Salted Caramel Kentucky Butter Cake
Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake!
This Salted Caramel Kentucky Butter Cake is a recipe you’re about to fall in love with – trust me on this one, guys. I love bundt cake recipes like this Hot Chocolate Coffee Rum Cake because they just look so fancy and presentable!
My baking loving self has made so many variations of them and they are always a huge success and a hit among my family and friends. I like big Bundts and I cannot lie! The good reviews on this cake speak for themselves.
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
I have baked this salted caramel Kentucky butter cake at least a few times now but have switched up the liquid I incorporate into it and toppings used and it always gets rave reviews. The cake is very palatable with incredible flavor.
Believe it or not, it tastes even better the next day! I actually feel that the longer it sat, the more moist and tasty it became. What other cake can you say that about? This cakes actually gets better with time (like myself…….totally kidding).
This cake is best when eaten in the morning (you now have an excuse to eat cake for breakfast) with that morning cup of coffee. Most cakes I would feel are not appropriate for breakfast, but this one has International Delight Simply Pure Caramel coffee creamer baked right into it, and my morning coffee has the same coffee creamer in it, so why not?! They belong together.
It’s the little things that give me the motivation to get out of bed in the morning after maybe a not-so-great night of sleep! Starting the day off right, even if it means treating myself with cake first thing in the morning once in a while, is an important thing to do.
I’m super excited about their new line of clean label Simply Pure coffee creamers and I thought you would like to hear about them. They not only come in my favorite caramel flavor, but also Hazelnut and Vanilla.
They are all made with just FIVE simple ingredients including real milk, cream, and cane sugar! It’s a new way to help enjoy the coffee you love each morning as you can feel good about the creamer you’re putting in it.
I also love using coffee creamer in place of any liquid when baking – it works out so well! It keeps the cake or bread so moist and the creamer is thick enough to give my baked goods a great consistency. It’s great in my Caramel Macchiato Banana Bread!
Using creamers is fun because you can switch up the flavor accordingly depending on what you want your cake to taste like. I used the caramel variety for this Salted Caramel Kentucky Butter Cake but I may have to make a hazelnut version in the near future! You also need to try my Salted Caramel Apple Cheesecake Bars. I love those bars for fall! I’m also loving this Salted Caramel Pumpkin Cake from my friend Lyuba.
Visit my Step-By-Step Video on How to Make This Salted Caramel Kentucky Butter Cake
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 cup caramel coffee creamer (I used International Delight Simply Pure) (can substitute Buttermilk but leave out the cream of tartar)
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- ¾ cup white sugar
- ⅓ cup butter
- 3 tablespoons caramel coffee creamer
- 2 teaspoons vanilla extract
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon sea salt or kosher salt
- Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan.
- In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
- In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
- Pour batter into prepared Bundt pan.
- Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
- Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer).
- Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan.
- Running a knife along the edges first helps the cake come out cleanly.
- In a saucepan combine the ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
- Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!
Recipe source: strongly adapted from allrecipes.com
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
I love that it has a coffee creamer baked right into it, And that I can eat it for breakfast!! It seriously looks amazing! 🙂 🙂
I also like Big Bundts and cannot lie! You had me at salted caramel – seriously. And what an adorable spoon! Where on earth did you get that made?
Is it possible to use Stevie for the sugar?
yesssss caramel-y goodness!
Hi Ashley. I’m just wondering what the ” bits” are on top of the cake? I want to make this for a dessert auction and it makes the cake look pretty. Thanks.
I just crushed up some peanuts!
Also going to make for dessert auction! My question is, according to recipe, you poke the holes while still in the pan and pour butter sauce in, correct? It just looked like in the video that the cake was out of the pan and butter sauce was poured over the top of the cake.
There’s a sauce you pour over the holes and after it’s out there’s a topping sauce.
There’s a sauce you pour over the holes and one you pour on top when the cake comes out if the pan
I agree. The video clearly shows the cake OUT of the pan when you pour the sauce over. I don’t think it would come out of the pan very well if you poured the sauce over it when it was still in the pan.
Go by what the typed directions say. I outsourced this video to be made for me for this recipe and that part is incorrect. Sorry for the confusion!
Toffee bits sounds better to me. I’m allergic to peanuts so I always have to substitute them. Just a suggestion.
Oh this looks so good! I could just go a slice of this with a nice cup of coffee!
Holy cow! Now this is my kind of pound cake. I love pound cake (it’s probably Top 3 in my desserts list), and I could easily polish off a slice (or 6) of this one. It looks amazing, Ashley! I also love big bundts…the bigger the better! 🙂
This is a seriously dangerous looking cake! So moist and caramel-y! It wouldn’t last very long in my house!
Oh man! I love when a bundt cake is soaked in syrup. This looks incredible. I love the idea of that simple coffee creamer too. I’ve been trying to buy healthier ingredients so it’s nice to see companies jumping on the bandwagon.
