Salted Caramel Kentucky Butter Cake

This Salted Caramel Kentucky Butter Cake is a rich, moist, and indulgent dessert. It’s a delightful twist on the classic Kentucky Butter Cake, with a tender crumb and a warm caramel flavor. The cake is baked in a Bundt pan and then soaked in a buttery caramel drizzle, making it incredibly moist. An optional homemade salted caramel topping adds a final touch of decadent sweetness.

Salted Caramel Kentucky Butter Cake

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 substitute 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

Homemade Salted Caramel Topping (Optional):

Ingredient	Quantity
Sugar	1 cup
Water	¼ cup
Rich cream	¾ cup
Butter	3 ½ tablespoons
Kosher or sea salt	1 teaspoon

Instructions:

Step 1: Prep & Mix Cake Batter: Preheat your oven to 325°F (165°C). Brush and flour a 10-inch Bundt cake tin. In a large mixing bowl, sift together the flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda. In a separate bowl, cream together the coffee creamer, butter, vanilla essence, and eggs. Gradually blend this creamy mixture into the flour mixture, beating at a medium pace for 3 minutes.
Step 2: Bake the Cake: Transfer the batter to the Bundt tin and place it in the oven for about 50-55 minutes, or until a skewer comes out clean.
Step 3: Make the Caramel Butter Drizzle: While the cake is baking, prepare the drizzle. In a pot, mix together ¾ cup sugar, ⅓ cup butter, 3 tablespoons coffee creamer, and 2 teaspoons vanilla essence. Heat on a medium flame until the ingredients melt together into a smooth sauce. Avoid letting it boil.
Step 4: Drizzle & Cool: With the cake still warm, gently pierce the surface using a thin wooden skewer. Drizzle the warm caramel butter sauce evenly over the cake, allowing it to permeate. Allow the cake to cool thoroughly before attempting to remove it from the pan.
Step 5: Make the Salted Caramel Topping (Optional): Use a deep saucepan to dissolve the 1 cup sugar in ¼ cup water over medium heat. Increase the flame and let the mixture come to a boil without stirring. Continue until the mixture achieves a deep amber shade (around 6-8 minutes). Off the flame, cautiously blend in the cream, followed by the butter and salt. Stir well and allow the caramel to cool in a separate dish before generously drizzling over the cake.