Kentucky Butter Cake Recipe

Introduction

Kentucky Butter Cake is a rich, moist dessert that perfectly balances tender crumb with a luscious buttery glaze. This classic Southern treat is perfect for special occasions or any time you want to impress with a simple yet decadent cake.

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup whole milk
• 1 tablespoon white vinegar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup granulated sugar (for glaze)
• ½ cup unsalted butter (for glaze)
• 3 tablespoons brandy (water can be substituted)
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat the oven to 350 degrees. Generously grease and flour or spray with nonstick baking spray a 10-inch Bundt cake pan (12 cups).
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter and 2 cups sugar until light and fluffy, about 5 minutes.
3. Step 3: Mix the milk and vinegar together in a separate small bowl or measuring cup.
4. Step 4: Add the eggs one at a time to the butter mixture, stirring just until incorporated after each addition. Stir in the 2 teaspoons vanilla extract. Alternate adding the buttermilk mixture and the dry ingredients, stirring just until combined each time. Scrape down the bowl and beater as needed.
5. Step 5: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven but keep the cake in the pan.
6. Step 6: While the cake bakes, combine 1 cup sugar, ½ cup butter, and brandy in a small saucepan over medium-low heat. Stir frequently until the sugar dissolves, but do not let it boil. Remove from heat and stir in 1 teaspoon vanilla extract. Reserve ⅓ cup of this butter glaze.
7. Step 7: Poke holes in the cake using the smaller end of a chopstick or similar utensil, going close to but not all the way through the bottom.
8. Step 8: Slowly and carefully pour the butter glaze over the poked holes. Allow the cake to cool on a wire rack for 30 minutes before inverting it.
9. Step 9: Once the cake is inverted and cooled, gently brush the remaining glaze over the top for a glossy, flavorful finish.

Tips & Variations

• For a non-alcoholic version, substitute the brandy with water or apple juice without losing flavor.
• Use room temperature ingredients to ensure even mixing and a smooth batter.
• Poking holes gently is key to avoid breaking the cake; a chopstick works perfectly for this.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm slices gently in the microwave for 15-20 seconds to bring back the soft texture and melt some of the butter glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

A 10-inch Bundt pan is recommended for the classic shape and even baking, but you can use a similar-sized tube pan. Adjust baking time as needed and check for doneness with a toothpick.

What if I don’t have white vinegar for the buttermilk substitute?

You can use lemon juice or cream of tartar mixed with milk as a substitute to create the acidic environment needed for the baking soda to react properly.