Kentucky Butter Cake is a beloved dessert that has stood the test of time. Its rich and buttery flavor has delighted generations of Southerners. This classic cake is made with simple ingredients, but its taste is truly extraordinary. Whether you’re celebrating a special occasion, attending a potluck, or just craving a decadent treat, Kentucky Butter Cake is sure to satisfy your sweet tooth.
Ingredients Needed for This Recipe
Butter Cake
- 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
Butter Glaze
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 tablespoons brandy (water can be substituted)
- 1 teaspoon vanilla extract
Instructions for Making Kentucky Butter Cake
- Preheat Oven: Preheat oven to 350 degrees. Generously grease and flour or spray a 10-inch Bundt cake pan (12 cups).
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: 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.
- Prepare Buttermilk Mixture: Mix milk and vinegar together in a separate small bowl or measuring cup.
- Combine Wet Ingredients: 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.
- Bake: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan.
- Prepare Cake for Glaze: Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument, going close but not all the way through to the bottom.
- Make Butter Glaze: In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir 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.
- Apply 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.
Tips for Perfecting the Recipe
Measure Ingredients Accurately: Baking is a science, and the accuracy of your measurements can significantly affect the outcome of your cake. Use a kitchen scale for the most precise measurements, especially for the flour and sugar. If you’re using measuring cups, spoon the flour into the cup and level it off with a knife, rather than scooping directly from the bag, to avoid packing too much flour.
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before starting. Room temperature ingredients blend more smoothly and evenly, creating a uniform batter that rises properly.
Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough cake because it develops the gluten in the flour.
Bundt Pan Preparation: Grease your Bundt pan thoroughly with butter, making sure to get into all the crevices. Then, dust it with flour to ensure the cake releases easily after baking. This step is crucial for intricate Bundt pans with detailed designs.
Baking Time: Oven temperatures can vary, so start checking the cake for doneness about 10 minutes before the recipe suggests. A toothpick inserted into the thickest part of the cake should come out clean or with a few moist crumbs.
Cooling Time: Allow the cake to cool in the pan on a wire rack for the exact time recommended in the recipe before attempting to invert it. This resting time helps the cake set and reduces the risk of it breaking apart when you turn it out of the pan.
Serving Suggestions
As Is: This cake is delicious on its own, thanks to its moist texture and rich, buttery flavor. A simple dusting of powdered sugar on top can add an elegant touch without overpowering the cake’s flavor.
With Fresh Berries: Serve slices of Kentucky Butter Cake with a side of fresh berries for a refreshing contrast to the richness of the cake. Strawberries, blueberries, and raspberries are excellent choices.
Whipped Cream: A dollop of whipped cream on top of each slice adds a light, creamy texture that complements the dense cake wonderfully.
Ice Cream: A scoop of vanilla ice cream alongside a warm slice of cake makes for a classic and indulgent dessert.
Dessert Sauce: Drizzle caramel or chocolate sauce over the cake to add an extra layer of sweetness and flavor.
Storage Tips
Room Temperature: The cake can be stored at room temperature for up to three days. Cover it with a cake dome or wrap it in plastic wrap to keep it moist.
Refrigerate: For longer storage, refrigerate the cake for up to one week. Wrap it tightly in plastic wrap to prevent it from absorbing odors and drying out.
Freezing: Kentucky Butter Cake freezes beautifully. Wrap the completely cooled cake or individual slices in plastic wrap, then in aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Reviving the Cake: If the cake has been stored and feels a bit dry, microwave a slice for 10-15 seconds to restore some of its moisture and warmth.
Frequently Asked Questions
Can I make this cake without a Bundt pan? Yes, you can use a standard loaf pan or two loaf pans, but you’ll need to adjust the baking time accordingly. Start checking for doneness earlier than the recipe for a Bundt pan suggests.
Can I substitute the buttermilk? If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes until it slightly curdles.
Why did my cake stick to the pan? This usually happens if the pan wasn’t greased and floured properly or if the cake wasn’t cooled enough before attempting to invert it. Make sure to grease every nook and cranny of your Bundt pan and to let the cake cool as directed.
Can I use a different type of alcohol in the glaze? Yes, while dark rum or spiced rum is traditional, you can use brandy, bourbon, or even whiskey for a different flavor profile. If you prefer a non-alcoholic version, water or milk can be used as substitutes.
Why is my cake dense or dry? Overbaking is a common reason for dry cakes. Make sure to check your cake for doneness towards the end of the baking time recommended. A dense cake can also result from overmixing the batter or measuring the flour incorrectly.
Kentucky Butter Cake
INGREDIENTS
Butter Cake
- 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
Butter Glaze
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 tablespoons brandy water can be substituted
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat Oven: Preheat oven to 350 degrees. Generously grease and flour or spray a 10-inch Bundt cake pan (12 cups).
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: 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.
- Prepare Buttermilk Mixture: Mix milk and vinegar together in a separate small bowl or measuring cup.
- Combine Wet Ingredients: 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.
- Bake: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan.
- Prepare Cake for Glaze: Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument, going close but not all the way through to the bottom.
- Make Butter Glaze: In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir 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.
- Apply 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
- Butter and flour the cake pan well to prevent sticking.
- Substitute one cup of buttermilk for the milk and vinegar if preferred.
- Use a chopstick, thick bamboo skewer, or straw to poke holes in the cake.
- Be cautious with the flammable nature of alcohol when making the glaze.
- Preheat your oven and place the cake on the middle rack in the center.
- Allow the cake to cool for about 30 minutes before inverting.
- Do not let the butter sauce boil.
- Optionally, top with fresh berries and whipped cream.
- The cake can be stored wrapped in plastic wrap or in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