This pound cake is EVERYTHING!
Needless to say, it is so impressively moist. The flavor must be off the charts! : ) I love seeing big bundt cakes, too. They are so festive and meant for sitting down and sharing. What a lovely treat!
Ashley this is mind-blowingly moist! I saw this on IG and have been drooling since! Looks like we both posted about things that get better with time today 😉
That sauce! Oh my! Sounds amazing!
Oh yum, it looks delicious and so moist!!
You had me at moist and buttery cake!! YUM!
Oh I bet all those flavors just soak up in there so perfectly. Perfect for a coffee date!
This flavor profile sounds amazing! I bet it did taste great the next day! Mmmm!! Loving it!
That cake looks like it is going to be everyone’s favorite!
I wonder if you’ll make this when I’m in town…? A friend just gave me a bundt pan, and I’ve just found my first recipe to try! YUMMMMMMMM!
I’m a real fan of bundt cakes too. Love their shape! And in this case, flavor. WHAT flavor! You’ve done an outstanding job with this — thanks!
Dear Ashley, this bundt looks absolutely heavenly! I would love slice. xo, Catherine
I made it today. Can’t wait 😁
I can’t find the video. Please send me the video address.
Ooo I love desserts that taste better the next day and I also LOVE anything that has salted caramel in it or on it.
You know, I don’t think I’ve made a bundt cake in ages!! I need to get on this. This flavor is just too fun!
I’ve never had a bundt cake like this before, and it looks seriously moist and delicious!
I am 1 billion percent a fan of coffee creamer in cake. But seriously you had me at butter. This looks amazing!!!!
This cake looks incredibly delicious, Ashley! I’m addicted to anything with salted caramel. Need to try this recipe soon. 🙂
This looks utterly delicious. I could eat this all day long. And I’m with you, I like big bundts and I cannot lie! Ha ha
Crud. I’m sorry. I just read the instructions for the forth time and finally see it. Please don’t publish my silly question. 🙂
No problem!! I’m glad you figured it out! How did the cake turn out??
At one point in recipe you state to use remaining sugar but at no point does it say to use only a portion of the sugar. It says 2 cups sugar for the cake then when you get to butter sauce it says use remaining 3/4 cups of sugar. Tad confusing
I’m not even sure why I had the word “remaining” in there. Sorry about that! Thanks for bringing it to my attention!
The minute I read this recipe I knew it was for me?. Literally ran down to store and bought the ingredients! I did cheat and use the Smuckers Salted
caramel. This cake is fabulous and was a huge hit with my family??
What kind of nuts are those bc there is no mention of nuts in the recipe?
I just sprinkled peanuts on top.
I can’t find the simply pure anywhere
Where do you buy it?
Me either. I can’t even find caramel!
That’s my problem…this creamer hasn’t been available for years. Would International Delight Caramel Macchiato work?
yes it absolutely will!
Does this cake need to be stored in the refrigerator?
Does this cake freeze well? Looking for something that can be made ahead…
Yes- just don’t add the caramel glaze before freezing. Do that right before serving. 🙂 -Ashley
Am I the only one who just assumed that this would have bourbon somewhere in it? I don’t even drink often and even though it looked great (I’m a butter and salted caramel fiend), I was kind of disappointed in the lack of booze 🙂 Anyone with a lot of baking experience know if adding some into the butter sauce would work well and if so, how much could I get away with?
I put some bourbon cream in the sauce instead of the creamer.
Salted caramel bourbon would be a great addition!!
What kind of toppings have you tried? Are those peanuts that are pictured?
Yes- I did top mine with peanuts just to add a little decoration to the cake! That is totally optional, though 🙂
Do the dry ingredients just get added to the wet all at once? The recipe doesn’t say.
Yes! “Blend in” means after you mix the dry ingredients then add the wet. Sorry for the confusion 🙂 -Ashley
What’s the difference between white sugar and sugar in your recipe listing?
No difference! Sorry for the confusion! -Ashley
Hi Ashley–this looks divine and I am getting ready to make it now. When did you start making your butter sauce? I was planning to wait to make that when the cake had about 20 minutes left in the oven. Thanks!!
That sounds about right!!! -Ashley ????
Hi, I’m in Australia and we don’t have this coffee creamer. Can you suggest ratios of cream, milk sugar and caramel flavour to make my own substitute? Thanks, I hope I can make this delicious looking cake.
I think you have several mistakes in your recipe. ????. This is very frustrating for novice cooks. # 1. You don’t mention how to add the dry ingredients and # 2. You don’t have the wet ingredients properly detailed. You get a gigantic glob when you add them your way. The room temperature butter immediately globs up because you added the cold caramel coffee creamer. Please check and correct so other people won’t waste their time and money. I read the comments. Doesn’t seem like anyone tried to make the cake. Thank you.
