I couldn’t resist putting my own spin on a Kentucky Butter Cake, adding a silky bourbon-butter glaze and a little secret step that yields an unexpectedly tender crumb.

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I can’t stop thinking about this Kentucky Bourbon Butter Cake with Cream Cheese Frosting and salted caramel sauce. It’s not just another Kentucky Butter Cake, it’s a Cake With Cream Cheese kind of showstopper.

I used unsalted butter room temp in the batter, and the frosting gets tang from cream cheese softened, so there’s this tug between sweet and bright that keeps you sneaking bites. You’ll want to know whether the caramel really sticks or slides off, and whether the flavors lean bold or gentle.

I promise it’s fancy enough for the Derby but messy enough to make you laugh when you try to slice it, trust me.

Ingredients

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Butter adds saturated fat and rich flavor, it’s what keeps cake moist
Eggs bring protein and structure, they help set the crumb and add richness
Flour is mostly carbs so it build structure, overmixing makes cake tough
Sugar is pure carbs, it sweetens, aids browning and keeps texture tender
Cream cheese add tang and fat, makes frosting creamy and slightly tart
Bourbon gives warm aromatics and depth, a small splash boosts flavor not alcohol
Heavy cream brings fat for smoothness, it makes caramel and frosting silky
Flaky sea salt balance sweetness, enhances flavor and adds little mineral notes

Ingredient Quantities

1 cup unsalted butter room temp (2 sticks) for the cake

1 1/2 cups granulated sugar for the cake

4 large eggs room temp for the cake

2 1/2 cups all purpose flour for the cake

2 teaspoons baking powder for the cake

1/2 teaspoon salt for the cake

1 cup whole milk room temp for the cake

2 teaspoons vanilla extract for the cake

1/2 cup unsalted butter (1 stick) for the bourbon glaze

1 cup packed light brown sugar for the bourbon glaze

1/4 cup water for the bourbon glaze

2 to 3 tablespoons Kentucky bourbon for the bourbon glaze

8 ounces cream cheese softened for the frosting

1/2 cup unsalted butter softened (1 stick) for the frosting

3 cups powdered sugar sifted for the frosting

1 teaspoon vanilla extract for the frosting

1 to 2 tablespoons heavy cream or milk to thin the frosting

1 cup granulated sugar for the salted caramel sauce

1/4 cup water for the salted caramel sauce

6 tablespoons unsalted butter cut into pieces for the caramel

1/2 cup heavy cream warm for the caramel

1 teaspoon flaky sea salt or more to taste for the caramel

1 tablespoon bourbon optional for the caramel

How to Make this

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1. Preheat oven to 325 F and grease a 10-cup bundt pan well (flour or baking spray with flour), set aside.

2. In a large bowl cream 1 cup unsalted butter (room temp) with 1 1/2 cups granulated sugar until light and fluffy, add 4 room temp eggs one at a time beating after each, then stir in 2 teaspoons vanilla.

3. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt; alternate adding the flour mixture and 1 cup whole milk (room temp) to the butter-egg mixture, beginning and ending with the flour, mix just until combined, dont overmix or the cake will be tough.

4. Pour batter into the prepared pan, smooth the top and bake 45 to 55 minutes or until a toothpick comes out with a few moist crumbs; let cake rest in pan 10 to 15 minutes while you make the glaze.

5. Make the bourbon glaze: melt 1/2 cup unsalted butter with 1 cup packed light brown sugar and 1/4 cup water in a small saucepan, bring to a gentle boil and simmer 2 minutes stirring, remove from heat and stir in 2 to 3 tablespoons Kentucky bourbon; poke holes all over the warm cake with a skewer and pour the warm glaze over the cake in the pan so it soaks in, let sit 20 to 30 minutes then invert onto a rack to cool completely.

6. For the salted caramel sauce: combine 1 cup granulated sugar and 1/4 cup water in a heavy saucepan over medium heat, let the sugar dissolve then cook without stirring until it turns a deep amber, remove from heat and carefully stir in 6 tablespoons unsalted butter until melted, slowly whisk in 1/2 cup warm heavy cream until smooth, stir in 1 teaspoon flaky sea salt and 1 tablespoon bourbon if using, cool to warm pourable consistency (tip: warm the cream first so it doesnt seize the caramel).

7. Make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, add 3 cups sifted powdered sugar and 1 teaspoon vanilla and beat until fluffy, add 1 to 2 tablespoons heavy cream or milk to reach a spreadable consistency.

8. When cake is completely cool spread the cream cheese frosting over the top, dont wait or the frosting will slide off, then drizzle the salted caramel sauce over the frosting letting some drip down the sides.

