Kentucky Butter Cake
Indulge in the rich, buttery decadence of a classic Kentucky Butter Cake—a timeless dessert that’s as moist as it is flavorful. This old-fashioned bundt cake is made with pantry staples like buttermilk and vanilla extract, creating an ultra-tender crumb that melts in your mouth. The magic lies in the luscious butter glaze, which is poured over the warm cake, seeping into every bite and infusing it with irresistible sweetness. Perfect for celebrations or a simple dessert, this cake delivers unmatched comfort and nostalgia with minimal effort. Serve it on its own or with a dollop of whipped cream for a truly unforgettable treat.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons water
- 0.25 cup unsalted butter (for glaze)
- 0.5 cup granulated sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 325°F (165°C) and generously grease and flour a bundt pan to prevent sticking.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes.
Beat in the eggs one at a time, ensuring each one is fully incorporated. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter glaze. In a small saucepan, combine the water, 0.25 cup of unsalted butter, and 0.5 cup of sugar. Heat over medium heat until the butter is melted and the sugar dissolves, stirring occasionally.
Remove the glaze from heat and stir in 1 teaspoon of vanilla extract. Set aside.
Once the cake is done, remove it from the oven and let it cool in the pan for 10–15 minutes. Do not turn the cake out yet.
Using a skewer or toothpick, poke small holes all over the top of the cake while it is still in the pan.
Slowly and evenly pour the warm butter glaze over the cake, allowing it to soak into the holes.
Let the cake cool completely in the pan to allow the glaze to fully absorb.
Once cooled, carefully invert the cake onto a serving plate. Slice and serve. Enjoy!
Nutrition Facts
Calories |
5827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.2 g | 349% | |
| Saturated Fat | 163.5 g | 818% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 796.5 g | 290% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 514.3 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 509 mg | 39% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
