If you’re craving a sweet, indulgent dessert that combines the rich flavor of salted caramel with a classic Southern-style Kentucky Butter Cake, you’ve found your new favorite recipe.
Why You’ll Love This Recipe
- Irresistibly gooey salted caramel topping for maximum indulgence
- Tender, buttery crumb that stays moist for days—no dryness here
- Easy baking steps even beginners can master
- Perfect for holiday gatherings, birthdays, or a cozy weekend treat
- Customizable: add nuts, chocolate chips, or bourbon glaze
- Prep in under 20 minutes; bake in less than an hour
- Crowd-pleasing dessert recipe with rave reviews from friends and family
- Uses pantry staples you probably already have on hand
Ingredients
- 1 cup (226 g) unsalted butter, softened (I love using Kerrygold for extra richness)
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ cup (120 ml) whole milk
- 1 tsp pure vanilla extract
- ½ tsp freshly grated lemon zest (optional, brightens the flavor)
Salted Caramel Topping
- 1 cup (200 g) granulated sugar
- 6 Tbsp (85 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream, warmed
- ½ tsp flaky sea salt (Maldon is my go-to)
Directions
- Preheat and prep. Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line it with parchment, leaving a slight overhang for easy removal.
- Cream the butter and sugars. In a large bowl, beat 1 cup unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 3 minutes. (Tip: Scrape the bowl halfway through for even mixing.)
- Add eggs and flavorings. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and lemon zest until smooth.
- Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, and ½ tsp sea salt.
- Alternate milk and dry mix. With the mixer on low, add the dry ingredients in three parts, alternating with milk in two additions—begin and end with flour. Mix just until combined; don’t overbeat.
- Bake the cake. Pour the batter into your prepared pan and smooth the top. Bake 35–40 minutes or until a toothpick in the center comes out with a few moist crumbs. Cool in the pan on a wire rack while you make the caramel.
- Make the salted caramel. In a medium saucepan over medium heat, melt 1 cup granulated sugar, swirling the pan (do not stir) until it turns amber. Add cubed butter carefully—the mixture will bubble vigorously. Whisk until smooth, then slowly drizzle in warmed heavy cream. Remove from heat and stir in ½ tsp flaky sea salt.
- Assemble and chill. Pour warm caramel over the cooled cake, spreading it to the edges. Let it set at room temperature for 15 minutes, then refrigerate 30 minutes for a firmer topping.
Servings & Timing
Makes 9–12 generous slices
Prep Time: 20 minutes (including parchment prep)
Bake Time: 35–40 minutes
Caramel & Chill Time: 45 minutes
Total Time: Approx. 1 hour 45 minutes
Variations
- Bourbon-Glazed: Add 2 Tbsp bourbon to the caramel for a spirited kick.
- Pecan Crunch: Sprinkle ½ cup chopped toasted pecans on caramel before chilling.
- Chocolate Drizzle: Melt ¼ cup dark chocolate and drizzle over caramel once set.
- Gluten-Free: Swap flour for a 1:1 GF baking blend; bake until a toothpick comes out clean.
- Mini Bundts: Pour batter into mini Bundt pans for individual servings—bake about 25 minutes.
- Citrus Twist: Replace lemon zest with orange zest and a splash of Grand Marnier.
Storage & Reheating
Store cake well-wrapped in the fridge for up to 4 days; caramel topping stays beautifully gooey. For longer life, freeze wrapped portions in an airtight container for up to 1 month. Thaw in the fridge overnight and bring to room temperature before serving. Reheat individual slices for 10 seconds in the microwave to revive that just-baked warmth.
FAQs
Q: Can I make this cake ahead?
A: Yes—bake the cake (without caramel) up to 2 days in advance; add and chill the caramel topping on the day you serve.
Q: My caramel seized—what now?
A: Gently rewarm the pan over low heat, whisking constantly until smooth, then add a splash more cream if needed.
Q: Why is my cake dense?
A: Likely overmixing the batter—mix until just combined to keep it light and tender.
Q: Can I use light cream instead of heavy?
A: Heavy cream gives the best silky texture; light cream may result in thinner caramel.
Q: What pan gives the best crust?
A: A light-colored metal pan yields a golden crust; glass can bake a bit slower.
Q: How do I prevent the caramel from burning?
A: Swirl the pan gently and watch carefully—the sugar moves from clear to light amber in seconds.
Q: Is this cake too sweet?
A: The flaky sea salt balances sweetness, but you can reduce sugar by 1–2 Tbsp if desired.
Q: Can kids help make this?
A: Absolutely—children can whisk dry ingredients and pour caramel, with adult supervision for stove steps.
Conclusion
This Salted Caramel Kentucky Butter Cake brings together the best of sweet and salty, showcasing a moist, buttery base beneath a luxuriously gooey caramel layer. Give it a try at your next family gathering or weekend baking session, and let me know how it turns out in the comments below—then explore more indulgent baking adventures right here!
Salted Caramel Kentucky Butter Cake
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup whole milk
- 1 tsp vanilla extract pure
- 1/2 tsp lemon zest optional
- 1 cup granulated sugar for caramel
- 6 Tbsp unsalted butter for caramel, cubed
- 1/2 cup heavy cream warmed
- 1/2 tsp flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan and line with parchment.
- Beat 1 cup softened butter with granulated and brown sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
- Pour batter into pan and bake 35–40 minutes until a toothpick comes out with moist crumbs. Cool on a wire rack.
- Melt 1 cup sugar over medium heat, swirl until amber, add cubed butter, then whisk in warm cream and sea salt.
- Pour warm caramel over cooled cake, let sit 15 minutes, then refrigerate 30 minutes to set.
Notes
Nutrition