Actually, a few people have sent me photos on my different social media channels where they did make it and it turned out fine 🙂 I DO tell you how to add the dry ingredients into the wet ingredients. I say blend “in” the coffee creamer, etc. That means adding the wet into the dry ingredients. I guess if you missed the word “in” and read it as just “blend the wet ingredients” it would make sense that you would be confused. I added clarification in parenthesis just in case anyone else reads it that way. I had no issues with the butter globbing up and I made this twice. Truly sorry you had trouble!
I tried this a few days ago, I followed it step by step and it turned out amazing. It didn’t last long and they are already requesting another one! Thanks Ashley!
I just mixed one up..just as the recipe says…and didnt have a bit of trouble!! Your recipe is fine…and I hope it tastes as good as it is smelling while in the oven!! 🙂
Do I put the bundt cake in the refrigerator overnight or leave it on the counter?
You can leave it at room temperature as long as your house doesn’t get extremely hot or anything!
I hope I don’t offend anyone when I say,
This cake is AMAZING! I took it to work and it was gone by lunch. People were so disappointed when they would walk into the lounge to get a piece of the cake that everyone was raving about, only to find it was already gone.
Thank you so much for sharing!
Kate, wow- that just made my day!!
Thanks so much for coming back to let me know how you liked it. So glad it was a hit!! We love this cake.
The recipe looked good until I got to the ad advertising Psoriasis treatment right in the middle of it. Your site is entirely too laden with ads for your own good. There’s no recipe so good that I’d want to deal with tons of ads. One or two…fine. But ads on the recipes, ads in the blogpost, ads below the blog post, ads that slide up…too much. It’s poor UX design.
Well the ads make it so I can provide free recipes to everyone at no cost to the readers so I say it’s a small price to pay! I put a lot of work, time, and money into my blog so the ads help cover just a fraction of the cost to me 🙂 without them, I wouldn’t be able to have this blog that I love. Sorry they are an inconvenience to you, but most of the ads have “x’s” where you can close them right out. That’s what I do on other sites I visit. Thanks!
Thanks for the recipes, hope you don’t let any negative bother you.
This recipe was fantastic! I thought the instructions were clearly written and easy to follow. I just added all the wet ingredients at the same time to the dry, and mixed on low until blended, then beat them on medium for three minutes. Not sure why Bitsy had a problem with that. The only thing I was unsure of was how deep to poke the holes (found on another recipe to go 3/4’s of the way down, easy enough to find out). In my little town of “Podunk” you never know if you’ll be able to find the product you’re looking for—so of course, I couldn’t find the creamer you suggested. But I did find Bailey’s coffee creamer called Vanilla Caramel Blondie in the dairy section. That sounded pretty good so I tried it. It WAS dynamite! Thanks for the recipe! The cake was a hit at our party last night! Note the word “was”—it’s gone!!!!
Cealy, wow!! Thanks so much for taking the time to come back and let me know how you liked the cake!! I’m so glad it was a huge hit 🙂 -Ashley
Wow Ashley! I made this cake over the weekend for a dinner party and people lost their minds!! People couldn’t stop telling me how delicious the cake was and 3 people asked if I could make for thier next birthday. 🙂 It was moist, with just the right amounts of buttery, sweet and savory taste. Thank you so much for sharing this recipe! Side note- I made some doughnut holes and the butter sauce and dipped the holes into the sauce and they hardened like a glazed doughnut hole. You’re amazing, Ashley!
One of my Facebook friends shared this and I knew right away I had to try it. I ran to the store a few days later and found everything I needed. I followed your instructions step by step and it came out perfect! My family and friends loved it. I will definitely be baking this one again real soon. Thanks so much!
First…. the play on words…love big bundts..LOL!
Second…what’s the chunky stuff on the top?
LOL those are just crushed peanuts to make it look prettier/less boring! Lol
Oh my god. I need this.
What is “white sugar”? Confectioners sugar or just granulated sugar?
Granulated. Sorry about that!
Hi, the cake tasted amazing but before it was done baking, the cake kept getting flatter and sinking in. Would you know what could make it do that? Thanks!
Hi Chris! I would say either over mixing or opening the oven before it’s done can make that happen. I’m glad it still tasted great!!
I don’t know what’s more amazing, the pics, the word Kentucky or that spoon of yours!
haha thank you so much! Yes, I love that spoon (and this cake) 😉
Thanks for this recipe. It looks amazing. Can’t wait to try it this week for dinner with friends 🙂
Do you think you could make this in large oblong bread pans?
Yes but watch the baking times!
I made this tonight but with Hazelnut creamer instead! It was seriously amazing! My family is already asking to make another!! (We couldn’t wait overnight, we barely lasted 2 hours!!)
