Kentucky Butter Cake


Laura Davis Recipe

By Laura Davis lolagurl75


Rating:
Serves:
12
Prep Time:
Cook Time:
Method:
Bake
Comments:

Oh so good, If you prefer your cake with more sauce, just make a double batch. It is heavenly

Blue Ribbon Recipe

Notes from the Test Kitchen:
Ok, Laura's clearly knows the way to my heart: Kentucky, butter AND cake all in one recipe?! Woohoo... This sure is a treat and makes for such a splendid presentation! With just a slightly sweet flavor there's no fear of being sent into a sugar coma and it's pretty close to perfection served alongside a steaming cup of coffee. Mmmmm...

Ingredients

3 c
all purpose flour
1 tsp
baking powder
1 tsp
salt
1/2 tsp
baking soda
1 c
real butter
2 c
sugar
4
eggs
1 c
buttermilk
2 tsp
vanilla extract
BUTTER SAUCE
1 c
sugar
1/4 c
water
1/2 c
butter
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside.
2
Cream: 1 cup butter, 2 cups sugar for about 5 minutes, Then blend in eggs one at a time.
3
Mix in buttermilk, and vanilla, adding alternately buttermilk and flour mixture into creamed mixture.
4
Pour in bundt pan and bake for 1 hour.
5
Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla,
6
When cake is still very hot, leave in bundt pan, poke small holes in top
7
Drizzle butter sauce over cake
8
Enjoy with a hot cup of coffee!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern


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748 Comments

user
Willadale Smid Willadale
Friday at 10:50 PM
Delphine, I always sift the dry ingredients three times before incorporating them into the batter. The texture is always very nice. I also remove the cake after about 15 minutes cooling time.
user
Del Smoljan pepperandsalt
Friday at 8:38 PM
Hello,
I just made this cake from another site and the instructions are a little different.
For one thing, it did not say to sift the dry ingredients which I believe make for a better textured cake. It also said to let the cake stay in the pan until cold which I did and even after spraying it, I couldn't get it out in one piece.
I am disappointed in texture although it does taste good.
Next time I will remove it from the pan after it cools for a bit and then poke the holes and pour the sauce over it through the poked holes.

I am going to try it again using this recipe but I will take it out after 10 minutes and then poke the holes.

Any suggestions for me on this?
Thank you
Delphine
user
Willadale Smid Willadale
Aug 14, 2015
Connie Tonn, I have made this in a 9x13 pan and it turned out fine. You just have to watch the time so it doesn't burn. I have also used an angel food cake pan and it works as well as the Bundt pan (but isn't as pretty).
user
Clarice Villalba cvbaskets
Aug 14, 2015
I found this recipe a long time ago and have altered it a bit. Instead of 1 cup of buttermilk I use 1/2 cup of butter milk and 1/2 cup of heavy cream. I end up with a super moist cake. Also I add a tsp of butter flavoring to the cake mix and to the glaze.
user
Clark Bearden Clark_Bearden
May 30, 2015
Laura,

Thank you for posting this recipe! My mom's recipe card (she died in 1976) is yellowed and faded, so it is good to see the SAME, exact recipe elsewhere on-line. Thank you! You made my day! By the way, I am making this for a school luncheon on Monday - it's ALWAYS a hit!