Salted Caramel Butter Cake is a magical one that would surely get you thinking about warm kitchen-related scenes and sweet Southern memories.
The first time I baked the old-fashioned salted caramel butter cake, everyone in the kitchen peeked into the oven at the lovely aroma! This cake, with its fine crumb and buttery richness, is bathed in a golden, salted caramel glaze that seeps into it, intensifying the flavour in every bite.
Maybe you have a favourite recipe from Barefoot Contessa, or perhaps you have scrolled past the Salted Caramel Kentucky Butter Cake recipe on Allrecipes: this is truly something special. This simple salted caramel butter cake is now a family favourite, and soon it will be yours!
Why You Will Choose Salted Caramel Butter Cake:
If you’re a fan of rich, buttery flavours with a perfect balance of sweetness and saltiness, this salted caramel butter cake is the perfect choice for your next baking adventure. Here’s why this cake should be on your must-try list:
- Irresistibly Delicious: The flavour of the buttery cake combined with the salted caramel sauce can hardly be beaten; it is indulgent, yet the richness can be delightfully tempered by salinity and sweetness on any occasion.
- Simple Ingredients, Big Flavour: You don’t need any fancy ingredients or equipment to make this cake. All the ingredients you need, including butter, sugar, eggs, and milk, are readily available in your kitchen. It’s all better, though, because you make the salted caramel sauce yourself.
- Versatile for Any Occasion: Good for any event, this cake is a sure hit at family gatherings, birthday parties, and days when you just feel like cheering yourself up with something sweet. It’s so pretty that it’s hard not to serve it for special occasions such as holidays and dinner parties.
- Easy to Make: Let the cake’s fancy appearance not intimidate you – this Salted Caramel butter cake is very easy to make, even for beginners. You can effortlessly impress your friends and family with simple steps and no complicated techniques.
- Perfectly Moist and Tender: The cake is soft, moist, and fluffy because it has both sour cream and butter in it. The gooey salted caramel drizzle goes perfectly with the cake’s texture, which melts in your mouth.
- Customisable to Your Taste: You can change it to suit your taste. Want to add a twist? Use different extracts to give the cake a unique flavour, like rum, or drizzle some brown butter over it for a nutty finish. You could even put whipped cream or ice cream on top for an extra treat.
- A Showstopper Dessert: The beauty of this cake is undeniable. The golden cake with the glossy caramel sauce cascading down the sides makes for a visually stunning dessert that will get people talking.
How To Make Salted Caramel Butter Cake
Recipe Overview
This salted caramel butter cake is an effortless, old-fashioned-style cake that will melt in your mouth with every bite. It’s a perfect balance of sweet and salty, with a moist, tender crumb. The salted caramel topping gives it that extra oomph that makes this cake irresistible.
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 1 hour
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 8-10 servings
- Calories per serving: Approximately 350 calories
Equipment Needed
- Electric Mixer
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- 9-inch Bundt Pan or Round Cake Pan
- Oven
- Cooling Rack
- Saucepan
- Small Spoon
Ingredients
For the Cake
- 2 ½ cups cake flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp rum extract
- 1 tsp almond extract
- 1 ½ tsp vanilla extract
- 1 cup sour cream
- ¼ cup milk
- 1 tsp butter, vanilla emulsion
For the Salted Caramel Sauce
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 ½ tsp sea salt
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or a 9-inch round cake pan. This will ensure that your cake slides out easily after baking.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the cake flour, baking soda, and kosher salt. Set this mixture aside for later.
Step 3: Make the Butter Cake Batter
In a large mixing bowl, cream together the salted butter and granulated sugar using an electric mixer until it’s light and fluffy. This should take about 3–4 minutes. Add in the eggs one at a time, beating well after each addition. Stir in the rum, almond, and vanilla extracts.
Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined. Don’t overmix!
Step 4: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean. Once done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Make the Salted Caramel Sauce
While the cake is cooling, make the salted caramel sauce. In a medium saucepan, heat the sugar over medium heat. Stir occasionally until it melts and turns a golden amber colour. Be careful not to burn it!
Once melted, add the unsalted butter and stir until smooth. Slowly pour in the heavy cream (it will bubble up), and continue stirring until the caramel is smooth and glossy. Remove from heat and stir in the sea salt.
Step 6: Drizzle the Caramel Sauce
Once the cake has cooled completely, drizzle the salted caramel sauce over the top. Let it cascade down the sides for a beautiful presentation.
Here are my secret tips
- Cake flour is key to getting that soft, tender texture. If you don’t have cake flour, you can substitute it with all-purpose flour, but your cake may be a little denser.
