Description
Kentucky Butter Cake is a classic Southern dessert known for its moist, buttery crumb and rich butter glaze that soaks into the cake, delivering a tender and flavorful treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Butter Sauce
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10-inch bundt pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 2 cups of granulated sugar together for about 3–4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in 1 tablespoon of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Mix Batter: Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently until just combined without overmixing.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Butter Sauce: While the cake bakes, combine 3/4 cup sugar, 1/3 cup butter, and 3 tablespoons water in a small saucepan. Cook over medium heat, stirring until butter melts and sugar dissolves. Remove from heat and stir in 2 teaspoons vanilla extract. Do not boil.
- Soak Cake: When the cake is done, let it cool for 5 minutes in the pan. Using a skewer or fork, poke holes all over the cake and slowly pour the warm butter sauce over it, allowing it to soak in thoroughly.
- Cool and Serve: Let the cake cool completely in the pan. Once cooled, invert the cake onto a serving plate. Serve as is or with berries or whipped cream as desired.
Notes
- This cake tastes even better the next day after the butter sauce has fully soaked in.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Serve with fresh berries or whipped cream to enhance the flavor.
