Description
Kentucky Butter Cake is a moist, buttery cake soaked in a sweet vanilla glaze, providing a delightful surprise in every bite.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar (for the glaze)
- ⅓ cup unsalted butter (for the glaze)
- 3 tablespoons water (for the glaze)
- 1 teaspoon vanilla extract (for the glaze)
- ½ teaspoon salt (for the glaze)
- (Optional) 2–3 tablespoons caramel sauce (for deeper flavor)
Instructions
- Preheat your oven to 325°F (165°C). Generously grease a Bundt pan, ensuring every curve is coated and dusted with flour.
- In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. Add butter, buttermilk, eggs, and vanilla. Beat for 3–4 minutes until smooth and creamy.
- Pour the batter into the Bundt pan and smooth the top. Bake for 55–65 minutes or until golden brown and a toothpick comes out clean.
- For the glaze, combine sugar, butter, and water in a saucepan over medium heat and stir until smooth. Remove from heat and add vanilla, salt, and optional caramel sauce.
- When the cake is out of the oven, poke holes in it and pour two-thirds of the warm glaze over it to soak in.
- Let the cake sit for 15–20 minutes, then invert it onto a plate. Pour the remaining glaze over the top.
Notes
- Make sure to not overmix the cake batter to keep it light and fluffy.
- Allow the cake to cool slightly before inverting for best results.
- Optional caramel sauce can enhance the flavor profile.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg