Description
Kentucky Butter Cake is a classic Southern dessert known for its moist, rich texture and buttery flavor. This bundt cake is infused with a luscious butter sauce that soaks into the cake after baking, creating a tender crumb with a delicious glaze. Perfect for gatherings or as a comforting treat, this recipe combines simple ingredients and straightforward steps to deliver a timeless dessert.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Butter Sauce Ingredients
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, usually about 3 to 4 minutes. This step incorporates air into the batter, helping the cake rise nicely.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Mix Batter: Add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing each addition just until combined to prevent overmixing.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Butter Sauce: While the cake bakes, combine the sugar, butter, and water in a small saucepan over medium heat. Cook until the butter melts and the sugar dissolves, stirring occasionally. Remove from heat and stir in the vanilla extract. Be careful not to boil the sauce.
- Apply Butter Sauce to Cake: Once the cake is done, remove it from the oven and allow it to cool in the pan for 5 minutes. Poke holes all over the cake using a skewer or fork, then slowly pour the warm butter sauce over the cake, letting it soak in deeply.
- Cool and Serve: Let the cake cool completely in the pan, then invert it onto a serving plate. Serve as is or with berries and whipped cream if desired.
Notes
- The cake tastes even better the next day after the butter sauce has fully soaked in.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Serving with fresh berries or whipped cream enhances the flavor and presentation.
