Traditional Kentucky Butter Cake Recipe
7 mins read

Traditional Kentucky Butter Cake Recipe

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This is not your widespread bundt cake. A Pillsbury Bake-Off winner from 1963, Kentucky butter cake would be the most tender and moist of all bundt muffins. The reason? Vanilla-infused melted butter is poured over the cake whereas it’s nonetheless warmth, soaking into every nook and cranny. The following cake is buttery and sweet with a golden, sugary crust.

One different issue to love about this cake: The substances for the batter are blended collectively abruptly. No should cream the butter and sugar first, or add the dry substances alternating with the milk. It’s as easy as using a cake mix. And the butter-sugar sauce is a snap to rearrange—it merely entails heating the substances until the butter has melted.

Bake this cake for a specific event or get collectively or take it alongside to a potluck dinner—all people will doubtless be impressed. Oh, and take only a few copies of the recipe to share.

Strategies for Making a Great Tender Kentucky Butter Cake

  • As with most cake batters, it’s essential to not overmix!
  • You may need to fully grease your bundt pan for a clear and easy launch. Nonstick spray is just not on a regular basis reliable, so we need the butter and flour approach (butter the pan after which sprinkle with a coating of flour)
  • Overlook to pick up buttermilk? Try actually one in every of these helpful substitutes.
  • This conventional Southern cake truly wouldn’t need icing, nevertheless you probably can sift some powdered sugar extreme after you unmold it for a pleasing presentation.

How Do You Protect a Bundt Cake Moist?

It’s pretty straightforward: Don’t overbake it! As shortly as a cake tester or toothpick comes out clear when inserted inside the coronary heart of the pan, the cake is accomplished. In order so as to add a little bit of extra moisture, you probably can brush on a drizzle or glaze (as this recipe does) that will soak into the cake or prime with a gooey icing.

How Prolonged Do You Let a Bundt Cake Cool

Most bundt muffins would possibly need to cool for a few minutes inside the pan sooner than being turned out onto a cooling rack. Counting on the temperature of your kitchen, it might probably take an hour or longer for the cake to completely cool as quickly as far from the mold.

How Do You Get Bundt Cake Out of the Pan?

Be sure that your bundt pan is correctly greased (and floured), transferring into all of the nooks and crannies. Some recipes advocate letting the cake cool fully inside the pan, whereas others advise you to point out the cake out of the pan whereas nonetheless warmth; it is best to positively adjust to the recipe. If the cake won’t launch, run a thin silicone spatula in between the pan and the cake at sticking elements; metallic utensils will scratch the ground of the bundt pan.

The Spruce Eats / Diana Chistruga


“This cake is easy, lovely, and would undoubtedly be a crowd pleaser. Although it is truly sweet, I really feel a slice of this with some up to date berries might be glorious for any celebration. If you happen to occur to truly must go for the type of Kentucky, add some bourbon for a specific take care of.” —Tracy Wilk


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For the Bundt Cake:

  • 3 cups (or 13 1/2 ounces by weight) all-purpose flour

  • 2 cups granulated sugar

  • 1 cup unsalted butterroom temperature

  • 1 cup buttermilk

  • 4 large eggs

  • 2 teaspoons vanilla

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

For the Glaze:

  • 3/4 cup granulated sugar

  • 1/3 cup unsalted butter

  • 3 tablespoons water

  • 2 teaspoons pure vanilla extract

Make the Cake

  1. Acquire the cake substances.

    The Spruce Eats / Diana Chistruga


  2. Preheat the oven to 325 F. Generously grease and flour a 12-cup bundt pan or 10-inch tube pan. Be certain you get all the nooks and crannies of the bundt pan.

    The Spruce Eats / Diana Chistruga


  3. In a giant bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, softened butter, buttermilk, eggs, vanilla, salt, baking powder, and baking soda. Beat on low tempo until moistened. Improve the mixer tempo to medium and beat for about 3 minutes longer.

    The Spruce Eats / Diana Chistruga


  4. Spoon the batter into the prepared cake pan and unfold evenly.

    The Spruce Eats / Diana Chistruga


  5. Bake the cake inside the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clear.

    The Spruce Eats / Diana Chistruga


Make the Glaze

  1. Within the meantime, gather the glaze substances.

    The Spruce Eats / Diana Chistruga


  2. In a small saucepan over low heat, combine the sugar, butter, water, and vanilla. Cook dinner dinner, stirring, merely until the butter melts. Do not carry the mix to a boil.

    The Spruce Eats / Diana Chistruga


Finish the Cake

  1. As quickly because the cake has accomplished baking, switch it to a rack and go away it inside the pan. Pierce it all through with a fork or skewer.

    The Spruce Eats / Diana Chistruga


  2. Pour the brand new butter glaze over the good and comfortable cake.

    The Spruce Eats / Diana Chistruga


  3. Let the cake stand 5 to 10 minutes, or until the glaze is absorbed.

    The Spruce Eats / Diana Chistruga


  4. Rigorously flip it out onto a cake plate. Cool and serve, sprinkled with confectioner’s sugar if desired. Benefit from.

    The Spruce Eats / Diana Chistruga


Recommendations on the right way to Retailer

Retailer leftover Kentucky butter cake tightly wrapped at room temperature for as a lot as three days.

Recipe Variations

  • You probably can swap some or all of the water inside the glaze for Kentucky bourbon. One tablespoon will add a contact of style, whereas additional will make the cake a bit boozy. Rum moreover works correctly.
  • This cake is deliciously buttery and sweet all by itself. Nonetheless, must you’re in the hunt for a little bit of extra style and sweetness, you possibly can probably drizzle a straightforward vanilla glaze over the cake.
  • If you happen to don’t have a Bundt pan or need to flip this proper right into a layer cake, you probably can bake the batter in two 9-inch cake pans; modify the time accordingly.
Weight-reduction plan Info (per serving)
507 Power
22g Fat
71g Carbs
6g Protein

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Weight-reduction plan Info
Servings: 12
Amount per serving
Power 507
% Daily Price*
22g 29%
Saturated Fat 14g 68%
117mg 39%
495mg 22%
71g 26%
Dietary Fiber 1g 3%
Full Sugars 47g
6g
Vitamin C 0mg 1%
Calcium 67mg 5%
Iron 2mg 10%
Potassium 96mg 2%
*The % Daily Price (DV) tells you methods rather a lot a nutrient in a meals serving contributes to a daily consuming routine. 2,000 power a day is used for widespread food regimen advice.

(Weight-reduction plan information is calculated using an ingredient database and must be considered an estimate.)

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