Why You’ll Love This Kentucky Butter Cake Recipe
If you’re looking for a cake that’s both moist and rich, you’ll absolutely love this Kentucky Butter Cake recipe. It’s incredibly easy to make, yet it delivers an impressive taste that’ll have everyone asking for seconds.
The buttery flavor combined with the sweet, syrupy glaze makes each bite irresistible. Plus, it stays fresh for days, making it perfect for gatherings or just a weeknight treat.
I love how it fills my kitchen with a warm, inviting aroma as it bakes. Trust me, once you try this cake, you’ll want to add it to your regular baking rotation!
Ingredients of Kentucky Butter Cake
When it comes to baking a cake that feels like a warm hug, Kentucky Butter Cake is the ultimate choice. This cake is rich, buttery, and oh-so-satisfying, with a glaze that seeps into every nook and cranny, making it moist and delicious.
You’ll want to gather your ingredients and dive right in because, trust me, the payoff is worth it. So, let’s take a look at what you’ll need to whip up this delightful treat.
Ingredients for Kentucky Butter Cake:
- 1 cup butter, room temperature (do not substitute)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk (or 1 cup sour milk)
- 3 cups unsifted all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar (for the glaze)
- 2 teaspoons hot water
- 1/4 cup butter (for the glaze)
- 1 1/2 teaspoons vanilla extract (for the glaze)
Now, let’s talk about these ingredients for a second. First off, don’t even think about substituting the butter. Seriously, it’s the star of the show here.
You’ll also want to make sure your eggs are large because size does matter when it comes to baking. If you’re in a pinch and don’t have buttermilk, just mix 2 tablespoons of vinegar with regular milk and let it sit for five minutes. Voila! Instant buttermilk.
And let’s not forget the glorious vanilla—using pure vanilla extract makes a world of difference in flavor. So, gather these ingredients and prepare for a cake that’ll make your friends and family swoon.
How to Make Kentucky Butter Cake
Making Kentucky Butter Cake is a delightful process, and I promise you, it’s worth every minute spent in the kitchen. Let’s get started on this buttery masterpiece.
First, you’ll need to grab your 1 cup of room-temperature butter. As you cream it in a large mixing bowl, take a moment to appreciate that rich, golden color. Slowly add in the 2 cups of granulated sugar, mixing until it’s light and fluffy. Seriously, you want this to be airy, as if you’re whisking up a cloud.
Next, toss in those 4 large eggs all at once—yes, all four! Beat the mixture at high speed for about five minutes. This is where the magic happens, turning that mix into a thick, creamy batter.
Now, it’s time to add the liquid gold: 1 cup of buttermilk (or your homemade version if you went the vinegar route). Blend it in thoroughly, and you’ll notice the consistency changing to something even more divine.
In a separate bowl, combine 3 cups of unsifted all-purpose flour, 3/4 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Add this dry mix to your batter all at once. Don’t be shy—just go for it. Beat it for at least 10 minutes until your batter is thick and creamy. Then, stir in 2 teaspoons of vanilla extract. It’s like adding a warm hug to your cake batter.
Now, generously grease a 10-inch bundt pan—trust me, you don’t want your cake to stick. Pour the batter into the pan and pop it in the oven preheated to 325°F. The cake will need about 55-60 minutes to bake, and you’ll know it’s done when the top springs back gently when touched.
While that beauty bakes, you can whip up the glaze. Combine 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 2 teaspoons of hot water, and 1/4 cup of butter in a saucepan over low heat, stirring until the butter melts. Don’t let it boil! Once it’s off the heat, add in 1 1/2 teaspoons of vanilla extract.
When your cake is done baking, let it cool for about five minutes. Then, take a long skewer (or, if you’re like me, a slightly awkward knitting needle) and poke deep holes all over the cake. Pour that warm butter sauce over the top, allowing it to seep into those holes. This is where the cake gets its signature moistness.
Let it cool completely before you attempt to remove it from the pan. If you want to make it look extra fancy, a sprinkle of icing sugar right before serving will do the trick. And there you have it—a Kentucky Butter Cake that’s sure to impress, even if you’re still wearing your flour-dusted apron.
Kentucky Butter Cake Substitutions & Variations
After you’ve mastered the delightful process of creating Kentucky Butter Cake, you might find yourself wanting to experiment.
For a twist, swap buttermilk with yogurt or milk mixed with vinegar for a similar tang. You can also replace vanilla with almond extract for a unique flavor.
If you’re looking for a healthier option, try using half whole wheat flour and half all-purpose flour. Adding chocolate chips or nuts can elevate the cake’s texture and taste.
And if you’re feeling adventurous, a citrus zest like lemon or orange can brighten the flavors beautifully.
The possibilities are endless!
What to Serve with Kentucky Butter Cake
Serving Kentucky Butter Cake can elevate your dessert experience to a whole new level.
I love pairing this moist, buttery cake with a scoop of vanilla ice cream for that delightful contrast of temperatures. If I’m feeling fruity, fresh berries or a warm berry compote bring a burst of flavor that complements the cake perfectly.
For a bit of crunch, I sometimes sprinkle toasted pecans or walnuts on top. A dollop of whipped cream adds a light, airy touch, too.
Whatever you choose, serving it with a little something extra makes each slice even more indulgent and memorable!
Additional Tips & Notes
When baking Kentucky Butter Cake, it’s essential to use room temperature butter for the best texture and flavor.
I also recommend sifting your flour to guarantee a lighter cake. If you’re out of buttermilk, adding vinegar to regular milk works perfectly.
Don’t rush the mixing; the more you mix the batter, the fluffier your cake will be. While poking holes, be gentle to avoid tearing the cake.
Let the sauce soak in thoroughly for maximum flavor. Finally, waiting until the cake cools completely before removing it from the pan ensures it holds its shape.
Enjoy every delicious bite!