Decadent Salted Caramel Kentucky Butter Cake: Your Go-To Recipe for Moist & Flavorful Indulgence

Prepare to experience the absolute best Salted Caramel Kentucky Butter Cake! This isn’t just any cake; it’s a masterpiece of flavor and texture, featuring an incredibly moist sour cream pound cake generously infused with a rich, warm butter-rum caramel syrup. To elevate this treat even further, it’s finished with a luscious salted caramel glaze and a sprinkle of delicate flaky sea salt. Every bite of this ooey-gooey salted caramel butter cake delivers a symphony of sweet and salty goodness that will leave you craving more. It’s the ultimate dessert for any occasion, promising an unforgettable indulgence.

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If you’re enchanted by the rich flavors of this salted caramel pound cake, you’ll definitely want to explore other delightful recipes. Be sure to try my Mini Red Velvet Cake for a classic treat, my Rum Pound Cake with Brown Butter Glaze for another boozy, buttery sensation, and my Cherry Coffee Cake for a fruity, comforting breakfast or dessert option!

Unveiling the Best Salted Caramel Kentucky Butter Cake Recipe

You are truly going to fall in love with this caramel pound cake from the very first bite! The journey to this incredible dessert begins with an exceptionally moist sour cream pound cake, carefully crafted with a blend of butter and rum extracts. These extracts are key, infusing the cake with a deep, rich, and utterly decadent flavor profile that sets it apart. But here’s where the magic truly happens: while the cake bakes to golden perfection, we’ll be whisking up a homemade salted caramel butter sauce from scratch. As soon as the warm cake emerges from the oven, this luxurious sauce is generously poured over it, allowing every crevice to absorb the sweet, buttery goodness.

After the initial infusion, any remaining syrup is carefully cooked down into a thicker, more delectable homemade caramel sauce, perfect for pouring generously over the top of the cooled cake. This final touch creates a beautiful, glossy finish. All that’s left is a delicate sprinkle of flaky sea salt, which brilliantly enhances those rich caramel flavors, adding a sophisticated salty counterpoint that makes this cake irresistible. This elegant caramel pound cake is versatile enough to be a perfect accompaniment to your morning cup of coffee, transforming an ordinary start to the day into something special, or serving as the show-stopping finishing touch for cozy family dinners and holiday gatherings. It’s undeniably one of my favorite pound cakes, and I guarantee you’ll receive rave reviews and requests for the recipe every single time you make it!

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Key Ingredients for Your Kentucky Butter Cake

Crafting this exquisite Kentucky Butter Cake from scratch is surprisingly simple, as many of the core ingredients are likely staples in your pantry. You can find the complete list of ingredients and their precise measurements in the recipe card below, but here’s a detailed overview of what you’ll need to create this moist pound cake:

• Butter: For superior flavor, I generally opt for salted butter in my cakes, as it beautifully complements the sweetness. However, if you only have unsalted butter on hand, simply add ¾ teaspoon of salt to your dry flour mixture. This recipe truly celebrates butter, so if possible, invest in a high-quality brand like Kerrygold for the best results. Crucially, ensure your butter is softened to room temperature before incorporating it, which is essential for proper creaming with sugar. If your kitchen temperature is extreme, a reliable instant-read thermometer can confirm it’s around 70 degrees Fahrenheit.
• Sugar: Granulated sugar is a key component, perfectly creaming with the butter to create that desirable light and fluffy cake texture.
• Eggs: Always use large eggs and ensure they are at room temperature. Cold eggs can cause the batter to curdle and affect the cake’s consistency. For a quick hack to bring them to temperature, submerge them in lukewarm water for about 15 minutes.
• Vanilla Extract: For the most authentic and rich flavor, I highly recommend using pure vanilla extract. Alternatively, you can take your baking to the next level by making your own!
• Butter and Rum Extracts: While optional, these extracts are the secret to this cake’s unique and incredibly rich flavor profile. They imbue the pound cake with a depth that makes it truly special. I personally use McCormick Butter Extract and Rum Extract for consistent results.
• Flour: To achieve a wonderfully soft and tender crumb in this caramel pound cake, I prefer Swans’ Down cake flour. However, all-purpose flour works well too; if using, I recommend White Lily. Crucially, always measure your flour accurately by weight using a kitchen scale to prevent adding too much, which can lead to a dry cake.
• Baking Soda: A touch of baking soda provides a slight lift, contributing to the cake’s tender structure.
• Sour Cream: Just like your butter and eggs, ensure your full-fat sour cream is at room temperature. This ensures it blends smoothly into the batter, contributing to a perfectly moist and rich texture, similar to what you’ll find in my Blueberry and Lemon Pound Cake.
• Cake Release: While baking spray is generally effective, I’ve recently come to prefer a homemade “cake goop” for flawless cake release. This mixture consists of equal parts shortening, flour, and vegetable oil. Once blended with an electric mixer, simply use a pastry brush to apply a thin, even layer to your cake pan, and your cake will effortlessly release.

