Description
Kentucky Butter Cake is a classic Southern dessert known for its rich, moist texture and buttery vanilla glaze. This old-fashioned buttermilk cake is baked to golden perfection in a bundt pan and topped with a luscious butter glaze that soaks deep into the cake, making each slice incredibly tender and flavorful. Perfect for special occasions or an indulgent everyday treat.
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 Glaze Ingredients
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan to prevent sticking and ensure easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and 2 cups sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs, adding them one at a time while beating well after each addition. Then stir in 1 tablespoon of vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for even distribution.
- Alternate Dry Ingredients with Buttermilk: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Transfer the batter into the prepared bundt pan and smooth the top evenly. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Butter Glaze: While the cake bakes, combine 3/4 cup sugar, 1/3 cup unsalted butter, and 3 tablespoons water in a small saucepan over low heat. Stir until the butter has melted and the sugar has dissolved. Avoid boiling. Remove from heat and stir in 2 teaspoons vanilla extract.
- Apply Glaze to Cake: After baking, remove the cake from the oven and let it cool in the pan for 10 minutes. Use a skewer or fork to poke holes all over the warm cake. Slowly pour the prepared glaze over the cake, allowing it to soak deeply.
- Cool and Serve: Allow the cake to cool completely in the pan to let the glaze absorb fully before inverting onto a serving plate. Optionally, dust with powdered sugar before serving for an elegant touch.
Notes
- The flavor and moisture improve the next day as the glaze fully absorbs into the cake.
- Store the cake covered at room temperature for up to 4 days for best freshness.
- For a decorative finish, dust the cooled cake with powdered sugar before serving.
