Kentucky Butter Cake
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Kentucky Butter Cake
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A moist vanilla flavored cake with the best buttery glaze in each and every bite is the perfect comfort food dessert. This Kentucky Butter Cake recipe is a must try!
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Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
For the glaze
- ⅓ cup unsalted butter
- ¾ cup granulated sugar
- 2 Tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 12 cup bundt pan (or use my homemade cake release). Set aside.
- In a large mixing bowl, combine butter and sugar. Blend until fully combined. Add in eggs and vanilla extract. Slowly add flour, salt, baking powder and baking soda. Alternate additions of dry ingredients with the buttermilk (about 2-3 additions). Beat for 2 full minutes.
- Pour cake batter into prepared bundt pan. Bake for 65-70 minutes, until a toothpick inserted into the center comes out clean.
- While the cake is finishing cooking, make the glaze. Combine butter, sugar, and water in a small saucepan. Heat over medium heat just until the sugar is dissolved, do not boil. Add in vanilla.
- When the cake is done baking, poke holes over the warm cake using a kabob skewer or knife. Pour glaze evenly on the cake while it is still IN THE PAN.
- Allow to cool completely in the pan.
- Once cooled, invert onto a flat cake platter. This cake is best made the day before. Store in airtight container at room temperature.
Equipments used:
Notes
- Make the day before: I like the taste of Kentucky Butter Cake best the day after baking. This gives that delicious buttery glaze the chance to seep into every nook and cranny of the cake! If you just can't wait, though, feel free to dig in as soon as the cake is cooled.
- Use a cake release! Using a homemade cake release all but guarantees your butter cake will slide out of the pan easily. If you don't want to make a cake release, be sure to thoroughly grease AND flour the pan. There's nothing as disappointing as a bundt cake that falls apart when you try to take it out of the pan.
- Store the cake in an airtight container. Cover the cake whenever you're not eating it to help lock in all that good moisture that makes the cake so delicious.
Nutrition Information
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Serving
1slice
Calories
380kcal
(19%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Cholesterol
88mg
(29%)
Sodium
198mg
(8%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 380kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 198mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
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