Do you think this would ship well? I read that moisr cakes are best for shipping. I was thinking that maybe I could find a disposable pan and ship it in that. Any suggestions?
I think if it was Wrapped very well and shipped quickly!
I was called to bake this cake! Every time I looked at Pinterest, I would see this cake. It was screaming to be baked. So, armed with my new Nordicware bundt cake pan (I like big bundts and I cannot lie.), I will make this cake for Christmas. Already my friends want a piece and it hasn’t been baked the cake yet. 🙂 However, I believe it will be a real winner!
Super good cake. Love visiting your site and happy you have sponsors. Sometimes the ads are really useful keep up the good work
I got rave reviews on this cake. The only problem is it takes so long to cook. I followed the directions to a T and after one hour the batter was still raw. I needed to cook it another 50 minutes. I am making it a second time right now. I raised the temperature up 50 degrees and after 60 minutes it is still raw in the middle. Any suggestions on what I’m doing wrong? I do not live in a high altitude and have never had a problem with baking times before. Yes it is a delicious cake, but I don’t have time to bake a cake for two hours
I’m having the same issue, not sure what did wrong? Kelly, did yours turn out?
Hi ladies. I’m also having the same issue. The first time my bundt also completely over flowed. So this time I used much less cake batter in the pan. I’ve cooked it for the 55 min and it to is still raw, but did not over flow. So more time it is. Hopefully it tastes as wonderful as it smells right now.
I think I’m going to use two different Bundt cakes and make two cakes instead of one. I will let you know how it comes out
I am baking it right now and into 65 minutes so I’m glad to see this makes me feel like I can still come out with a good product Chicago and also followed the directions to a T
It is a really really good cake! i think it could be lighter though – is there a reason you did not cream the buttter and sugar together then add eggs and creamer to dry ingredients?
Has anyone tried this in a regular cake pan? I would like to try this recipe but I want to make a stacked cake, not a big bundt cake. Thanks!
Thank you for providing a detailed recipe. It seems easy and tasty.
I love this cake!!! Doesn’t last long around our house. I was wondering what the garnish on top is? Hazelnuts.. ?? Thanks!!
I actually sprinkled crushed peanuts on top! I should have indicated that in the recipe, but I just did it for a prettier presentation. I’m so glad you liked the cake!! Thanks so much for taking the time to come back and tell me. It means the world to me!
Do you pour the butter sauce onto the cake while it is warm and still in the bundt pan???
I’m wondering the same thing!! It contradicts itself. It says to poke the holes and pour it. Then it says wait til it’s cool to remove. But her video shows her pouring it over cake that’s out of the pan
Go by the instructions in the recipe instead of the video 🙂
What is the white crunch you put on top of the cake?
Coarse sea salt
OMG Had seconds, comtemplating 3rds. So good. I will derfinitely be making this cake a regular in my house and we never eat dessert. Well, licorice is technically not a dessert. This blows me away, can’t wait to try it with different flavours.
So glad you loved it!! Thanks for coming back to tell me!
Hi Ashley, my cake is in the oven and smells divine. Can not wait to try it. I could not get International Caramel so I am trying it with Baileys Caramel. Will let you know how it turns out.
Thanks for sharing the recipe. i have shared it will some friends. I think I will try it next with Vanilla Cream.
I love Butter Cake and this one beats the heck out of the only mix I could find to make.
I just pulled this out of the oven and my house smells amazing! Couldn’t find the caramel coffee creamer that you used up here in Canada so had to substitute another brand. Can hardly wait until this cools so I can try it!
I have cooked pound cakes for years with no problem, however, this cake fell “flatter than a fritter”. I mixed as instructed and did not open oven door. It was cooking nicely at the beginning. The only think I did differently is that I did not cook it in a bundt pan. I used a 2 piece pound cake pan. Could this have been the problem?? Even though it fell, it was delicious. Want to make it again to be able to share. Any thoughts
The only thing I can think of is the Pan. I’ve never tried it in two separate pans before and have never had a problem with it falling. Sorry that happened!
Maybe it is the pan, I used my bundt pan and had no problems.
I just made my 2nd one, this time Vanilla. It is now resting with the butter sauce on it. Instead of caramel, I mixed some buttercream icing with some Vanilla coffee creamer and more vanilla for the topping.
I have made this cake three times. The first time was beautiful. The second time, it sank a bit in the center. The third time I had to use regular coffee creamer (the Cinnabon version). The third time, the cake oozed over the sides of the pan while baking. I blame the creamer. Every time it tasted sooooo good. Not sure why it sank the second time. I love it with just the butter sauce. Thank you 🙂
Thanks for the recipe! Just got back from the store and plan to make this tonight! can’t wait. Sounds amazing. Thank you for posting the recipe!
