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Slice of Salted Caramel Kentucky Butter Cake on a plate

Salted Caramel Kentucky Butter Cake

A moist and rich cake infused with salted caramel, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups Cake Flour Using cake flour gives a softer crumb.
  • 1/4 tsp Baking Soda Helps the cake rise perfectly.
  • 1/2 tsp Kosher Salt Balances the sweetness.
  • 1 cup Salted Butter (room temperature) Adds richness and flavor.
  • 1/2 cup Butter Flavored Shortening Enhances moisture and stability.
  • 3 cups Sugar Sweetens the batter.
  • 6 large Eggs (room temperature) Ensure they are at room temperature.
  • 4 tsp Vanilla Extract Can use pure vanilla for a richer taste.
  • 2 tsp Butter Vanilla Emulsion Intensifies the butter flavor.
  • 1/2 tsp Rum Extract Adds warmth; can be omitted.
  • 1/4 tsp Almond Extract Omit if there's a nut allergy.
  • 3/4 cup Sour Cream (room temperature) Provides moisture and tang.
  • 1/4 cup Whole Milk (room temperature) Keeps the cake moist.
  • 1/2 cup Water Adds moisture.
Salted Caramel Ingredients
  • 1/2 cup Sugar (for salted caramel) Sweetens the caramel sauce.
  • 1/2 cup Salted Butter (for caramel) Richness and creaminess.
  • 3/4 tsp Rum Extract (for caramel) Adds complexity.
  • 1 tsp Vanilla Extract (for caramel) Enhances flavor.
Glaze Ingredients
  • 1 cup Sugar (for glaze) Adjust to taste.
  • 6 tbsp Salted Butter (for glaze) Adds richness.
  • 1/2 cup Heavy Cream Can be substituted with half-and-half.
  • 1/2 tsp Kosher Salt Enhances sweetness.
  • optional Flaky Sea Salt For a gourmet finishing touch.

Method
 

Preparation
  1. Preheat the oven to 325 degrees F and generously spray a 12-cup bundt pan with nonstick baking spray.
  2. In a large mixing bowl, combine the cake flour, baking soda, and kosher salt; whisk together and set aside.
  3. In a small bowl, whisk together the sour cream and milk; set aside.
Mixing and Baking
  1. In the bowl of a stand mixer fitted with the paddle attachment, add the salted butter and shortening. Mix on medium speed for 3 minutes.
  2. Scrape down the sides of the bowl and add the sugar, mixing for another 2 minutes.
  3. Begin adding the eggs one at a time, fully incorporating each before adding the next. Scrape down the sides intermittently.
  4. Add the butter emulsion, vanilla extract, rum extract, and almond extract, mixing until fluffy and smooth.
  5. Add half of the dry ingredients and mix until just combined. Then add the sour cream and milk mixture, continue mixing until full incorporation.
  6. Add the remaining flour mixture and mix until just combined—about 20 seconds.
  7. Pour the cake batter into the prepared bundt pan and bake for 1 hour and 20-30 minutes, until a toothpick comes out clean.

Notes

For best results, ensure eggs are at room temperature and avoid overmixing. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze wrapped tightly in plastic for up to 3 months.