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This is the best Salted Caramel Kentucky Butter Cake you’ll ever make! It’s a buttery cake with a moist and tender crumb that’s doused in a rum-infused butter sauce and topped with a salted caramel sauce! Make this Salted Caramel Kentucky Butter Cake for the ultimate dessert!
For more cake recipes, you have to try my Southern Caramel Cake, Cookie Butter Pound Cake, and Lemon Pound Cake!
You’re truly in for a treat with this recipe! I’ve made this cake about 5 times at this point and every single time I give someone a piece they say “Omg, this is SO good!” The rave reviews truly make me feel so good.
Anyway, the moist kentucky butter cake is the star of the show. It’s moist and buttery and flavored with almond extract, butter extract, rum extract to bring out those super buttery flavors. The baked cake is then soaked in a butter glaze that’ll have you literally licking your fingers!
Lastly, the salted caramel glaze on top is what seals the deal. The salty goodness balances out all of the sweet flavors and makes this such an incredible take on the southern classic.
Table of Contents
Why You’ll LOVE this Recipe
- Ideal for special occasions! Whether your prepping cozy family dinners or a special holiday meal, this buttery cake recipe is sure to be the star of the show!
- Southern Classic! The irresistible caramel butter sauce with the perfectly soft cake is pure heaven.
- Even better the next day! The longer you let this cake sit, the longer that buttery glaze can seep into the cake. This is the ideal make ahead cake recipe!
Ingredient Highlights
(full list of ingredients and quantities are in the recipe card)
For the Kentucky Butter Cake:
- Cake Flour – I say this for many of my cake recipes – you can use all purpose flour, but cake flour is really what’s gonna give you that soft texture that you look for in a Kentucky Butter Cake.
- Salted Butter – salted butter really accentuates the salted caramel glaze. The extra addition of salt brings out the flavors and balances the sweetness of the cake. You can use unsalted butter, just increase the amount of salt to 1 tsp as opposed to a 1/2 tsp. Make sure your butter is at room temperature!
- Sour Cream – a lot of kentucky butter cakes call for buttermilk, however, I like it’s slightly more flavorful cousin – sour cream. It adds a bit more fat – which means more flavor and moisture and gives this cake a crazy delish buttery texture.
- Flavorings – I used rum extract, butter vanilla emulsion, vanilla extract, and almond extract. The three of these together give this cake a delicious buttery flavor – especially the butter emulsion. It’s my secret for a delicious cake! If you can’t find it, butter extract works here also. Make sure to use some of it to make my Sock it to Me Cake, too!
- Butter Flavored Shortening – make sure to use butter flavored shortening as opposed to all vegetable. This gives the cake its rich flavor and crisp exterior and soft crumb.
- Baking Soda – many pound cake recipes don’t have leavening agents, but I love a fluffy yet dense cake so I add just a teeny tiny amount of baking soda to give this salted caramel kentucky butter cake a nice lift.
For the butter rum sauce:
- Water and Sugar – this is to first make an easy simple syrup which is the basis of the glaze.
- Butter – you can’t go wrong with more butter, right?!
- Rum Extract – just a touch of rum takes this cake over the top! And don’t worry if you’re not a fan of alcohol, it isn’t overpowering.
Salted Caramel Glaze Ingredients:
- Granulated Sugar – this is the base of the salted caramel sauce.
- Heavy Cream – the heavy cream thickens the caramel and also gives it a richer taste.
- Butter – once the butter is melted into the sugar, the butter prevents it from clumping up and allows the caramel to become pourable.
- Flaky Sea Salt – for flavor and garnish!
How to Make Salted Caramel Kentucky Butter Cake
Prepare the Cake Batter
In a large mixing bowl, combine flour, baking soda, and kosher salt and whisk together. Set aside. (Image 1)
In a small bowl, whisk together sour cream and milk. Set aside. (Image 2)
In a small bowl, whisk together sour cream and milk. Set aside. (Image 3)
In the bowl of a stand mixer fitted with the paddle attachment, add butter and shortening and mix on medium speed for 3 minutes. Then scrape down the sides of the bowl and add the sugar and continue to mix for 2 minutes. (Image 4)
- Begin adding the eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. After the second egg is added, scrape down the sides of the bowl again and continue to add two more eggs. Scrape down the sides of the bowl again after the 4th eggs and again after the 6th egg is added. (this ensures that the eggs are fully mixed into the batter)
- Add in the butter emulsion, vanilla extract, rum extract, and almond extract and mix for 1-2 minutes, until fluffy and smooth.
