Recipe Card

Kentucky Butter Cake

This Kentucky Butter Cake is a rich and moist dessert with a delightful buttery flavor. It's made with a tender butter cake soaked in a sweet butter glaze, resulting in a decadent treat that's perfect for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Butter cake, Dessert, Sweet

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

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.

Notes

You can substitute water for brandy in the butter glaze if desired. Ensure the cake has cooled sufficiently before applying the glaze to prevent it from becoming too runny.