9. Sprinkle extra flaky sea salt to taste over the caramel, chill briefly to set if you want neater slices, serve at room temperature for best flavor.

10. Store leftovers covered in the fridge up to 4 days, bring to room temp before serving and rewarm any extra caramel gently to drizzle again.

Equipment Needed

1. 10-cup bundt pan, greased well
2. Electric mixer (stand or hand) or a stiff whisk if you prefer doing it by hand
3. Large mixing bowl and a medium bowl
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula (for folding and scraping)
6. Small saucepan for the bourbon glaze and a heavy-bottomed saucepan for the caramel
7. Cooling rack plus a skewer or toothpick for testing and poking holes
8. Fine-mesh sieve or sifter for the powdered sugar

FAQ

Q: Can I leave out the bourbon since kids will eat it? A: Yes, you can. Swap the bourbon in the glaze and caramel for equal parts vanilla plus a splash of water, or just omit it entirely. Alcohol mostly cooks off when simmered but some flavor and trace alcohol can remain so skip it if you need it alcohol free.

Q: How do I know when the cake is done? A: Stick a toothpick in the center, if it comes out clean or with a few moist crumbs it’s done. The top should spring back lightly and the edges may pull away from the pan. If it looks wet in the center, give it more time.

Q: My batter looked little curdled after adding eggs, is it ruined? A: No, not usually. That can happen if ingredients were different temps. Keep beating gently until it's smooth, or add a tablespoon of milk and mix. The finished cake will be fine as long as you didn’t overmix for long.

Q: How do I get the bourbon glaze and salted caramel to stay silky and not seize? A: For the glaze melt butter and brown sugar slowly, stir until smooth, then remove from heat before adding bourbon so it doesn’t flame. For caramel, don’t stir early while sugar melts, just swirl the pan till it’s amber, then off heat whisk in butter and warm cream slowly. If it thickens too much cool then reheat gently to loosen.

Q: Can I make this ahead and how should I store it? A: Yes. Bake the cake a day ahead, cool completely, wrap and keep at room temp, then add glaze and frosting the day you serve. With cream cheese frosting refrigerate finished cake, covered, up to 3 to 4 days. Caramel sauce keeps in the fridge up to 2 weeks, rewarm gently before using.

Q: Want to change the pan or make cupcakes, is that possible? A: Totally. This batter works in a bundt, 9×13, or cupcakes. Baking times will change so rely on the toothpick test. For cupcakes fill liners 2/3 full and watch closely, they usually take much less time than a large pan.

Kentucky Bourbon Butter Cake With Cream Cheese Frosting And Salted Caramel Sauce Recipe Substitutions and Variations

Unsalted butter (cake): salted butter, just cut the added salt by about 1/2 tsp; stick margarine, use the solid baking type, texture might be a touch different; coconut oil (solid at room temp), 1:1 swap, expect a slightly denser crumb and faint coconut flavor.
Whole milk (cake): buttermilk, 1:1 for extra tang and moistness; sour cream, use about 3/4 cup sour cream + 1/4 cup water to thin; 2% milk + 1 tbsp melted butter per cup to mimic whole milk fat.
Kentucky bourbon (bourbon glaze): any good bourbon or rye whiskey; dark rum or brandy for a sweeter, warmer note; non alcoholic option: 1 tsp vanilla extract + 1-2 tbsp apple juice or water or a few drops bourbon extract for flavor without booze.
Cream cheese (frosting): mascarpone, almost identical texture and richer flavor; Neufchâtel, lower fat but same handling; if you want a different frosting style, use classic buttercream (1 cup butter + 3 to 4 cups powdered sugar + vanilla, thin with milk) for a sturdier, sweeter finish.

Pro Tips

– Get everything to room temp, really. Soft butter, warm milk and eggs mix way easier so the batter stays light and fluffy. If you forgot to plan ahead, stick eggs in warm (not hot) water for 10 minutes and cube the butter so it softens faster. Dont let butter get melty though, just soft.

– Measure flour the right way. Spoon it into the cup and level it off, or better yet weigh it if you can. Overpacking flour is the #1 reason cakes turn dense. Mix only until the streaks of flour disappear, scrape the bowl, then stop. Overmixing will make the cake tough.

– For glaze and caramel, temperature is key. Pour the bourbon glaze over the warm cake and poke holes so it soaks in, that keeps the cake moist. When making caramel, watch the color not the clock, and warm the cream first so it doesnt seize the caramel. Be careful, hot sugar will burn you, and add the bourbon off the heat so you dont evaporate all the flavor.

