5 from 2 votes
Kentucky Butter Cake
Break out your bundt pan for this Kentucky Butter Cake. The sweet, moist crumb of the cake is complimented by the crunchy sugar exterior formed by drenching the cake in a homemade butter glaze.
Prep Time
25 mins
Cook Time
50 mins
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings:
12
servings
Calories:
515 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cake
- 2 cups granulated sugar
- 1 cup butter softened, salted
- 4 egg room temperature, large
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- powdered sugar for dusting
Glaze
- 6 Tablespoons butter salted
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a bundt pan with Baker's Joy which is a baking spray with flour in it. If that isn't available, use softened butter and a pastry brush to generously coat every crevice of your bundt pan. Add 2 tablespoons of flour and shake the pan to coat every surface before knocking out any excess flour.
- Beat butter and sugar on medium high for about 3 minutes until creamy and light. Add vanilla and eggs, one at a time, mixing well and scraping the bottom and sides of the bowl.
- With the mixer on low speed, add 1/3 of the flour, baking powder, baking soda, and salt. Mix just until combined. Then add 1/2 of the buttermilk, mixing again just until combined. Continue alternating adding remaining flour and buttermilk, mixing just until combined. Stop and scrape the bowl as needed.
- Pour into the prepared pan and bake for 50-60 minutes. Check to see if the cake is done around the 50 minute mark. Insert a tooth pick or skewer into the thickest center part of the cake to test it. If it comes out wet, let the cake bake for a few minutes longer before checking again. When the tester poked into the center comes out clean with just a few crumbs clinging to it, it's done.
- Combine butter, sugar, and water in a small saucepan set over medium heat to make the glaze. Let it heat to a simmer and cook until the butter melts and the sugar dissolves. After about 5 minutes, remove the slightly thickened butter sauce from the heat and stir in vanilla.
- With the warm cake still in the bundt pan, use a skewer to poke holes all over the cake. Slowly pour about 2/3 of the glaze over the top, letting it soak into the holes. It might seem like a lot of liquid, but the cake will soak it all up. Let it soak in for 30 minutes before inverting the pan on to a serving plate or cake stand. Brush the rest of the glaze over the outside of the cake using a pastry brush. Dust the cake with powdered sugar before serving.
Cup of Yum
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
71g
(24%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
112mg
(37%)
Sodium
503mg
(21%)
Potassium
90mg
(2%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
760IU
(15%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 503mg | 21% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 760IU | 15% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.