🍴 How to Make Salted Caramel Kentucky Butter Cake
Step 1: Prep Your Oven
Preheat to 325°F (163°C). Grease and flour your Bundt pan well — this ensures the cake releases cleanly.
Step 2: Make the Batter
In one bowl, sift together the dry ingredients: flour, sugar, salt, baking powder, baking soda, and cream of tartar (if using).
In another, cream together the butter, creamer, vanilla, and eggs. Gradually mix the wet ingredients into the dry. Beat for 3 minutes until smooth.
Step 3: Bake
Pour the batter into your prepared pan. Bake for 50–55 minutes, or until a skewer inserted comes out clean.
Step 4: Soak with Caramel Drizzle
While the cake is still warm, poke holes throughout with a thin skewer. Pour the caramel butter drizzle evenly over the cake, letting it seep in. Let the cake cool completely before inverting onto a plate.
Step 5: Add Salted Caramel (Optional)
Make the salted caramel by boiling sugar and water until amber in color. Carefully add cream, butter, and salt. Let cool, then drizzle generously over the cake (and your coffee, ice cream, or spoon!).
🍽 What to Serve with This Cake
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A cup of caramel or vanilla coffee
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Fresh berries and whipped cream
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A scoop of vanilla bean ice cream
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For brunch: Pair it with savory quiche or bacon for the perfect sweet/salty combo.
💡 Tips for a Perfect Bundt Cake
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Always grease and flour your Bundt pan — even if it’s nonstick.
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Let the cake cool for at least 30 minutes before removing it from the pan.
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Don’t skip poking holes — that’s how the glaze gets inside!
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Use high-quality butter and vanilla for the best flavor.
🧊 Storage Instructions
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Countertop: Store covered at room temperature for up to 3 days.
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Refrigerator: Keeps up to 1 week, but bring to room temp before serving.
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Freezer: Slice and wrap individually in plastic wrap. Freeze for up to 2 months.
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