This Kentucky Butter Cake is unbelievably delicious! A sweet, buttery cake coated with a sweet buttery sauce that soaks into the cake and leaves a sugary crust on the outside. It’s out of this world!
I think I might have to declare this Kentucky Butter Cake my most favorite vanilla pound cake to date. This cake is so crazy good that words don’t even begin to do it justice.
It’s moist, buttery and coated with a sweet buttery sauce that forms a crust on the outside and soaks into the cake making it just ridiculously delicious. I love the edges of the cake because the sauce seeps down the sides of the pan, coating the outside of the cake . . . AMAZING!
There are so many reasons to love this cake where do I even begin?
The flavor is buttery and vanilla-y and not too sweet. It’s dense, but not too dense and so moist. It’s so easy to make. You literally throw all the cake ingredients into your mixer and mix. I’m pretty sure you can handle that. It’s insanely good and the perfect dessert for any occasion. Finally, the best thing about this cake is the buttery, sugary glaze that is poured over it while it’s warm. It puddles up and slowly seeps into the cake and down the sides and leaves this sweet and crispy layer on top (ok, really the bottom when you flip the cake onto a serving plate). It’s heavenly!
Just look at the sugary bottom, is that not the most beautiful thing ever?! I so wish you could reach through your screen and snatch a piece.
This cake is completely fabulous on it’s own, but I’m sure topped with some fresh berries and whipping cream it would be incredibly scrumptious! It’s never lasted long enough for me to make it to the store to buy fresh berries. This cake will not disappoint, I promise. You will be as in love with it as I am, I’m pretty sure of it.
- 1 cup butter , cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- BUTTER GLAZE:
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Preheat the oven to 325°.
Grease a 10" bundt pan with butter ( or shortening works too) dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for about 30-45 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick entered into the center comes out clean.
After the cake is done, make the glaze ingredients by combining the sugar, butter, vanilla, and the water. Cook over medium heat, until fully melted and combined, BUT DO NOT BOIL!
Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan.
Let the cake to cool completely in the pan and then run a butter knife around the inside edges of the cake before inverting it onto a serving plate.
I've made this several times and the last time I made it I decided to 1 1/2 the butter sauce recipe. . . . best decision ever! It's delicious made as is, but just that little bit of extra sauce made it even all the more better. Also, make sure you make the glaze after the cake comes out of the oven, that gives the cake a chance to cool a bit. If you pour the glaze on as soon as it comes out of the oven (like I did the first time I made it), then the cake is so hot it quickly absorbs the glaze and the sugary, crusty coating doesn't form on the outside.
If you can control yourself and not eat this all the day you make it, this cake tastes even better the second day so try and save a little.
Definitely make sure you butter/grease AND flour your pan. There is nothing worse than having a bundt cake not come cleanly out of the pan. I've never had a problem with this cake sticking, but I have other bundt cakes when I didn't grease and flour the pan.
I linked up at Buns in My Oven