Kentucky Butter Cake Classic (Print)
Rich, buttery cake finished with warm vanilla glaze for an irresistible Southern-style treat.
# Ingredients:
→ Cake
01 -
227 grams unsalted butter, cubed and at room temperature
02 -
400 grams granulated sugar
03 -
4 large eggs
04 -
1 tablespoon pure vanilla extract
05 -
375 grams all-purpose flour
06 -
1 teaspoon kosher salt
07 -
1 teaspoon baking powder
08 -
0.5 teaspoon baking soda
09 -
240 millilitres buttermilk
→ Butter Glaze
10 -
75 grams unsalted butter
11 -
150 grams granulated sugar
12 -
30 millilitres water
13 -
2 teaspoons pure vanilla extract
# Steps:
01 -
Preheat oven to 160°C. Grease a 25-centimetre bundt pan with butter or shortening, dust with flour, and set aside.
02 -
Combine butter, sugar, eggs, vanilla, flour, salt, baking powder, baking soda, and buttermilk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 to 45 seconds to blend ingredients, then increase to medium speed and beat for 3 minutes until smooth.
03 -
Pour batter into prepared bundt pan. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean.
04 -
While cake bakes, combine butter, sugar, water, and vanilla in a saucepan. Heat over medium, stirring until fully melted and combined, without bringing to a boil. Remove from heat.
05 -
While cake is still warm in the pan, poke holes over the surface with a skewer. Slowly pour warm glaze evenly over cake, allowing it to soak in. Cool completely in pan.
06 -
Run a butter knife around the pan edges to loosen. Invert the cake onto a serving plate to release.
# Notes:
01 -
For an even richer flavour, increase the butter glaze by one and a half times as desired.
02 -
Ensure butter is at room temperature for proper creaming.