You might notice the absence of baking powder in this particular caramel pound cake recipe, and that’s entirely intentional! Traditional pound cake recipes, by definition, typically don’t rely on leavening agents. Instead, they achieve their impressive rise and structure primarily through the air incorporated into the eggs during the creaming process. This recipe follows that classic approach, and by omitting baking powder, we ensure a denser, tighter, and even more buttery crumb, which is a hallmark of an authentic pound cake. For more of the best fall goodies and seasonal dessert inspiration, be sure to check out my comprehensive list of the 36 Best Fall Desserts for your Seasonal Celebrations!

Now, let’s explore the essential ingredients you’ll need to create the spectacular salted caramel sauce and the luscious salted caramel glaze that crown this exquisite cake:

• Granulated Sugar: As the primary component, white granulated sugar forms the foundational sweetness of our caramel sauce.
• Water: Water is crucial for dissolving the sugar and assisting in the caramelization process, helping to achieve the perfect initial consistency before other ingredients are added.
• Butter: Again, I recommend salted butter for the sauce to enhance the flavor. If you’re using unsalted butter, simply add an additional ¼ teaspoon of salt to achieve that perfect sweet-salty balance.
• Evaporated Milk: This provides a creamy richness to the caramel. Whole milk can also be used as a suitable alternative.
• Vanilla & Rum Extracts: These extracts aren’t just for the cake; they are essential for deepening the flavor profile of the caramel sauce itself, tying all the elements of the dessert together beautifully.
• Sea Salt: A delicate pinch of sea salt is added directly into the caramel sauce to heighten its complexity, and a final sprinkle over the finished cake provides both visual appeal and an irresistible burst of salty crunch.

For precise quantities, please refer to the detailed recipe card at the end of this post.

Essential Equipment for Baking Success

To achieve the best possible results for this salted caramel Kentucky butter cake, having the right tools can make all the difference. I highly recommend baking this cake in a high-quality Bundt or tube cake pan. For its elegant design and excellent non-stick properties, I particularly love the Elegant Party Bundt Pan from Nordic Ware. When it comes to mixing the rich batter for this salted caramel cake, my reliable KitchenAid stand mixer makes the process effortless, but a sturdy hand mixer will work just as well if you don’t own a stand mixer.

Additionally, a good rubber spatula is indispensable for effectively folding in your dry ingredients and ensuring every bit of delicious batter is scraped from the sides of the bowl. You’ll also find a wire rack to be extremely useful. It allows the cake to cool evenly and more quickly, and importantly, it provides the perfect surface for your beautiful caramel glaze to drip off cleanly, leaving a stunning, uniform coating on your cake.

Step-by-Step Instructions to Bake Your Kentucky Butter Cake

While a comprehensive salted caramel Kentucky butter cake video and detailed recipe instructions are provided below, here’s a simplified overview of the basic steps to guide you in creating this delightful cake:

Begin by creaming the softened butter and granulated sugar together until the mixture becomes wonderfully light and fluffy, a crucial step for the cake’s tender crumb.

Incorporate the room-temperature eggs one by one, mixing thoroughly after each addition to ensure they are fully blended into the creamy base.

Next, add the vanilla, butter, and rum extracts, mixing until their rich flavors are evenly distributed throughout the batter.

Carefully alternate adding the flour mixture and the sour cream to the wet ingredients, gently folding each addition in until just barely combined to prevent overmixing.

Continue to fold the batter gently until all visible streaks of flour have disappeared, ensuring a smooth and cohesive consistency.

Pour the prepared batter evenly into your greased Bundt pan and firmly tap the pan on the counter to release any trapped air bubbles before baking until a toothpick comes out clean.

Once baked, poke holes across the warm cake in the pan and generously drizzle a portion of the caramel syrup over it. Allow the cake to cool for an hour before inverting it onto a wire rack.

Reduce the remaining caramel syrup to a thicker glaze consistency as the cake cools. Once the cake is completely cool, pour this luscious glaze over it for a final, decadent finish.

Chef’s Hint: For an even more profound depth of flavor and that signature rich, buttery texture, this caramel pound cake is truly exceptional when enjoyed the day after it’s baked! Simply allow it to rest overnight, covered, in a cake dome or another airtight container. Store the thick caramel glaze separately in the fridge. Then, just before serving the following day, gently warm and pour the glaze over the cake for the ultimate indulgence. The flavors will have melded beautifully, creating an even more harmonious and irresistible treat.