This is a to die for cake~I took some to work x2 different flavors, caramel original and vanilla and shared.Everyone wants to know when I am baking again? Going to make it wgen I visit my daughter out west next month.
Erin, thanks so much for letting me know!! So glad you loved it. Everyone seems to 🙂
I am assuming you pour the butter sauce over the cake, you never said.
Hi Gena! One of the steps says to pour the sauce over the cake. It’s in there.
So in the instructions it says to poke it when it comes out and cool in pan….but in the video it is out of the pan and looks like a much thinner thing than a wooden spoon handle. How should it be done ??
I used a smaller wooden handle, but have also used a wooden skewer or you can use a thermometer like in the video. It really doesn’t matter as long as it’s nothing too big around where it’s going to put huge holes in the cake.
So do you do it in the pan like the instructions #6…or on top after it’s on a platter like the video ?
I have this same question as well — do I pour the butter mixture over the cake as it is sitting in the pan cooling? You had written for the butter mixture to go over a hot cake? That would be the bottom of the cake (before you invert the cake out of the pan and put on a serving platter). Your video shows the cake already out of the pan and pouring the mixture on top of the cake, which the cake at that point would already be cooled….
Go by the written directions.
So poke holes in pan while hot and pour butter sauce over while in Bundt pan . Invert when cool onto platter and drizzle Caramel sauce? Making tomorrow
I made this cake today. Yum, yum, YUM! I will definitely be making this again.
Thank you so much for coming back to tell me! I’m so happy to hear this!
If I had one wish it would be to be in your kitchen for just one day!
The finished product looks amazing; I’ll definitely be trying it. One question, why baking powder *and* equal parts of baking soda and cream of tartar? Baking powder is a half and half mixture of baking soda and cream of tartar. Why not just use two teaspoons of baking powder? I could see using them separately if the cream of tartar was decreased by the acidty of the dairy, but not when you’re using equal parts.
If you do substitute buttermilk in the cake, how much? This cake loooks amazing!
I would use the same amount. Thank you!!
I don’t understand how u can substitute the coffee creamer with buttermilk. Has anyone tried doing that? It wouldn’t be as sweet if you substituted with buttermilk.
This recipe is insanely off the hook! Sooo moist and caramelly! Made it for my birthday and it could be my favorite cake from now on. Thank you!
Wow! Thank you so much for the compliment!! That made my day.
I don’t have any cream of tartar. Can I just leave this out?
You will probably be fine leaving it out. It just will change the texture a bit.
Thank you I just took the cake out of the oven, put holes in cake and pour mix on top. Waiting for cake to cool to take out of pan. Then
I will add the carmel sauce, I was think of adding a little bit of Bailey Carmel to my carmel sauce.
That sounds like an amazing idea!
I just made this cake and it turned out perfectly…until the last part! I followed the directions to the T for the caramel sauce but when I went to add in the cream to the boiling sugar mixture, iinstead of bubbling like it was supposed to, all it did was form a solid ball of sugar ???? I managers to break some of it up but I want to try it again before using this on the otherwise perfect cake! Can you tell me what I may have done wrong? I measured everything perfectly and followed the direction step by step. What did I miss?
Put it back in the heat it will smooth right out
Do you have recommendations for high altitude?
I am not the best with that so I would Google it so I don’t give you any wrong information! Sorry!
Going shopping tmoro n getting what I need for this cake . I love bundt cakes n this sounds it’s gonna b fabulous. N I love caramel anything so that will b on top for sure. I can’t wait to try it.
Enjoy! This is the best cake!
I made this for my office Christmas party last night and everyone went crazy over it! Nothing left of it when I left! So moist and delicious! I poked the holes in the bottom and poured the butter sauce over it before I took it out of the bundt pan. It came out of the pan beautifully!
Sound amazing and would love to make it but I’m confused about the sauces. Do you pick whether you want the butter sauce or the salted caramel sauce or do you put both on the cake? It doesn’t specify what to do with the butter sauce. Thanks!
after the cake bakes, while still warm in bundt pan, like holes all over cake (I used blunt side of a chopstick) and pour butter sauce into holes. After you remove cake from pan caramel sauce is drizzled on the top 🙂
Does anyone have any tips for getting this cake out of the pan in one piece? I have one failed attempt and am hesitant to try again. My bundt pan was a new Cuisinart Chef’s Classic Nonstick and I used Crisco generously to grease the pan before pouring in the batter.
I just made this cake last night, I sprayed the pan with coconut oil and then floured it. After it baked and cooled i gently ran a butter knife along the sides and middle and it popped right out.
I made this to take to a party and everyone insisted it be my go-to dessert to bring to every party going forward. Thank you so much, it was delicious!
Love love love this. It must be a piece of heaven on Earth haha. It is the best cake ever. It instantly becomes a favorite to anyone I serve it to ???? I have made it a handful of times and each time it’s just as good as the others. Great instructions! Thank you very much.
