Okay, here’s a little chef’s secret: the best part of a Kentucky Butter Cake isn’t just the cake — it’s the buttery syrup that soaks into every crumb like sunshine. I learned that trick from a mentor who swore syrup makes everything better, and I’ve adapted it with a gooey salted caramel twist that turns simple coffee cake into a showstopper. This version keeps the batter straightforward — think tender, buttery crumb with golden edges — then bathes it in a warm caramel sauce so the top crackles and the inside stays moist. If you like sticky, buttery, slightly salty-sweet cakes that make people close their eyes at the first bite, you’re about to be very popular.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 60 minutes
Why This Recipe is Awesome
This cake balances rich, tender crumb with a lacquered, sticky top — think buttery, caramel-soaked perfection. It’s simple enough for a weeknight dessert yet fancy enough for a weekend gathering. The texture gives you slightly crisp, golden edges and a pillowy center; the flavor hits sweet, buttery, and a touch of salt that keeps every bite interesting. It’s so easy even your oven can’t mess it up — promise.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1/4 cup whole milk
For the Salted Caramel Sauce / Butter Glaze:
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp flaky sea salt, plus extra for finishing
- Optional: 1/4 cup light corn syrup to stabilize the caramel (helps on humid days)
How I Make It
Step 1:
Preheat your oven to 350°F. Grease and flour a 9×13-inch pan (I like a light spray and a quick dust of flour). In a bowl, whisk together the flour, baking powder, baking soda, and salt. In your mixer, cream the butter and granulated sugar until light and fluffy — about 3 minutes. You want it pale and airy; it smells like cookie dough and that’s a good sign.
Step 2:
Add the eggs one at a time, beating well after each. Stir in the vanilla. Alternate adding the dry ingredients and the sour cream (start and end with dry), mixing until just combined. Finish with the milk to loosen the batter so it spreads easily. Don’t overmix — a few streaks of flour are fine.
Step 3:
Spread the batter into the prepared pan with a spatula, smoothing the top. Bake at 350°F for about 35–40 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. The kitchen will smell buttery and warm, and the top should look glossy and springy.
Step 4:
While the cake bakes, make the salted caramel sauce. In a saucepan over medium heat, melt the butter, then stir in the brown sugar and cream. Bring to a gentle boil and simmer for about 2–3 minutes, stirring constantly so it doesn’t burn. Remove from heat, stir in vanilla and sea salt. If you want a silkier sauce, add corn syrup during the boil. It will smell like a candy shop — rich, toasty, slightly nutty.
Step 5:
As soon as the cake comes out hot, poke holes across the top with the handle of a wooden spoon (don’t overdo it). Pour the warm caramel evenly over the cake; it will sizzle and sink into the holes, glossy and irresistible. Sprinkle a pinch more flaky sea salt over the top. Let the cake rest at least 20 minutes so the sauce soaks in. Serve warm with vanilla ice cream or whipped cream for peak indulgence.
Pro Tips
- Use room-temperature eggs and butter for a smoother, lighter batter — they emulsify better.
- If your caramel seizes, add a splash of warm cream and whisk vigorously until smooth.
- For extra crusty edges, bake in a metal pan instead of glass; it gets hotter and browner.
- Make the caramel while the cake bakes so everything stays warm and gooey when you pour.
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 full-fat Greek yogurt for a similar tang and texture (no major flavor change).
- Use salted butter in the batter and reduce added salt by 1/4 tsp if you prefer less fiddling.
- Dairy-free: replace butter with coconut oil and heavy cream with full-fat coconut milk; the cake will take on a mild coconut note.
- Gluten-free: use a 1:1 gluten-free flour blend; texture stays nice but watch baking time (start checking at 30 minutes).
Variations & Tips
- Add 1 cup chopped pecans or walnuts to the batter for crunch and Southern charm.
- Mix 1/2 cup chopped dark chocolate into the batter for a salted caramel chocolate twist.
- For a boozy kick, stir 1–2 tbsp bourbon into the caramel while warm.
- Turn it into cupcakes: bake at 350°F for 18–20 minutes and drizzle caramel after cooling slightly.
- Make it kid-friendly: omit the bourbon and serve with a dollop of whipped cream and sprinkles.
- For extra richness, brown the butter before creaming — it adds a nutty depth (watch closely so it doesn’t burn).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake and store it tightly covered at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat slices for 10–15 seconds in the microwave to refresh the gooeyness. If you want to prep fully ahead, keep the caramel separate and warm it to pour before serving.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one 11×15 pan. Baking time may shorten or lengthen slightly; check for doneness by the toothpick test and look for golden edges.
- 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 different crumb and flavor.
- How do I know it’s done?
- Look for golden, slightly pulled-away edges and a top that springs back when lightly pressed. A toothpick should come out with a few moist crumbs — not wet batter.
- What if I don’t have ingredient X?
- Out of sour cream? Use plain whole-milk yogurt. No brown sugar? Mix a bit of molasses into white sugar (1 tbsp molasses per cup sugar) for a similar depth.
How I Like to Serve It
I love this cake warm, topped with a scoop of vanilla ice cream that melts into the caramel rivers. It works beautifully after a casual weeknight dinner or as the centerpiece for a Sunday brunch; pair it with bold coffee or a glass of cold milk. In colder months, the sticky warmth feels like a cozy hug; in summer, serve slightly chilled with fresh berries to cut the richness.
Notes
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat briefly for best texture.
- This recipe doesn’t involve meat; for reference, safe cooking temps include 165°F for chicken if you ever pair this with savory mains.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this perfectly sticky, buttery, slightly salty salted caramel Kentucky butter cake!