This is the best Salted Caramel Kentucky Butter Cake recipe! It's a moist sour cream pound cake infused with a rich, butter-rum caramel syrup and topped with a salted caramel glaze and flaky sea salt! This ooey gooey salted caramel butter cake recipe is filled with so much sweet and salty goodness!
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And for more yummy cake recipes, be sure to try my Mini Red Velvet Cake, my Rum Pound Cake with Brown Butter Glaze, and my Cherry Coffee Cake!
Best Salted Caramel Kentucky Butter Cake Recipe
You are gonna LOVE this cake! It starts with an incredibly moist sour cream pound cake with butter and rum extracts for a rich, decadent flavor. And now for the best part! While the cake bakes, we'll whip up a from-scratch salted caramel butter sauce that we'll infuse into the warm cake right after it comes out of the oven.
Then, we'll cook down our remaining syrup into a delectable homemade caramel sauce to pour over the top! All it'll need then is some flaky sea salt to bring out those rich caramel flavors!
This cake is perfect with a morning cup of coffee or as the finishing touch for cozy family dinners. It's one of my favorite pound cakes, and you're sure to get rave reviews whenever you make it!
What is Kentucky butter cake made of?
This delicious cake is made from scratch with simple ingredients, so you may have many of them on hand already! You can see the full recipe and ingredient measurements in the recipe card below, but here's what you'll need:
- butter - I generally prefer salted butter in my cakes, but if you have unsalted butter, that's fine! Just mix ¾ teaspoon of salt in with your flour. This recipe uses lots of butter, so if possible, use a high-quality butter like Kerrygold. Make sure your butter is softened to room temperature before adding it in. If your kitchen is excessively hot or cool, you may want to check the temperature of your butter with ameat thermometer. It should be around 70 degrees Fahrenheit.
- sugar - we'll use granulated sugar to cream with our butter and create that perfect fluffy texture!
- eggs - be sure to use room temperature large eggs. They should not be cold to the touch. To save time, you can submerge your eggs in lukewarm water for 15 minutes.
- vanilla - for the best flavor, I like to usepure vanilla extract. Or you canmake your own!
- butter and rum extracts - these are optional, but they add so much rich flavor to this cake! These flavors are what make this such a unique recipe. I use McCormick Butter Extract and Rum Extract.
- flour - I like to use Swans' Down cake flour in this recipe for a soft, tender crumb, but you can also use all purpose flour if you like! For all-purpose flour, I prefer White Lily. Be sure to measure your flourby weight with akitchen scaleto make sure you don't accidentally add too much.
- sour cream - like your other ingredients, your sour cream should be completely room temperature before you begin. Use a full-fat sour cream
- cake release- I usually usebaking spraywith no problems, but I've recently started to prefer "cake goop": equal parts shortening, flour, and vegetable oil. Mix them with an electric mixer and use apastry brushto brush a thin later of the goop onto your cake pan. Your cake will come right out!
You may notice there's no baking soda or baking powder in this recipe -- that's on purpose! Traditional recipes for pound cakes don't use any leavening agents at all, and the way they achieve their rise is from the eggs! This recipe works the same way, and because we're leaving out the baking powder we achieve a tighter, more buttery crumb!
Then, here's what you'll need for your salted caramel sauce and salted caramel glaze!
- granulated sugar - white sugar is the main ingredient in our caramel sauce!
- water - to help cook the sugar down and thin the sauce out a bit.
- butter - again, I use salted butter, but if you use unsalted just add an additional ¼ teaspoon of salt.
- evaporated milk - you can also use whole milk.
- vanilla & rum extracts - to add even more flavor to this sauce!
- sea salt - I like to add a pinch of sea salt to the caramel sauce as well as on top of the finished cake!
See recipe card for quantities.
Equipment
I recommend making this salted caramel Kentucky butter cake in a high-quality Bundt or tube cake pan. I like theElegant Party Bundt Panfrom Nordic Ware. To mix this salted caramel cake recipe, I use myKitchenAid stand mixer, but you can also use a hand mixer if you don't have a stand mixer.
I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the bowl. You may also want to have awire rackto help the cake cool more quickly and allow for your glaze to drip off the sides cleanly.
Instructions
You can check below for a full salted caramel Kentucky butter cake video and recipe instructions, but here are the basic steps to make this cake:
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing until incorporated between each.
Add extracts and mix until combined.
Alternate adding flour and sour cream to the wet ingredients, folding each addition in until just barely combined.
Fold batter together just until flour streaks disappear.
Pour batter in prepared bundt pan and tap firmly on the counter to eliminate air bubbles. Bake until a toothpick entered into the cake comes out clean.
Prick holes in the top of the cake and drizzle some of the caramel syrup over them. Let cake cool for an hour, then flip out onto a wire rack.
Reduce remaining caramel into a thicker glaze and let cool. Pour over cooled cake.
Hint: This cake is even better the next day! Let it sit overnight, covered in a cake dome or another airtight container, and store the glaze in the fridge. Then glaze it and serve the following day for the best rich, buttery texture.
Salted Caramel Kentucky Butter Cake Video
Variations
You can make this salted caramel pound cake your own!
- Store-bought caramel sauce - topping this cake with a store-bought caramel sauce is the best way to make this sweet cake recipe easier!
- Roasted Pecans - top your finished cake with toasted chopped pecans! Perfect with your morning coffee!
