Kentucky butter cake dates back to 1963, when it starred in the Pillsbury bake-off competition. The original recipe called for all the ingredients being mixed together, without separating wet from dry, although the recipe has been tweaked and perfected since then.
This cake is made with buttermilk, slightly sour milk or homemade “faux” buttermilk (see the notes after the recipe). That ingredient is what makes this cake so incredibly moist.
The cake is already amazing as it is, but add a cinnamon vanilla glaze and your taste buds are going to be in heaven! The moist cake is topped with a rich and buttery vanilla glaze. In fact, the whole cake is buttery and rich. There’s no way you aren’t going to want that second slice.
Enjoy it with a cappuccino or espresso, with a glass of sweet tea, or even with a glass of milk before bedtime. There’s no “wrong way” to serve this cake.
Why You’ll Love the Recipe:
This just has to be one of the most moist, delicious cake recipes ever. It seems to get more moist every day so you can bake it ahead or else just keep it for a few days and it won’t be dry. The recipe itself is very simple to make, even for a beginner cook.
How to Serve It:
Fresh berries, whipped cream or both complement this delicious moist Kentucky butter cake.
Ingredients:
For the Cake:
- Unsalted butter, at room temperature
- Eggs, at room temperature
- White sugar
- Salt
- Baking powder
- Sour milk or buttermilk
- Baking soda
- All-purpose flour
- Vanilla extract
For the Vanilla Butter Glaze:
- White sugar
- Unsalted butter
- Water
- Ground cinnamon
- Vanilla extract
- Salt
How to make Kentucky Butter Cake:
Step 1. Preheat the oven to 325°F and grease and flour a 12-cup (10-inch) Bundt tin.
Step 2. Mix the flour with the baking soda, baking powder, and salt in a bowl.
Step 3. Mix the buttermilk with the vanilla in another bowl.
Step 4. Beat the sugar with the butter using a stand mixer on medium-high for several minutes, or until fluffy and light, scraping down the sides as you go.
Step 5. Turn the speed down a little and add the eggs, one at a time, beating until well blended.
Step 6. Now turn the speed down as low as you can, adding the flour mixture to the buttermilk mixture, incorporating the butter mixture as well.
Step 7. Spoon the finished batter into the prepared Bundt tin.
Step 8. Tap the Bundt tin on the countertop a couple times to get rid of any air bubbles.
Step 9. Bake for about 55 minutes or until a toothpick inserted into the center comes out clean.
Step 10. Let the cake cool on a wire rack (still in the Bundt tin) for 30 minutes.
Step 11. Meanwhile, heat the water, sugar, butter, and salt in a pan over a low heat, to make the glaze, stirring frequently.
Step 12. Don’t let it boil.
Step 13. Whisk in the cinnamon and vanilla.
Step 14. Run a knife around the edges of the cake to get it out of the tin.
Step 15. Poke holes in the cake with a chopstick, skewer or large fork, going about ¾ of the way into it.
Step 16. Put ¼ cup of the glaze to one side and spoon the rest over the cake bottom.
Step 17. Once the glaze has set, flip the cake over, so the top is facing up.
Step 18. Warm the glaze back up and brush it over the top, sides and inside of the cake.
Step 19. Let it sit for another hour before serving.
Step 20. Slice and serve.
Kentucky butter cake is not only delicious but it’s moist and succulent. Sometimes cakes can come out dry and nobody wants to eat a dry cake, but this recipe, with plenty of butter, ensures you’re going to enjoy every mouthful.
Kentucky Butter Cake
Ingredients
For the Cake:
- 3 sticks unsalted butter at room temperature
- 5 large eggs at room temperature
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup slightly sour milk or buttermilk
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
For the Vanilla Butter Glaze:
- 1 cup white sugar
- ½ cup unsalted butter
- ¼ cup water
- ½ teaspoon ground cinnamon
- 1½ teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 325°F and grease and flour a 12-cup (10-inch) Bundt tin.
- Mix the flour with the baking soda, baking powder, and salt in a bowl.
- Mix the buttermilk with the vanilla in another bowl.
- Beat the sugar with the butter using a stand mixer on medium-high for several minutes, or until fluffy and light, scraping down the sides as you go.
- Turn the speed down a little and add the eggs, one at a time, beating until well blended.
- Now turn the speed down as low as you can, adding the flour mixture to the buttermilk mixture, incorporating the butter mixture as well.
- Spoon the finished batter into the prepared Bundt tin.
- Tap the Bundt tin on the countertop a couple times to get rid of any air bubbles.
- Bake for about 55 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack (still in the Bundt tin) for 30 minutes.
- Meanwhile, heat the water, sugar, butter, and salt in a pan over a low heat, to make the glaze, stirring frequently.
- Don’t let it boil.
- Whisk in the cinnamon and vanilla.
- Run a knife around the edges of the cake to get it out of the tin.
- Poke holes in the cake with a chopstick, skewer or large fork, going about ¾ of the way into it.
- Put ¼ cup of the glaze to one side and spoon the rest over the cake bottom.
- Once the glaze has set, flip the cake over, so the top is facing up.
- Warm the glaze back up and brush it over the top, sides and inside of the cake.
- Let it sit for another hour before serving.
- Slice and serve.
Can You Make It Ahead?
Make this cake a day or so ahead if you want, because it will stay moist and fresh.
Storage Instructions:
This cake seems to become moister as it sits, so keep it in a cake keeper or similar container at room temperature and it will stay good for a few days. You can also freeze it for up to 3 months.
Variations and Substitutes:
Out of buttermilk? No problem, just put a tablespoon of white or apple cider vinegar or lemon juice in a measuring cup and top it off with whole milk or 2% milk to make 1 cup, then let it sit for 5 minutes. Voila – instant buttermilk! Something else that works is substituting gluten-free flour for the all-purpose flour. The end flavor will be just as good.
You can also sub the sugar for Splenda or another artificial sweetener, or try orange or peppermint extract for a different flavor, or even add a splash of almond extract to the cake. This recipe is a great basis, as well as a delicious cake as it stands, but you can absolutely tweak it however you wish.
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