Kentucky Butter Cake

This Kentucky Butter Cake is coated with a melted butter-sugar mixture as soon as it comes out of the oven. Therefore I poked holes into the cake with a chopstick and spread the butter glaze all over it. The glaze flows into the cake, but also along the sides – so you get a buttery, sweet and soft cake that is remarkably delicious for days.

Tools & Equipment

• 25cm / 10” bundt pan
• Chopstick
• Silicone spatula
• Small saucepan
• Small sieve
• Stand mixer fitted with paddle attachment

Recipe Tips

Plan in advance: prepare this cake a day ahead, then it can rest overnight. This way the glaze can soak into the cake longer and it will taste even better.

Storage: in an airtight container or under a cake dome at room temperature for up to 3 days.

How to make a Kentucky Butter Cake

Start by weighing all ingredients and grease a bundt pan, dust it with flour and set aside.

Combine all ingredients in the bowl of a stand mixer and mix on low speed for 30 seconds, then increase speed to medium and continue mixing for about 3 minutes.

Transfer the batter into the pan and bake for 65-70 minutes, until a toothpick inserted in the center comes out clean.

Prepare the glaze: mix butter, sugar, water and vanilla extract together in a small saucepan over medium-low heat. Stir constantly until butter is melted and sugar is dissolved, but do not bring to the boil.

Poke holes into the warm cake. Therefore you can use a chopstick or a knife. Pour the glaze on top of the cake while still in the pan.

Let the cake cool completely in the pan. Then transfer the cake to a serving plate. Therefore put the serving plate on top of the pan and flip it over.

Dust with powdered sugar as desired, slice and serve. Enjoy!

My Summary for Kentucky Butter Cake

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Kentucky Butter Cake

Rating: 5.0/5

( 1 voted )

Serves: 10-12 Prep Time: 40 minutes Cooking Time: 70 minutes 70 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Cake

• 230g butter, cubed at room temperature
• 400g granulated sugar
• 4 eggs
• 10g vanilla extract
• 375g flour
• 6g salt
• 5g baking powder
• 3g baking soda
• 240ml buttermilk

 

For the Butter Glaze

• 77g butter
• 150g granulated sugar
• 30ml water
• 8g vanilla extract

Instructions

1. Preheat the oven to 165°C / 325°F.
2. Grease a bundt pan very generously, dust it with flour and set aside.
3. Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 30 seconds, then increase speed to medium and continue mixing for about 3 minutes.
4. Transfer the batter into the prepared pan and bake for 65-70 minutes, until a toothpick inserted in the center comes out clean.
5. Prepare the glaze when the cake is done. Mix butter, sugar, water and vanilla extract together in a small saucepan over medium-low heat. Stir steadily until butter is melted and sugar is dissolved, but do not bring to the boil.
6. Use a chopstick to poke holes into the warm cake and evenly pour the glaze on top of the cake while still in the pan.
7. Let the cake cool completely in the pan.
8. Then transfer it to a serving plate.

Notes

Recipe adapted from cookiesandcups.