Kentucky Butter Cake
About this Recipe
Glory of all glory. Cake of all cakes. Deliciousness of all deliciousness. This Kentucky Butter Cake recipe is beyond any cake I have EVER eaten. I dare say it is my favorite cake. This is not just your typical vanilla cake recipe. This is a deliciously rich butter cake that is super moist on the inside with a rich, buttery flavoured sauce that soaks into every crevice. When it comes to amazing cake recipes, there are plenty. Pretty much all cake recipes are based on a classic vanilla cake that is a basic mixture of butter, eggs, milk and sugar.
This is one of the classic American cakes, but it was adapted from the English pound cake which is another very common basic cake recipe. The pound cake is named that not because of it's overall weight as some people may be lead to believe, but because of the amounts of the ingredients in the recipe. The original pound cake recipes called for a pound of each ingredient including butter, sugar, flour and eggs.
Grandmother's Kitchen Tips
for Kentucky Butter Cake:
1. For a butter cake, as you may have guessed by the name, one of the main ingredients is butter. Be sure your butter is at room temperature and slightly soft before you begin.
2. If you would like to try an even more decadent frosting recipe for this delicious Kentucky Butter Cake, we recommend Grandmother's Kitchen delicious Butter Cream Cheese Frosting With Almonds And Coconut Recipe.
3. If you don't have any butter milk just put 1 tablespoon of pure lemon juice OR white vinegar into the milk , stir and let sit for 1 minute before using.
4. In this recipe, the cake has to be warm when you are pouring on the glaze, so be sure to prepare your glaze while your cake is baking.
5. This cake is fantastic first day or second. It keeps for a few days refrigerated and the flavor stays amazing.
Since the main ingredient in this recipe is butter and butter can be susceptible to mold, check your butter before you use it in your recipe. You only want to use the freshest ingredients in your recipe, so it’s usually best to throw away the moldy butter and use fresh butter instead. You can also learn how to remove mold from your home and how to prevent it so that you don’t have any further issues with it. Removing mold can be as simple as throwing the item with mold away, but if it’s a larger item or the mold has taken over a larger space, then you’ll need to do some heavy duty cleaning. One of the natural cleaners you can use to combat pretty much any type of mold growing on surfaces is vinegar. You can use either white, or apple cider vinegar each will work great. The acids in the vinegar will kill the mold spores causing them to cease multiplying.
Makes: 9.5 or 10-inch bundt pan size - 16 servings
1 cup butter, at room temperature, cut into cubes
2 cups granulated sugar
1 Tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter milk (OR 1 cup milk with 1 Tablespoon pure lemon juice)
1/3 cup butter
3/4 cup granulated sugar
2 Tablespoons water
2 teaspoons pure vanilla extract
1. Preheat oven to 325 degrees Farenheit.
To make the cake:
2. Grease a 9.5 or 10 inch bundt pan with butter very liberally. Dust the pan with flour and set aside.
3. Place the dry ingredients into a large mixing bowl and using your electric mixer on low speed mix a minute to combine. Add the eggs, vanilla, butter, and buttermilk.
4. Mix on low speed for 30 seconds to combine then increase speed to medium and set the timer to mix for 3 minutes. Pour the batter into the prepared pan. Be sure to use a spatula to scoop all the batter.
5. Adjust your oven rack to the middle position. Bake 60-75 minutes.
6. While the cake is baking you can start making your glaze, since the cake needs to be warm when you first pour it on.
7. Check cake around 60 minutes to see if a toothpick or cake tester poked into the center of the cake comes out clean. Start checking at 60 minutes. Times vary with ovens and elevations. Our cake took 70 minutes to bake.
8. Remove from oven and place onto a heat proof rack to cool.
To make the glaze:
9. Combine the butter, sugar water and vanilla in a saucepan over medium low heat and cook stirring continuously until the butter has melted and the sugar has dissolved.
10. Careful NOT to bring it to a boil. When ready shut off.
11. Poke holes all over the warm cake. We use a chopstick to poke the holes, you can use a knife or whatever tool you have for this process. If you use a knife the holes will not show as with the chopstick but it is flipped for cutting or frosting so really does not matter.
12. Pour the glaze evenly on the cake while it is still in the pan.
13. Allow the cake to cool completely before inverting onto a serving dish. You can serve as is and it is wonderful!