This Kentucky butter cake is soaked in a boozy, sugary, bourbon butter sauce. As if that's not enough, the moist and delicious cake is topped with a decadent salted caramel glaze and garnished with candied pecans. This cake recipe is a boozy twist on a southern classic! Your friends and family will beg you for the recipe!
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This cake was inspired by a 1993 recipe published in The Baltimore Sun. I added a fun twist to a traditional butter cake by adding a salted caramel glaze and a bourbon-butter sauce. The finished product is garnished with candied pecans. I made this for my husband's birthday, and he absolutely loved it!
Why you'll love this recipe
- The bourbon-butter sauce keeps things incredibly moist and flavorful.
- Using buttermilk adds moisture and a little tanginess that's simply delicious.
- A bundt pan makes this recipe easy and no-fuss.
Key ingredients and why we use them
This easy butter cake recipe has basic ingredients you probably have in your kitchen right now!
Buttermilk: You can use full-fat or low-fat buttermilk in this recipe-both work equally fine. You can make your own buttermilk by adding one teaspoon of white vinegar or lemon juice to one cup of milk.
Butter: Quality butter is a must in this recipe. My favorite brands of butter are Grassland, Fall Creek, Lurpak, and Plugra.
Bourbon: I used Woodford Reserve in this recipe, which is a straight Kentucky bourbon whiskey. It has a smooth taste and subtle vanilla undertones, which really complement the flavors in this cake. If you have a favorite bourbon, feel free to use it in this recipe!
For another alcohol-inspired cake, be sure to check out my Italian Hangover Cake, which is infused with Disaronno, Gran Marnier, Vodka, and Orange Juice.
Equipment
This recipe requires a bundt pan with a capacity of approximately 12 cups. If you don't know the capacity of your pan, you will want to ensure the batter fills about two-thirds of the pan. This will allow enough room for the cake to rise during baking. This is the same pan I used to make my apple praline cake. As you know, I'm a big fan of Nordic Ware bundt pans!
Serving suggestions
This cake can definitely stand by itself for any dinner party or celebration. If you're looking for a pairing, I recommend a dollop of whipped cream or ice cream on the side. This bourbon whipped cream recipe would take things to the next level.
Baking techniques
This butter cake is a fun twist on a traditional pound cake recipe. The recipe uses the creaming method, which involves first creaming your butter and sugar, followed by adding eggs, and finally dry and wet ingredients. This is very similar to my pecan rum cake. When using this method, there are a few essential tips to keep in mind:
- Make sure all your ingredients are at room temperature before mixing.
- Add your sugar gradually to the butter mixture.
- Beat your eggs in at a low speed until just incorporated!
Frequently asked questions
Both cakes are actually very similar. A pound cake is named after the one-pound ratio of its main ingredients-butter, flour, and sugar. A butter cake, while similar, has different ratios of these main ingredients. Therefore, a butter cake will typically be a little lighter than a traditional pound cake.
Chances are, you over-mixed your cake batter after adding eggs. This causes the cake to develop too much gluten, creating a dense texture. Make sure that you turn your mixer down to low once you are done creaming the butter and sugar.
The alcohol does not entirely cook out of this bourbon cake. Primarily because in this recipe, we add the bourbon to the sauce after taking it off the stove. If you are looking for an alcohol-free version, you can simply remove the bourbon from the recipe. No other changes are necessary!
Heather's helpful hint
To glaze your cake, place it on a cooling rack with aluminum foil on the counter underneath. Any extra glaze will drop down, and you can scrape it off and re-use it to cut down on your waste!
Step-by-step intructions
Making this Kentucky butter cake is simple!
Using a stand or electric mixer, 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.
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.
To make the 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.
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, if desired.
Recipe variations
I love butter cake because the basic recipe is so versatile. So here are some ideas on creative ways to switch up this recipe.
- Try replacing the bourbon with your favorite rum!
- If you don't have time to make the salted caramel glaze, simply dust the cake with confectioner's sugar and serve.
- If you want to try a fun twist on a butter cake, these Mixed Berry Trifles with Butter Cake look refreshing and delicious!
- You can add ¾ cup chopped pecans to the batter for an added crunch.