Add half of the dry ingredients and mix until combined. Then add the sour cream and milk mixture and mix until fully incorporated. (Image 5)
Add the remainder of the flour mixture and mix until combined, about 20 seconds. Scrape down the sides of the bowl one last time and continue to mix for another 10-15 seconds, until the batter is smooth. (Image 6)
- Pour batter into the prepared bundt pan. Smooth the cake batter into an even layer and place in the preheated oven to bake for 1 hour and 20-30 minutes, until a toothpick comes out clean. (Image 7)
Make the Butter Rum Glaze and Salted Caramel Sauce
- Make the butter glaze combine sugar and water in a medium saucepan over medium heat. Let the mixture boil for about 2 minutes, until the sugar dissolves. Then add the butter and remove from the heat. Add a pinch of salt and rum extract and stir until the butter is fully melted and set aside. (Image 8 and 9)
- While the cake bakes, prepare the salted caramel sauce and the butter glaze. Start with the salted caramel sauce. Add sugar to a heavy-bottomed saucepan over medium heat. Let the sugar dissolve, stirring constantly with a silicone spatula or wooden spoon (don’t use a whisk) – this will take about 5-10 minutes. Be careful, as the sugar dissolves, it may clump up. (Image 10)
- Once the sugar is melted it will become a deep amber color. Reduce the heat to low heat and add in the butter and stir until it’s melted. Then add the heavy cream. The mixture may become slightly hardened, this is because the sugar is cooling slightly – keep going, it will come back together! Stir constantly, increase the heat to medium low if it’s still clumpy after 2-3 minutes. Stir until everything is fully incorporated and smooth, then remove from the heat and pour into an heat-safe container. Let it cool completely. (Image 11)
Assemble!
- Once the cake is finished baking, prick holes in the cake while it’s still in the bundt pan using a toothpick of skewer. Pour 1/2 cup of the butter glaze on top. Allow it to cool in the bundt pan for 10 minutes. Then turn over onto a wire rack and pour the remaining glaze on top of the bundt cake. (Pro tip: I recommend using a pastry brush to ensure the entire cake is coated) Let the cake cool completely.
- Once cooled, pour the salted caramel on top of the cake. Serve with a scoop of ice cream or enjoy by itself.
Tips and Substitutions
- Dairy Free option – use your favorite nondairy milk, nondairy sour cream, and vegan butter in the same quantities listed in the recipe card.
- Gluten Free Option – use your favorite 1-to-1 gluten free flour instead of the cake flour.
- Be sure to use a kitchen scale to measure out your ingredients for the best results!
- Use room temperature ingredients – this allows for the batter to come together smoothly without curdling or splitting!
Storing
To store Kentucky Butter Cake, first allow it to cool completely, then wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to five days.
For longer storage, you can refrigerate the cake for up to a week or freeze it for up to three months, wrapping it securely to avoid freezer burn. Always bring the cake back to room temperature before serving for optimal flavor and texture.
Recipe FAQs
Kentucky Butter Cake is a rich and moist cake known for its buttery flavor and dense texture. The main ingredients typically include flour, sugar, butter, eggs, buttermilk or sour cream, vanilla extract, and a buttery glaze made from butter, sugar, and sometimes a splash of bourbon or rum for extra flavor.
Because the main ingredient is butter!
The main difference between a butter cake and a pound cake lies in their ingredient proportions and texture. Traditionally, pound cake is named for its simple formula: a pound each of flour, butter, eggs, and sugar, which creates a dense, rich texture. In contrast, butter cakes, like the Kentucky Butter Cake, often have a lighter texture with the addition of leavening agents like baking powder or baking soda, and they might include other liquids like milk or buttermilk to adjust the consistency and enhance flavor.
