This Salted Caramel Kentucky Butter Cake is a moist, rich, and indulgent twist on the classic Southern favorite. Baked in a Bundt pan and soaked with a warm buttery caramel glaze, this cake delivers a tender crumb and deep caramel flavor in every bite. For an extra layer of decadence, finish it with a homemade salted caramel topping.
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 replace with buttermilk) |
| Caramel-flavored coffee creamer or Buttermilk | 1 cup |
| Butter, softened | 1 cup |
| Pure vanilla essence | 2 teaspoons |
| Eggs, at 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 | 3 ½ tablespoons |
| Kosher or sea salt | 1 teaspoon |
Instructions
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