- Whipped Cream - this cake would be delicious with a dollop of homemade whipped cream or a scoop of ice cream!
Storage
You can store this moist kentucky butter pound cake covered in an airtight container for up to four days. I use this Libbey domed cake stand to store and display all my baked goods!
You can also freeze leftover cake, well wrapped, for up to two months.
Top Tip
Don't forget to measure your flour by weight with akitchen scale! It'll help ensure accurate measurements and prevent a dry cake! See my Measuring Baking Ingredients post for more tips!
Frequently Asked Questions
What is the difference between a butter cake and a pound cake?
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
What does the Kentucky Butter Cake Cookie taste like?
I haven't had the Crumbl Kentucky Butter Cake cookie yet, but I can't wait to try it! From what I hear it's very buttery, with a rich vanilla flavor!
What other dessert recipes should I try?
If you like this cake, you'll love my Coconut Pecan Cookies or my White Forest Cake! Or try it with a sweet co*cktail like my Pumpkin Spice Espresso Martini! And another delicious caramely treat is my Apple Pie With Graham Cracker Crust!
Looking for other recipes like this? Try these:
- Birthday Rice Krispie Treats
- Carrot Pound Cake
- 4 Ingredient Banana Bread
- Chocolate Filled Cookies
Pairing
These are my favorite recipes to serve with this cake:
- Brown Sugar Shaken Espresso Recipe Starbucks Copycat
- Southern Baked Mac and Cheese
- Creamy Espresso Martini with Baileys
- Iced Sugar Cookie Almond Milk Latte (Starbucks Copycat)
If you try this recipe,I would love it if you couldleave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging@chenee_today on Instagram!
📖 Recipe
Salted Caramel Kentucky Butter Cake - Bundt Recipe
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This is the best Salted Caramel Kentucky Butter Cake recipe! It's a moist sour cream pound cake infused with a rich, butter-rum caramel syrup and topped with a salted caramel glaze and flaky sea salt! This ooey gooey salted caramel butter cake recipe is filled with so much salty-sweet goodness!
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
Ingredients
- 2 ½ cups (500 g) granulated sugar
- 1 ¼ cups (284 g) salted butter - 2 ½ sticks
- 5 large large eggs - 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 akitchen scaleor with thespoon and level method
- 1 cup (230 g) full-fat sour cream - room temp
- cake release spread - a.k.a. cake goop; you can also use baking spray
Caramel Sauce and Glaze
- 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
Instructions
Preheat oven to 325°F. Position oven rack in the center of the oven.
Cream butter and sugar in a large bowl with a hand mixer or in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 3 minutes.
2 ½ cups granulated sugar, 1 ¼ cups salted butter
Add in room temperature eggs, one at a time, followed by extracts, mixing well after each addition.
5 large large eggs, 2 teaspoon pure vanilla extract, ½ teaspoon butter extract, ½ teaspoon rum extract
Fold in ⅓ of flour until just combined, followed by ½ of sour cream mixture, and repeat until you finish up by folding in the last third of the flour. Mix gently just until flour is incorporated.
2 ½ cups cake flour, 1 cup full-fat sour cream
Brush cake release (cake goop) all over inside of the pan, being sure to get it in the crevices.
cake release spread
Spoon cake batter evenly into prepared pan. Tap pan firmly on the counter to eliminate air bubbles (you should see a few bubbles come to the surface).
Bake in preheated oven for 60-75 minutes, or until a toothpick entered into the center of the cake comes out clean. While cake is baking, prepare caramel syrup.
Caramel Syrup and Glaze
Mix together sugar and ¼ cup water in a small saucepan. Cook over medium heat, without stirring, until mixture turns a deep amber color.
1 cup granulated sugar, ½ cup water
Add in cubed butter and stir until melted and combined.
½ cup salted butter
Stir in another ¼ cup water and evaporated milk and cook, stirring, over low heat another 2-3 minutes. Mixture should have a syrupy consistency. Stir in vanilla and rum extract and a pinch of salt to taste.
½ cup water, ¼ cup evaporated milk, 1 teaspoon pure vanilla extract, ¼ teaspoon rum extract, pinch salt
Once cake is done baking, remove from oven and use a toothpick to poke holes all over the top of the cake in the pan. Pour ½ cup of syrup all over the top of the cake.
Let cake cool in the pan for an hour, then flip out onto a wire rack to cool completely.
While cake is cooling, bring remaining caramel syrup to a boil. Reduce heat to medium-low and cook another 5 minutes or until thickened, stirring constantly.
Pour into a heatproof container to cool. It should thicken further as it cools.
Pour caramel glaze over cooled cake and top with flaky sea salt.
flaky sea salt
Video
Notes
If you don't have salted butter, just add ¾ teaspoon of salt in with your flour and a pinch of salt to taste with your caramel sauce.
Measuring flour: Don't forget to measure your flour by weight with akitchen scale! It'll help ensure accurate measurements and prevent a dry cake! See my Measuring Baking Ingredients post for more tips!
Storage and freezing: You can store this moist kentucky butter pound cake covered in an airtight container for up to four days. I use this Libbey domed cake stand to store and display all my baked goods! You can also freeze this cake, well wrapped, for up to two months.
"cake goop"- I usually use baking spray with no problems, but I've recently started to prefer "cake goop": equal parts shortening, flour, and vegetable oil. Mix them with an electric mixer and use a pastry brush to brush a thin later of the goop onto your cake pan. Your cake will come right ou
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
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
