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Kentucky Butter Cake

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.
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Cook Time 1 hour 20 minutes
Course Desserts
Cuisine American
Servings 10

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.