Kentucky Butter Cake
User Reviews
4.4
Kentucky Butter Cake
Description
The Kentucky Butter Cake combines a mix of all-purpose flour, baking powder, baking soda, salt, room temperature butter, sugar, eggs, vanilla, and buttermilk to form a smooth batter. The baking powder and baking soda provide leavening while buttermilk adds moisture and slight tang. The cake bakes in a greased and floured Bundt pan at 325°F for 45-55 minutes until a toothpick comes out clean, ensuring a tender and even crumb.
The distinctive feature of this cake is the butter sauce made by melting butter with sugar, water, and vanilla immediately after baking. The hot sauce is poured over the warm cake, soaking into the edges and providing a shiny, sweet coating that balances moistness and richness.
This cake suits dessert or special occasions where a buttery, moist treat is desired. The slow bake in a Bundt pan gives an attractive shape and consistent texture. It pairs well with coffee or tea.
Nutritional information is based on one serving, helpful for portion control and dietary considerations.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter at room temperature, unsalted
- 2 cups granulated sugar
- 4 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk at room temperature
For the Butter Sauce:
- ½ cup butter cubed, unsalted
- 1 cup granulated sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F. Liberally grease and flour a standard 10 to 12-cup Bundt pan.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, two at a time, until thoroughly combined. Add the vanilla extract and beat to combine.
- Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.
- Scrape the batter into the prepared Bundt pan and bake until a toothpick inserted halfway between the edge and center comes out clean, 45 to 55 minutes.
- Make the Butter Sauce: When the cake comes out of the oven, begin making the butter sauce. Place the butter, sugar, and water in a saucepan and warm over medium-low heat until the butter is completely melted and the sugar is dissolved. Do not allow the mixture to boil. Remove from the heat and stir in the vanilla extract.
- Using a skewer, poke holes all over the top of the cake. Very slowly pour the glaze all over the cake, allowing time for it to soak in before pouring more. Allow the cake to cool completely in the pan, then invert onto a serving plate.
Notes
- Use room temperature butter and eggs for better batter incorporation and cake texture.
- Greasing and flouring the Bundt pan well prevents sticking and helps the cake release cleanly.
- The butter sauce should be poured over the cake immediately upon removal from the oven while the cake is still hot to absorb properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 118mg | 39% |
| Sodium | 286mg | 12% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 821IU | 16% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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