Step-by-Step Method



Step 1: Prepare the Baking Pan

  1. Preheat your oven to 325°F (165°C).
  2. Generously grease and flour a bundt pan to prevent sticking. Alternatively, use a non-stick baking spray with flour.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set this mixture aside.

Step 3: Cream the Butter and Sugar

  1. In another large bowl, using a hand mixer or stand mixer, beat the butter until creamy and smooth.
  2. Gradually add the sugar to the butter and beat until the mixture becomes light and fluffy, about 2-3 minutes.

Step 4: Combine the Wet and Dry Ingredients

  1. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  2. Mix in the vanilla extract.
  3. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients (dry-wet-dry). Mix until just combined; avoid overmixing to ensure a tender cake.

Step 5: Bake the Cake

  1. Pour the batter into the prepared bundt pan, spreading it evenly.
  2. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack.

Step 6: Prepare the Butter Glaze

  1. While the cake is still warm, make the butter glaze. In a small saucepan over medium heat, combine the butter, sugar, and water. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth (do not let it boil).
  2. Remove the saucepan from the heat and stir in the vanilla extract.

Step 7: Glaze the Cake

  1. Poke small holes all over the cake using a skewer or toothpick. This allows the glaze to seep in, ensuring the cake is moist throughout.
  2. Slowly pour the warm glaze over the cake, letting it soak in. Be sure to cover the top and sides evenly.
  3. Let the cake rest for at least 1 hour to allow the glaze to fully absorb.

Serving and Storing

Once the cake is fully cooled and the glaze has set, slice and serve. The Kentucky Butter Cake is delicious on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips and Variations

  1. Make It Citrus-Flavored: Add a tablespoon of lemon or orange zest to the batter for a bright, citrusy twist.
  2. Add a Rum Glaze: Replace the vanilla in the glaze with rum for a festive, boozy version.
  3. Ensure Non-Stick Success: Use a high-quality bundt pan and thoroughly grease and flour every crevice.
  4. Test for Doneness: Always test the cake's doneness with a toothpick to avoid overbaking.