Perfect Kentucky Butter Cake
Kentucky Butter Cake is a timeless dessert that combines a moist, buttery crumb with a luscious glaze that soaks deep into the cake. Each slice is irresistibly tender, rich, and delicately sweetened, making it the perfect treat for any gathering. The magic lies in its simplicity, where basic ingredients transform into a decadent masterpiece. As the glaze seeps into the cake, it adds layers of flavor and moisture, ensuring every bite melts in your mouth. Whether served as a weeknight indulgence or a show-stopping finale at a special event, this cake is sure to impress.
Ingredients Needed for the Perfect Butter Cake
The magic of this Kentucky Butter Cake begins with high-quality, well-measured ingredients. Each element plays a critical role in creating the signature texture and flavor that sets this kentucky butter cake apart.
- Unsalted Butter: Softened butter is the foundation of the batter, ensuring it emulsifies properly and creates a tender, velvety crumb. Avoid using cold butter, as it won’t mix evenly.
- Granulated Sugar: This not only sweetens the cake but also aids in achieving a moist, fluffy texture.
- Eggs: Providing structure and richness, eggs bind the ingredients together and contribute to the cake’s smooth consistency.
- Buttermilk: This is key for flavor and moisture. The acidity in buttermilk reacts with baking soda, giving the cake its light and airy texture. If you don’t have buttermilk, combine a tablespoon of white vinegar or lemon juice with one cup of milk as a substitute.
- Vanilla Extract: A splash of vanilla adds a warm, aromatic depth to the cake and glaze.
- All-Purpose Flour: Measured carefully, flour ensures the cake has the perfect structure without becoming dense or tough.
- Baking Powder & Baking Soda: These leavening agents work together to help the cake rise evenly and develop a soft crumb.
- Salt: Balances the sweetness and enhances the other flavors.
- For the Glaze: Butter, sugar, water, and vanilla meld together to create a syrupy glaze that soaks into the cake, adding an extra layer of indulgence.
Step-by-Step Instructions for a Flawless Kentucky Butter Cake
Preparing the Bundt Pan
A perfectly greased Bundt pan is essential to ensure the cake releases cleanly. Use a nonstick baking spray with flour, such as Pam with Flour or Baker’s Joy, for even coverage. Spray thoroughly into every groove of the pan. Alternatively, brush the pan with melted butter and dust lightly with flour.
Mixing the Batter
To achieve a smooth batter, start by combining the dry ingredients flour, sugar, baking powder, baking soda, and salt using a stand mixer. This ensures everything is evenly distributed. Next, add the softened butter and half of the buttermilk mixture. Mixing at a low speed keeps the batter tender without overdeveloping the gluten. Slowly incorporate the remaining buttermilk mixture and beat at medium speed until pale and creamy. Scraping down the sides of the bowl ensures no flour pockets remain.
Baking the Cake
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Bake the cake in a preheated 325°F oven for approximately one hour. Check doneness by inserting a skewer or toothpick into the center; it should come out clean.
Glazing the Cake
The key to this cake’s signature texture is the glaze. While the cake is still warm, poke about 40 holes into the base using a wooden skewer. Slowly spoon half the glaze over the holes, allowing it to seep deeply into the cake. If the glaze pools, create additional holes for better absorption. After resting for 30 minutes, invert the cake onto a serving platter and brush the remaining glaze over the top and sides. Go slowly to ensure the syrup soaks evenly into every part of the cake.
Recipe Tips & Frequently Asked Questions
- Measure Flour Properly: Spoon flour into the measuring cup and level it with a knife to prevent dense, heavy results.
- Buttermilk Substitution: If you’re out of buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes.
- Avoid Overmixing: Overworking the batter can lead to a tough cake. Mix just until the ingredients are combined and smooth.
- Poking Holes for the Glaze: Don’t be shy about making holes more holes ensure maximum absorption and a moist cake.
- Storage Tips: Wrap the cake in plastic or store it in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices tightly and store for up to 2 months.
