Description
Kentucky Butter Cake is a moist, tender Bundt cake infused with a luscious butter glaze that soaks deep into the cake, making it irresistibly rich and flavorful. This classic southern dessert features a tender crumb enhanced by buttermilk and vanilla, topped with a buttery vanilla glaze that adds a perfect balance of sweetness and buttery richness. Ideal for gatherings and celebrations, this cake pairs perfectly with coffee or tea.
Ingredients
Scale
For the Cake:
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
For the Glaze:
- 5 tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 2 teaspoons vanilla extract
For Garnish:
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Pan: Preheat the oven to 325°F and set the oven rack in the middle position. Thoroughly spray a 12-cup Bundt pan with nonstick cooking spray combined with flour to ensure the cake releases easily.
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract. The mixture may look slightly curdled as it rests—this is normal; set it aside for later use.
- Combine Dry Ingredients and Butter: In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt. Beat on low speed for 30 seconds to blend everything. Add the softened butter and half of the buttermilk mixture, mixing on low speed until moistened but still crumbly, roughly one minute.
- Add Remaining Wet Ingredients and Beat: With the mixer running on low, gradually add the remaining buttermilk mixture. Increase the speed to medium and beat for three minutes, pausing once to scrape down the sides and bottom of the bowl. The batter should become pale and creamy; scrape it down again to ensure even mixing.
- Bake the Cake: Transfer the batter into the prepared Bundt pan, smoothing the surface if needed. Bake for about 1 hour or until a cake tester inserted in the center comes out clean. Remove from the oven and set the pan on a cooling rack.
- Prepare the Glaze: In a small saucepan over medium-high heat, combine butter, granulated sugar, water, and vanilla extract. Bring to a boil, then reduce heat and simmer for about one minute until the sugar has dissolved fully. Remove from heat and keep warm.
- Glaze the Cake While Warm: Using a skewer or toothpick, poke about 40 holes in the bottom of the still-warm cake, penetrating about ¾ of the way down. Spoon half the warm glaze evenly over the cake, allowing it to absorb into the holes. If glaze pools on the surface, poke more holes to help absorption. Let the cake cool on the rack for 30 minutes.
- Invert and Apply Remaining Glaze: Carefully invert the cake onto a serving platter. Brush or spoon the remaining glaze evenly over the top and sides, allowing it to soak in slowly for the best flavor penetration. Let the cake sit for at least one hour before serving.
- Finish and Serve: Just before serving, dust the top with confectioners’ sugar using a fine sieve for an elegant touch.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, then let it sit for 5 minutes before using.
- This cake keeps well for several days when stored in a cake dome or covered with plastic wrap at room temperature.
- The cake can be frozen for up to 3 months; ensure it is fully cooled before double-wrapping tightly and thaw overnight before serving.
- Use nonstick baking spray that contains flour for best Bundt pan release.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
