KENTUCKY BUTTER CAKE
Kentucky Butter Cake is a delectable dessert that epitomizes the richness and indulgence of Southern baking. This buttery, moist cake is infused with a sweet, buttery glaze, making it an irresistible treat for any occasion. Whether you’re hosting a gathering or simply craving a comforting dessert, this Kentucky Butter Cake is sure to delight your taste buds.
Why Make Kentucky Butter Cake
Kentucky Butter Cake stands out for its rich flavor and tender texture. The combination of butter, sugar, and vanilla creates a luxurious cake that melts in your mouth with every bite. The addition of the buttery glaze adds an extra layer of sweetness and moisture, elevating this cake to a truly decadent dessert.
How to Make Kentucky Butter Cake
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 10-inch Bundt cake pan generously, ensuring the cake releases easily after baking.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In another bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the unsalted butter and sugar until light and fluffy, approximately 5 minutes.
- Combine Wet Ingredients: Mix the milk and vinegar in a separate bowl. Add eggs one at a time to the butter mixture, followed by vanilla extract. Alternate adding the buttermilk mixture and dry ingredients to the butter mixture in intervals, stirring just until combined.
- Bake: Spoon the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Butter Glaze: While the cake is baking, prepare the butter glaze. In a small saucepan, melt together sugar, unsalted butter, and brandy over medium-low heat. Stir frequently until melted and combined. Remove from heat, stir in vanilla extract, and reserve a portion of the glaze.
- Glaze the Cake: Once the cake is baked, poke holes in it using a chopstick. Pour the warm butter glaze over the cake, allowing it to seep into the holes. Let the cake cool in the pan for 30 minutes, then invert it onto a wire rack. Brush the remaining glaze over the top of the cake.
Serving Suggestions
Serve slices of Kentucky Butter Cake on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of coffee or hot tea for a delightful dessert experience.
Storage Info
Store leftover Kentucky Butter Cake in an airtight container at room temperature for up to 3 days. To retain its freshness, you can also refrigerate the cake for up to a week. Simply bring it to room temperature before serving.
Some Techniques or Tips
- Ensure the Bundt pan is properly greased and floured to prevent the cake from sticking.
- Poke the holes in the cake while it’s still warm to allow the glaze to penetrate evenly.
- Brushing the remaining glaze over the cooled cake adds an extra layer of flavor and shine.
Variation
For a nutty twist, you can add chopped pecans or walnuts to the butter glaze before pouring it over the cake. This adds a crunchy texture and enhances the overall flavor profile of the Kentucky Butter Cake.
FAQs about Kentucky Butter Cake
- Can I omit the brandy from the glaze? Yes, you can substitute water for brandy if preferred. The brandy adds a subtle depth of flavor, but water will still yield delicious results.
- Can I use salted butter instead of unsalted butter? While you can use salted butter, it’s best to stick with unsalted butter to control the saltiness of the cake. If using salted butter, consider reducing the amount of added salt in the recipe.
- Can I make this cake in advance? Yes, Kentucky Butter Cake can be made a day in advance. Simply store it at room temperature in an airtight container until ready to serve.
Recipe Card
Kentucky Butter Cake
Equipment
- 10-inch Bundt Cake Pan
- Large Bowl
- Stand Mixer or Hand Mixer
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
For Butter Glaze
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 tablespoons brandy
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour or spray with nonstick cooking spray a 10-inch Bundt cake pan (12 cups).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
- Mix the milk and vinegar together in a separate small bowl or measuring cup.
- Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals, alternating between the two, stirring just until combined. Scrape down the bowl and beater as needed.
- Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but do not remove from the pan.
- Poke holes in the butter cake using the smaller end of a chopstick or a similar-sized instrument. Go close but not all the way through to the bottom.
- In a small saucepan, add the sugar, butter, and brandy. Place over medium-low heat and stir very frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
- Slowly and carefully pour the glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.
