Description
This Salted Caramel Kentucky Butter Cake with Bourbon takes a classic southern favorite and elevates it with a rich bourbon-butter soak and a silky salted caramel glaze. The result is an irresistibly moist, buttery, and decadent dessert—perfect for celebrations or an indulgent treat any time. Each slice boasts layers of tender cake, a hint of smoky bourbon, and a sweet-salty finish that’s sure to impress.
Ingredients
Scale
For the Butter Cake
- 3 cups (about 360 g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
For the Bourbon Butter Sauce
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup bourbon
For the Salted Caramel Glaze
- 5 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 2/3 cup confectioners’ (powdered) sugar
Instructions
- Prepare the Oven and Bundt Pan: Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set this mixture aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for about 1 minute, then continue beating for 3 more minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing just until incorporated after each addition. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: With the mixer on low, alternately add the flour mixture and buttermilk in three parts (beginning and ending with the flour). Mix just until combined each time, scraping down the sides of the bowl as needed.
- Bake the Cake: Pour the batter into the prepared bundt pan and tap it lightly to release any air bubbles. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil after about 45 minutes.
- Make Bourbon Butter Sauce: While the cake bakes, melt the butter in a medium saucepan over low heat. Add the water, granulated sugar, and brown sugar. Bring to a boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the bourbon.
- Soak the Cake: After baking, place the pan on a wire rack. While the cake is still warm and in the pan, poke holes all over the surface using a skewer or the handle of a wooden spoon. Slowly pour the warm bourbon butter sauce over the cake so it soaks in. Cover loosely with foil and let the cake rest at room temperature for at least 3 hours or up to overnight.
- Make Salted Caramel Glaze: For the glaze, combine butter, brown sugar, heavy cream, and sea salt in a medium saucepan over medium-high heat. Stir and bring to a boil, then cook for 1 minute while stirring. Remove from heat and mix in the vanilla extract and powdered sugar, whisking until smooth and lump-free.
- Glaze and Serve: Release the cooled, soaked cake from the pan onto a serving plate. Pour the salted caramel glaze over the top and let it dribble down the sides. Garnish with candied pecans if desired. Slice and serve—enjoy!
Notes
- Ensure the cake is completely cooled and has absorbed the sauce before removing it from the pan to avoid breakage.
- The bourbon flavor mellows as the cake sits—resting overnight enhances flavor and moisture.
- For a non-alcoholic version, substitute bourbon in the sauce with apple juice or omit entirely.
- Store leftovers tightly covered at room temperature for up to 5 days or freeze for up to 3 months.
- Add a sprinkle of flaked sea salt on top for extra salty-sweet contrast.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg