Kentucky Butter Cake
Kentucky butter cake is a classic buttermilk Bundt cake with a tender vanilla crumb and a warm butter-sugar sauce that soaks into every slice.
Kentucky Butter Cake
A moist vanilla buttermilk cake soaked with a warm buttery sugar sauce for a rich, tender crumb and crisp glazed crust.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan thoroughly.
- Beat the softened butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes. Run a thin knife around the outer edge and center tube, then invert the cake onto a wire rack set over waxed paper.
- For the butter sauce, combine 1 cup sugar, 1/2 cup butter, and the water in a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves. Remove from the heat and stir in 1 1/2 teaspoons vanilla.
- Poke holes over the warm cake with a skewer. Slowly spoon the warm butter sauce over the cake, allowing it to soak in before adding more.
- Let the cake cool and absorb the sauce before slicing.
How to Keep Butter Cake Moist
Add the sauce while the cake is still warm and pour it slowly so it can soak into the holes instead of running off the surface.