This cake is so good I’m making it again this year (2018)… International Delight Caramel is a must… I am buying extra so I can freeze it. Because they don’t sell that flavor year round.
This is dangerously delicious! Made it for my Kentucky derby party! This is a recipe I will never lose!
That’s amazing!! I’m so happy to hear this!!
I made this tonight and everyone loved it! I followed the directions just as they were written. I have never made a cake like this before so I was a little nervous but it turned out AMAZING!!! Thank you for sharing this!!!
Lin, thank you so much for your comment and letting me know you loved the cake! This makes me so happy!
Has anyone attempted making this with gluten free flour? Looks and sounds delicious.
Just baked this gorgeous cake to serve tomorrow evening. Should I leave it in the pan or take it out once cooled? Either way (in or out of pan) should I refrigerate or leave covered on counter?
It wouldn’t hurt to refrigerate it. Just bring it to room temperature before eating. Leave it in the pan to stay nice and fresh. Enjoy!!
Absolutely AMAZING !!! Everyone loved it and took some home ???? I promised my kids I would bring some home . You know, left over almost broke the promise but managed to get some home and they LOVED IT . Followed full recipe to the T only substitution was the peanuts I toasted d walnuts ( What I had on hand ) and it was a hit !!! Thanks so much !!!! A keeper for sure !!
I made this for a family get together this weekend. Everyone loved it! I will definitely be making it again. This would be great on a fall morning with my coffee!
Do you think I could use Premier Protien Carmel drink for the creamer?
Oh! Wow ! This cake sounds incredibly delicious! I can’t wait to make it. After you dump cake on platter do u turn top on top or have the bottom on top?? Poke holes on rounded top of cake or on flat bottom ? I know my questions are stupid, but it does matter to me. I don’t usually do a Bundt cake but pound cake. And I always dump on plate then I redump it on cake platter, pretty side up. Thank you so much !!!
The flavors in here are incredible!
My family really loved it! I can’t wait to make it again!!
Completely droolworthy- I can’t stop eating it!
I tried this recipe recently and Let me tell you …it tasted just too good… I am so very happy to tell you we finished in one go… no left over ????
I tried this recipe and it was great. Thinking about trying caramel Irish Cream next time.
I had trouble getting the sugar in the butter sauce to dissolve, it ended up grainy. You said to not let it boil. Thank you in advance for any suggestions! Haven’t had a piece yet but, mercy! it looks delish! And the caramel sauce is amazing. Ebba
I was wondering if I could use pumpkin spice coffee creamer instead of the Carmel because I want to do this cake for thanksgiving and I already have that flavor creamer. I was also wondering if this was an extremely sweet cake and if so could I not add as much of the creamer. Flavored creamers seem really sweet to me.
Any creamer should be fine!
So I used pumpkin spice creamer and I burnt the Carmel sauce so I made my own light and fluffy pumpkin spice cream cheese icing for it. Wish I could post a picture. It looks good but I haven’t tasted it yet. It’s for our thanksgiving tomorrow but I always want to try it before everyone else just in case it doesn’t taste good. My husband said to leave it alone and try it With everyone else but I don’t think I can wait.
Made cake two times and it came out beautifully!
you left one star on accident I think??
I added a smidge of bourbon to cake mix and extra smidge to my butter sauce. Am using a cheat version of Carmel sauce (boiled can of carnation sweetened condensed milk) and am going to thin it a bit with bourbon. This is for a cake walk. I hope I win it !
This cake was absolutely delicious. I did pour the butter sauce down the sides and all over the cake. Well unfortunately too much of the sauce pooled up in the bottom and the top tore off my cake when popping it out O_O I RESCUED IT and the end result was absolutely delicious! Loved the cake.
OH MY!!! This cake was everything it was expected to be. I have had this ‘Pinned” for quite some time, decided to make it, and OH MY!! So rich and buttery. Get it out of my house!! 🙂
Looks yummy! Anxious to try this recipe in my mini bundt pans!
I accidentally bought the Bliss Almond Milk Coffee Creamer in the caramel flavor. Do you think it will work?
Yes, that should work just fine.
I made this tonight and the only changes were the steps. I used the traditional method of cream the butter & sugar, add the eggs one at a time, mix in the dry ingredients alternating with the wet. Years and years of making cakes from scratch wouldn’t let me do it any other way. For the butter sauce, I heated it on low while the cake was baking (about 20 minutes) but waited to add the vanilla until after taking it off the heat.