More Cake Recipes
Desserts
Brown Butter Pumpkin Cake
Desserts
Spiced Bundt Cake
Desserts
Coconut Cake Recipe
Desserts
Red Velvet Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Salted Caramel Kentucky Butter Cake
Equipment
- 12 or 14-cup bundt pan
- Saucepan
Ingredients
- 3 cups (375 g) Cake Flour
- 1/4 tsp (1 g) Baking Soda
- 1/2 tsp (3 g) Kosher Salt
- 1 cup (227 g) Salted Butter, (room temperature)
- 1/2 cup (113 g) Butter Flavored Shortening
- 3 cups (600 g) Sugar
- 6 large (300 g) Eggs, (room temperature)
- 4 tsp (16 g) Vanilla Extract
- 2 tsp (8 g) Butter Vanilla Emulsion, (or butter extract)
- 1/2 tsp (2.5 g) Rum Extract
- 1/4 tsp (1 g) Almond Extract
- 3/4 cup (180 g) Sour Cream, (room temperature)
- 1/4 cup (60 g) Whole Milk, (room temperature)
Butter Glaze
- 1/2 cup (120 g) Water
- 1/2 cup (100 g) Sugar
- 1/2 cup (113 g) Salted Butter
- 3/4 tsp (3.75 g) Rum Extract
- 1 tsp (4 g) Vanilla Extract
Salted Caramel Glaze
- 1 cup (200 g) Sugar
- 6 tbsps (84 g) Salted Butter
- 1/2 cup (120 g) Heavy Cream
- 1/2 tsp (3 g) Kosher Salt
- Flaky Sea Salt, (optional)
Instructions
- Preheat the oven to 325 degrees F. Generously spray a 12-cup bundt pan with nonstick baking spray. Set aside.
- In a large mixing bowl, combine cake flour, baking soda, and kosher salt and whisk together. Set aside.
- In a small bowl, whisk together sour cream and milk. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and shortening and mix on medium speed for 3 minutes. Then scrape down the sides of the bowl and add the sugar and continue to mix for 2 minutes.
- Begin adding the eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. After the second egg is added, scrape down the sides of the bowl again and continue to add two more eggs. Scrape down the sides of the bowl again after the 4th eggs and again after the 6th egg is added. (this ensures that the eggs are fully mixed into the batter)
- Add in the butter emulsion, vanilla extract, rum extract, and almond extract and mix for 1-2 minutes, until fluffy and smooth.
- Add half of the dry ingredients and mix until combined. Then add the sour cream and milk mixture and mix until fully incorporated. Add the remainder of the flour mixture and mix until combined, about 20 seconds. Scrape down the sides of the bowl one last time and continue to mix for another 10-15 seconds, until the batter is smooth.
- Pour the cake batter into the bundt pan. Smooth the batter into an even layer and place in the preheated oven to bake for 1 hour and 20-30 minutes, until a toothpick comes out clean.
Salted Caramel Sauce Instructions
- While the cake is baking, make the salted caramel sauce. Add sugar to a heavy bottom skillet over medium heat. Allow the sugar to melt completely.
- As soon as the sugar is melted, add the butter and reduce the heat to low. Allow the butter to melt completely, carefully whisking – the caramel may seize up a bit, but it'll come back together.
- Once the butter is melted, add the heavy cream and salt and whisk until smooth – this may take about 3-6 minutes. Once smooth, remove from the heat and pour into a heat safe container.
Butter Glaze Instructions
- Once the cake is cooled, prepare the butter glaze. Combine water and sugar in a small saucepan over medium heat. Heat until the sugar is dissolved, then add in the butter and warm until the butter has melted. Once melted, remove from and stir in the rum and vanilla extracts.
Assemble the Cake
- Once the cake is finished baking, prick holes in the cake while it's still in the bundt pan using a toothpick or wooden skewer. Pour ½ cup of the butter glaze on top. Allow it to cool in the bundt pan for 10 minutes. Then turn over onto a wire rack and pour the remaining glaze on top of the bundt cake. (Pro tip: I recommend using a pastry brush to ensure the entire cake is coated) Let the cake cool completely.
- Just before serving, pour the salted caramel on top. Garnish with a pinch of flaky salt (optional)
Video
Notes
- Dairy Free option – use your favorite nondairy milk, nondairy sour cream, and vegan butter in the same quantities listed in the recipe card.
- Gluten Free Option – use your favorite 1-to-1 gluten free flour instead of the cake flour.
- Be sure to use a kitchen scale to measure out your ingredients for the best results!
- Use room temperature ingredients – this allows for the batter to come together smoothly without curdling or splitting!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With only a 1/4 tsp of baking soda as a rising agent isn’t this a dense solid lump ? I looked in the comments but nobody else has mentioned this, is this correct?
Hi, 1/4 tsp of baking soda is correct. When you cream together butter and sugar and then add eggs, air in incorporated into the batter and thus does most of the leavening. So the baking soda is added as an extra boost. But this is far from a dense solid lump! It’s soft and moist, akin to a pound cake but a touch lighter.
This cake was the hype of the party! I made this cake for a family get together and it was a hit! The flake salt really makes a difference too. It took me a minute to find but it was worth every second.