🧈🍰 Kentucky Butter Cake
🧂 Ingredients
For the Cake:
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3 cups (375g) all-purpose flour
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2 cups (400g) granulated sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (225g) unsalted butter, softened
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4 large eggs
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1 cup (240ml) buttermilk
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2 tsp vanilla extract
For the Butter Sauce:
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¾ cup (170g) unsalted butter
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¾ cup (150g) granulated sugar
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2 tbsp water
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2 tsp vanilla extract
👨🍳 Instructions
1. Preheat & Prep
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Preheat oven to 325°F (160°C).
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Grease and flour a Bundt pan thoroughly (or use baking spray with flour).
2. Make the Cake Batter
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In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
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Add butter and beat until mixture looks sandy.
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Add eggs, one at a time, beating well after each.
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Mix in buttermilk and vanilla until smooth and creamy (don’t overmix).
3. Bake the Cake
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Pour batter into prepared Bundt pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick comes out clean.
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Let the cake cool in the pan for 10–15 minutes while you make the sauce.
4. Make the Butter Sauce
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In a saucepan, combine butter, sugar, and water.
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Cook over medium heat until sugar dissolves (do not boil).
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Remove from heat and stir in vanilla.
5. Soak the Cake
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While the cake is still in the pan, poke holes all over with a skewer or fork.
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Slowly pour the warm butter sauce over the cake.
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Let it soak for 15–20 minutes, then carefully invert onto a serving plate.
✨ Optional Finishes
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Dust with powdered sugar once fully cooled.
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Serve with fresh berries or a scoop of vanilla ice cream.
💡 Tips
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Use real buttermilk for best texture and flavor.
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This cake tastes even better the next day after the glaze fully soaks in.
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Keeps well covered at room temp for 3–4 days, or can be frozen.
Would you like a lemon twist, a mini Bundt version, or a gluten-free adaptation of this recipe?