Description
Kentucky Butter Cake is a classic Southern dessert known for its moist, tender crumb and rich buttery flavor. This old-fashioned bundt cake is generously soaked with a warm, sweet butter sauce that seeps into every bite, making it irresistibly delicious. Perfect for gatherings, holidays, or anytime you crave a comforting, homemade treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Butter Sauce Ingredients
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix Batter: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Butter Sauce: While the cake is baking, combine sugar, butter, and water in a small saucepan. Cook over medium heat, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and stir in vanilla extract.
- Poke and Pour Sauce: Once the cake is done, remove it from the oven and poke holes all over the top with a skewer or fork. Slowly pour the warm butter sauce over the hot cake while it is still in the pan to allow the sauce to soak in.
- Cool and Serve: Let the cake cool completely in the pan to fully absorb the sauce before inverting onto a serving plate. Serve as is or with whipped cream and fresh berries if desired.
Notes
- This cake tastes even better the next day as the butter sauce fully soaks in.
- The cake freezes well and stays moist for several days.
- Serve with whipped cream or fresh berries for added flavor and presentation.
- Make sure not to overmix the batter to keep the texture tender.
- Using a bundt pan creates the classic shape and allows even baking.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
