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Kentucky Butter Cake
This Kentucky butter cake is a rich, buttery, and ultra-moist cake with a simple glaze that soaks into every bite. And it’s easy to make with pantry staples and guaranteed to be a crowd-pleaser!
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the butter glaze:
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 teaspoon vanilla extract
- confectioners’ sugar, for garnish
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Instructions
To make the cake:
- Preheat the oven to 325°F (160°C). Generously* grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer on medium speed, cream the butter and sugar in a separate bowl until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla.
- Add the flour mixture to the butter mixture in three parts, alternating with two portions of the buttermilk. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack.
To make the glaze:
- In a saucepan over medium heat, melt the butter. Stir in the sugar, water, and vanilla. Cook until the sugar is fully dissolved and the glaze is smooth.
- While the cake is still warm, poke small holes all over it with a skewer or toothpick. Slowly ladle or spoon the warm glaze over the cake, allowing it to soak in.
- Let the cake cool and the glaze soak into it for 10 minutes. Run a thin knife or spatula around the edges and then turn the cake out onto a serving plate.
- Dust with confectioners’ sugar for serving.
Notes
- *Take care to grease the pan thoroughly. I recommend a cooking spray with flour, like Baker's Joy or Pam Baking.
- Store in an airtight container at room temperature up to 4 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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