I remember the first time I tasted a Kentucky butter cake: my aunt carried it in like a tiny, glorious sun — warm, sticky, smelling of butter and brown sugar — and the kitchen fell quiet. She taught me the trick then: don’t be shy with butter, and always pour the glaze while the cake still sighs from the oven. That sticky, golden drizzle stuck to my fingers and to the memory. This salted caramel version nudges that childhood indulgence a little to the grown-up side — a sturdy, tender butter cake with a glossy, slightly salty caramel that melts into every nook. It feels like a hug you can slice, and trust me, people will ask for seconds before dessert even settles.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 30 minutes (including cooling and glazing)
Why This Recipe is Awesome
This cake balances a tender, buttery crumb with a sticky, salted caramel punch that soaks into the cake like sunshine. It makes a golden crust with soft, pillowy interior — and the caramel adds that chew-and-silky contrast that makes people close their eyes. It’s homey but fancy enough for company. Plus, it’s stubbornly forgiving: even if you rush the glaze a tad, the flavors still sing. Who doesn’t love crispy edges and a saucy center?
Ingredients
For the Main Dish:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream (or plain Greek yogurt)
- 1/2 cup whole milk
- 2 tsp vanilla extract
- Nonstick spray or extra butter for the pan; optionally, a dusting of flour or cocoa
For the Sauce / Garnish (Salted Caramel):
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup heavy cream (or half-and-half)
- 1 tsp vanilla extract
- 1/2–1 tsp coarse sea salt, to taste
- Optional: toasted chopped pecans or flaky sea salt for sprinkling
How I Make It
Step 1:
Preheat your oven to 350°F. Grease a 10-cup bundt pan thoroughly with butter or nonstick spray and dust lightly with flour. In a bowl, whisk together 3 cups flour, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Cream 1 cup room-temp butter with 1 3/4 cups sugar until pale and fluffy — about 3–4 minutes. That creaming step traps air and gives you a fine crumb. I like the sound when the paddle hits the bowl: kinda like applause.
Step 2:
Add the 4 eggs one at a time, beating after each addition so the batter stays smooth. Stir in 2 tsp vanilla. Alternate adding the dry mix with 1 cup sour cream and 1/2 cup milk, beginning and ending with the dry mix. Mix just until combined — don’t chase perfection; overmixing makes a tough cake. The batter should feel thick, glossy, and smell faintly of butter and vanilla.
Step 3:
Scrape the batter into your prepared pan and smooth the top. Bake at 350°F for 45–50 minutes until the top turns deep golden and a toothpick inserted in the center comes out with a few moist crumbs (not raw batter). You’ll see the cake pull slightly from the edges and you’ll smell that warm, buttery aroma filling the kitchen. That’s your cue.
Step 4:
While the cake bakes, make the caramel: in a small saucepan over medium heat, melt 1/2 cup butter with 1 cup packed brown sugar. Bring to a simmer and stir for 2–3 minutes until bubbling and glossy. Carefully whisk in 1/4 cup heavy cream and 1 tsp vanilla and simmer one more minute until slightly thickened. Remove from heat and stir in 1/2–1 tsp sea salt to taste. You’ll see syrupy ribbons and hear a gentle bubble — that smell? Comfort in a pan.
Step 5:
Let the cake rest in the pan for 10 minutes. Run a knife around the edges and invert onto a wire rack set over a tray or sheet. Pour the hot caramel over the warm cake slowly, letting it sink in between pours — do this in a few passes so it absorbs and pools luxuriously. Sprinkle extra flaky salt or toasted pecans if you like. Let cool at least 30 minutes so the caramel sets a touch before slicing.
Pro Tips
- Bring eggs and butter to room temp for even mixing and a silkier batter.
- Don’t overmix after adding flour — stop when streaks disappear to avoid a dense cake.
- If caramel thickens too much, whisk in a tablespoon of hot water or cream to loosen it.
- Use a 10-cup bundt pan for best shape; if you use a smaller pan, reduce bake time and test early.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap sour cream for plain Greek yogurt — similar tang and moisture.
- Use half-and-half instead of heavy cream for a lighter caramel; sauce thins slightly.
- For dairy-free: use vegan butter and full-fat coconut milk (caramel will taste slightly coconutty).
- Gluten-free option: swap cup-for-cup GF flour blend — texture may be a touch crumblier.
Variations & Tips
- Add 1 cup chopped toasted pecans to the batter for crunch and nutty flavor.
- Stir 2 tbsp bourbon into the caramel for a boozy Kentucky twist — adults only!
- Drop 1/2 cup chocolate chips into the batter for a salted caramel-chocolate hybrid.
- Swap brown sugar for dark brown sugar in the caramel for deeper molasses notes.
- For a citrus lift, fold 1 tbsp grated orange zest into the batter.
- Make mini cakes in a muffin tin and drizzle caramel on individual servings for parties.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and wrap tightly. Store at room temp up to 2 days or refrigerate up to 5 days. Rewarm slices in a 300°F oven for 10 minutes and reheat extra caramel gently to pour before serving.
- Can I double the recipe?
- Sure thing. Use two pans rather than one larger pan to keep bake times predictable. If you double, check doneness 10–15 minutes earlier than you think and go by visual cues.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly less tender crumb and a different flavor profile.
- How do I know it’s done?
- Look for a deep golden top, edges that pull from the pan slightly, and a toothpick with a few moist crumbs. The cake will also spring back lightly when touched.
- What if I don’t have ingredient X?
- Swap sour cream with Greek yogurt, brown sugar with white sugar + 1 tbsp molasses, or heavy cream with half-and-half in the caramel. Keep an eye on texture and sweetness.
How I Like to Serve It
I love serving this warm with a scoop of vanilla ice cream and a hot cup of coffee. It makes an unforgettable holiday dessert or a slow Sunday treat. For casual gatherings, cut into wedges and pass with extra caramel on the side so folks can drizzle more. It pairs beautifully with bourbon or a sparkling wine if you want a contrast.
Notes
- Store covered at room temperature up to 2 days, or refrigerate up to 5 days. Reheat slices gently before serving.
- Not applicable: safe cooking temps for meat (this is a cake).
Final Thoughts
Closing: Now go impress someone — or just yourself — with this sticky, buttery, slightly salty Kentucky classic. You deserve dessert that hugs back.