For the Butter Glaze:

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

For the Salted Caramel Topping:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cut into pieces)
• ½ cup heavy cream
• 1 teaspoon sea salt (adjust to taste)

🧁 Step-by-Step Instructions

Step 1: Prepare the Cake Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.

Step 2: Make the Cake Batter

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Add softened butter, eggs, vanilla, and buttermilk. Using a hand or stand mixer, beat on medium speed for about 3 minutes until the batter is smooth and creamy.

👉 Tip: Scrape down the sides of the bowl to make sure everything mixes evenly.

Step 3: Bake the Cake

Pour the batter into the prepared bundt pan. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly pulled away from the edges of the pan.

Step 4: Make the Butter Glaze

While the cake is baking, combine the sugar, butter, and water in a small saucepan over medium heat. Stir constantly until the butter has melted and the sugar has dissolved. Remove from heat and add vanilla extract.

Step 5: Glaze the Cake

Once the cake is out of the oven and still hot, poke holes all over it with a skewer or fork. Slowly pour the butter glaze over the cake while it’s still in the pan, allowing it to seep into every crevice. Let it sit and absorb for at least 30 minutes before inverting the cake onto a serving plate.

Step 6: Make the Salted Caramel Sauce

In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts into a golden amber liquid. Add the butter carefully—it will bubble—and stir until completely melted. Slowly pour in the heavy cream while continuing to stir. Let it boil for 1–2 minutes, then remove from heat and stir in the sea salt. Allow to cool slightly before using.

Step 7: Top and Serve

Once the cake is completely cooled, drizzle it generously with the warm salted caramel sauce. For an extra touch, sprinkle a tiny pinch of flaky sea salt on top. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.

💡 Baker’s Tips:

• Buttermilk adds moisture and a slight tang—don’t substitute it with plain milk.
• The cake tastes even better the next day as the glaze continues to soak through.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

🥄 Final Thoughts

This Salted Caramel Kentucky Butter Cake isn’t just a cake—it’s a luxurious experience. The soft, dense crumb of the butter cake, infused with sweet glaze and crowned with that sticky, salty caramel, is truly out of this world. Whether you’re hosting a celebration or simply satisfying your sweet tooth, this cake guarantees smiles, seconds, and maybe even applause.

Ready to wow your taste buds? Try this recipe and prepare to fall in love!