Description
Kentucky Butter Cake is a rich, buttery Bundt cake originating from the South, featuring a moist, tender crumb soaked with a decadent butter glaze infused with brandy and vanilla. This classic Southern dessert offers an irresistible balance of sweetness and buttery flavor, perfect for celebrations or comforting gatherings.
Ingredients
Scale
Cake Batter
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
Butter Glaze
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 tablespoons brandy (water can be substituted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt cake pan or spray it with nonstick baking spray to ensure the cake releases easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine them evenly.
- Cream butter and sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter and 2 cups granulated sugar together until light and fluffy, approximately 5 minutes. This step is key to incorporating air and ensuring a tender crumb.
- Prepare buttermilk substitute: In a small bowl or measuring cup, mix the whole milk with white vinegar and let it sit for a few minutes to curdle, creating a buttermilk substitute.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter mixture, stirring just until each egg is incorporated. Then stir in the 2 teaspoons of vanilla extract.
- Combine wet and dry ingredients: Alternately add the buttermilk mixture and the flour mixture to the butter mixture, beginning and ending with the flour mixture. Stir each addition just until combined; avoid overmixing to keep the cake tender. Scrape down the bowl and beaters as needed.
- Bake the cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven but keep it in the pan.
- Prepare the butter glaze: In the last few minutes of the baking time, combine 1 cup granulated sugar, ½ cup unsalted butter, and 3 tablespoons brandy in a small saucepan over medium-low heat. Stir frequently until the sugar dissolves completely. Do not let the mixture boil. Remove from heat and stir in 1 teaspoon vanilla extract. Reserve about ⅓ cup of the glaze for later use.
- Poke holes in the cake: Using the smaller end of a chopstick or a similar tool, poke holes all over the cake, going close but not all the way through to the bottom, to allow the glaze to soak in.
- Apply the glaze: Slowly and carefully pour the warm butter glaze over the cake, letting it seep into the holes and saturate the cake layers. Allow the cake to cool in the pan on a wire rack for 30 minutes after removing from the oven before inverting.
- Finish and serve: Once cooled and inverted onto a serving plate, gently brush the remaining reserved butter glaze over the top of the cake for a shiny, flavorful finish. Serve warm or at room temperature.
Notes
- Make sure not to overmix the batter once the dry ingredients are added to prevent a dense cake.
- You can substitute water for brandy in the glaze if preferred or for a non-alcoholic version.
- Allow the cake to cool in the pan while applying the glaze to maximize absorption and moisture.
- The cake pairs wonderfully with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Kentucky Butter Cake, Southern cake, butter glaze cake, Bundt cake recipe, classic Southern dessert
