into the surface with a skewer.
Slowly drizzle the caramel butter sauce over the cake, allowing it to soak in.
Let the cake cool completely before removing it from the pan.

Step 5: Make the Salted Caramel Topping (Optional)

In a deep saucepan, combine sugar and water. Heat over medium until dissolved.
Turn heat to high and cook without stirring until deep amber (6–8 minutes).
Remove from heat, carefully whisk in cream, then butter and salt.
Allow to cool slightly before drizzling generously over the cooled cake.

Tips for Success

Make sure the cake is warm when you pour the drizzle—it helps the sauce seep into the crumb.
Use a light-colored Bundt pan to prevent over-browning.
Store covered at room temperature for up to 3 days, or refrigerate for up to a week.