Salted Caramel Kentucky Butter Cake


Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake!

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hour 25 mins
Serves: 12



3 C. all-purpose flour
2 C. white sugar
1 Tsp. salt
1 Tsp. baking powder
½ Tsp. baking soda
½ Tsp. cream of tartar
1 C. caramel coffee creamer (I used International Delight Simply Pure) (Can substitute Buttermilk but leave out the cream of tartar)
1 C. unsalted butter, room temperature
2 Tsp. vanilla extract
4 Large eggs, room temperature

Butter Sauce:

¾ C. white sugar
⅓ C. butter
3 Tbsp. caramel coffee creamer ((I used International Delight Simply Pure
2 Tsp. vanilla extract
Salted Caramel, for topping (makes 1.5 cups OR use store-bought):
1 C. sugar
¼ C. water
¾ C. heavy cream
3½ Tbsp. unsalted butter
1 Tsp. sea salt or kosher salt



1-Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan.
2-In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
3-In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
4-Pour batter into prepared Bundt pan.
5-Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
6-Prick holes in the cake while it is still warm (I use the handle of a wooden spoon).
7-Slowly pour the butter sauce over cake making sure it gets in all of the holes.
8-Let cake cool completely before removing from pan. Running a knife along the edges first helps the cake come out cleanly.

Butter Sauce:

9-In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
10-Salted Caramel (if making homemade):
11-In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
12-Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.
13-Boil until the syrup is a deep amber color, about 6-8 minutes.
14-Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt.
15-Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover – use it over ice cream!

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