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kentucky butter cake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This scrumptious Kentucky Butter Cake Recipe is a super moist vanilla butter pound cake with a sweet butter sauce that soaks through the cake. The sweet buttery sauce is brushed on the outside of the cake, creating a heavenly crisp crust that takes this cake over the top with the flavor of vanilla and butter. Prepare to be wowed.

yield 16 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For kentucky butter cake

  • BUTTER CAKE
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    unsalted butter
  • 2 c
    granulated sugar
  • 1 c
    whole milk
  • 1 Tbsp
    white vinegar
  • 4 lg
    eggs
  • 2 tsp
    vanilla extract
  • BUTTER GLAZE
  • 1 c
    granulated sugar
  • 1/2 c
    unsalted butter
  • 3 Tbsp
    brandy (water can be substituted)
  • 1 tsp
    vanilla extract

How To Make kentucky butter cake

  • 1
    Preheat oven to 350 degrees F. Generously grease and flour or spray with nonstick baking spray a 10-inch Bundt cake pan (12 cups).
  • 2
    In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
  • 3
    Mix milk and vinegar together in a separate small bowl or measuring cup.
  • 4
    Add the eggs one at a time to the butter mixture stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Scrap down the bowl and beater as needed. 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 do not remove from the pan.
  • 5
    Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Scrape down the bowl and beater as needed.
  • 6
    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 do not remove from the pan.
  • 7
    In the last few minutes of the cake baking, add the sugar, butter, and brandy to a small saucepan. Place over medium-low heat and stir very frequently until the sugar dissolves. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
  • 8
    Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument. Go close but not all the way through to the bottom.
  • 9
    Slowly and carefully pour the butter glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted.
  • 10
    Once inverted and cooled, gently brush the remaining glaze over the top of the cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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