– Chill smartly before frosting and slicing. If the cake or glaze is still warm the cream cheese frosting will slide, so cool completely then do a thin crumb coat and chill 10 to 20 minutes before the final spread. Rewarm leftover caramel gently in short bursts so it stays pourable when you serve.

Kentucky Bourbon Butter Cake With Cream Cheese Frosting And Salted Caramel Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I couldn't resist putting my own spin on a Kentucky Butter Cake, adding a silky bourbon-butter glaze and a little secret step that yields an unexpectedly tender crumb.

Servings

servings

Calories

952

kcal

Equipment: 1. 10-cup bundt pan, greased well
2. Electric mixer (stand or hand) or a stiff whisk if you prefer doing it by hand
3. Large mixing bowl and a medium bowl
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula (for folding and scraping)
6. Small saucepan for the bourbon glaze and a heavy-bottomed saucepan for the caramel
7. Cooling rack plus a skewer or toothpick for testing and poking holes
8. Fine-mesh sieve or sifter for the powdered sugar

Ingredients

1 cup unsalted butter room temp (2 sticks) for the cake
1 1/2 cups granulated sugar for the cake
4 large eggs room temp for the cake
2 1/2 cups all purpose flour for the cake
2 teaspoons baking powder for the cake
1/2 teaspoon salt for the cake
1 cup whole milk room temp for the cake
2 teaspoons vanilla extract for the cake
1/2 cup unsalted butter (1 stick) for the bourbon glaze
1 cup packed light brown sugar for the bourbon glaze
1/4 cup water for the bourbon glaze
2 to 3 tablespoons Kentucky bourbon for the bourbon glaze
8 ounces cream cheese softened for the frosting
1/2 cup unsalted butter softened (1 stick) for the frosting
3 cups powdered sugar sifted for the frosting
1 teaspoon vanilla extract for the frosting
1 to 2 tablespoons heavy cream or milk to thin the frosting
1 cup granulated sugar for the salted caramel sauce
1/4 cup water for the salted caramel sauce
6 tablespoons unsalted butter cut into pieces for the caramel
1/2 cup heavy cream warm for the caramel
1 teaspoon flaky sea salt or more to taste for the caramel
1 tablespoon bourbon optional for the caramel

Directions

Preheat oven to 325 F and grease a 10-cup bundt pan well (flour or baking spray with flour), set aside.
In a large bowl cream 1 cup unsalted butter (room temp) with 1 1/2 cups granulated sugar until light and fluffy, add 4 room temp eggs one at a time beating after each, then stir in 2 teaspoons vanilla.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt; alternate adding the flour mixture and 1 cup whole milk (room temp) to the butter-egg mixture, beginning and ending with the flour, mix just until combined, dont overmix or the cake will be tough.
Pour batter into the prepared pan, smooth the top and bake 45 to 55 minutes or until a toothpick comes out with a few moist crumbs; let cake rest in pan 10 to 15 minutes while you make the glaze.
Make the bourbon glaze: melt 1/2 cup unsalted butter with 1 cup packed light brown sugar and 1/4 cup water in a small saucepan, bring to a gentle boil and simmer 2 minutes stirring, remove from heat and stir in 2 to 3 tablespoons Kentucky bourbon; poke holes all over the warm cake with a skewer and pour the warm glaze over the cake in the pan so it soaks in, let sit 20 to 30 minutes then invert onto a rack to cool completely.
For the salted caramel sauce: combine 1 cup granulated sugar and 1/4 cup water in a heavy saucepan over medium heat, let the sugar dissolve then cook without stirring until it turns a deep amber, remove from heat and carefully stir in 6 tablespoons unsalted butter until melted, slowly whisk in 1/2 cup warm heavy cream until smooth, stir in 1 teaspoon flaky sea salt and 1 tablespoon bourbon if using, cool to warm pourable consistency (tip: warm the cream first so it doesnt seize the caramel).
Make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, add 3 cups sifted powdered sugar and 1 teaspoon vanilla and beat until fluffy, add 1 to 2 tablespoons heavy cream or milk to reach a spreadable consistency.
When cake is completely cool spread the cream cheese frosting over the top, dont wait or the frosting will slide off, then drizzle the salted caramel sauce over the frosting letting some drip down the sides.
Sprinkle extra flaky sea salt to taste over the caramel, chill briefly to set if you want neater slices, serve at room temperature for best flavor.
Store leftovers covered in the fridge up to 4 days, bring to room temp before serving and rewarm any extra caramel gently to drizzle again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.