Kentucky Butter Cake
User Reviews
5
Kentucky Butter Cake
Description
The Kentucky Butter Cake recipe blends softened unsalted butter with sugar until fluffy, then incorporates eggs and vanilla before alternating flour mixture and buttermilk. The batter is baked in a greased and floured bundt or tube pan until a clean toothpick confirms doneness. The cake develops a golden crust and a tender crumb inside.
Immediately after baking, the cake is inverted and a butter sauce made from sugar, butter, water, and vanilla is prepared and poured over the warm cake. This sauce is absorbed into the cake, enhancing moistness and adding concentrated buttery sweetness throughout the crumb.
This cake pairs well with coffee or tea and is a traditional dessert that benefits from being served slightly warm or at room temperature. The simple ingredients and preparation produce a cake with tender texture and a rich, buttery profile without additional fillings or frostings.
The notes suggest salted butter can be substituted if unsalted is unavailable and that the water in the sauce can be replaced with rum or brandy to vary flavor. Cooling the cake for ten minutes before turning out is key to prevent sticking and breaking.
Ingredients
- 1 cup butter softened, unsalted
- 2 cups sugar
- 4 large egg room temperature
- 2 tsp vanilla extract pure
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
Sauce
- 3/4 cup sugar
- 1/3 cup butter
- 3 tbsp water
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. In a large bowl cream together butter and sugar until light and fluffy, approximately 2-3 minutes. Add eggs, one at a time, beating well after each egg. Add in vanilla and mix to combine. Add one cup of flour, baking powder, baking soda and salt, and mix well. Add half of the buttermilk, mix well to combine. Add remaining flour and mix well to combine. Add remaining buttermilk and mix well to combine.
- Prepare a tube or bundt pan by greasing and flouring generously to prevent sticking. Scoop batter into prepared pan. Bake for approximately 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for ten minutes (prepare butter sauce during this time), then run a knife around the edges and center of the tube pan to loosen the cake. Invert cake onto a wire rack or plate.
Butter Sauce
- After removing cake from oven, prepare butter sauce. In a saucepan combine 3/4 cups sugar, 1/3 cup butter, 2 tsp vanilla and 3 tbsp water. Cook over medium heat until melted and well combined.
- After removing the cake from the pan, poke very small holes in the top of the cake, with a toothpick. Slowly drizzle sauce over the cake. Store covered.
Notes
- Unsalted butter is preferred, but salted butter works fine if that's what you have.
- You can replace the water in the butter sauce with rum or brandy to add a subtle flavor twist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 279mg | 12% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 574IU | 11% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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