Watch the Salted Caramel Kentucky Butter Cake Recipe Come to Life!

Exciting Caramel Pound Cake Variations to Try

One of the joys of baking is the freedom to customize and make a recipe truly your own! This salted caramel pound cake is a fantastic base for various delicious variations. Feel free to experiment and find your favorite way to enjoy it:

• Effortless Store-bought Caramel Sauce: If time is of the essence or you’re looking for a simpler approach, topping this cake with a high-quality store-bought caramel sauce is a fantastic way to streamline this sweet cake recipe without sacrificing flavor. Look for a brand with a rich, buttery taste.
• Crunchy Roasted Pecans: For an added layer of texture and a nutty complement to the caramel, generously sprinkle your finished cake with beautifully toasted chopped pecans. These are particularly delightful when paired with your morning coffee.
• Cloud-like Whipped Cream: Enhance the decadence of each slice with a generous dollop of freshly made homemade whipped cream. Alternatively, a scoop of creamy vanilla bean ice cream would also be an absolutely divine accompaniment, especially when the cake is served slightly warm.

For those seeking a gluten-free option without compromising on flavor, I highly recommend trying my Gluten Free Olive Oil Cake. And, for even more seasonal inspiration and the best fall goodies, be sure to explore my curated list of the 36 Best Fall Desserts for your Seasonal Celebrations!

Storage & Freezing Tips for Your Butter Cake

Proper storage is key to maintaining the incredible moisture and flavor of this Kentucky butter pound cake. You can keep it fresh and delicious by storing it covered in an airtight container at room temperature for up to four days. To beautifully display your baked goods while keeping them protected, I personally love using this Libbey domed cake stand. For longer storage, this cake also freezes exceptionally well. Simply wrap any leftover cake portions tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to two months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.

Frequently Asked Questions About Kentucky Butter Cake

More Decadent Recipes to Explore

If you loved crafting and tasting this Salted Caramel Kentucky Butter Cake, you’re likely a fan of rich, flavorful desserts. Here are some other delectable recipes from my collection that share similar qualities or offer equally satisfying indulgence:

Perfect Pairings for Your Kentucky Butter Cake

This exquisite Salted Caramel Kentucky Butter Cake is a standalone star, but certain beverages and dishes can elevate the entire experience. Here are my favorite recipes and drinks to serve alongside this magnificent cake, creating a truly memorable meal or dessert spread:

📖 Recipe

Salted Caramel Kentucky Butter Cake – Bundt Recipe

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This is truly the ultimate Salted Caramel Kentucky Butter Cake recipe! It boasts an incredibly moist sour cream pound cake, richly infused with a warm, decadent butter-rum caramel syrup, and exquisitely topped with a luxurious salted caramel glaze and delicate flaky sea salt. This irresistible, ooey-gooey salted caramel butter cake is a harmonious blend of sweet and salty perfection, making it an unforgettable dessert for any occasion.

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Course: Dessert

Cuisine :American

Servings: 18 slices

Calories: 422kcal

Recipe Source: Chenée Lewis

Equipment you may need

• 10-12 cup bundt pan
• measuring cups and spoons
• mixing bowls
• whisk
• small saucepan
• rubber spatula
• food scale
• hand mixer
• stand mixer
• cooling rack
• instant-read thermometer

Ingredients

• 2 ½ cups (500 g) granulated sugar
• 1 ¼ cups (284 g) salted butter – 2 ½ sticks, softened to room temperature
• 5 large large eggs – at room temperature
• 2 teaspoon (10 ml) pure vanilla extract
• ½ teaspoon (2 ml) butter extract
• ½ teaspoon (2 ml) rum extract
• 2 ½ cups (288 g) cake flour – (or 313g all-purpose flour) measured by weight using a kitchen scale or with the spoon and level method
• ¼ teaspoon baking soda
• 1 cup (230 g) full-fat sour cream – at room temperature
• cake release spread – a.k.a. cake goop; you can also use baking spray

Caramel Sauce and Glaze Ingredients

• 1 cup (200 g) granulated sugar
• ½ cup (118 ml) water – divided
• ½ cup (114 g) salted butter – cubed
• ¼ cup (59 ml) evaporated milk
• 1 teaspoon (5 ml) pure vanilla extract
• ¼ teaspoon (1 ml) rum extract
• pinch salt
• flaky sea salt – for sprinkling, a delightful finishing touch

