This Kentucky butter cake is unbelievably moist, tender, and, of course, buttery! It’s the ultimate definition of decadence.
And did I mention it’s a breeze to make? Even newbie bakers can pull this off. It’s an easy way to impress your family and friends.
So, how about a slice or two of Kentucky butter cake for dessert? It’s not the healthiest of sweets, but who cares?
You deserve a little guilty pleasure from time to time! Trust me, it’s worth every calorie.
Kentucky Butter Cake
Kentucky butter cake is a popular southern dessert, and for good reason. It’s basically a pound cake baked in a bundt pan.
But what sets it apart is that it’s coated with a rich and delectable butter vanilla sauce.
My goodness. That sauce is outrageously delicious. I want to drizzle it on all my desserts!
I mean, how can you go wrong with butter, vanilla, and sugar? It’s so simple, but the flavor is spot on.
Here’s how it works: you’ll poke the cake with a bunch of holes and drizzle it with that decadent butter sauce.
The sauce soaks the cake, making it even more amazing than it already is.
- All-purpose flour – The recipe calls for unbleached flour for a denser cake. But regular all-purpose flour is okay to use, too.
- Baking powder and Baking Soda – The leavening agents that ensure the cake rises.
- Butter – It’s called butter cake after all! Use a good quality, real butter for the best tasting cake. It also has to be softened to room temperature.
- Sugar – To sweeten the cake.
- Eggs – Use room temperature eggs and add them to the mixture one by one.
- Vanilla Extract – It pairs beautifully with butter.
- Buttermilk – For a richer flavor and a moister consistency. No buttercream? No problem! Pour a tablespoon of sugar into a liquid measuring glass. Fill it up with milk until it reaches one cup.
- A simple mixture of butter, sugar, vanilla, and water.
Tips for the Best Butter Cake
- Sift the flour, baking powder, baking soda, and salt. It’s added effort, but do not skip this step! Sifting aerates the dry ingredients, making your cake so much lighter.
- Use a light-colored bundt pan to prevent the cake from over-browning.
- Want a boozy butter cake? Sub some (or all) of the water with rum or brandy when making the butter sauce.
- This recipe calls for creaming the butter and sugar for a fluffy cake. Beating allows the sugar to aerate the butter, giving the cake a lighter texture.
Just beat softened butter and sugar with an electric mixer at medium-high speed until it’s pale yellow and fluffy, about 3 to 4 minutes. Scrape the sides with a rubber spatula, and that’s it!
- Over-mixing is the enemy of cakes. If you mix the ingredients too much, you’ll end up with a tough and crusty cake.
- Make the cake ahead of time. Kentucky butter cake tastes even better and more buttery the next day.
- Store the cake in an air-tight container to keep it moist and tender. The cake will keep well for 3 to 4 days.
What to Serve With Kentucky Butter Cake?
This cake is one of the most sinful, delectable cakes there is. It’s phenomenal as it is, but you can make it even more extra by adding any or a mash-up of these toppings!
- Whipped Cream – A light and fluffy topping to contrast the dense pound cake.
- Fresh Berries – How does a medley of strawberries, blueberries, blackberries, and raspberries sound?
- Vanilla Ice Cream – Because everything tastes better with ice cream.
- Warm Salted Caramel Sauce – Apart from the flavor, it also gives your dessert that lovely warm and cool contrast.
- Powdered Sugar – It’s a simple addition, yet it makes the cake look so elegant! It’s also a neat trick for hiding any cake imperfections.
How Do I Get the Bundt Cake Out of the Pan?
Making sure a cake doesn’t stick to the pan is usually easy. Just line it with parchment paper and you’re all set.
But if you’re using a bundt pan, like in this recipe, it’s not so simple.
Don’t worry, there are several ways to ensure you can easily take that cake out of the pan.
The most usual option is oil or butter. Take a pastry brush and GENEROUSLY oil/butter the bottom, sides, and every nook and cranny of the pan.
Lightly coat the pan with flour for good measure.
You can also use the trusty baking spray to help release your cake with ease. Just like the first method, you’ll want to thoroughly grease every spot!
Otherwise, the cake won’t release properly.
The best way, for me, is to use a homemade cake release. It’s easy to make and works like magic!
Just mix equal parts flour, oil, and shortening until combined. Then, brush it generously on the pan.
Whichever method you choose, be sure that the cake is completely cooled before trying to take it out of the pan.
Place your cake plate on a flat surface. Flip the pan over the plate and wiggle it gently until the cake starts to slide out.
This may take a while, so you need to be patient with it. You can loosen the edges with a knife to speed it up.
Don’t worry, if you were able to grease the pan well, the cake will come off, eventually, if not right away.
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