Kentucky Butter Cake
This cake here puts the phrase it’s better with butter” to the test, and it does a darn fine job. If there’s any doubt in your mind that that old phrase is true, this cake will take care of it. It’s ever so moist, just sweet enough, and saturated in rich, buttery flavor. It’s a cake that holds its own without frosting or filling and that largely has to do with the fact that while there’s butter baked into the cake, there’s also a sweet buttery sauce that’s poured over the whole thing and left to soak in while it cools. We’re not messing around. Butter is in the name of the cake, after all!
Here’s how it goes down: You bake up a simple buttery, vanilla bundt cake… (very similar to a pound cake). And then you combine some sugar, butter, vanilla, and a little bit of water in a saucepan…
Why You’ll Love This Recipe
If you’re a fan of indulgent desserts that don’t need any extra frills, this Kentucky Butter Cake is perfect. Its simplicity is its charm, with a texture that’s wonderfully moist and a flavor that’s rich and buttery. Plus, it’s a great make-ahead cake as it tastes even better the next day when the glaze has fully soaked in.
Kitchen Equipment You’ll Need
- 10-inch bundt pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Whisk
- Wooden dowel or knife
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 cup butter, room temperature
- 1 cup buttermilk
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Glaze:
- 3/4 cup granulated sugar
- 1/3 cup butter
- 2 tablespoons water
- 2 teaspoons vanilla extract
Step-by-Step Instructions
1. Preheat your oven to 350°F and generously grease and flour a 10-inch bundt pan. Set it aside.
2. In a large mixing bowl, cream together the butter and sugars using an electric mixer until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Add the flour mixture to the butter and sugar mixture in thirds, alternating with the buttermilk. Begin and end with the flour mixture, mixing well between each addition.
6. Pour the batter into the prepared bundt pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, set the cake aside to cool. Meanwhile, prepare the glaze by combining sugar, butter, water, and vanilla in a small saucepan over medium-low heat. Stir continuously until the butter melts and the sugar dissolves.
8. Poke holes all over the top of the cake using a knife or wooden dowel, and pour the glaze evenly over the cake.
9. Allow the cake to cool completely in the pan before inverting onto a serving plate. Slice, serve, and enjoy!
Tips for Success
Make sure your butter is at room temperature for easy creaming and a smoother batter. Be patient when pouring the glaze; allow it to soak slowly for the best results.
Additional Tips and Variations
Feel free to make this cake a day ahead. This gives the glaze ample time to soak in and enhance the cake’s flavor. You can also experiment with adding a hint of almond extract for a different twist.
Nutritional Highlights (Per Serving)
Calories, fat content, and other nutritional information can vary, but this cake is a rich and indulgent treat meant for special occasions.
Frequently Asked Questions (FAQ)
Can I use a different pan? While a bundt pan is traditional, you can use a different pan, but adjust the baking time accordingly.
Can I substitute the buttermilk? Yes, you can use regular milk with a tablespoon of vinegar or lemon juice as a buttermilk substitute.
Conclusion
This Kentucky Butter Cake is a delightful testament to the magic of butter. We hope you try this recipe and experience its rich, buttery goodness for yourself. If you do, please share your experiences and any tweaks you made in the comments below. Happy baking!
