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How to Make Kentucky Butter Cake Recipe

Kentucky Butter Cake Recipe

Drenched in a rich decadent butter bourbon glaze, this tender and moist old as the ages Classic Easy Old Fashioned Kentucky Butter Cake Recipe will knock your socks straight off! It will melt in your mouth. Grab your aprons friends! I am sharing How to Make this Easy Kentucky Butter Cake Recipe. There is no cake like it!
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 25 minutes
Total Time 1 hour 45 minutes
Course Desserts
Cuisine American
Servings 12
Calories 360 kcal

Ingredients
  

The Butter Cake

  • Baking Spray
  • 1 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 cup buttermilk room temperature
  • 1 1/2 tablespoon vanilla extract to vanilla bean paste
  • 2 sticks unsalted butter 1 Cup, softened
  • 2 cups sugar
  • 5 large eggs room temperature

Butter Glaze

  • 1 cp granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cups bourbon or substitute 1/2 cup water
  • 1 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 325°F.
  • Generously spray a bundt pan with baking spray.
  • In a medium bowl sift the all purpose flour, salt, baking powder, and baking soda. Set aside.
  • Next, in a large measuring cup, mix the buttermilk and vanilla until well combined.
  • Add the butter and the sugar into a mixing bowl and mix on medium high speed for 3 to 5 minutes until the butter and sugar become pale yellow and fluffy. Avoid skipping this step for a light cake. Then, add the eggs mixing in one at a time. Scrape down the sides of the bowl often.
  • Tip: For the next step avoid mix until just combined! Avoid over mixing!!!!
  • Working in 1/3 at a time, alternate between the buttermilk and the flower mixtures until combined. AVOID OVER MIXING!
  • Carefully pour the Kentucky Butter Cake Mix into the prepared bundt pan.
  • Bake for 60 to 70 minutes or until a pick comes out clean. Remove the cake from the oven when this is achieved.

Notes

  1. Use room temperature ingredients for a tender cake.
  2. Don't skip creaming the butter and sugar until fluffy.
  3. Avoid over mixing the cake to avoid a dense rubbery cake texture.
  4. Bake just until the skewer comes out clean.
  5. Don't over bake.
  6. Glaze the cake while warm for best soaking result. Avoid serving the cake cold. The butter will firm and make for a terrible texture.
  7. Store the cake covered on the counter for up to three days.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 62gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 91mgSodium: 409mgPotassium: 56mgFiber: 3gSugar: 41gVitamin A: 368IUCalcium: 76mgIron: 1mg
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