Description
Kentucky Butter Cake is a rich, moist bundt cake made with a tender buttery batter soaked in a luscious butter-sugar glaze. This Southern classic features a soft crumb and a sweet buttery sauce that soaks deeply into the cake, making every bite decadently flavorful and perfect for celebrations or dessert.
Ingredients
Scale
Cake Batter
- 1 cup butter (two sticks), softened
- 2 cups sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
Butter Filling
- 1 cup sugar
- ¼ cup water
- ½ cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to warm up while you prepare the cake.
- Prepare Bundt Pan: Thoroughly butter the inside of your bundt pan ensuring every nook is covered. Lightly dust with flour to prevent sticking, then set aside.
- Make Batter: In a large bowl or stand mixer, beat the softened butter and 2 cups sugar until smooth and creamy, around 2-3 minutes. Add eggs two at a time, beating well after each addition, then mix in vanilla and buttermilk. The mixture may look curdled; this is normal.
- Combine Dry Ingredients: Whisk together flour, baking powder, salt, and baking soda in a separate bowl. Gradually add this flour mixture into your wet batter in increments, mixing well between additions and scraping down bowl sides as needed until smooth, light yellow, and creamy.
- Fill Pan: Pour the cake batter into the prepared bundt pan, spreading evenly to fill all areas.
- Bake Cake: Place pan on the center rack in the oven and bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
- Prepare Butter Filling: About 5 minutes before the cake is done, combine 1 cup sugar, ¼ cup water, and ½ cup softened butter in a medium saucepan. Heat over medium stirring continuously until butter is fully melted and sugar dissolves. Remove from heat, stir in 1 teaspoon vanilla, and set aside.
- Poke Cake and Pour Filling: When the cake is out of the oven, immediately poke at least 15 holes over its surface using a skewer or dowel. Pour the warm butter-sugar mixture evenly over the cake, letting it soak into the holes. Allow cake to rest for 15 minutes to absorb the sauce.
- Remove Cake from Pan: Gently flip the bundt pan onto a serving dish to release the cake before the sauce thickens and sticks.
- Serve: Optionally dust the top of the cake lightly with powdered sugar before slicing and serving.
Notes
- Make sure to poke holes immediately after baking so the butter filling soaks in properly.
- Using room temperature butter ensures easier mixing and a smooth batter.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5 minutes before using.
- To prevent sticking, don’t skip buttering and flouring your pan thoroughly.
- Allow cake to cool slightly before flipping to avoid breaking.
