Ah, Kentucky Butter Cake—a Southern classic! Think ultra-moist, buttery, tender cake with a rich butter glaze. Here’s a full recipe to capture that decadent flavor:
Ingredients:
For the Cake:
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) buttermilk, room temperature
- 2 tsp vanilla extract
For the Butter Glaze:
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) water
- ½ cup (100 g) granulated sugar
- ½ tsp vanilla extract
Instructions:
- Preheat oven: 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
- Make the cake batter:
- Cream butter and sugar together until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
- Stir in vanilla extract.
- Bake the cake:
- Pour batter into the prepared pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
- Make the butter glaze:
- In a small saucepan, melt butter over medium heat.
- Add water and sugar, stirring until the sugar dissolves. Bring to a simmer for 2–3 minutes.
- Remove from heat and stir in vanilla extract.
- Glaze the cake:
- Carefully invert the cake onto a serving plate.
- While the cake is still warm, spoon the butter glaze over the top so it soaks in.
- Serve:
- Let the cake cool slightly before slicing. It’s delicious on its own or with a dollop of whipped cream.
💡 Tips:
- For extra richness, you can add 1 tsp almond extract to the batter.
- Letting the glaze soak in while the cake is warm makes it ultra-moist and buttery.
- Store covered at room temperature for 2–3 days; it actually tastes better after sitting a bit!
I can also give a simpler sheet-pan version of Kentucky Butter Cake that’s faster but keeps the same buttery, moist texture. Do you want me to share that?
