If you’re a fan of buttery, tender crumb cakes drenched in decadent sauces, then the Salted Caramel Kentucky Butter Cake with Bourbon will be absolute magic for you! This Southern-inspired dessert layers a rich vanilla butter cake with a flowing bourbon butter sauce and finishes with a luscious salted caramel glaze. It’s a showstopper, perfect for celebrations or “just because” evenings when only the best will do.
Why You’ll Love This Recipe
- Three Layers of Indulgence: This cake is a triple treat—ultra-moist butter cake, silky bourbon butter sauce, and a glossy salted caramel glaze.
- Elegant but Easy: Even though it looks gourmet and tastes bakery-worthy, the instructions are incredibly straightforward.
- Big Southern Flavor: The bourbon adds a mellow warmth that pairs perfectly with sweet caramel and rich vanilla—hello, cozy comfort!
- Crowd-Pleasing Showstopper: It’s truly impossible to stop at one slice—perfect for festive tables or when you want to impress your guests.
Ingredients You’ll Need
You’ll be delighted to know that every ingredient in Salted Caramel Kentucky Butter Cake with Bourbon has a deliciously intentional role. Don’t let the list intimidate you—these are all everyday baking essentials, ready to transform into something spectacular together!
- All-purpose flour: The sturdy backbone for the cake, providing that blissfully tender crumb.
- Unsalted butter: The king of flavor—use it for both the cake and sauces for melt-in-your-mouth richness.
- Granulated sugar: Adds sweetness and helps achieve golden brown perfection.
- Eggs: These bind everything together and keep the cake moist and fluffy.
- Baking powder & baking soda: Essential leaveners for the beautiful rise.
- Buttermilk: Adds tang and makes the crumb super-tender; homemade buttermilk works if you’re in a pinch.
- Vanilla extract: Rounds out the buttery flavor and elevates the overall aroma.
- Bourbon: The signature kick—choose your favorite for best results, or go non-alcoholic if preferred.
- Brown sugar: Used in both the sauce and glaze for deep, caramel notes.
- Heavy cream: The secret to a truly dreamy caramel glaze.
- Sea salt: For that magical sweet-and-salty contrast in the caramel.
- Confectioners’ sugar: Whisks into the caramel for silky smoothness.
Variations
The fun of baking is making each recipe your own! Salted Caramel Kentucky Butter Cake with Bourbon is incredibly flexible—swap, skip, or add flavors to tailor it just the way you love (or to suit what’s already in your pantry).
- No Bourbon Version: Substitute with non-alcoholic bourbon or use extra vanilla to keep all the cozy flavor, minus the spirits.
- Gluten-Free Adaptation: Use a reliable cup-for-cup gluten-free flour blend—just check your baking powder is GF too.
- Pecan Magic: Add toasted or candied pecans either into the batter or sprinkled generously over the top for crunch.
- Chocolate Drizzle: Swirl in a bit of melted chocolate with the glaze for a chocolate-caramel twist that’s pure decadence.
How to Make Salted Caramel Kentucky Butter Cake with Bourbon
Step 1: Prep Your Pan & Oven
Start by placing a rack in the center of your oven. Preheat to 325°F about 20 minutes before you plan to bake. Spray your chosen Bundt or tube pan generously with a baking spray that includes flour (like Baker’s Joy or Pam with Flour) to guarantee an easy release later—trust me, this sets you up for cake success!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. This quick step helps everything sift evenly and means all the leavening agents are well-distributed—goodbye, sunken spots and uneven rises!
Step 3: Cream the Butter & Sugar
Using a stand mixer with a paddle attachment, beat the softened butter for a full minute until smooth and creamy. Add your granulated sugar and continue creaming for 3 minutes (it’ll look pale and fluffy). This is the secret step to that irresistibly tender crumb in Salted Caramel Kentucky Butter Cake with Bourbon!
Step 4: Add Eggs & Vanilla
Add eggs, one at a time, mixing briefly between each to just combine. Then, slowly pour in the vanilla extract. Be gentle—overmixing can make your cake dense instead of pillowy soft.
Step 5: Alternate Dry & Wet Ingredients
On low speed, alternate adding your flour mixture and buttermilk in thirds. Stir gently after each addition; scrape the sides as you go. Stop as soon as everything is combined—worry less about a perfectly blended batter and more about not overmixing.
