Kentucky Butter Cake—moist, buttery, and soaked in a rich, sugary glaze that melts in your mouth with each bite. This classic Southern cake is perfect for any occasion, from casual family dinners to elegant gatherings. Its secret lies in the buttery glaze that seeps into every nook and cranny, creating a tender, melt-in-your-mouth texture that is simply irresistible. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and sure to impress.
Resume of the recipe: Dive into the world of rich and buttery goodness with our Ultimate Kentucky Butter Cake Recipe. This timeless Southern dessert is all about simplicity and flavor, combining basic pantry ingredients to create a cake that’s moist, tender, and utterly delectable. The magic happens with the buttery glaze that soaks into the cake, making every bite a melt-in-your-mouth experience. Perfect for any occasion, this easy-to-follow recipe ensures you’ll achieve bakery-quality results in your own kitchen.
Exciting Story: In our household, the Kentucky Butter Cake has become a beloved tradition. I remember the first time I baked it, the kitchen was filled with the sweet aroma of butter and vanilla, and my family eagerly awaited the first slice. The moment we cut into the cake, it was love at first bite. The buttery glaze had soaked through, creating a heavenly texture that we couldn’t get enough of. Now, it’s our go-to dessert for birthdays, holidays, and even those just-because moments when we crave something sweet and comforting. Each time I bake this cake, it brings back cherished memories and creates new ones, making it a staple in our family recipe collection.
Why This Kentucky Butter Cake?
Incredibly Moist: The buttery glaze seeps into the cake, ensuring every bite is rich and tender.
Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
Versatile: Ideal for any occasion, from casual get-togethers to formal celebrations.
Cuisine: Southern, American, Dessert
Tips For Kentucky Butter Cake:
Ensure the cake is completely cool before removing it from the pan to prevent sticking.
For extra flavor, add a teaspoon of almond extract to the glaze.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Substitutions and Variations:
Use half-and-half or whole milk instead of buttermilk for a slightly different texture.
Add a tablespoon of bourbon to the glaze for a classic Kentucky twist.
Substitute gluten-free flour for a gluten-free version of this cake.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just keep it covered and at room temperature.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Can I use a different pan?
A bundt pan works best for this recipe, but you can use a 9×13-inch pan. Adjust the baking time accordingly.
How can I prevent the cake from sticking to the pan?
Make sure to grease and flour your bundt pan thoroughly. You can also use a baking spray with flour for extra assurance.
What can I do if my glaze is too thick?
If the glaze thickens too much, reheat it gently over low heat, adding a tablespoon of water if needed to reach the desired consistency.
Kentucky Butter Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutes1
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Ingredients
- BUTTER CAKE
3 cups 3 all-purpose flour
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 baking soda
1/2 teaspoon 1/2 salt
1 cup 1 unsalted butter
2 cups 2 sugar
1 cup 1 milk
1 tablespoon 1 white vinegar
4 large 4 eggs
2 teaspoons 2 vanilla extract
- BUTTER GLAZE
1 cup 1 sugar
1/2 cup 1/2 unsalted butter
3 tablespoons 3 brandy (water can be substituted)
1 teaspoon 1 vanilla extract
Directions
- Preheat Oven: Preheat oven to 350 degrees. Generously grease and flour or spray a 10-inch Bundt cake pan (12 cups).
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
- Prepare Buttermilk Mixture: Mix milk and vinegar together in a separate small bowl or measuring cup.
- Combine Wet Ingredients: Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals, alternating between the two, stirring just until combined. Scrape down the bowl and beater as needed.
- Bake: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan.
- Prepare Cake for Glaze: Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument, going close but not all the way through to the bottom.
- Make Butter Glaze: In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
- Apply Glaze: Slowly and carefully pour the glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.
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