If you’re a fan of rich, buttery desserts with a hint of salty sweetness, this Salted Caramel Kentucky Butter Cake is about to become your new favorite indulgence. This cake is not just a treat—it’s an experience. Moist, tender, and infused with a butter-rum caramel syrup, each bite is a melt-in-your-mouth delight. Topped with a luscious salted caramel glaze and a sprinkle of flaky sea salt, this cake offers the perfect balance of sweet and salty flavors. Whether you’re baking for a special occasion or simply satisfying a craving, this cake is sure to impress.
Why You’ll Love This Salted Caramel Kentucky Butter Cake
- Rich and Moist: The cake’s tender crumb comes from the full-fat sour cream and generous amount of butter, making each slice incredibly moist.
- Decadent Caramel Syrup: A homemade butter-rum caramel syrup soaks into the cake, adding layers of flavor and gooey goodness.
- Perfectly Balanced: The salted caramel glaze and flaky sea salt topping add a sophisticated touch, balancing out the sweetness with just the right amount of saltiness.
Ingredients You’ll Need
For the Cake:
- 2 1/2 Cups (500 g) Granulated Sugar: Adds sweetness and helps create a tender crumb.
- 1 1/4 Cups (284 g) Salted Butter, Softened (2 1/2 Sticks): Provides richness and flavor; if using unsalted butter, add 3/4 tsp of salt.
- 5 Large Eggs, Room Temperature: Eggs help bind the ingredients and add moisture to the cake.
- 2 Tsp Pure Vanilla Extract: Adds depth of flavor and complements the caramel and butter.
- 1/2 Tsp Butter Extract: Enhances the buttery flavor of the cake.
- 1/2 Tsp Rum Extract: Adds a subtle warmth and richness to the flavor profile.
- 2 1/2 Cups (288 g) Cake Flour (or 313 g All-Purpose Flour) Measured by Weight: Cake flour gives the cake a finer texture; if using all-purpose flour, measure carefully to avoid a denser cake.
- 1 Cup (230 g) Full-Fat Sour Cream, Room Temperature: Keeps the cake moist and tender.
- Cake Release Spread (or Baking Spray): Ensures the cake releases easily from the pan.
- 1 Cup Roughly Chopped Pecans or Walnuts (Optional): Adds a nutty crunch, if desired.
For the Caramel Sauce and Glaze:
- 1 Cup (200 g) Granulated Sugar: The base of the caramel sauce.
- 1/2 Cup (118 ml) Water, Divided: Used to help dissolve the sugar and achieve the right caramel consistency.
- 1/2 Cup (114 g) Salted Butter, Cubed: Adds richness and helps create the caramel sauce.
- 1/4 Cup (59 ml) Evaporated Milk: Adds creaminess to the caramel sauce.
- 1 Tsp Pure Vanilla Extract: Enhances the flavor of the caramel.
- 1/4 Tsp Rum Extract: Adds depth and complexity to the caramel.
- Pinch of Salt: Balances the sweetness of the caramel.
- Flaky Sea Salt for Sprinkling: Provides a final touch of salty crunch to the cake.
Step-by-Step Instructions
1. Preheat the Oven: Preheat your oven to 325°F (163°C) and position the oven rack in the center. Prepare a 10-12 cup Bundt pan by buttering and flouring it, or spraying with baking spray. If you’re using nuts, sprinkle the chopped pecans or walnuts evenly on the bottom of the pan. Set the pan aside.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to cream together the softened butter and granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
3. Add Eggs and Extracts: Add the room temperature eggs one at a time, mixing well after each addition. Once the eggs are fully incorporated, mix in the vanilla, butter, and rum extracts until well combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and baking soda. Set aside.
5. Combine Wet Ingredients: In another bowl, whisk together the sour cream and rum until smooth.
6. Mix Ingredients: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Start and end with the dry ingredients, mixing just until fully combined. Be careful not to overmix.
7. Prepare the Pan: Using a brush, coat the inside of the Bundt pan with cake release or baking spray, ensuring you get into all the crevices. Spoon the cake batter evenly into the prepared pan. Tap the pan firmly on the counter to eliminate any air bubbles.
8. Bake: Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Alternatively, an instant-read thermometer inserted into the center of the cake should read 210℉ (99°C).
9. Make the Caramel Syrup: While the cake is baking, prepare the caramel syrup. In a small saucepan, combine the sugar and 1/4 cup of water. Cook over medium heat without stirring until the mixture turns a deep amber color. Carefully add the cubed butter and stir until melted and combined. Stir in the remaining 1/4 cup of water and the evaporated milk. Cook over low heat for another 2-3 minutes until the syrup is smooth and slightly thickened. Remove from heat and stir in the vanilla and rum extracts, along with a pinch of salt.
10. Soak the Cake: When the cake is done baking, remove it from the oven and use a long, thin skewer to poke holes all over the top while it’s still in the pan. Pour 1/2 cup of the caramel syrup over the cake, allowing it to soak into the holes. Let the cake sit in the pan for 1 hour.
11. Cool and Glaze: After an hour, carefully invert the cake onto a wire rack to cool completely. While the cake is cooling, bring the remaining caramel syrup to a boil. Reduce the heat to medium-low and cook for another 5 minutes, stirring constantly, until thickened. Pour the warm caramel glaze over the cooled cake and sprinkle with flaky sea salt.
Tips for Success
- Measuring Flour: For best results, measure your flour by weight using a kitchen scale. This ensures accuracy and prevents a dry cake.
- Butter: If you only have unsalted butter, add 3/4 teaspoon of salt to your dry ingredients and a pinch of salt to taste in the caramel sauce.
- Cooling: Allowing the cake to cool in the pan after soaking in the caramel syrup ensures that the cake stays moist and absorbs all the flavors.
Storage and Freezing
This cake can be stored in an airtight container at room temperature for up to 4 days. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutritional Information (Per Serving)
- Calories: 422 kcal
- Carbohydrates: 52 g
- Protein: 5 g
- Fat: 22 g
- Saturated Fat: 13 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 108 mg
- Sodium: 170 mg
- Potassium: 70 mg
- Fiber: 0.4 g
- Sugar: 40 g
- Vitamin A: 715 IU
- Vitamin C: 0.2 mg
- Calcium: 38 mg
- Iron: 0.4 mg
Conclusion
This Salted Caramel Kentucky Butter Cake is a show-stopping dessert that combines the classic richness of a butter cake with the irresistible allure of salted caramel. Perfect for celebrations, family gatherings, or simply indulging in something sweet and satisfying, this cake is sure to impress. The combination of flavors and textures—moist cake, gooey caramel, and crunchy sea salt—makes every bite an absolute delight. Give this recipe a try, and enjoy the salty-sweet goodness that awaits!