Go Back
Print

Kentucky Butter Cake

Kentucky Butter Cake is a rich and decadent dessert that's both simple and irresistible. This moist vanilla pound cake is baked to perfection and then soaked in a luscious butter glaze that seeps into every bite, creating a melt-in-your-mouth experience. The cake has a tender crumb and a rich, buttery flavor, making it a perfect treat for any occasion. Whether served as a dessert, with a cup of coffee, or as an indulgent snack, this cake is sure to impress.
Prep Time20 minutes
Active Time1 hour
Total Time1 hour 20 minutes
Course: cake
Cuisine: American
Keyword: Kentucky Butter Cake

Materials

For the Cake:

  • - 3 cups all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1 cup unsalted butter softened
  • - 2 cups sugar
  • - 1 cup milk
  • - 1 tablespoon white vinegar
  • - 4 large eggs
  • - 2 teaspoons vanilla extract

For the Butter Glaze:

  • - 1 cup sugar
  • - 1/2 cup unsalted butter
  • - 3 tablespoons brandy or water
  • - 1 teaspoon vanilla extract

Instructions

Preheat the Oven

  • - Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt cake pan or spray it with a non-stick baking spray.

Mix Dry Ingredients

  • - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

  • - In a separate large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter and sugar together until light and fluffy, about 5 minutes.

Prepare Buttermilk Mixture

  • - In a small bowl or measuring cup, mix the milk and white vinegar together. This mixture will create homemade buttermilk.

Combine Wet and Dry Ingredients

  • - Add the eggs one at a time to the butter and sugar mixture, beating just until incorporated after each addition. Stir in the vanilla extract.
  • - Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined, scraping down the sides of the bowl as needed.

Bake the Cake

  • - Spoon the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Do not remove the cake from the pan.

Prepare Cake for Glaze

  • - While the cake is still warm in the pan, use the smaller end of a chopstick or a similar-sized tool to poke holes all over the cake, being careful not to poke all the way through to the bottom.

Make the Butter Glaze

  • - In a small saucepan, combine the sugar, butter, and brandy (or water). Heat over medium-low, stirring frequently until the butter has melted and the sugar has dissolved. Do not let the mixture boil. Once melted, remove from heat and stir in the vanilla extract.

Soak the Cake

  • - Slowly pour the warm butter glaze over the cake, allowing it to seep into the holes and saturate the cake. Let the cake cool completely in the pan before inverting it onto a serving platter.

Serve

  • - Once cooled and set, slice and serve the cake. Enjoy it on its own, or with a scoop of ice cream or a dollop of whipped cream for added indulgence.