Step 6: Bake and Test
Spoon the batter into your prepared pan and tap it on the counter to banish air bubbles. Bake about 60 minutes, covering loosely with foil halfway through to prevent over-browning. When a toothpick comes out clean, it’s ready. Let your kitchen fill with that buttery, sweet aroma—it’s pure heaven!
Step 7: Make the Bourbon Butter Sauce
While the cake bakes, melt butter in a medium saucepan. Stir in water, granulated sugar, and brown sugar. Bring to a boil, then reduce and let simmer for 5 minutes, stirring constantly. Remove from heat, pour in your bourbon (sparks a fragrant cloud!), and mix gently.
Step 8: Soak the Cake
With the cake hot from the oven and still in the pan, poke holes all over with a long skewer. Pour the bourbon butter sauce slowly over the cake, waiting as it deliciously soaks in. Cover with foil and set aside at room temp for at least 3 hours (or even overnight for the deepest flavor).
Step 9: Salted Caramel Glaze
In a saucepan, combine butter, brown sugar, cream, and sea salt. Stir over medium-high heat until boiling, then whisk for one minute as it thickens gorgeously. Off the heat, add vanilla and confectioners’ sugar, whisking until silky smooth. Pour over the cooled cake and just watch it drip—it’s irresistible!
Step 10: Garnish!
Scatter with candied pecans (if you’d like), a pinch more sea salt, or even a few chocolate curls. You’ve just made a Salted Caramel Kentucky Butter Cake with Bourbon worthy of applause!
Pro Tips for Making Salted Caramel Kentucky Butter Cake with Bourbon
- Bundt Pan Savvy: For an easy cake release, use a pan with a good nonstick finish—and make absolutely sure every nook is sprayed with baking spray including flour.
- Room Temperature Ingredients: Allow butter, eggs, and buttermilk to come to room temp before baking—this creates a smoother batter and lighter crumb.
- Slow Sauce Soak: Pour the bourbon butter sauce extra slowly for best absorption; patience here means gooey, flavorful bites all the way through.
- Caramel Consistency: Heat your caramel glaze just until bubbling, then whisk vigorously—this ensures it pours beautifully without hardening.
How to Serve Salted Caramel Kentucky Butter Cake with Bourbon
Garnishes
The crowning glory! Garnish your Salted Caramel Kentucky Butter Cake with Bourbon with candied pecans, a sprinkle of flaky sea salt, or a handful of finely chopped dark chocolate. If you want to keep things classic, just a dusting of powdered sugar complements the gleaming caramel glaze perfectly.
Side Dishes
Serve generous slices alongside vanilla ice cream, a dollop of whipped cream, or even a pool of warm creme anglaise. For a grown-up twist, offer with small glasses of bourbon or coffee—it’s comfort food bliss, Southern-style!
Creative Ways to Present
Think outside the cake box! You can serve Salted Caramel Kentucky Butter Cake with Bourbon as mini Bundt cakes for showers or parties, or slice into cubes and layer with caramel sauce and cream for a trifle. Even small wedges plated with edible flowers make a truly beautiful (and delicious) presentation for your next celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Salted Caramel Kentucky Butter Cake with Bourbon will stay wonderfully fresh for up to five days. Simply wrap slices well or store in an airtight container at room temperature for the first day, then move to the fridge for longer storage.
Freezing
This cake freezes beautifully (even with the sauce and glaze)! Cool completely, wrap slices tightly in plastic and foil, and freeze for up to three months. Thaw overnight in the fridge or at room temperature for a few hours before serving.
Reheating
To recreate that just-baked magic, gently warm individual slices in the microwave for about 10-15 seconds (or reheat the whole cake at 300°F, lightly covered, until just warm). This refreshes the buttery, melty texture without drying out the cake.
FAQs
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Can I make Salted Caramel Kentucky Butter Cake with Bourbon without alcohol?
Absolutely! Use a non-alcoholic bourbon substitute (found at many specialty grocery stores) or increase the vanilla extract for depth of flavor. The cake will still be rich and deeply delicious, just without the boozy kick.
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What if I don’t have buttermilk?
No buttermilk? No problem! Add 1 teaspoon lemon juice or white vinegar to 1 cup of regular milk, stir, and let sit for 5 minutes. This homemade buttermilk makes the Salted Caramel Kentucky Butter Cake with Bourbon just as moist and flavorful as the classic version.
