Kentucky Butter Cake is Moist, Sweet, and Drizzled with a Buttery Glaze
This cake is a true classic, and it's no wonder why it’s so beloved. Kentucky Butter Cake isn’t as fussy as a layer cake, but it has its own unique charm thanks to its Bundt shape and the way it’s drenched in a buttery glaze that seeps into the cake through tiny poked holes. This makes every bite rich, moist, and full of flavor. It’s the kind of cake that’s perfect for those afternoons when you’re hosting friends for coffee or tea, and you want to elevate the dessert you serve. The Bundt pan adds an elegant touch, making the cake look as impressive as it tastes, without the hassle of multiple layers. So, if you’re looking for something special but straightforward, this is the cake for you.
Did You Know?
Butter is the star of the show in our Kentucky Butter Cake! This rich ingredient not only adds an irresistible flavor but also creates a moist and tender crumb. Butter is packed with fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions. When you indulge in a slice of this cake, you're also enjoying a bit of butter’s nutritional benefits. So, go ahead and savor every buttery bite of this delicious dessert!
Yield: 12 servings
Ingredients:
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup buttermilk, at room temperature
4 large eggs
2 teaspoons vanilla extract
Butter Glaze:
3/4 cup granulated sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract
Instructions:
Prepare Cake:
Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan.
Personal Tip: Make sure to get into all the nooks and crannies of the Bundt pan with the butter and flour—this will prevent the cake from sticking and ensure a smooth release.
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
Personal Tip: Sift your dry ingredients before whisking to remove any lumps, which will help give the cake a finer texture.
Add softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat on low speed until combined, then increase to medium speed and beat for 3 minutes.
Personal Tip: Make sure your butter is fully softened to room temperature to ensure it creams well into the batter, creating a smooth and fluffy texture.
Bake Cake:
Pour batter into the prepared Bundt pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Rotate the cake halfway through baking to ensure even cooking, especially if your oven has hot spots.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
Personal Tip: Gently tap the pan all around to help loosen the cake before inverting. This can help prevent the cake from sticking or breaking apart.
Prepare Butter Glaze:
In a small saucepan, combine sugar, butter, and water. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat and stir in vanilla extract.
Personal Tip: Stir continuously while heating to prevent the sugar from burning and to ensure a smooth, even glaze.
Glaze Cake:
While the cake is still warm, use a skewer to poke holes all over the cake. Slowly pour the butter glaze over the cake, allowing it to soak into the holes.
Personal Tip: Pour the glaze slowly and evenly, giving it time to fully soak into the cake. You can do this in stages if needed to ensure maximum absorption.
Let the cake cool completely before serving.
Personal Tip: For best results, allow the cake to rest overnight. This gives the glaze time to fully permeate the cake, making it even more moist and flavorful.
Nutritional Information (Per Serving):
Calories: 400, Protein: 5g, Carbohydrates: 52g, Sugars: 34g, Total Fat: 20g, Saturated Fat: 12g, Sodium: 250mg, Fiber: 1g
Kitchen Tips, Great Ideas, How to Save Money
- Softening Butter Quickly: Forgot to soften your butter? Cut it into small cubes and let it sit at room temperature for about 15 minutes. This speeds up the softening process, ensuring it's ready for your cake batter.
- DIY Buttermilk: If you don't have buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes until it thickens and curdles slightly.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. Room temperature ingredients blend more smoothly, resulting in a better texture for your cake.
- Use a Bundt Pan: A Bundt pan gives your cake a beautiful shape and ensures even baking. Grease and flour the pan thoroughly to prevent sticking and achieve a perfect release.
- Poking Holes for Glaze: Use a skewer to poke holes all over the cake before pouring the glaze. This allows the glaze to penetrate deeply, ensuring every bite is moist and flavorful.
- Homemade Vanilla Extract: Make your own vanilla extract by soaking vanilla beans in vodka for several weeks. Homemade vanilla extract is often more flavorful and cost-effective than store-bought versions.
- Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months.
- Reusing Glaze: If you have extra glaze, save it in the refrigerator for drizzling over pancakes, waffles, or even ice cream. This adds a sweet, buttery flavor to other treats.
- Baking in Bulk: Double the recipe and bake two cakes at once. Freeze one for later or gift it to a friend. Baking in bulk saves time and energy, making it more efficient and economical.
- Creative Serving Ideas: Serve Kentucky Butter Cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a sprinkle of powdered sugar can add a decorative touch and extra flavor.
Let's Learn A Little About Bundt Pans.
Bundt pans are essential for creating that iconic Kentucky Butter Cake shape. These pans come in various shapes and sizes, from classic round designs to intricate patterns that add visual appeal to your cake. Bundt pans can be made from different materials, including aluminum, non-stick coated steel, and silicone. Aluminum pans are great for even heat distribution, which is crucial for a cake like this. Non-stick pans help ensure an easy release, but it’s still vital to grease and flour the pan thoroughly. Silicone pans offer easy removal but can sometimes produce less crisp edges. The key to using any Bundt pan is proper preparation. Grease every nook and cranny, and dust with flour, tapping out the excess. This preparation step helps prevent the cake from sticking and breaking apart when you invert it. With a well-prepared pan, your cake will come out looking as beautiful as the mold it was baked in, making it the star of your dessert table.