Rich, buttery, and irresistibly indulgent — this Salted Caramel Kentucky Butter Pound Cake is the definition of Southern comfort in dessert form. Imagine a moist, velvety pound cake soaked in buttery glaze and drizzled with silky salted caramel. Each bite is perfectly balanced with sweetness, creaminess, and a touch of salt that enhances every flavor.
This cake isn’t just another dessert; it’s a statement piece — simple yet elegant, rich yet perfectly balanced. Whether you’re baking for a family dinner, a holiday table, or just treating yourself, this cake promises to impress every guest at the table.
What Makes This Cake Special
Kentucky Butter Cake is known for its soft, dense texture and signature buttery glaze that seeps into every crumb. This version takes it up a notch with a luscious salted caramel drizzle. The result? A moist, melt-in-your-mouth dessert that’s buttery, sweet, and salty in perfect harmony.
The beauty of this recipe lies in its simplicity — everyday ingredients that create extraordinary flavor. The cake keeps well for days, and the buttery glaze only makes it more tender as it sits. Add a homemade salted caramel sauce on top, and you’ve got a dessert that tastes like it came straight from a bakery.
Why You’ll Love This Recipe
- Ultra-moist texture – the buttery glaze seeps deep into the cake, keeping it soft and rich.
- Layered flavor – golden cake, warm vanilla, and salted caramel create a beautiful balance.
- Beautiful presentation – a glossy caramel drizzle and flaky salt make this cake look stunning.
- Perfect for any occasion – ideal for holidays, potlucks, or cozy weekends.
- Easy to make from scratch – simple steps, big results, and no special equipment needed.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs, room temperature
- 1 cup buttermilk (or whole milk + 1 tablespoon vinegar)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Butter Glaze
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream, room temperature
- 1 teaspoon sea salt (adjust to taste)
Step-by-Step Instructions
Prepare the Oven and Pan
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan, ensuring all sides and grooves are coated evenly. Set aside.
Make the Cake Batter
In a large mixing bowl, cream together the butter, sugar, and oil until light and fluffy — this process helps create the cake’s rich texture.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry mixture, mixing gently after each addition until smooth. Avoid overmixing to keep the cake tender.
Pour the batter evenly into the prepared pan and smooth the top.
Bake the Cake
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes. Then, use a skewer or fork to poke small holes all over the top. These holes will help the butter glaze soak into every bite.
Make the Butter Glaze
In a small saucepan over medium heat, combine the butter, sugar, and water. Stir constantly until the sugar dissolves completely, but do not let it boil.
Remove from heat and stir in the vanilla extract.
While the cake is still warm in the pan, slowly pour the warm glaze over the surface. Allow it to soak in gradually. Let the cake rest for 15–20 minutes, then invert onto a wire rack to cool completely.
The glaze will form a delicate, buttery layer that keeps the cake moist and flavorful for days.
Make the Salted Caramel Sauce
In a clean, heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a heat-resistant spatula. The sugar will form clumps and eventually melt into an amber-colored liquid — be patient and keep stirring to prevent burning.
Once melted, carefully add the butter, whisking until combined and smooth.
Slowly pour in the heavy cream, whisking continuously (it will bubble up). Let the sauce simmer for 1–2 minutes, then remove from heat.
Stir in sea salt, adjusting to taste. Allow the caramel to cool slightly before drizzling it over the cake.
Finish the Cake
Once the cake is completely cool, drizzle the salted caramel sauce generously over the top, letting it cascade down the sides.
For an elegant touch, sprinkle flaky sea salt on top right before serving.
This final touch adds contrast and enhances the sweetness with a hint of crunch and salt.
Tips for Success
- Room temperature ingredients – ensure butter, eggs, and buttermilk are all at room temperature for a smooth, even batter.
- Don’t skip the glaze – it’s what makes this cake so moist and buttery inside.
- Avoid overbaking – check your cake at 60 minutes; it’s done when a toothpick comes out clean.
- Use high-quality butter – since butter is the star, it directly affects flavor and texture.
- Make caramel carefully – stir constantly, and don’t walk away; sugar can burn quickly.
- Storage tip – cover the cake tightly and store at room temperature for 3 days or refrigerate for up to a week.
- Freezing – the unfrosted cake can be frozen for up to 2 months; thaw overnight and add caramel before serving.
Flavor Variations
- Bourbon Caramel Cake: Add 1 tablespoon bourbon to the caramel sauce for a warm, smoky twist.
- Pecan Butter Cake: Sprinkle chopped toasted pecans over the caramel for crunch and flavor.
- Cinnamon Caramel Cake: Add ½ teaspoon cinnamon to the cake batter for a cozy touch.
- Chocolate Caramel Drizzle: Mix melted chocolate into the caramel for a rich, double-layer glaze.
Serving Suggestions
This Salted Caramel Kentucky Butter Pound Cake shines as a standalone dessert, but you can elevate it even more by serving it with:
- A scoop of vanilla bean ice cream
- A drizzle of extra caramel sauce
- A dollop of fresh whipped cream
- Toasted pecans or sea salt flakes for garnish
Serve slightly warm or at room temperature — the flavors are most vibrant when the caramel is soft and silky.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with 1 cup milk + 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.
What’s the best way to store the cake?
Keep the cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Can I make the caramel sauce ahead of time?
Yes, you can make it up to 3 days ahead and store it in the refrigerator. Reheat gently before drizzling.
Why did my caramel turn grainy?
This happens when sugar crystals form. To avoid it, stir constantly and ensure your utensils are completely dry before starting.
Can I bake this cake in a loaf pan instead of a Bundt pan?
Yes, divide the batter between two loaf pans and adjust the baking time to about 50–55 minutes.
Conclusion
The Salted Caramel Kentucky Butter Pound Cake is a dessert that combines the best of both worlds — old-fashioned Southern baking and modern caramel indulgence. Its rich, buttery crumb, infused with vanilla and topped with golden salted caramel, makes every bite a luxurious experience.
This cake’s beauty lies in its simplicity. It doesn’t rely on fancy fillings or decorations — just pure, buttery goodness wrapped in caramel perfection. Whether you serve it warm with ice cream or chilled with a drizzle of extra sauce, it’s bound to become one of your go-to dessert recipes.
Total Time: 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: Southern
Method: Baking
Difficulty: Intermediate
Main Keywords: Salted Caramel Kentucky Butter Pound Cake, Southern Butter Cake, Caramel Glazed Pound Cake
Nutrition (per slice):
Calories: 480 | Fat: 25g | Carbohydrates: 58g | Protein: 6g | Sugar: 45g