Description
Kentucky Butter Cake is a rich, moist Bundt cake featuring a luscious, buttery glaze that soaks into every bite. This classic Southern dessert combines a tender vanilla-infused crumb with a homemade butter sauce poured warm over the freshly baked cake, creating an irresistibly decadent treat perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract (1 for cake, 1 for sauce)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
For the Butter Sauce
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon pure vanilla extract
For Garnish
- Confectioners’ sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the 1 cup of unsalted butter with 2 cups granulated sugar until the mixture is light and fluffy. This will take about 3-5 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in 1 teaspoon of vanilla extract until combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven once done.
- Prepare Butter Sauce: While the cake bakes, combine 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup water, and 1 teaspoon vanilla extract in a saucepan. Melt over medium heat, stirring until the sugar dissolves completely. Be careful not to let the mixture boil.
- Cool and Poke Cake: Let the cake cool in the pan for 10 minutes. Then, invert it slightly and return it to the pan. Using a skewer or fork, poke holes about 1 inch apart across the top surface of the cake to allow the butter sauce to soak in.
- Pour Butter Sauce: Pour the warm butter sauce evenly over the cake, making sure it soaks into the holes and throughout the cake. Let the cake rest for 30 minutes to absorb the sauce fully.
- Cool Completely and Serve: Invert the cake onto a wire rack and let it cool completely. Before serving, dust the top with confectioners’ sugar for a beautiful presentation.
Notes
- Use room temperature ingredients to ensure proper mixing and a tender crumb.
- Be careful not to overmix the batter to prevent the cake from becoming dense.
- The butter sauce should be warm but not boiling when poured to properly soak into the cake.
- Allowing the cake to rest after pouring the sauce ensures maximum moisture and flavor absorption.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
