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Kentucky Butter Cake Recipe: Rich, Moist, and Irresistibly Buttery

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Kentucky Butter Cake is a rich, moist vanilla Bundt cake with a tender, buttery crumb. A warm butter-sugar glaze soaks into the cake, creating an irresistible golden crust and a deliciously sweet finish.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup butter, softened
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • For the butter glaze:
  • 3/4 cup white sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan or tube pan, making sure to coat all the grooves.
  2. In a large mixing bowl, combine the flour, 2 cups sugar, 1 cup softened butter, buttermilk, eggs, 2 teaspoons vanilla extract, baking powder, baking soda, and salt.
  3. Beat with an electric mixer on low speed until the ingredients are moistened, then increase to medium speed and beat for about 3 minutes until the batter is smooth and well combined.
  4. Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
  5. Bake for 60 to 70 minutes, or until a wooden toothpick inserted into the center comes out clean.
  6. While the cake is baking, prepare the butter glaze. Combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract in a small saucepan over medium-low heat.
  7. Cook, stirring continuously, until the butter melts and the sugar dissolves. Do not allow the mixture to boil.
  8. Remove the baked cake from the oven and leave it in the pan. While the cake is still warm, poke holes across the surface using a wooden skewer or toothpick.
  9. Slowly pour the warm butter glaze over the cake, allowing it to soak into the holes and around the edges.
  10. Let the cake cool completely in the pan before carefully inverting it onto a serving plate.
  11. Slice and serve at room temperature for the best buttery flavor and moist texture.

Notes

  • Use room-temperature butter, eggs, and buttermilk for a smooth, evenly mixed batter.
  • If you do not have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk to make 1 cup. Let stand for 5 to 10 minutes before using.
  • Grease and flour the Bundt pan thoroughly to prevent the cake from sticking.
  • Do not boil the glaze. Heat it gently until the butter melts and the sugar dissolves.
  • Pour the glaze over the cake while it is still warm so it absorbs evenly.
  • Allow the cake to cool completely before removing it from the pan to help prevent breaking.
  • The cake tastes even better the next day as the butter glaze continues to soak into the crumb.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze individual slices tightly wrapped for up to 3 months.
  • Serve plain or with fresh berries, whipped cream, or a light dusting of powdered sugar.

Nutrition

Find it online: https://yumfamilyrecipes.com/kentucky-butter-cake-recipe-rich-moist-and-irresistibly-buttery/