Salted Caramel Kentucky Butter Cake

Deliciously moist, melt-in-your-mouth cake soaked in a decadent butter sauce and drizzled with a luscious caramel glaze.

Prep Time 10

Cook Time 55

Total Time 1 30

Servings servings

Calories 475kcal

Author Sara

Preheat oven to 325ºF.
In a large mixing bowl, whisk flour, sugar, salt, baking powder, baking soda, and cream of tartar together.
Add butter, vanilla, and eggs.
Pour in the coffee creamer. Beat well.
Transfer batter into a greased 10-inch bundt pan.
Bake for 55-65 minutes or until a toothpick comes out clean.
Just before cake is done, preparing your butter sauce in a medium saucepan over medium heat.
Combine sugar, butter, coffee creamer, and vanilla. Whisk often until everything is well-blended and mixture comes to a slow boil.
When cake is done, remove it from the oven and poke holes into it.
Pour butter sauce over top, allowing it to soak into the cake.
Let cake cool completely.
Drizzle the caramel sauce over the top of the cake right before serving.

To store, place your cake into an airtight container and keep at room temperature or place in the fridge for up to five days.
To freeze, tightly wrap your unfrosted cake into plastic wrap or aluminum foil and place into a freezer bag. It will keep for about six months in the freezer.
Try topping your cake with whipped cream, powdered sugar, sliced fruit and pair it with ice cream.