Okay, I’m just gonna say it—Salted Caramel Kentucky Butter Cake is hands-down one of the best things to ever come out of my oven. And that’s saying a lot, because I’ve had my fair share of messy pie crusts, sunken brownies, and don’t-even-ask-about-it banana breads.
But this? This one’s different. It’s sweet, it’s salty, it’s got that rich buttery crumb that practically melts on your tongue—and the caramel glaze? Forget about it. I could pour that stuff over my life and be happy.
The First Time I Made This Cake (And Kinda Messed It Up)
I’ll be honest—first time I made this cake, I didn’t even plan on it. I was supposed to bake a birthday cake for my cousin, but I forgot to buy cocoa powder (rookie move). I had butter, sugar, flour, and a tub of sour cream sitting in the fridge. And by some wild Google spiral, I landed on a butter cake recipe.
But I couldn’t leave well enough alone. I had this jar of salted caramel sauce just hangin’ out in the pantry, and I thought, “Okay, what if we pour this on top and see what happens?”
Y’all. What happened was magic. Pure, buttery, golden-brown magic.
What Is Salted Caramel Kentucky Butter Cake Anyway?
So technically, it’s a moist vanilla-butter cake baked in a bundt pan (because bundt pans just make everything prettier), soaked in a warm butter-sugar-vanilla glaze after baking. What makes Salted Caramel Kentucky Butter Cake special is the hit of salted caramel added to that glaze—or drizzled on top if you’re feelin’ fancy.
It’s rich without being too much, sweet without being cloying, and the salted caramel keeps it from turning into a sugar bomb.
Ingredients You’ll Need (Nothing Weird, Promise)
Here’s what I used the last time I made it—and honestly, I try to keep these on hand all the time:
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