Salted Caramel Kentucky Butter Cake


For the Cake:

  • 3 cups flour
  • 2 cups granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cream of tartar Skip if using Buttermilk
  • 1 cup caramel-flavored coffee creamer Alternatively, Buttermilk
  • 1 cup butter softened
  • 2 tsp pure vanilla essence
  • 4 eggs at room temperature

Caramel Butter Drizzle:

  • ¾ cup granulated sugar
  • cup butter
  • 3 tbsp caramel-flavored coffee creamer
  • 2 tsp pure vanilla essence

Homemade Salted Caramel Topping (Optional, else buy ready-made):

  • 1 cup sugar
  • ¼ cup water
  • ¾ cup rich cream
  • tbsp butter
  • 1 tsp kosher or sea salt



  • Set your oven to warm at 325°F. Brush and flour a 10-inch Bundt cake tin.
  • In a sizable mixing bowl, sift together flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda.
  • In another bowl, cream together the coffee creamer, butter, vanilla essence, and eggs. Now, gradually blend this creamy mixture into the flour mixture, beating at a medium pace for 3 minutes.
  • Transfer this batter to the Bundt tin.
  • Place the tin in the oven for about 50-55 minutes or until an inserted skewer comes out clean.
  • With the cake still warm, gently pierce the surface using a thin wooden rod, like a skewer or spoon handle.
  • Drizzle the caramel butter sauce evenly, letting it permeate into the cake. Allow the cake to cool thoroughly before attempting to remove it. A gentle run of a knife around the edges will ensure a neat removal.

Caramel Butter Drizzle:

  • In a pot, mix together sugar, butter, vanilla essence, and coffee creamer. Heat on a medium flame until the ingredients meld together into a smooth sauce. Avoid letting it boil.

Homemade Salted Caramel Topping:

  • Use a deep saucepan to dissolve the sugar in water over medium heat.
  • Increase the flame and let the mixture come to a boil. Refrain from stirring, but brush down any sugar crystals if needed. Continue until the mixture achieves a deep amber shade, which should take around 6-8 minutes.
  • Off the flame, cautiously blend in the cream followed by the butter and salt. Stir well.
  • Allow the caramel to cool down in a separate dish. Once cooled, generously drizzle over the cake. Save any extra for a delightful ice cream topping!