Salted Caramel Kentucky Butter Cake

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This Salted Caramel Kentucky Butter Cake is a decadent, ultra-moist dessert that puts a flavorful spin on the classic Kentucky Butter Cake. Baked in a Bundt pan and soaked with a warm caramel-butter glaze, the cake boasts a soft crumb and rich caramel notes throughout. For an extra indulgent finish, an optional homemade salted caramel topping can be added.

Salted Caramel Kentucky Butter Cake

Ingredients

For the Cake

Ingredient	Quantity
Flour	3 cups
Granulated sugar	2 cups
Salt	1 teaspoon
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Cream of tartar	½ teaspoon (or substitute with buttermilk)
Caramel-flavored coffee creamer or buttermilk	1 cup
Butter, softened	1 cup
Pure vanilla essence	2 teaspoons
Eggs, room temperature	4

For the Caramel Butter Drizzle

Ingredient	Quantity
Granulated sugar	¾ cup
Butter	⅓ cup
Caramel-flavored coffee creamer	3 tablespoons
Pure vanilla essence	2 teaspoons

Optional Homemade Salted Caramel Topping

Ingredient	Quantity
Sugar	1 cup
Water	¼ cup
Heavy cream	¾ cup
Butter	3½ tablespoons
Kosher or sea salt	1 teaspoon

Instructions

Step 1: Prepare and Mix the Batter
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. In a large bowl, sift together the flour, sugar, salt, cream of tartar, baking powder, and baking soda. In another bowl, cream together the coffee creamer, softened butter, vanilla essence, and eggs. Gradually add the wet mixture to the dry ingredients, beating on medium speed for about 3 minutes until smooth.

Step 2: Bake the Cake
Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes, or until a skewer inserted into the cake comes out clean.

Step 3: Prepare the Caramel Butter Drizzle
While the cake bakes, combine the sugar, butter, coffee creamer, and vanilla essence in a saucepan. Heat over medium heat, stirring gently until melted and smooth. Do not allow the mixture to boil.

Step 4: Drizzle and Cool
While the cake is still warm, poke small holes across the surface using a thin skewer. Slowly pour the warm caramel butter drizzle over the cake, allowing it to soak in. Let the cake cool completely in the pan before removing.

Step 5: Make the Salted Caramel Topping (Optional)
In a deep saucepan, heat the sugar and water over medium heat until dissolved. Increase the heat and bring to a boil without stirring. Continue cooking until the syrup turns a deep amber color, about 6–8 minutes. Remove from heat and carefully whisk in the cream, followed by the butter and salt. Transfer to a separate container and let cool slightly before drizzling generously over the cake.