Why Make This Recipe
Kentucky Butter Cake is a delightful and rich dessert that everyone will love. Its buttery flavor and moist texture make it the perfect treat for any occasion. This cake stands out because of its unique glaze that seeps into the cake, adding extra sweetness and depth. Whether you are celebrating a special event or simply want a sweet indulgence, this recipe will not disappoint.
How to Make Kentucky Butter Cake
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar (for glaze)
- ½ cup unsalted butter (for glaze)
- 3 tablespoons brandy (water can be substituted)
- 1 teaspoon vanilla extract (for glaze)
Directions:
- Preheat oven to 350 degrees. Generously grease and flour or spray with nonstick baking spray a 10-inch Bundt cake pan (12 cups).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
- Mix milk and vinegar together in a separate small bowl or measuring cup.
- Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla. Then, alternate adding the buttermilk mixture and dry ingredients, stirring just until combined. Scrap down the bowl and beater as needed. Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but do not remove from the pan.
- In the last few minutes of the cake baking, add the sugar, butter, and brandy to a small saucepan. Place over medium-low heat and stir very frequently until the sugar dissolves. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
- Poke holes in the butter cake using the smaller end of a chopstick or a similar-sized instrument. Go close but not all the way through to the bottom.
- Slowly and carefully pour the butter glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to when it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.
How to Serve Kentucky Butter Cake
Serve slices of Kentucky Butter Cake on a pretty plate. You can enjoy it plain, or add a scoop of vanilla ice cream or whipped cream for a little extra treat. It’s also great with fresh berries on the side for added flavor.
How to Store Kentucky Butter Cake
Keep the Kentucky Butter Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for about a week. You can also freeze it for up to three months; just wrap it well in plastic wrap and aluminum foil before placing it in the freezer.
Tips to Make Kentucky Butter Cake
- Make sure to properly measure your ingredients for the best results.
- Use room temperature eggs and butter to help them combine better.
- Don’t skip the step of poking holes in the cake; this allows the glaze to soak in and make the cake extra moist and flavorful.
Variation
You can add different flavors to the glaze by substituting the brandy with rum or whiskey for a fun twist. Another great idea is to add lemon or orange zest to the cake batter for a citrusy flavor.
FAQs
1. Can I use a different type of pan for this recipe?
Yes, you can use a regular cake pan, but adjust the baking time accordingly. Always check with a toothpick.
2. What if I don’t have brandy?
You can substitute brandy with water or any other flavored liquor you prefer, or simply leave it out.
3. How can I tell if the cake is done?
A toothpick inserted into the center of the cake should come out clean. If it has wet batter on it, it needs more time in the oven.
Enjoy your delicious Kentucky Butter Cake!
Kentucky Butter Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
For the glaze
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 tablespoons brandy water can be substituted
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour or spray a 10-inch Bundt cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar using a stand mixer or hand mixer until light and fluffy, about 5 minutes.
- Mix milk and vinegar together in a small bowl.
- Add eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla.
- Alternate adding the milk mixture and dry ingredients, stirring until just combined. Spoon batter into the prepared Bundt pan.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan immediately.
- In the last few minutes of baking, prepare the glaze by combining sugar, butter, and brandy in a saucepan over medium-low heat, stirring frequently until sugar dissolves.
- Remove from heat and stir in the vanilla. Reserve 1/3 cup for glazing later.
Assembly
- Poke holes in the cake using a chopstick or similar instrument, not going all the way through to the bottom.
- Slowly pour the glaze over the poked holes, allowing it to seep in.
- Let the cake cool for 30 minutes before inverting it on a wire rack.
- Once inverted and cooled, gently brush the remaining glaze over the top of the cake.