Salted Caramel Cake with Kentucky Buttercream

Sure! Here’s a recipe for Salted Caramel Cake with Kentucky Buttercream:


For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sea salt

For the Kentucky Buttercream Frosting:

  • 1 1/2 cups unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt


  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
  5. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. While the cakes are baking, prepare the salted caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Cook without stirring until the mixture turns amber in color. Remove the saucepan from heat and carefully whisk in the heavy cream. Stir in the butter and sea salt until smooth. Set aside to cool.

  1. Once the cakes have cooled for about 10 minutes, remove them from the pans and transfer to a wire rack to cool completely.
  2. To make the Kentucky Buttercream Frosting, beat the butter in a large mixing bowl until creamy. Gradually add the powdered sugar, milk, vanilla extract, and salt. Beat on low speed until combined, then increase the speed to medium and beat for an additional 2-3 minutes until light and fluffy.
  3. Place one cake layer on a serving plate and spread a layer of salted caramel sauce on top. Add the second layer and repeat. Place the final cake layer on top.
  4. Frost the entire cake with the Kentucky Buttercream Frosting. Drizzle some salted caramel sauce on top of the cake for decoration.
  5. Slice and serve the Salted Caramel Cake, and enjoy!

Note: You can refrigerate any leftovers for up to 3 days. Just make sure to bring the cake to room temperature before serving again.

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