This scrumptious Kentucky Butter Cake Recipe is a super moist vanilla butter pound cake with a sweet butter sauce that soaks through the cake. The sweet buttery sauce is brushed on the outside of the cake, creating a heavenly crisp crust that takes this cake over the top with the flavor of vanilla and butter. Prepare to be wowed.
One would wonder why it is called Kentucky But r Cake when the base for this recipe mes from Nell Lewis of Platte City, Missouri. She won the Pillsbury Bake-Off Contest back in 1963 th this cake re pe.
Sometimes life just calls r cake and butter! This cake is what dreams are made of. If you have never made a Kentucky butter Cake, I am going to let you know that they are dangerous. Yes, I said it. I am just putting it out there. If you have intentions of eating just a small portion of this cake, then you had better be prepared to deliver pieces to the neighbors as quickly as possible or freeze it as soon it cools.
How to make Kentucky Butter Cake
Butter Cake
First, in a medium bowl, whisk together the flour, sugar, baking powder, baking oda, and salt. Now cream the butter and sugar together using a stand mixer fitted with the paddle attachment or hand mixer until it is light and fluffy. Then, combine your milk and vinegar to make buttermilk. While the buttermilk is working its magic, dd the eggs one at a time nd the vanilla to the butter mixture stirring just until incorporate between each egg.
Now stir in the buttermilk and the dry ingredients in intervals alternating between the two. Stir just until combined. Spoon the batter into a well-greased and floured Bundt pan and bake. Remove from the oven but do not remove from the pan y . Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instru nt.
Butter Glaze
While the cake is cooling in a saucepan over medium heat, combine the butter, sugar, and brandy. C ok until everything is melted, stirring very frequently. D not let the butter glaze boil. Remove from the heat and stir in the vanilla. R serve 1/3 cup of the butter sauce to brush over the top of the cake. Pour the butter sauce into the holes slowly and carefully. Let the cake cool on a cooling rack for a tota of 30 minutes before inverting. Gently brush the remaining glaze over the cake.
Recipe Notes and Tips
- Butter and flour the cake pan very well, as there is a lot going on here, and you don’t want it to stick. I love Bakers Joy which is a nonstick baking spray, but I was out of it this time, so I really had to work with the butter and flour to get all those nooks and crannies.
- You can substitute one cup of buttermilk for the milk and vinegar or save the money and mix it yourself like in the recipe.
- Use the smaller end of a chopstick, a thick bamboo skewer, or even a straw to poke holes in the cake.
- Alcohol and its fumes are flammable, so put the brandy for the butter glaze in the pan away from the flame.
- As always, preheat our oven and load the cake on the middle rack in the center of the oven.
- The cake should cool for abou 30 minutes total time after taking it out of the oven before inverting, so plan everything accordingly. Too short of time or too long of time could cause the cake to stick.
- Do not let the butter sauce boil. Stay right there with it so you n keep a close eye on it.
- Top each with fresh berries like strawberries, raspberries, blackberries, or blueberries, followed by a dollop of whipped cream.
- This cake is even more delicious on the second day. Trust me on that one!
- Store this cake wrapped with plastic wrap or stored in an airtight container on the counter for up to 2 days or in the ref gerator for up to 5 days.
Other cake recipes you will love!
Kentucky Butter Cake
Ingredients
Butter Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
Butter Glaze
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 tablespoons brandy water can be substituted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Generously grease and flour or spray with nonstick cooking spray a 10-inch Bundt cake pan (12 cups).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
- Mix milk and vinegar together in a separate small bowl or measuring cup.
- Add the eggs one at a time to the butter mixture stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Scrap down the bowl and beater as needed. Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but do not remove from the pan.
- Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument. Go close but not all the way through to the bottom.
- In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir very frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
- Slowly and carefully pour over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.
Notes
- Butter and flour the cake pan very well, as a lot is happening here, and you don't want it to stick. I love Bakers Joy which is a nonstick baking spray, but I was out of it this time, so I really had to work with the butter and flour to get all those nooks and crannies.
- You can substitute one cup of buttermilk for the milk and vinegar or save the money and mix it yourself like in the recipe.
- Use the smaller end of a chopstick, a thick bamboo skewer, or even a straw to poke holes in the cake.
- Alcohol and its fumes are flammable, so put the brandy for the butter glaze in the pan away from the flame.
- As always, preheat your oven and load the cake on the middle rack in the center of the oven.
- The cake should cool for about 30 minutes after taking it out of the oven before inverting, so plan everything accordingly. Too short of time or too long of time could cause the cake to stick.
- Do not let the butter sauce boil. Stay right there with it so you can keep a close eye on it.
- Top each with fresh berries like strawberries, raspberries, blackberries, or blueberries, followed by a dollop of whipped cream.
- This cake is even more delicious on the second day. Trust me on that one!
- Store this cake wrapped with plastic wrap or stored in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Nutrition
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Donna
Oh my, I made this cake today. Absolutely delicious. Tastes like a old fashion bakery cake. Fresh, whole, full fat ingredients make a difference in the kitchen. My family said it’s the new favorite cake!
Beth Pierce
Thanks Donna! So glad that you liked it!!
Debby Uhrik
Does anyone know if you can do this cake in small bundt pans or even In the individual size bundt pans?
Beth Pierce
Yes I am sure that you can. I am unsure of the baking time so you will have to watch them closely. Depending on how small the pan is you might need to start checking them after 25 minutes.
Mary
Can we use mini bundtelette pan for 6?
Beth Pierce
Not sure I am not familiar with that pan.
Mary
Hi Beth, it’s a mini Bundt pan with 6 molds. Will this work?
Mary
Denay
This Kentucky butter cake is amazing! It came out tender and moist, with the perfect crumb! I’ll definitely be making this again.
Denay
This Kentucky butter cake is amazing! It came out tender and moist with the perfect crumb. I’ll be making it again!
Jennifer
This cake was delicious! I will definitely be making it again!
Doelinda
Does cake freeze well
Beth Pierce
Yes it does. Enjoy!!
Tawnie
I made this for my friends birthday and it was loved by all – so so good! Thank you!
Traci
Oh yummmm! That butter glaze takes cake to a whole new level. Thanks for sharing!
Annemarie
You had me at butter glaze! This cake is definitely dangerous. So moist and it’s perfect with bourbon (my favorite for baking 🙂 ).
Wilma
This was a delicious cake and very moist and the sauce made it even better.This recipe is a keeper.I’m going back for my third piece now.Thank you for a great recipe and my husband thanks you.
Beth Pierce
Thanks so much Wilma! So glad that you and your husband liked it!
Pam
Can I use whiskey in place of burbon
Beth Pierce
Yes you most certainly can!
Pam
Can you use whiskey in place of bourbon?
Beth Pierce
Yes you most certainly can!
Lake
Can I use Southern Comfort in.place of brandy?
Beth Pierce
Sure! That would be great!
Val
To make a smaller cake, Could I cut the ingredients in half ? If so what size pan and length of the bake time ?
Beth Pierce
I have never tried but I am sure you could. Maybe an 8 inch round pan.
Hanna
Loved this recipe! I think next time I will either use some lemon zest in the butter glaze or make a homemade raspberry compote to serve on the side. 🙂
Beth Pierce
Both of those ideas sound delicious!!