Why You’ll Love This Kentucky Butter Cake Recipe
If you’ve ever craved a cake that’s moist, flavorful, and utterly indulgent, then you’ll love this Kentucky Butter Cake recipe.
This cake is a true crowd-pleaser, and I can’t get enough of its buttery richness. The unique blend of flavors creates a delightful experience with every bite. It’s easy to make, too!
The aroma that fills my kitchen while it bakes is heavenly. Plus, the warm butter sauce drizzled over the top takes it to another level of decadence.
Trust me, once you try this cake, it’ll become a staple in your baking repertoire. You won’t regret it!
Ingredients of Kentucky Butter Cake
When it comes to baking a Kentucky Butter Cake, the ingredients play a starring role in crafting that moist, buttery goodness we all love.
Trust me, you’ll want to gather these items before you even think about preheating the oven. And don’t worry; it’s a pretty straightforward list.
Let’s explore what you’ll need to whip up this delightful treat that’s destined to impress.
Ingredients:
- 1 cup butter, room temperature (do not substitute)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk (or sour milk, see note below)
- 3 cups unsifted all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons hot water
- 1/4 cup butter (for the sauce)
- 1 1/2 teaspoons vanilla extract (for the sauce)
Now, a quick note about the buttermilk: if you find yourself staring at an empty fridge, don’t panic.
You can easily make your own sour milk by adding 2 tablespoons of vinegar to a one-cup measuring cup, then filling it to the one-cup line with regular milk.
Let it sit for about 5 minutes, and voila! You have a perfect substitute.
I’ve tried it, and honestly, it works just as well.
So whether you’re a seasoned pro or a baking novice, don’t let a missing ingredient hold you back.
Get ready to create a cake that’ll have everyone asking for seconds.
How to Make Kentucky Butter Cake
Alright, let’s plunge into the delicious world of Kentucky Butter Cake, shall we? First things first, you’ll want to grab that trusty mixing bowl and start with 1 cup of room temperature butter. Seriously, don’t even think about substituting it; this is where the magic begins. Cream the butter until it’s smooth and fluffy, almost like a cloud.
Now, gradually add in 2 cups of granulated sugar, beating it in until the mixture is light and airy. This is the part where you can really let your mixer do the heavy lifting—let it churn while you daydream about how good your kitchen is going to smell.
Once that’s nice and fluffy, it’s time to add in 4 large eggs all at once. Yes, all four—don’t be shy. Turn the mixer up to high and let it whip for at least 5 minutes. You want it thick and creamy, like that feeling you get when you finally sink into your couch after a long day.
Then, pour in 1 cup of buttermilk (or your homemade sour milk if you went that route), and blend it all together until it’s well combined. Now, in a separate bowl, mix together 3 cups of unsifted all-purpose flour, 3/4 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
Once that’s ready, add the dry ingredients to the batter all at once. Yes, all at once—don’t worry, it’ll come together beautifully. Just beat it for about 10 minutes until the batter is thick and creamy, and stir in 2 teaspoons of vanilla extract for that extra oomph.
Now, let’s talk about the baking part. Grab a 10-inch bundt pan and grease it generously—trust me, you don’t want your cake sticking. Pour that luscious batter into the pan and slide it into a preheated oven at 325°F. Let it bake for about 55 to 60 minutes. You’ll know it’s done when the top springs back when you gently touch it—don’t poke too hard, though; we’re not trying to create a cake crater here.
While it’s baking, you can whip up the butter sauce. Combine 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 2 teaspoons hot water, and 1/4 cup butter in a saucepan. Stir it over low heat until the butter melts—don’t let it boil! Remove it from the heat and stir in 1 1/2 teaspoons of vanilla extract.
When your cake is done, let it cool for about 5 minutes before you start poking holes all over it with a skewer. This is where the real flavor magic happens. Pour that warm butter sauce over the cake, letting it soak into the holes and down the sides. It’s like giving your cake a decadent spa treatment.
Let it cool completely before removing it from the pan, and if you’re feeling fancy, sprinkle a little icing sugar on top before serving. Get ready for compliments because this cake is sure to steal the show.
Kentucky Butter Cake Substitutions & Variations
While traditional Kentucky Butter Cake is a beloved classic, there’s plenty of room for creativity with substitutions and variations to suit your taste or dietary needs.
For a lighter version, I often swap half the butter for unsweetened applesauce. If I want to go gluten-free, I’ve had success using a 1:1 gluten-free flour blend.
You can also replace buttermilk with almond milk mixed with a tablespoon of vinegar for a dairy-free option.
To add a twist, I sometimes fold in chocolate chips or nuts.
Experimenting can lead to delightful surprises that keep this cake exciting!
Additional Tips & Notes
To guarantee your Kentucky Butter Cake turns out perfectly every time, I recommend a few essential tips.
First, use room temperature butter; it makes a significant difference in texture.
Don’t rush the creaming process—beat the butter and sugar until light and fluffy.
When adding the dry ingredients, mix just until combined to avoid a dense cake.
Always poke deep holes to make certain the butter sauce seeps in well.
If you want extra flavor, consider adding a splash of bourbon to the sauce.
Finally, let the cake cool completely before removing it from the pan for a picture-perfect finish.
Enjoy!