This Kentucky Butter Cake was one of my favorites! It’s delicious, moist, easy, and simple. Slice the cake and serve with caramel sauce, fresh berries or chocolate ganache.
TOTAL TIME: 1 hr 15 mins
PREP TIME: 15 mins
COOK TIME: 1 hr
SERVINGS: 16 slices
5 large eggs, at room temperature
24 tbsp (3 sticks) unsalted butter, softened to room temperature
2 c. granulated sugar
½ tsp baking soda
3 c. all-purpose flour or gluten-free 1-to-1 baking flour (I use Bob’s, Red Mill)
1 tsp baking powder
1 c. buttermilk or sour milk
1 tbsp vanilla extract
1 tsp salt
½ c. unsalted butter
1 c. granulated sugar
¼ c. water
1 ½ tsp vanilla extract
⅛ tsp salt
½ tsp cinnamon, optional
Step 1: Prepare the oven. Preheat it to 325 degrees F. Ready a 10-inch (12 cups) Bundt pan. Generously grease and flour.
Step 2: Place the flour, baking powder, baking soda, and salt in a medium bowl. Mix well and set aside. Combine the vanilla with buttermilk until blended and set aside.
Step 3: To a stand mixer fitted with a paddle attachment, beat the butter and sugar for about 3 to 4 minutes on medium-high speed until light and fluffy, scraping the sides often. Then, adjust the speed to medium and add the eggs, a piece at a time, beating well until the yellow disappears.
Step 4: Adjust the speed to low. In thirds, slowly add the flour mixture to the butter mixture, alternately with the buttermilk. Beat until just blended.
Step 5: Into the prepared Bundt pan, transfer the batter. On the counter, tap the pan a couple of times to remove any air bubbles. Place in the preheated oven and bake for about 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 6: Remove the cake from the oven when done and put the cake on a wire rack to rest for about 5 minutes. After 5 minutes, poke holes in the cake going about ¾ way down. I used the thin end of chopsticks. You can also use a skewer or the back of a utensil.
Step 7: To make the butter glaze, heat the sugar, butter, water, and salt in a medium saucepan over low heat, stirring often until melted. Make sure not to let the mixture boil. Then, whisk in the vanilla and cinnamon (optional).
Step 8: Set aside ¼ c. of the glaze for later and spoon the rest all over the bottom of the cake. Allow the cake to cool for about 30 minutes before running a knife around the edges, and shaking the cake a couple of times until it is loose. Onto a plate or cake stand, invert the cake.
Step 9: Rewarm the glaze once the cake has cooled completely and evenly brush the glaze all over the cake. Before serving, allow the cake to sit for another 1 hour. I suggest letting the cake rest overnight for a moister and flavorful cake. You can tightly wrap the cooled cake, if not serving it right away, and set the cake in plastic wrap. Keep the cake at room temperature.
Step 10: Slice and serve the cake as is or with some fresh blueberries or whipped cream. This cake is also great with strawberry or raspberry sauce. Enjoy!