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Instructions

• Preheat your oven to 325°F (160°C). Ensure the oven rack is positioned in the center for even baking.
• In a large mixing bowl, using either a hand mixer or the paddle attachment of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3 minutes of beating.
  2 ½ cups granulated sugar, 1 ¼ cups salted butter
• Incorporate the room-temperature eggs one at a time, mixing well after each addition until fully combined. Follow this by adding the vanilla, butter, and rum extracts, mixing until just blended.
  5 large large eggs, 2 teaspoon pure vanilla extract, ½ teaspoon butter extract, ½ teaspoon rum extract
• In a separate medium bowl, whisk together the cake flour and baking soda until well combined. This ensures even distribution of the leavening.
  2 ½ cups cake flour, ¼ teaspoon baking soda
• Carefully fold in one-third of the flour mixture into the wet ingredients until just combined. Next, fold in half of the room-temperature sour cream. Repeat this process, alternating with the remaining flour and sour cream, finishing with the last third of the flour mixture. Mix gently until the flour is just incorporated, being careful not to overmix.
  1 cup full-fat sour cream
• Generously brush your chosen cake release (cake goop or baking spray) all over the inside of your Bundt pan, paying special attention to coat all the intricate crevices. This step is crucial for an easy release.
  cake release spread
• Spoon the cake batter evenly into the meticulously prepared pan. Once filled, firmly tap the pan several times on your kitchen counter to eliminate any trapped air bubbles, which you should see rise to the surface.
• Bake in the preheated oven for approximately 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 should read 210℉ (99°C). While the cake bakes, begin preparing your rich caramel syrup.

Caramel Syrup and Glaze Instructions

• In a small saucepan, combine the granulated sugar and ¼ cup of water. Cook this mixture over medium heat, resisting the urge to stir, until it transforms into a beautiful deep amber caramel color. This process requires a watchful eye to prevent burning.
  1 cup granulated sugar, ½ cup water
• Carefully add the cubed salted butter to the hot caramel. Stir continuously until the butter is completely melted and smoothly combined into the caramel, creating a rich, glossy mixture.
  ½ cup salted butter
• Stir in the remaining ¼ cup of water along with the evaporated milk. Continue to cook over low heat for another 2-3 minutes, stirring constantly, until the mixture achieves a delightful syrupy consistency. Remove from heat and stir in the vanilla and rum extracts, adding a pinch of salt to taste for that perfect sweet and salty balance.
  ½ cup water, ¼ cup evaporated milk, 1 teaspoon pure vanilla extract, ¼ teaspoon rum extract, pinch salt
• As soon as the cake finishes baking, remove it from the oven. While still in the pan, use a toothpick or a skewer to poke numerous holes all over the top surface. Immediately pour about ½ cup of the prepared caramel syrup evenly over the entire cake, allowing it to soak into the warm crumb.
• Allow the cake to cool in its Bundt pan for a full hour. This cooling period is important for the cake to set and absorb the syrup. After an hour, carefully invert the cake onto a wire rack to cool completely.
• While the cake is cooling, return the remaining caramel syrup to the saucepan and bring it to a gentle boil. Reduce the heat to medium-low and continue to cook for another 5 minutes, or until the syrup visibly thickens into a glaze-like consistency. Remember to stir constantly to prevent scorching.
• Pour the thickened caramel glaze into a heatproof container and allow it to cool completely. It will continue to thicken as it cools, reaching the perfect pouring consistency for your cake.
• Once the cake is fully cooled and the glaze has thickened, generously pour the luscious caramel glaze over the entire cake. For a stunning finish and an extra pop of flavor, sprinkle with flaky sea salt just before serving.
  flaky sea salt

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Video

Notes

If you don’t have salted butter, fret not! Simply add ¾ teaspoon of salt to your dry flour mixture and include a small pinch of salt to taste when preparing your caramel sauce. This will help balance the flavors beautifully.

Accurate Flour Measurement is Key: To ensure your cake is perfectly moist and tender, it’s absolutely crucial to measure your flour by weight using a kitchen scale! This method helps prevent over-measuring, which is a common culprit for dry cakes. For more in-depth tips and techniques on precise baking measurements, refer to my comprehensive Measuring Baking Ingredients Accurately post!

Storage and Freezing Instructions: You can keep this wonderfully moist Kentucky butter pound cake fresh for up to four days when stored covered in an airtight container at room temperature. For elegant storage and display, I highly recommend using a Libbey domed cake stand. If you wish to savor it later, this cake also freezes exceptionally well! Simply wrap it tightly in plastic wrap, then in a layer of aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

“Cake Goop” for Flawless Release: While commercial baking spray works well, I’ve found a homemade “cake goop” to be my preferred method for ensuring cakes release perfectly every time. To make it, combine equal parts shortening, flour, and vegetable oil. Mix these ingredients thoroughly with an electric mixer until smooth. Then, use a pastry brush to apply a thin, even layer of this goop onto all surfaces of your cake pan. Your finished cake will slide out with ease!

Nutrition

Serving: 1 slice | 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

Nutrition Disclaimer

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