Description
Kentucky Butter Cake is a rich, moist Southern Bundt cake known for its tender crumb and luscious buttery glaze poured over it after baking. This classic dessert blends the warm flavor of vanilla and buttermilk with a delightful buttery sauce that soaks into the cake, creating a sweet and decadent treat perfect for any gathering or celebration.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 1 Tbsp vanilla extract
Butter Sauce
- ¾ cup white sugar
- 6 Tbsp butter
- 3 Tbsp water
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Grease and flour a 10-inch Bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened 1 cup butter and 2 cups sugar until the mixture is light and fluffy. This step helps to incorporate air, lending the cake its tender texture. Add the eggs one at a time, mixing well after each addition to ensure an even distribution.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Add one third of this flour mixture to the batter and mix until blended. Then add half of the buttermilk and beat until combined. Repeat by adding another third of the flour mixture, blend well, then add remaining buttermilk, mixing fully. Finally, add the remaining flour mixture along with 1 tablespoon of vanilla extract, and mix until the batter is smooth. Pour the batter into the prepared Bundt pan, spreading evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 60 minutes, or until a wooden toothpick inserted into the center comes out clean. This indicates the cake is fully baked with a moist interior and a golden crust.
- Prepare Butter Sauce: While the cake bakes, combine ¾ cup white sugar, 6 tablespoons butter, 3 tablespoons water, and 2 teaspoons vanilla extract in a saucepan. Warm over medium heat, stirring until the sugar and butter melt and the ingredients are fully combined. Be careful not to bring the mixture to a boil to preserve the sauce’s smooth texture.
- Soak the Cake: Once the cake is out of the oven, use a wooden skewer or toothpick to prick numerous holes all over the top and sides of the cake while it’s still in the pan. Slowly pour the warm butter sauce over the cake, allowing it to seep into all the holes for maximum moisture and flavor infusion. Let the cake cool completely in the pan before removing and serving.
Notes
- Ensure the butter is softened to room temperature before creaming for best texture.
- Use a wooden skewer to pierce the cake deeply so the butter sauce can fully soak into the cake layers.
- You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar as a quick alternative.
- If desired, dust the cooled cake with powdered sugar or garnish with fresh berries before serving.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
