Kentucky Butter Cake

This is a super simple cake with fancy-cake flavor. It’s kind of surprisingly filling, if you somehow eat a slice for breakfast, and has a crispy sugar layer that’s hard to resist!

Ingredients:

Cake:

  • 1 cup butter, room temperature and cut into cubes
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze:

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Preheat oven to 325 degrees. Heavily grease and then flour a 10″ bundt pan. Place all the ingredients for the cake in a large bowl and beat on low until the flour has been moistened and won’t puff out everywhere when you increase the speed, then turn up to medium and mix for 3 minutes.

Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.

Once the cake is fully baked, place the pan on a wire rack and set aside. Poke all over with a thin knife or BBQ skewer. Combine the glaze ingredients in a medium saucepan and heat, stirring constantly, until the butter and sugar are fully melted.

Pour slowly over the cake, allowing it to soak in and down the holes.

Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.

Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.

Kentucky Butter Cake

From Cookies and Cups.

Cake:

  • 1 cup butter, room temperature and cut into cubes
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze:

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Preheat oven to 325 degrees. Heavily grease and then flour a 10″ bundt pan. Place all the ingredients for the cake in a large bowl and beat on low until the flour has been moistened and won’t puff out everywhere when you increase the speed, then turn up to medium and mix for 3 minutes. Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.

Once the cake is fully baked, place the pan on a wire rack and set aside. Poke all over with a thin knife or BBQ skewer. Combine the glaze ingredients in a medium saucepan and heat, stirring constantly, until the butter and sugar are fully melted. Pour slowly over the cake, allowing it to soak in and down the holes. Cool completely in the pan until the cake is room temperature and the butter glaze has firmed. Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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