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Kentucky Butter Cake
Products Used
1
66
61
Prep Time:
15m
Bake/Cook Time:
1h - 1h 5m
Yield:
16 servings
Want a simple recipe that turns out delicious every time? It’s possible with this Kentucky Butter Cake. The key to making this a perfectly moist, buttery cake is to bring all of the cold ingredients to room temperature before you start. This will ensure a soft, tender crumb. The sweet butter glaze on top of the cake also helps keep the cake moist.
Products Used
Ingredients
Butter Cake
- 1 cup unsalted butter, melted
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour*
- 1 cup buttermilk (no substitutions)
Sweet Butter Glaze
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350ºF. Generously grease a bundt pan. Set aside.
- For cake, use an electric mixer to beat together melted butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, baking powder, baking soda, and salt.
- Add flour and buttermilk. Whisk just until a smooth batter forms.
- Transfer batter prepared bundt pan. Bake for 60-65 minutes or until an inserted toothpick comes out clean. Let cake rest in pan while preparing glaze.
- For glaze, in a medium saucepan whisk together sugar, butter, water, and vanilla extract over medium-high heat.
- Remove from heat when butter is melted and sugar is dissolved.
- Using a toothpick, poke holes all over top of cake. Spoon butter sauce over cake while it’s still warm. Use a rubber spatula to gently separate cake from pan and allow sauce to run down sides.
- Once cake has cooled, invert cake onto a serving plate. Store airtight at room temperature.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Ashton Swank @keatseats.
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I have made this cake for over 25 years, Ashton has changed it to where it will not rise the way it should and the silicone pan idea also changes the rise and how the “glaze” gets absorbed!!! Stick with a metal pan, room temp butter and mix all ingredients together at one time, low speed til wet then only three minutes on high!!! That is the way it was written 75 years ago, I have never had it fall apart crumble or any other issues!!!