My critique of the cake is that it is INCREDIBLE!!! The flavors were very good. The caramel sauce is the perfect compliment. (Try adding a tablespoon of corn syrup at the beginning. It will make sure the sauce doesn’t get grainy.) The caramel sauce with the recipe is better with this cake than store bought. By itself, it tasted too salty but it was the perfect compliment to the sweetness of the cake. I might double the butter sauce next time to see how that affects the recipe. (Another tip for the caramel sauce – use a metal spoon to stir after adding the cream. If it clumps after it bubbles, try returning it to the heat and boil for three minutes, remove from heat and then add the butter & salt.)
This is a cake I’ll make again and again.
I’d love to try this yummy recipe but have a question. Aren’t dry ingredients usually incorporated into the wet ingredients, and not the other way around? When wet is added to dry, it can become a lumpy mess? What did others think who made this? Thank you!
The recipe, as written, worked great!
Made my cake the typical way a pound cake is made creaming the butter and sugar and alternating the eggs and flour. Baked it at 350° for 55 minutes. It was perfectly done and smelled so good. It was a big hit with my bridge club. Two of the men thought it was the best cake they ever ate. Can’t wait to use the leftover salted caramel sauce on ice cream and my apple strudel.
I couldn’t find the caramel creamer so for the butter sauce, what do we substitute for the creamer? I have the buttermilk to use for the cake substitute. Can I use heavy whipping cream? Trying to figure out a substitute for that part. Thanks a bunch.
I cannot find the iD simply pure creamer any ideas for substitute? Would the ID caramel macchiato work?
Yes that would work just fine!
Any suggestions on the caramel??? I boiled until an amber color but once I added my heavy cream it immediately got rock hard and wasn’t caramel at all.
Made this cake. It was truly awesome! I made it in a tube pan but it came out really good. Good thick crust, moist interior, nice and buttery. We had it with vanilla ice cream and whipped cream. My family and I really enjoyed it.
Can you use banana extract instead of the caramel creamer, and how much/what to compensate? Can you substitute Truvia for sugar?
This Carmel butter cake looks so good!! Will this cake stick to the pan if it sits in the pan for more than 15 minutes? Pound cakes stick in the cake pans if it sits in the pan for more than 15 minutes. I always time all my cakes to sit in the pans for no more than 15 minutes!
Made this today to serve tomorrow. Would you recommend waiting to add the caramel until tomorrow? Thanks. It looks and smells divine!
I made this today and made it exactly how you stated. No problems and it turned out fine. Goodness, the things people complain about floors me. Thanks for taking the time to share your goodness with us.
I made this today and it is nothing short of AMAZING! I followed the recipe and it came out perfectly. Just drizzled the salted caramel on about 30 minutes ago and my mom is already on her second piece. Thanks for sharing!
Can this be made in a 9×13 pan?? Sounds soo yummy
I think that could work!
Can this be made in a 9×13 oblong dish?
I just made the salted caramel kentucky butter cake yesterday and wow it’s delicious, thank you for the recipe Ashley. Next I’m going to try the salted caramel apple cheesecake bars
Amazing! I subbed with International Delight Sugar Cookie creamer since it’s what I had on hand and it was SO good! I also did mine into large cupcakes since my son borrowed my bundt cake pan and it worked just as good. (30 min)
I have never made caramel sauce but I obviously did something wrong ! It lumped up in the spoon and some in the pan. The rest doesn’t look thick enough. Will it thicken as it cools? Did I add too much cream too quickly ?
I cannot wait to make this! Looks absolutely delish! I could not get plain caramel in the cream but was able to get caramel macchiato do you think that would ok? If not I will wait for my next grocery deli! Please give me your opinion! Thanks so much!
yes that will work out just fine
Can I substitute the Carmel for Carmel macchiato
Cant find international delight anywhere
Yes that is totally fine!
I was really anxious to make this cake. I followed the directions except I added in the liquids and blended one at a time. I think this was my major mistake as the cake did not bind. It looked like cake batter and tasted wonderful but after 1 hour of baking, it was not done and all of the melted butter was floating on top. I think this must be one of those recipes that you have to add all the liquid at once as from the video the batter was much thicker more like a bread batter. I will try this again tomorrow and add all of the liquid at one time and then mix. I am hoping that it will not stick to the pan as it did today either as it just made a gooey mess in the pan. It would have never popped out like bundt pan cakes usually. I would like to hear from someone as to the liquid ingredient mixing and if adding them all at once is the key to the binding.. Thank you.
I know I’m a few years late but I love this recipe and have made it successfully several times. I would like to make mini bundt cakes with this recipe – what kind of cooking time would you recommend?
Hi Ashley. I’d like to bake this in mini loaf pans to give as leesents. Will that work?
I would love to submit a picture. I made this last night and just cut it and it was delicious!!
WOW….I tried this cake and while it tasted absolutely delicious I did have an issue with it falling /collapsing in the middle. Is there an adjustment to the recipe I can make or a high altitude adjustment? It is now a family favorite so want to try it again in hopes of it not falling. Definitely a five-star rating!!!