- I recommend using room-temperature ingredients (butter, eggs, sour cream, etc.) to ensure that the batter mixes evenly.
- You can prepare the salted caramel sauce ahead of time and store it in the refrigerator. Just reheat it gently before using.
Exciting Variations
Brown Butter Salted Caramel Cake: For a deeper, nuttier flavour, you can make a brown butter version of the cake. Simply brown your butter before adding it to the batter. The caramelised flavour of the brown butter adds a rich, toasty note that pairs perfectly with the salted caramel sauce.
Chocolate Salted Caramel Butter Cake: Add a chocolate twist to the cake by mixing in some cocoa powder or even melted chocolate into the batter. This variation is perfect for chocolate lovers who want that sweet-salty combo with a cocoa-rich flavor. You can also drizzle some chocolate ganache along with the salted caramel for a double treat!
Kentucky Bourbon Salted Caramel Cake: Take it up a notch with some Kentucky bourbon in both the cake batter and the caramel sauce. The bourbon will add a warm, smoky flavour to the cake, giving it a more adult feel. It’s perfect for those who enjoy a little kick in their desserts.
Caramel Apple Salted Butter Cake: Add a seasonal twist to the cake by incorporating diced apples into the batter. Cinnamon and nutmeg will complement the apples, giving the cake a warm, autumnal flavour. Top it with the salted caramel sauce, and you’ve got a cosy, comforting dessert that is perfect for autumn.
Maple Salted Caramel Butter Cake: Swap the granulated sugar for maple sugar or maple syrup for a delightful maple-flavoured cake. The caramel sauce can also be enhanced with a splash of maple syrup for an extra touch of sweetness and depth.
Special Notes
- Salted Caramel Sauce Consistency: When making the caramel sauce, it’s important to let it cool slightly before drizzling it over the cake. This ensures it has the right thickness and doesn’t run off too quickly. If you prefer a thicker sauce, you can simmer it for a little longer, but be sure to monitor it closely to prevent burning.
- Ingredients at Room Temperature: Ensure your butter, eggs, and sour cream are at room temperature before you begin mixing the batter for optimal results. Room temperature ingredients blend more smoothly, helping the cake achieve that light and fluffy texture we all love.
- Baking Time May Vary: Oven temperatures can vary, so I recommend checking the cake a few minutes before the suggested baking time. Test the cake by inserting a toothpick into the centre; if it comes out clean, it’s ready! If there is still batter on the toothpick, please allow it a few more minutes.
These notes will help you achieve the best possible result for your Salted Caramel Butter Cake, ensuring it’s as perfect as can be!
Frequently Asked Questions
Does this cake require a Bundt pan to make?
ndeed! An alternative is a 9-inch round cake pan. Just be sure to modify the baking time, as it might differ.
How should leftovers be stored?
For up to three days, keep the cake at room temperature in an airtight container. You can keep it in the refrigerator for up to a week if you want it to last longer.
Is it possible to prepare this cake in advance?
Of course! The cake keeps well at room temperature and can be prepared up to one day in advance. Just before serving, pour the caramel sauce over the top.
Is it possible to freeze this cake?
The cake can indeed be frozen! Before freezing, simply wrap it tightly in foil and plastic wrap. Before serving, let it thaw overnight in the refrigerator and then pour the caramel sauce over it.
Conclusion
Salted Caramel Butter Cake is a tasty reminder that the simplest baked goods can bring the most happiness.
The salted caramel glaze soaks into every bite of that golden crumb. It’s like a little piece of magic from Kentucky. I hope this best-salted caramel cake recipe makes your home as happy as it makes mine.
This cake has a way of making moments into memories, whether you found it through a Salted Caramel Kentucky Butter Cake All recipes search or just happened to come across it here.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or a 9-inch round cake pan. This will ensure that your cake slides out easily after baking.
- In a bowl, whisk together the cake flour, baking soda, and kosher salt. Set this mixture aside for later.
- In a large mixing bowl, cream together the salted butter and granulated sugar using an electric mixer until it’s light and fluffy. This should take about 3–4 minutes. Add in the eggs one at a time, beating well after each addition. Stir in the rum, almond, and vanilla extracts.
- Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined. Don’t overmix!
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean. Once done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, make the salted caramel sauce. In a medium saucepan, heat the sugar over medium heat. Stir occasionally until it melts and turns a golden amber colour. Be careful not to burn it!
- Once melted, add the unsalted butter and stir until smooth. Slowly pour in the heavy cream (it will bubble up), and continue stirring until the caramel is smooth and glossy. Remove from heat and stir in the sea salt.
- Once the cake has cooled completely, drizzle the salted caramel sauce over the top. Let it cascade down the sides for a beautiful presentation.
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