Make ahead and storage tips
Storage: This butter cake can be stored wrapped tightly in plastic wrap at room temperature for up to five days. I love to pop a slice in the microwave for 12 seconds right before eating-it's truly decadent!
Make-Ahead: Once cooled (and not frosted), You can freeze this butter cake for up to three months. Simply wrap the cake tightly in plastic wrap and aluminum foil and place it in a freezer bag. Don't forget to label the bag with the recipe name and date! To defrost the cake, thaw it in the refrigerator for 12 hours.
Try these other cake recipes
Don't stop with this salted caramel Kentucky butter cake with bourbon! Be sure to check out some more of our delicious pecan dessert recipes linked below.
Our recipe index is a great place to search all My Sweet Precision recipes!
Recipe
Salted Caramel Kentucky Butter Cake with Bourbon
Equipment
- 1 fluted bunt pan (12 cup capacity)
Ingredients
Butter Cake
- 3 cups all-purpose flour 360 grams
- 1 teaspoon salt
- ½ 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
- ½ cup unsalted butter
- ¼ cup water
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ¼ cup bourbon
Salted Caramel Glaze
- 5 tablespoons unsalted butter
- ½ cup brown sugar packed
- ⅓ cup heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon vanilla extract
- ⅔ 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.
- Once boiling, whisk the mixture for 1 minute as it thickens. 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 and Tips
- 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
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well - and what didn't - with a recipe!
Happy Baking!
Heather
Terry says
What temp do you bake the cake?
Heather says
325 degrees Fahrenheit.
Shana says
Everyone at my dinner party said it was the best dessert they’ve tried. We served it with some Crème Anglaise and vanilla ice cream.
Heather says
I'm so glad this dessert was a winner, Shana! The Crème Anglaise and vanilla ice cream sounds like an absolutely perfect pairing!
Cynthia says
Wish I could have found the candied pecans recipe. Wasted a lot of time searching the recipe and the recipe index for it.
Cynthia says
Just found it in the notes below. TY,
Heather says
Glad you found it, Cynthia! Happy baking :)
Mark Jewell says
I just made this cake and omg it's really really good. Make sure you use a good quality bourbon.
Heather says
I'm so glad you enjoyed this cake, Mark! Thanks so much for commenting :)
Lorie says
Can the glaze be warmed up and placed in a heat-proof cup day of serving cake so guests can pour it on their individual servings? I appreciate your help.
Heather says
Hi Lorie, great question. The salted caramel glaze is best made right before serving. I haven't tested making it a day in advance, so I don't want to give a recommendation before testing. My gut says you'd be fine making it and storing in a microwave safe bowl. You could then warm and whisk before serving it.
toni a says
Hello and thank you for this recipe. I want to make chocolate salted caramel glaze for this cake and have no idea how much cocoa or chocolate to ad to this recipe to achieve the desired results without messing up. Can you help me?
Heather says
Hi Toni, thanks for checking out my recipe! I haven't tested out a chocolate version of my salted caramel glaze, but the flavor combo sounds delicious—great idea! I'm actually going to recommend a recipe on another site, as I don't want to give you a recipe I haven't tried out myself. https://sweetnessandbite.com/chocolate-caramel-sauce/
Alice says
I added some chopped pecans to the cake batter. The cake is moist and the bourbon is not overpowering. My new favorite cake
Heather says
I am so glad that this worked out for you, Alice! I also love the idea of adding chopped pecans to the cake batter!
Judy says
I'm trying this recipe this morning, sounds so rich and yummy.
Heather says
I really hope that you enjoyed it Judy! Let me know how everything turned out :)
Oopa says
Hi...just came across this recipe. Wanted to try...is it possible to give the measurements in grams.
Thanks.
Heather says
Absolutely! For the cake: flour (360 grams), butter (227 grams), sugar (400 grams), buttermilk (245 grams). For the butter sauce: butter (113 grams), water (60 grams), granulated sugar(100 grams), brown sugar (100 grams), and bourbon (60 grams)
Justine says
Heather! This recipe is SO similar to a butter cake recipe my grandmother passed down to me. I love the addition of bourbon and a salted caramel glaze. What a fun twist! Do you think this would be good with rum?
Heather says
That's so great Justine! And yes, you can absolutely use rum in place of bourbon. I actually made a note of this above in the recipe!