I’ve made this three times and it tastes amazing but I need help. Mine keeps bubbling over. I’ve tried using less batter and it still overflows while baking. How can I get it to bake more evenly and not overflow? Thanks!
Perhaps you are beating it too long and introducing too much air into the batter. Or your pan is smaller than a twelve cup.
Hi Ashley!! I have made this cake several times with excellent results! It has become a favorite of my husband and mine. I am constantly amazed at how rude people can be when THEY are inconvenienced or if THEY don’t understand how to do something! Please don’t let them change your sweet disposition, and just keep on being you💕💕
I don’t have unsalted butter. How much should I decrease the salt?
by 1/4 teaspoon
How long does this cake last on a cake plate since it has creamer in it.
Was wondering if caramel flavored Baileys would work instead of the creamer.
Was wondering if caramel flavored Baileys would work instead of the creamer. Or half cream and half Baileys.
The taste is really rich, which I love. The sauce for the middle of the cake seemed a bit grainy, so maybe just a little less sugar there? My cake took 1 hour and 12 minutes to cook, before the toothpicks came out clean. Although it takes quite a while and makes a lot of dirty bowls and utensils, the final result is really, really good. I used crushed pecans (pronounced peee-cans in the south). It is listed as a southern dessert, and well, that’s the nut of choice in the south. It gave the cake a really nice flavor and extra texture that made it even better. The caramel started becoming clumpy when I put the heavy cream in, but I put it back on light heat and it mixed up perfectly. My god, but the flavor of the caramel topping is better than any store bought caramel, and with the sea salt, it’s unbelievable. Like I said, it takes a while to make, but worth every minute. I think it was even better slightly warmed on the 2nd day, with the caramel drizzled across the entire piece of cake. Thanks for the recipe! My wife had a 2nd piece and took some to her girlfriend. I think she liked it too.
Ashley , I have made 4 of these DELICIOUS CAKES! I have a problem with making Carmel …. I have tried it 3 times and it turns out to thick then hardens so I said to heck with making Carmel , I went to the store and caramel sauce and it worked fine ! I bought small bottles and put them in the box and told the customer put as much or as little of the Carmel sauce as you want ! Lol
Followed the directions…..turned out beautifully!! I did leave it in the pan overnight after adding the butter sauce due to a very early work day but had no trouble getting out of the pan this morning. Heading to our ladies craft night & I know this will be a huge hit!!
Is the butter used in the butter sauce unsalted? The cake and caramel sauce specify unsalted, but the butter sauce does not specify.
I’m looking forward to making this for Christmas but I’m wondering how many days before Christmas can I make this and how would I store it after? Thanks in advance
I wouldn’t make it more than one day ahead!
I’ve done a fair amount of baking. It feels really strange not to cream the butter and sugar together. I will follow the recipe as written. Hope for the best.
This cake is seriously phenomenal! I make it for friends often. I wish I could post a photo. Don’t know how you came up with this, but my goodness it is amazing!
The best cake I’ve ever made from scratch. You can sub in any flavor of creamer that you like and change it up a bit. It’s fun to experiment with different ones that flow well with caramel sauce. Everyone loves this cake whenever I make it. I had never made homemade caramel until I found this recipe and I had no idea that was how caramel was made! It’s so good I would drink it if I could! Surely one of my faves to make and eat!!!
I wasn’t able to find caramel creamer in my area but we do have salted caramel creamer, would this work?
Yes, that would work fine!
I made this cake over the weekend. I read the instructions and I was confused. The confusion is when you tell us to mix the wet into the dry ingredients. Your instructions are clear, however, as some said in earlier comments that is not how it is usually done. This is the first time I have had instructions tell me to do it that way. I baked it twice. I mixed the wet and poured the dry into it, I only sprayed cooking oil in the pan and when I baked it…..it had sunk and it stuck to the pan. I was devastated. My own fault, I didn’t follow instructions. The second time I mixed the wet into the dry, I rubbed Crisco in the pan and floured it. Baked it again….at about 50 minutes it was looking great, it was up to the top of the pan, in fact I thought it was going to overflow. Timer went off and when I opened the oven……..it had fallen too!! I poked the holes in it, poured the butter sauce on, let it cool, I ran a knife around the edges, tipped it over, tapped all the way around it……..and it came out of the pan perfect looking. I put the caramel sauce on it and it was AMAZING!! I was a bit curious as to why it fell both times and I have my theory but after reading all the previous comments, I am not sure. You as well as others have said that it could be because people over mixed it. I am wondering if I under mixed it. I did not mix it for the 3 minutes. Do you think this could have been the problem? Or do you have any other suggestions? I would make it again but if I do……I’ll only keep eating it and I cannot afford the extra calories and weight gain. Thanks again for this wonderful recipe, my adult children now consider this their FAVORITE dessert!!!