The magic of Kentucky Butter Cake lies in the tender, moist crumb that’s infused with a rich butter glaze. As the cake bakes, its exterior forms a delicate golden crust, while the interior remains decadently soft. The moment you slice into it, the buttery aroma wafts through the air, inviting you to take that first, irresistible bite. Each mouthful offers a perfect balance of sweetness and buttery richness, making this cake a beloved classic that’s impossible to resist.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
For the Butter Glaze:
- ¾ cup granulated sugar
- â…“ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions:
1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly, ensuring all crevices are covered to prevent the cake from sticking.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
3. Add the Wet Ingredients: Add the room temperature butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat on low speed with an electric mixer until the ingredients are moistened. Increase the speed to medium and continue beating for about 3 minutes, or until the batter is smooth and well combined.
4. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Prepare the Butter Glaze: While the cake is baking, prepare the butter glaze. In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Do not bring to a boil. Remove from heat and stir in the vanilla extract.
6. Glaze the Cake: Once the cake is done, remove it from the oven but leave it in the pan. Using a skewer or a toothpick, poke holes all over the cake, going as deep as you can. Slowly pour the butter glaze over the cake, ensuring that it seeps into the holes. Let the cake cool in the pan for about 10-15 minutes, allowing the glaze to soak in fully.
7. Invert and Cool: Carefully invert the cake onto a serving plate. Allow it to cool completely before serving.
8. Serve: This Kentucky Butter Cake is best served at room temperature, where its rich, buttery flavor can truly shine. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream.