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My cake is stuck in the pan! What should I do?
Don’t panic! If the cake won’t release, place it back in a 325°F oven for 5–10 minutes. The gentle heat will loosen the buttery edges and help it slide out beautifully. Always prep your pan very thoroughly before pouring in the batter to prevent future sticking.
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Can I make Salted Caramel Kentucky Butter Cake with Bourbon ahead of time?
Definitely! In fact, this cake improves as it sits and soaks in all that bourbon butter sauce. Make it a day in advance, cover well, and store at room temperature or in the fridge. Glaze just before serving for the freshest look and shine.
Final Thoughts
It’s hard to imagine a more satisfying treat than this Salted Caramel Kentucky Butter Cake with Bourbon. Every bite is a celebration of southern comfort, with buttery cake, boozy sauce, and salted caramel weaving together for a dessert that’s truly unforgettable. I hope you’ll gather your favorite people—and maybe your favorite bourbon!—and share this special cake soon. Happy baking!
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Salted Caramel Kentucky Butter Cake with Bourbon Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Salted Caramel Kentucky Butter Cake with Bourbon. A moist butter cake soaked in a bourbon butter sauce and topped with a luscious salted caramel glaze.
Ingredients
Butter Cake
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs, large
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
Bourbon Butter Sauce
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup bourbon
Salted Caramel Glaze
- 5 tablespoons unsalted butter
- 1/2 cup brown sugar, packed
- 1/3 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 2/3 cup confectioners’ sugar
Instructions
- Butter Cake – Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray pan thoroughly with baking spray* and set aside. In a medium bowl, whisk together flour, salt, baking soda, and baking powder and set aside. Using a stand mixer fitted with a paddle attachment, cream butter on medium speed for one minute, or until smooth and creamy. Add granulated sugar, and continue to cream on medium speed for 3 minutes. Add eggs one at a time, mixing on low only until incorporated. Slowly mix in vanilla extract. Be careful not to overmix after the eggs have been added to the batter. With the mixer on low, alternately add the flour mixture and buttermilk in thirds. Stir ingredients after each addition but only until just combined. Scrape down the sides of the mixer to ensure that all ingredients are well combined. Spoon the batter into the prepared pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for approximately 60 minutes. Halfway through the baking time, loosely cover the pan with aluminum foil to prevent over-browning. Once a toothpick inserted into the middle comes out clean, your cake is done.
- Bourbon Butter Sauce – First, melt the butter in a medium saucepan over low heat. Add water, granulated sugar, and brown sugar. Bring everything to a boil and then simmer for five minutes, stirring constantly. Remove the pan from the heat, and pour in the bourbon. Once the cake is finished, set the pan on a cooling rack. Use a long skewer to poke holes all over the warm cake (it should still be in the pan). Very slowly, pour the sauce over the cake, allowing it to soak in. Cover the pan loosely with aluminum foil and allow the cake to sit at room temperature for 3 hours (up to overnight).
- Salted Caramel Glaze – Combine the butter, brown sugar, heavy cream, and salt in a medium saucepan. Stirring constantly, heat the mixture over medium-high heat until it begins to boil. For one minute, continue to stir the mixture continuously as it boils. Remove the mixture from the heat and stir in the vanilla extract and confectioner’s sugar. Whisk until the mixture is smooth and no lumps remain. Pour the caramel glaze over the cooled cake and garnish with candied pecans (see link to recipe in notes) if desired.
Notes
- Releasing the Cake: If you are having trouble releasing the cake, place it in a 325-degree oven for 5-10 minutes. This should warm things up enough for the cake to release.
- Bourbon: I prefer Woodford Reserve bourbon in this recipe. However, you should add whatever your favorite bourbon is since that will be a predominant flavor in the cake. If you are abstaining from alcohol, simply use non-alcoholic bourbon instead.
- Candied Pecans: Use this recipe for candied pecans, if you want to add them as a garnish.
- Buttermilk: You can use full-fat or low-fat buttermilk in this recipe. If you don’t have buttermilk, add 1 teaspoon white vinegar or lemon juice to 1 cup of milk.
- Baking Spray: Use a nonstick cooking spray with flour added such as Baker’s Joy or Pam with Flour.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
