Kentucky Bourbon Butter Cake with Salted Caramel Glaze

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Kentucky Bourbon Butter Cake with Salted Caramel Glaze

Moist, buttery, and decadently sweet—this Kentucky Bourbon Butter Cake is soaked in a rich butter-bourbon sauce and drizzled with a silky salted caramel glaze. Perfect for holidays, special occasions, or whenever you’re craving something indulgent.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 698 per slice

Ingredients

For the Butter Sauce

  • ½ cup unsalted butter
  • 2 tablespoons water
  • 1 cup granulated sugar
  • ¼ cup bourbon (optional)

For the Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature

For the Salted Caramel Glaze

  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon fine sea salt
  • ½ tablespoon bourbon (optional)

Instructions

Make the Butter Sauce

  1. In a small saucepan, melt the butter over medium heat.
  2. Add sugar and water. Bring to a boil, then reduce to a simmer for 5 minutes, stirring constantly.
  3. Remove from heat, stir in bourbon (if using), and set aside.

Make the Cake

  1. Preheat the oven to 325°F (160°C). Grease a fluted bundt pan thoroughly with non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl or stand mixer, beat the softened butter on medium speed for 1 minute. Add sugar and beat for 3 more minutes until the texture resembles wet sand.
  4. Beat in the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce speed to low and alternately add the dry ingredients and buttermilk in three parts, mixing just until combined. The batter will be thick and creamy.
  6. Pour into the prepared bundt pan and smooth the top.
  7. Bake in the center of the oven for about 60 minutes or until a toothpick inserted in the center comes out clean. If browning too fast, cover loosely with foil halfway through baking.
  8. Cool in the pan for 20 minutes. Then level any domed top using a serrated knife to ensure a flat base.
  9. Poke holes in the bottom of the cake with a skewer and slowly pour half the butter sauce over the cake. Let it soak for 5 minutes, then pour the remaining sauce over it.
  10. After another 5 minutes, carefully invert the cake onto a serving plate.

Make the Salted Caramel Glaze

  1. In a heavy saucepan, heat the sugar over medium heat. Swirl occasionally to help it melt evenly.
  2. Once fully melted and amber in color, reduce the heat to low and carefully add the butter (it will bubble vigorously).
  3. Whisk until the butter melts, then slowly stir in the heavy cream. Continue whisking over low heat for 3–5 minutes until smooth.
  4. Remove from heat and stir in the salt and bourbon (if using). Let the glaze cool to room temperature—it will thicken as it cools.
  5. Drizzle generously over the cooled cake before serving.

Nutrition (Per Slice)

Calories: 698 | Carbs: 92g | Protein: 6g | Fat: 34g
Saturated Fat: 21g | Sugar: 68g | Cholesterol: 142mg | Sodium: 460mg

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