Just-As-At-The-Restaurant Salted Caramel Kentucky Butter Cake 🍰 | The Ultimate Southern Dessert Made at Home

By Chef Ina Garten & Chef Bobby Flay | Curated by FreshTonerHungar Culinary Team

If you’ve ever enjoyed a slice of *Kentucky Butter Cake* at a fine Southern restaurant, you know how unforgettable it is — tender, buttery, and soaked in a rich, golden glaze that melts into every crumb. Now, you can recreate that same indulgent experience at home with this Salted Caramel Kentucky Butter Cake recipe. 🧈✨

This dessert is everything you love about classic Southern baking: simple ingredients, flawless texture, and melt-in-your-mouth sweetness — finished with a luxurious salted caramel glaze that takes it to restaurant-level perfection.

“A true Kentucky Butter Cake should taste like velvet,” says Chef Ina Garten. “This version takes it over the top with salted caramel — buttery, silky, and beautifully balanced.”

Why This Salted Caramel Kentucky Butter Cake Works

This recipe combines the buttery richness of a traditional pound cake with the lusciousness of homemade caramel. Each bite delivers a soft crumb soaked in a salty-sweet glaze that seeps deep into the cake — making it even more delicious the next day. 😍

• ✅ Moist and buttery thanks to the buttermilk and rich butter base.
• ✅ Elegant yet easy — no fancy techniques, just simple baking done right.
• ✅ Restaurant-quality glaze that caramelizes into the cake as it cools.
• ✅ Perfect for holidays, birthdays, or weekend indulgence.

Ingredients You’ll Need 🛒

For the Cake

• 3 cups all-purpose flour (sifted)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp pure vanilla extract
• 1 cup buttermilk, room temperature

For the Salted Caramel Glaze

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/2 tsp sea salt (plus more for sprinkling)

Equipment

• 10-inch bundt pan
• Mixing bowls
• Hand or stand mixer
• Whisk and spatula
• Saucepan

Step-by-Step Instructions 👩‍🍳

Step 1: Prep & Mix Dry Ingredients

Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter and dust lightly with flour. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: Cream Butter & Sugar

In a large bowl, use a mixer to cream the butter and sugar together until pale and fluffy (about 3–5 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that classic bakery aroma.

Chef Bobby Flay’s tip: “Creaming introduces air into the batter — that’s what gives the cake its tender, bakery-style crumb.”

Step 3: Combine Wet & Dry Ingredients

With the mixer on low speed, alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix until just combined — overmixing can make the cake dense instead of tender.

Step 4: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 5: Make the Salted Caramel Glaze

While the cake bakes, melt butter in a medium saucepan over medium heat. Add brown sugar and heavy cream, stirring constantly until the sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes until slightly thickened. Remove from heat and stir in the sea salt.

Chef Ina Garten notes: “The trick is patience — simmer gently until it coats a spoon. That’s when the caramel develops its deep, nutty flavor.”

Step 6: Glaze & Serve

Poke small holes all over the cooled cake using a skewer or fork. Slowly pour the warm salted caramel glaze over the top, allowing it to soak in. Sprinkle with a little extra sea salt for that perfect sweet-and-salty finish. Slice and serve warm or at room temperature — it’s heavenly either way. 🍮

Chef’s Notes & Variations 👨‍🍳

• Caramel Boost: Add a teaspoon of bourbon or rum to the glaze for depth and warmth.
• Nutty Twist: Sprinkle toasted pecans or almonds over the glazed cake for crunch.
• Chocolate Lovers: Drizzle melted dark chocolate over the glaze for a salted caramel mocha vibe.
• Mini Cakes: Bake in mini bundt pans for 20–25 minutes — perfect for gifting!

Health & Nutrition Tips 🥗

• Use unsalted butter and control your salt level precisely.
• Buttermilk not only adds tang but keeps the cake incredibly moist with less fat than heavy cream.
• To reduce sugar slightly, use 1¾ cups sugar without compromising taste.
• Replace ½ cup of flour with almond flour for a denser, nutty variation rich in protein.

Nutrition Facts Table 📊

Storage & Serving Tips 🍱

• Room Temperature: Store covered for up to 4 days — it gets even more flavorful as it rests.
• Refrigerate: Keeps up to 1 week in an airtight container. Bring to room temp before serving.
• Freeze: Wrap slices in plastic and freeze up to 2 months. Defrost at room temperature and rewarm briefly before serving.

Serving Suggestions 🍽️

• Serve with a scoop of Homemade Vanilla Ice Cream for a classic pairing.
• Drizzle extra Salted Caramel Sauce over each slice for added indulgence.
• Pair with Caramel Latte or fresh-brewed coffee for dessert perfection.

Expert Chef Commentary 👨‍🍳

• Chef Ina Garten: “The secret to a moist butter cake is patience and quality ingredients — real butter, pure vanilla, and good sea salt.”
• Chef Bobby Flay: “Caramel should be cooked just enough to deepen color, not burn. It’s all about balance — sweet and salty, smooth and rich.”
• Chef Ree Drummond: “This cake screams celebration. It’s homey but elegant — perfect for Sunday dinners or holidays.”

FAQs About Salted Caramel Kentucky Butter Cake 🍰

1. Can I use salted butter instead of unsalted?
   Yes, but reduce added salt in the recipe by half.
2. What if I don’t have buttermilk?
   Make your own: add 1 tbsp lemon juice or vinegar to 1 cup milk, let sit 5 minutes.
3. How do I prevent sticking in the bundt pan?
   Grease every nook with butter, then dust with flour or sugar before pouring the batter.
4. Can I make cupcakes instead?
   Yes — bake for 18–20 minutes and glaze individually.
5. Can I double the glaze?
   Absolutely! Drizzle some on top and save the rest for dipping or ice cream.
6. Why is my cake dense?
   Overmixing or cold ingredients can lead to heaviness — mix just until combined.
7. Can I add nuts to the batter?
   Yes, chopped pecans or walnuts add wonderful texture.
8. Does this cake need refrigeration?
   Not required, but it lasts longer and stays moist when refrigerated.
9. How do I reheat it?
   Microwave slices for 10 seconds or warm in the oven at 300°F for 5 minutes.
10. Where can I find more Southern dessert recipes?
    Explore Southern Dessert Favorites on FreshTonerHungar.

Related Recipes You’ll Love ❤️

• Classic Vanilla Pound Cake
• Butter Pecan Cake with Maple Glaze
• Salted Caramel Fudge Brownies

Final Thoughts 💛

The Salted Caramel Kentucky Butter Cake is pure Southern indulgence — buttery, tender, and dripping with golden caramel. Every slice offers that perfect combination of sweet and salty that keeps you coming back for “just one more bite.” It’s the kind of dessert that feels fancy but tastes like home. 🧁

“This cake reminds me why baking is love made edible,” says Chef Ina Garten. “It’s simple, decadent, and deeply satisfying — the ultimate comfort dessert.”

For more restaurant-quality desserts and Southern classics, visit FreshTonerHungar.com — your destination for modern comfort food and timeless baking inspiration. 🍰