Kentucky Butter Bundt Cake with Salted Caramel

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This Salted Caramel Kentucky Butter Cake Recipe is a delicious melt-in-your-mouth cake soaked in a decadent butter sauce and drizzled with a salted caramel sauce.

Round bundt cake partially sliced on a round tin dish. There is a spoon with caramel sauce drizzling over the cake. Dish is on a white surface.

Prep Time: 20 minutes

Baking Time: 55 to 65 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 40 minutes

Servings: 16 to 18 slices

Prep Level: Beginner +

What You’ll Love

Simple Ingredients, Big Flavor – Made with pantry staples like butter, sugar, flour, and eggs, this cake is easy to make and full of flavor.
Rich, Buttery Flavor – This southern classic pound cake is packed with buttery goodness and topped with a salted caramel glaze.
Golden, Caramelized Crust – The cake develops a delicious golden, slightly crisp exterior with a tender crumb inside.
Perfect for Any Occasion – Whether for a holiday dessert, a family gathering or just for fun, this delicious cake is guaranteed to be a crowd-pleaser.

Ingredients

For the Cake

Granulated sugar
Salted butter
Large eggs
Vanilla extract
Almond extract
Rum extract
Cake flour or all-purpose flour
Sour cream
Baking/Cooking spray

For the Butter Glaze

Salted butter
Granulated sugar
Milk
Vanilla extract
Rum extract

Toppings

Store-bought caramel sauce (see FAQ)
Flaky sea salt – optional

Helpful Equipment

10 or 12-cup bundt pan
Measuring cups and spoons
Electric mixer
Large mixing bowl
Wooden spoon or rubber spatula
Wire rack for cooling
Small saucepan
Whisk

Step-by-Step Instructions

Large stainless steel bowl with whipped butter and sugar in it. There is a white bowl with five raw eggs in it. Items are on a white surface.

Stainless steel bowl with a mixture of eggs, sugar, butter, and extracts in it. There are two bottles of extracts and a small empty bowl. Items are on a white surface.

Cream butter and sugar in a large bowl using a hand mixer or in the bowl of a stand mixer until light and fluffy.

Add the eggs one at a time, mixing well after each one. Add in the extracts and mix well.

Stainless steel bowl with a mixture of eggs, sugar, butter, and extracts in it. A bowl with flour in it, and a measuring cup with sour cream in it. Items are on a white surface.

Stainless steel bowl with cake batter in it. There is a light gray rubber spatula resting in the bowl. Bowl is on a white surface.

Add the flour to the creamed mixture, alternating with the sour cream. Start and end with the flour. (3 times for the flour and 2 times for the sour cream). Mix gently just until flour is incorporated.

Round cake pan with cake batter in it. Pan is on a white surface.

Baked bundt cake in a round pan. Pan is on a white surface.

Generously grease a bundt pan with cooking spray or softened butter.

Pour batter evenly into the prepared pan. Tap the pan firmly on the counter to eliminate any air bubbles.

Place the cake in the center rack in a preheated oven and bake until a toothpick inserted in the center comes out clean. While the cake bakes, make the Butter Glaze.

Saucepan with melted butter and sugar in it. Pan is on a white surface.

Baked bundt cake in a pan and a saucepan with a mixture. Items are on a white surface.

Melt the butter in a small saucepan over medium heat. Whisk in the sugar and milk. Gently whisk wet ingredients until the sugar dissolves. Remove from heat and stir in the vanilla and rum extracts.

Once the cake is done baking, remove it from the oven and use a toothpick to poke holes all over the top of the cake while it is still in the pan.

Baked bundt cake in a pan. There is a saucepan with a mixture being poured ver the cake. Pan is on a white surface.

Baked bundt cake with a sauce on it in a pan. Pan is on a white surface.

Slowly pour the warm buttery sauce over the cake, allowing it to soak into the cake, then invert it onto a wire rack to cool.

Round bundt cake with caramel sauce on a clear round dish. Dish is on a white surface.

Once the cake is completely cool, transfer it to a serving platter and drizzle salted caramel sauce over the top. Sprinkle with flaky sea salt.

Serve individual slices as is or with a scoop of vanilla ice cream or a dollop of whipped cream.

See the Recipe Card below for complete measurements and baking time.

Tips & Tricks

Properly Grease Your Bundt Cake – Use a generous amount of butter or nonstick baking spray with flour to ensure easy cake release. Be sure to get it in the crevices to prevent sticking.
Use Room Temperature Ingredients – Let your butter, eggs, and sour cream come to room temperature before mixing to ensure a smooth, even batter.
Don’t Over Mix The Batter – Mix until just combined to keep the cake soft and tender. Over-mixing can lead to a dense texture.
Poke Holes for the Butter Glaze – While the cake is still warm, poke small holes all over and slowly pour the glaze over the top. This gives the cake its extra moist texture and rich flavor.
Let It Rest Before Removing – Allow the cake to cool in the pan for at least 15-20 minutes before inverting it. Removing it from the pan too soon can cause the cake to break.

How To Store

Keep the cake covered and store it at room temperature for up to 3 days, or refrigerate it in an airtight container for up to a week. For the best flavor, slightly warm up before serving.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! A salted caramel cake tastes better the next day as the butter glaze continues to soak in.

Can I use a different pan instead of a bundt pan?

A bundt pan is ideal for baking and presentation, but you can use a 9×13-inch pan. You will need to adjust the baking time to 30-40 minutes, or a toothpick inserted in the middle comes out clean.

Can I use store-bought caramel sauce?

Absolutely! While homemade caramel gives the best fresh flavor, good-quality store-bought caramel works well and saves time!

Yield: 16 slices