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–+ servings

Kentucky Butter Cake

BakedClassicDessertsGastro-PubKid-FriendlyOld-FashionedOvenParty FoodPotluckStove-TopSweetVegetarian
Time :2 hours 15 minutes
Yield :16 servings
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The Scoop

Rich, buttery, and soaked with a warm vanilla glaze, this classic Bundt cake is the kind of dessert that makes any celebration feel a little more special.
The tender crumb, sweet buttery sauce, and hint of cinnamon come together into a cake that only gets better as it rests and absorbs every last drop of that glaze.
Hack it:
Grease like you mean it: Coat every nook of the Bundt pan with butter and flour so the cake releases cleanly.
Don't rush the glaze: Spoon it over the warm cake slowly, giving it time to sink into the holes rather than pooling on top.
Let it rest: The longer the cake sits, the more time the glaze has to soak in. If you can wait, it's worth it.
Leftovers:
Toast it: Slice and lightly toast pieces in a skillet for crisp edges and a warm, buttery center.
Make it a sundae: Top a slice with vanilla ice cream and a drizzle of warm caramel.
Berry it up: Serve with fresh strawberries, raspberries, or blueberries and a spoonful of whipped cream.
French toast it: Dip thick slices in an egg-and-milk mixture and cook in butter for an indulgent breakfast.

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 24 tablespoons unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 5 large eggs, at room temperature

For the butter sauce and glaze:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup unsalted butter
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon, optional

Directions

  • Preheat the oven to 325 degrees F.
  • Generously and thoroughly grease and flour a 10-inch Bundt pan.
  • In a medium bowl, whisk together the flour, 1 teaspoon of salt, the baking powder, and the baking soda.
  • In a separate bowl, whisk together the buttermilk and 1 tablespoon of vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment, add 24 tablespoons of butter and 2 cups of sugar.
  • Beat the butter and the sugar on medium-high speed, scraping down the sides occasionally, until light and fluffy, about 3-4 minutes.
  • Reduce the mixing speed to medium.
  • Add the eggs, one at a time, beating just until the yellow of the egg disappears after each egg.
  • Reduce the speed to low and gradually add the flour mixture to the butter mixture in thirds, alternating it with thirds of the buttermilk mixture.
  • Beat until just combined, giving the mixture a final stir by hand to incorporate any flour that may be stuck on the bottom. Be careful not to overmix.
  • Transfer the batter to the prepared Bundt pan. Tap the pan on the counter a few times to release any air bubbles.
  • Bake the cake until a wooden toothpick inserted into the center comes out with only a few moist crumbs sticking to it, about 50-60 minutes.
  • Transfer the cake onto a wire rack to cool for at least 5 minutes.
  • Poke holes all over the cake, poking about 3/4 of the way through using a chopstick.
  • Immediately after poking the holes in the cake, add the remaining sugar, water, remaining butter, and remaining salt to a medium saucepan.
  • Heat the mixture on low until the butter is melted, stirring occasionally, without letting the mixture boil.
  • Once the butter is melted, stir in the remaining vanilla and the cinnamon.
  • Reserve 1/4 cup of the glaze mixture. Spoon the rest of the glaze onto the cake, doing so slowly so the sauce can soak into the holes.
  • Let the cake cool for 30 minutes.
  • Run a knife around the edges of the cake and invert it onto a plate or cake stand.
  • Once the cake has cooled completely, rewarm the reserved 1/4 cup of glaze without letting it boil.
  • Brush the warmed glaze evenly over the cake, moving slowly so it has time to absorb.
  • Let the cake sit for at least 1 hour before serving. The longer the cake rests and absorbs, the better the flavor.
  • Serve.
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