The Kentucky Butter Cake is a timeless dessert that combines a tender, buttery crumb with a rich, vanilla-infused butter glaze. This moist and decadent cake is simple to make yet offers an indulgent flavor that feels like a warm hug with every bite. Perfect for any occasion, this classic cake is sure to impress!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray and lightly dust it with flour to ensure the cake releases easily. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. - Combine Wet Ingredients:
In a separate bowl, beat the softened butter with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Then, mix in the buttermilk and vanilla extract until smooth. - Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender. - Bake the Cake:
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. - Make the Butter Glaze:
While the cake is baking, prepare the glaze. In a small saucepan, combine the butter, sugar, and water. Heat over medium heat until the butter is melted and the sugar dissolves, stirring constantly. Remove from heat and stir in the vanilla extract. - Add the Glaze to the Cake:
Once the cake is out of the oven, let it cool in the pan for 10–15 minutes. Poke small holes all over the cake with a skewer or fork. Slowly pour the warm butter glaze over the cake, allowing it to seep into the holes. - Cool and Serve:
Let the cake cool completely in the pan before inverting it onto a serving plate. Dust with powdered sugar if desired, slice, and enjoy!
Tips for Success
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.
- Grease the Pan Well: Pay extra attention to greasing every nook and cranny of your Bundt pan to prevent sticking.
- Don’t Skip the Glaze: The butter glaze is essential for the cake’s moist texture and signature flavor.
FAQs
Q: Can I use a different pan?
A: While a Bundt pan is traditional, you can use a tube pan or two 9-inch round cake pans. Adjust the baking time accordingly.
Q: How do I store this cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let it come to room temperature before serving.
Q: Can I freeze Kentucky Butter Cake?
A: Yes! Wrap the cooled cake tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight.
Variations
- Lemon Butter Cake: Add lemon zest to the batter and glaze for a citrus twist.
- Spiced Version: Incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor.
- Almond Glaze: Replace the vanilla extract in the glaze with almond extract for a nutty note.
The Kentucky Butter Cake is a delightful blend of simplicity and indulgence. With its tender crumb, buttery glaze, and classic flavor, it’s a crowd-pleaser perfect for gatherings, celebrations, or even an afternoon treat. Give this recipe a try, and let its rich, buttery goodness win you over
