Salted Caramel Kentucky Butter Cake Recipe

Ingredients

Cake Base

• 2 ½ cups cake flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup buttermilk, chilled
• 2 tsp pure vanilla extract

Salted Caramel Sauce

• 1 cup granulated sugar
• ½ cup heavy cream, warmed
• ¼ cup unsalted butter, cubed
• 1 tsp flaky sea salt, plus extra for garnish

Bourbon Buttercream

• ½ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 tbsp Kentucky bourbon
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Instructions

Mixing the Batter

1. Cream the Butter & Sugar. Using a handheld mixer on medium speed, beat unsalted butter and granulated sugar until pale and fluffy, about 3–4 minutes. This incorporates air, giving the cake lift.
2. Add Eggs & Vanilla. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract. The eggs bind the batter and contribute richness.
3. Incorporate Dry Ingredients & Buttermilk. Alternate adding the dry mixture and chilled buttermilk, beginning and ending with the dry ingredients. Mix on low just until combined; over‑mixing would develop gluten and make the crumb tough.

Making the Salted Caramel Sauce

1. 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.
2. 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.
3. Season. Stir in flaky sea salt. Let the sauce cool to room temperature; it will thicken as it stands, becoming perfect for glazing.