- Why is my cake dry?: Overbaking or using too much flour can dry out the cake. Bake only until a toothpick comes out clean.
- Can this cake be made ahead?: Yes! It actually tastes better the next day as the glaze has more time to infuse into the crumb.
What to Serve With This Kentucky Butter Cake Recipe
This kentucky butter cake pairs wonderfully with simple accompaniments that enhance its rich, indulgent flavor.
- Fresh Berries: Serve with a mix of strawberries, blueberries, or raspberries for a refreshing contrast.
- Whipped Cream: A dollop of freshly whipped cream adds lightness and balances the cake’s sweetness.
- Vanilla Ice Cream: A scoop of creamy ice cream melts into the warm cake for a heavenly dessert.
- Coffee or Tea: Pair this kentucky butter cake with a bold coffee or a fragrant cup of tea to complete the experience.
Serving and Storage Suggestions
Allow the cake to rest for at least an hour before slicing to ensure the glaze sets and the flavors meld perfectly. When serving, use a fine mesh sieve to dust the top with confectioners’ sugar for an elegant finish. Store leftovers at room temperature, wrapped in plastic wrap, or freeze individual portions for later enjoyment. To thaw, simply let the slices sit at room temperature for about an hour.
Final Thoughts
The Kentucky Butter Cake is a true classic that transforms simple ingredients into a masterpiece. Its tender, buttery crumb and glaze-soaked texture make it a crowd-pleaser for any occasion, from family dinners to celebratory gatherings. Whether enjoyed on its own or paired with a scoop of ice cream, this kentucky butter cake delivers indulgence in every bite. Make it once, and it’s bound to become a cherished recipe in your collection.
Kentucky Butter Cake
Ingredients
For the Cake
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk see note
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- Confectioners’ sugar for dusting
For the Glaze
- 5 tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
For the Cake
- Start by preheating the oven to 325°F and adjusting the oven rack to the center position. Generously coat a 12-cup Bundt pan with a nonstick baking spray that includes flour, such as Pam with Flour or Baker’s Joy.
- In a medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract. Set aside; it’s normal for the mixture to look slightly curdled as it sits.
- In the large bowl of a stand mixer equipped with a paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix on low speed for about 30 seconds until evenly blended. Add the softened butter and pour in half of the buttermilk mixture. Mix on low until the ingredients are just combined and appear slightly crumbly.
- Gradually stream in the remaining buttermilk mixture while keeping the mixer at low speed. Once all of the liquid has been incorporated, increase the mixer speed to medium and beat the batter for 3 minutes. Stop halfway through to scrape down the bowl with a rubber spatula, ensuring no unmixed flour remains. The batter should be smooth, creamy, and pale. Give the bowl another scrape-down to ensure thorough mixing.
- Carefully pour the batter into the prepared Bundt pan, spreading it evenly. Bake for approximately 1 hour, or until a skewer inserted into the cake’s center emerges clean. Place the hot pan on a wire cooling rack. While the cake is still warm, use a wooden skewer or toothpick to poke around 40 holes into the base, penetrating about ¾ of the way through. Gradually spoon half of the prepared glaze over the cake, focusing on distributing it evenly. If the glaze begins to pool on the surface, add a few more holes to encourage absorption. Allow the cake to rest for 30 minutes.
- Gently invert the Bundt pan onto a serving platter and lift it away. Brush or drizzle the remaining glaze over the top and sides of the cake, allowing it to soak in slowly for the best results. Take your time with this step so the cake absorbs as much glaze as possible. Let the cake sit for at least one hour before serving to ensure the flavors settle beautifully. Right before serving, lightly dust the top with confectioners’ sugar using a fine mesh sieve.
For the Glaze
- In a small saucepan, combine the butter, granulated sugar, water, and vanilla extract. Set the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat slightly and allow it to simmer for about 1 minute, or until the sugar has fully dissolved. Stir occasionally to ensure a smooth glaze. Remove from the heat and set aside.