Kentucky Butter Cake
A wonderfully moist and rich cake infused with a delectable butter flavor and finished with a luscious buttery sauce. Perfect for gatherings or any time of day.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the Cake
- 3 cups all-purpose flour Provides the structure of the cake.
- 2 cups granulated sugar Adds sweetness and moisture.
- 1 tsp baking powder Helps the cake rise.
- 1/2 tsp baking soda Works with buttermilk for lift.
- 1 tsp salt Enhances all flavors.
- 1 cup unsalted butter, softened The star ingredient for rich flavor.
- 4 large eggs Contributes to moisture and tender crumb.
- 1 cup buttermilk Adds tartness and moisture.
- 2 tsp vanilla extract Infuses the cake with flavor.
For the Butter Sauce
- 3/4 cup granulated sugar Sweetness that complements the cake.
- 1/3 cup unsalted butter Adds to the rich flavor profile.
- 3 tbsp water Helps dissolve the sugar.
- 2 tsp vanilla extract Enhances the sauce flavor.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and prepare your bundt pan by greasing and flouring it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, buttermilk, and vanilla to the dry mixture. Beat on medium speed for 2-3 minutes until smooth and creamy.
- Pour the batter into the prepared bundt pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
Making the Sauce
- While the cake is baking, combine the sugar, butter, and water in a saucepan. Heat over medium, stirring until melted, then stir in the vanilla.
Finishing Touches
- Once the cake has finished baking, leave it in the pan. Use a skewer to poke holes throughout the cake and then pour the warm butter sauce over it.
- Allow the cake to sit for at least 30 minutes before inverting it onto a plate.
Notes
Use room temperature ingredients for better blending. For healthier swaps, replace half of the butter with unsweetened applesauce or Greek yogurt. Serve warm with fresh berries or ice cream.