Kentucky Butter Cake

Kentucky Butter Cake

  • Prep Time: 30 mins
  • Total Time: 1 hrs 50 mins
  • Yield: 1Cake

    • About This Recipe

    “This is a favorite of our family. My mother-in-law has made it for years.”

    Ingredients

    BATTER

  • 1cupbutter, room temperature( do not substitute)
  • 2cupsgranulated sugar
  • 4largeeggs
  • 1cup buttermilk (see note below) or 1cupsour milk( see note below)
  • 3cupsunsifted all-purpose flour
  • 3/4 teaspoonsalt
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 2teaspoonsvanilla

    • Butter sauce

  • 1/4 cuppacked brown sugar
  • 1/4 cupgranulated sugar
  • 2teaspoonshot water
  • 1/4 cupbutter
  • 1 1/2 teaspoonsvanilla

    • Directions

  • To make batter: In a large beater bowl cream the butter.
  • Gradually add the sugar; creaming until light and fluffy.
  • Add the eggs all at once and beat at HIGH until thick and creamy–at least 5 minutes.
  • Add milk and blend thoroughly.
  • NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
  • STIR AND LET SIT FOR 5 MINUTES.
  • In a small bowl combine flour, salt, powder and soda.
  • Add to batter all at once and beat for at least 10 minutes.
  • Batter will be very thick and creamy.
  • Stir in vanilla.
  • Generously grease 10″ inch bundt pan.
  • Turn batter into pan.
  • Bake at 325°F for 55-60 minutesuntil top springs back when touched lightly in center.
  • Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
  • Do not boil!
  • Remove from heat and add vanilla.
  • Let cake sit on a rack for 5 minutes after baking.
  • Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they’re thick).
  • Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
  • Cool completely before removing from pan.
  • If desired sprinkle with icing sugar before serving.

    • Reviews

  • “I found this easy to make, but a little time consuming. Every minute spent was well worth the end results.The cake was heavy like a pound cake and very tasty. I used the handle of a wooden spoon to poke the holes in it for the butter sauce. I feel that the handle was to thick for the needed results. The Crochet needle like recomended would of been right.The next time I make this, I will add some cinnamon in the Butter Sauce. I believe that would really set the cake off. Thank you “

  • “Wonderful!An enourmous cake, I upped the heat as ther required heat wasn’t cooking it properly.The only thing I did different was doubled up on the glaze.I poured glaze over the base (I used a chopstick to create the holes) and let cool in the pan as per the recipe.Then I turned it out,and poked more holes over the top and poured more glaze over.It is necessary to have the glaze freshly made to por over the cake, as it goes crystally if left to cool.Will make this many more times.Thank you for a great recipe!!”

  • “This is an excellent cake.I make this cake to sell at my local farmers market.I do turn the glaze into a rum glaze by adding three to four tablespoons to the glaze after I remove it from the stove.I let the glaze soak in and then I turn the cake over, remake the glaze and add about a 1/2 a cup of powder sugar to the glaze and pour it on top of the cake.This is a keeper.”

  • “I am from KY so I will be givin’ this a try! Thanks for posting :)”

  • “Our family sticks to a low-fat, heart-healthy diet MOST of the time, but I subscribe to the theory that you need to treat yourself every now and then to something sublime. This cake is a big winner with my family. “Awesomely-fabulous-most- wonderful-cake-you’ve-ever- made, Mom” was the best label for it. Yes, it is a time-consuming recipe and a bit tough on the arms if you make it with a hand-held mixer like I did. I just chalked that up to working off a few extra calories. I didn’t change a thing on this recipe. We love it’s dense moist texture and the double whammy of the butter sauce permeating the cake itself. Thanks so much for sharing this wonderful cake recipe.”

  • “Another of our family favorites.My sons both ask for this cake all the time. Thanks for posting it online so I don’t have to go digging through my “box o’recipes” every time. :)”

  • “Fabulous Cake!!!!! For a variation on the flavour of the cake I add 1 tsp of rum flavouring to the butter sauce. Hope this helps Judi90. Thanks a bunch Kathy-Lynn!!!!!”

  • “I liked this cake but it tastes like any other butter cake to me. I’m not complaining tho, I love butter cake but was expecting something a little different. Its still a great tasting cake!”

  • “I made this cake several times upon request from co-workers and friends after they tried it the first time. I even added just a bit of rum to it once and it went over so well. I had lost my original recipe for this pound cake that I use to make years ago and I was so happy to find this one and make it my family tradition for the holidays and those baking days when you just have to have a great dessert.”

    •