Name: Salted Caramel Kentucky Butter Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

Baking the Cake

Preheat the oven to 350°F (175°C). Grease two 9‑inch round cake pans, line the bottoms with parchment, then divide the batter evenly. Bake for **22‑25 minutes**, or until a toothpick inserted in the center emerges clean. The edges should be lightly golden, and the tops should spring back when pressed lightly.

Making the Salted Caramel Sauce

Caramelize the Sugar. In a heavy saucepan over medium‑high heat, melt granulated sugar without stirring. Swirl the pan gently; the sugar will turn amber after 5‑7 minutes. Watch closely to avoid burning.
Add Butter & Cream. Remove the pan from heat, whisk in cubed butter until melted, then slowly drizzle in warmed heavy cream. The mixture will bubble vigorously—continue whisking until smooth.
Season. Stir in flaky sea salt. Let the sauce cool to room temperature; it will thicken as it stands, becoming perfect for glazing.

Bourbon Buttercream & Assembly

While the cakes cool, beat softened butter until creamy, then gradually add powdered sugar, bourbon, vanilla, and a pinch of salt. Beat on high for 2‑3 minutes until light and fluffy. Level the cooled cake layers, spread a generous layer of buttercream, place the second layer, then drizzle the salted caramel over the top, allowing it to drip down the sides. Finish with a light dusting of sea‑salt crystals for that signature sweet‑salty pop.

Tips & Tricks

Perfecting the Recipe

Room‑Temperature Ingredients: Ensure butter, eggs, and buttermilk sit out for 20‑30 minutes before mixing. This yields a smoother batter and more even rise.

Don’t Over‑Mix: Once the flour is added, mix only until just combined. Over‑mixing develops gluten, resulting in a dense, rubbery crumb.

Use a Light‑Colored Pan: Dark pans can cause the edges to over‑brown before the center is cooked. Light‑colored pans promote even baking.

Cool Completely Before Frosting: Warm cake layers will melt buttercream, creating a runny finish. Allow at least 30 minutes of cooling on a wire rack.

Flavor Enhancements

Add a splash of dark rum or a pinch of cinnamon to the caramel for a deeper spice note. For extra buttery richness, stir in a tablespoon of browned butter into the frosting. Finish each slice with a drizzle of extra caramel and a few crushed pecans for texture.

Common Mistakes to Avoid

Never rush the caramelization step; burning sugar creates bitterness. Also, avoid adding cold cream to hot caramel—it can cause the mixture to seize. Finally, don’t forget to measure the sea‑salt; too much will overwhelm the sweetness.

Pro Tips

Make Caramel Ahead: The salted caramel can be prepared up to 2 days in advance and stored in an airtight jar. Gently re‑heat before using.

Use a Kitchen Scale: Weighing butter and flour yields consistent results, especially important for delicate cakes.