Kentucky Butter Cake

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This delightful Kentucky Butter Cake recipe presents a moist vanilla butter pound cake with a luscious butter sauce that permeates the cake. The sweet buttery sauce is brushed onto the cake’s exterior, forming a heavenly crisp crust that elevates the flavor with the richness of vanilla and butter. Get ready to be amazed.

You might wonder why it’s called Kentucky Butter Cake when the foundation of this recipe comes from Nell Lewis of Platte City, Missouri, who won the Pillsbury Bake-Off Contest in 1963 with this cake recipe.

Sometimes, life just demands cake and butter! This cake is the stuff dreams are made of. If you’ve never made a Kentucky Butter Cake, be forewarned—they’re dangerous. Yes, I said it. I’m just putting it out there. If you plan to eat just a small portion of this cake, then you better be prepared to deliver pieces to the neighbors as quickly as possible or freeze it soon after it cools.

How to Make Kentucky Butter Cake

Butter Cake:

  1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Cream butter and sugar until light and fluffy using a stand mixer or hand mixer.
  3. Combine milk and vinegar to make buttermilk. Add eggs one at a time and vanilla to the butter mixture, stirring just until incorporated between each egg.
  4. Stir in buttermilk and dry ingredients in intervals, alternating between the two. Stir just until combined.
  5. Spoon the batter into a well-greased and floured Bundt pan and bake.
  6. Remove from the oven but do not remove from the pan. Poke holes in the butter cake using the smaller end of a chopstick or a similar-sized instrument.

Butter Glaze:

  1. While the cake is cooling, in a saucepan over medium heat, combine butter, sugar, and brandy. Cook until melted, stirring frequently. Do not let the butter glaze boil.
  2. Remove from heat and stir in vanilla. Reserve 1/3 cup of the butter sauce to brush over the top of the cake.
  3. Pour the butter sauce into the holes slowly and carefully. Let the cake cool on a cooling rack for a total of 30 minutes before inverting.
  4. Gently brush the remaining glaze over the cake.

Recipe Notes and Tips

  • Butter and flour the cake pan well to prevent sticking. Bakers Joy, a nonstick baking spray, works great.
  • You can substitute one cup of buttermilk for the milk and vinegar or mix it yourself as in the recipe.
  • Use the smaller end of a chopstick, a thick bamboo skewer, or even a straw to poke holes in the cake.
  • Be cautious with alcohol; its fumes are flammable. Keep the brandy away from the flame.
  • Preheat your oven and position the cake in the middle rack for even baking.
  • The cake should cool for about 30 minutes after taking it out of the oven before inverting.
  • Do not let the butter sauce boil; monitor it closely.
  • Top with fresh berries and whipped cream.
  • This cake is even more delicious on the second day.
  • Store wrapped in plastic wrap or in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.

Nutrition Facts

  • Servings: 16
  • Amount Per Serving:
    • Calories: 415
    • Total Fat: 18.7g (24% Daily Value)
    • Cholesterol: 92.6mg (31% Daily Value)
    • Sodium: 140mg (6% Daily Value)
    • Total Carbohydrate: 56.6g (21% Daily Value)
      • Sugars: 38.4g
    • Protein: 4.7g (9% Daily Value)
  • Vitamins:
    • Vitamin A: 18%
    • Vitamin C: 0%

image source : small town woman