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Kentucky Butter Cake

This is one of my most requested desserts. You should make it yours!

Kentucky Butter Cake is a classic Southern dessert. Rich, moist, and irresistibly buttery, this Bundt cake is infused with a luscious butter sauce that seeps into every bite, creating a melt-in-your-mouth experience. Whether you’re celebrating a special occasion or simply treating yourself to a slice of homemade goodness, this cake is sure to become a favorite in your baking repertoire. Follow along for a foolproof recipe that promises to delight your taste buds and impress your guests.

Ingredients

Ingredients

For the Cake
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract

For the Butter Sauce
3/4 cup white sugar
1/3 cup unsalted butter
3 tablespoons water
1 tablespoon vanilla extract

Directions

PREHEAT the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
WHISK together flour, sugar, salt, baking powder, and baking soda in a large bowl.
ADD buttermilk, unsalted butter, eggs, and vanilla extract to the dry ingredients.
BLEND the ingredients with an electric mixer on medium speed for 3 minutes until the batter is smooth and well combined.
POUR the batter into the prepared Bundt pan.
BAKE in the preheated oven for about 1 hour, or until a wooden toothpick inserted into the center of the cake comes out clean.

Make the butter sauce when the cake is almost done baking:

  • In a saucepan over medium heat, combine 3/4 cup of sugar, 1/3 cup of unsalted butter, 3 tablespoons of water, and 2 teaspoons of vanilla extract.
  • Cook and stir the mixture until the butter is fully melted and the ingredients are well combined. Do not let the mixture boil.

REMOVE the cake from the oven. While the cake is still warm, prick holes all over it with a wooden skewer or toothpick. Slowly pour the butter sauce over the cake, allowing it to soak into the holes.

Let the cake cool in the pan for about 30 minutes before removing it.

Tools Needed

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Betty’s Pro Tips

  • Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and more evenly baked cake.
  • Properly Grease the Pan: Use a good quality non-stick spray or a combination of butter and flour to thoroughly coat the Bundt pan. This will help the cake release easily without sticking.
  • Measure Flour Correctly: Use the spoon-and-level method to measure your flour. Spoon the flour into the measuring cup and level it off with a knife to avoid packing, which can lead to a denser cake.
  • Do Not Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough cake.
  • Check for Doneness: Start checking the cake for doneness at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done.
  • Prepare the Butter Sauce Early: Have the butter sauce ready to pour over the cake as soon as it comes out of the oven. This ensures the sauce soaks in while the cake is still warm.
  • Prick Plenty of Holes: Use a skewer or toothpick to prick numerous holes in the cake. This allows the butter sauce to seep into the cake, making it extra moist and flavorful.
  • Cooling Time: Let the cake cool in the pan for at least 30 minutes before removing it. This helps the cake set and prevents it from breaking apart when you take it out of the pan.
  • Storing: Store the cake in an airtight container at room temperature for up to 4 days. The flavors often improve as the cake sits and absorbs the butter sauce.
  • Serving: Serve the cake with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for an extra touch of elegance.

By following these tips, you’ll ensure your Kentucky Butter Cake turns out perfectly every time!

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