EASY KENTUCKY BUTTER CAKE RECIPE

by Friend Recipes

The Kentucky Butter Cake recipe provides a very moist, buttery cake that is covered in a sweet butter sauce that browns the outside and soaks into the cake so it stays delicious for days. What you end up with is a gorgeous, sweet, soft cake that tastes like butter and is just as delicious on its own as it is when topped with strawberries and whipped cream.

Kentucky Butter Dessert is a delicious cake that is smooth and buttery. This decadent cake soaks up the buttery sweet sauce, leaving behind a golden, delicate crust that you will adore.

INSTRUCTIONS:

Set the oven to 325°F/165°C.

Very generously butter or grease a 10′′ Bundt pan. Dust the pan with flour and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine all the cake ingredients. 30 seconds of low-speed mixing followed by 3 minutes of medium-speed mixing.

When a toothpick inserted into the center of the cake comes out clean, pour the batter into the prepared pan and bake for 65 to 75 minutes.

Make the frosting and then bake the cake. Combine all ingredients in a small saucepan over low heat. Once the sugar has dissolved and the butter has melted, continue to stir. Do not let it boil.

While the cake is still in the pan, pierce it all over with a knife and then pour the frosting evenly over it.

When the cake has cooled completely in the pan, invert it onto a serving plate.

I actually prefer to bake this cake a day in advance because I find it tastes better and moister after resting.

WHAT INGREDIENTS ARE NEEDED FOR THIS CAKE?

Cake:

  • 1 cup chopped room temperature butter per cake
  • 2 cups sugar, granulated
  • 4 eggs
  • a teaspoon of vanilla
  • 3 cups plain flour
  • 1 teaspoon kosher salt.
  • one tablespoon of baking powder
  • Half a teaspoon of baking soda
  • Buttermilk, one cup

Butter glaze

  • 1/3 cup butter
  • Granulated sugar, 3/4 cup
  • Vanilla extract and two tablespoons of water

CAN KENTUCKY BUTTER CAKE BE FROZEN?

Let the outer cake frosting set completely. Double-wrap the cake in plastic and secure it. The cake can be frozen for three months. After overnight in the refrigerator, thaw the cake on the kitchen counter to room temperature before serving.

WHAT CAN BE SERVED WITH KENTUCKY BUTTER CAKE?

I can also serve it with a dusting of powdered sugar

  • Fresh berries: strawberries, raspberries, blueberries, and/or blackberries
  • Strawberry syrup or raspberry syrup
  • A dollop of whipped cream
  • Vanilla ice cream
  • Lemon curd
  • Chocolate ganache
  • Caramel sauce

CAN I PREPARE THE CAKE A WEEK IN ADVANCE?

At room temperature, a typical pie will stay fresh and delicious for about 4-5 days.

KENTUCKY BUTTER CAKE

Recipe by Alexandra Jo
Servings

10

servings
Prep time

20

minutes
Cooking time

1

minute

Ingredients

  • Cake:
    1 cup chopped room temperature butter per cake

  • 2 cups sugar, granulated

  • 4 eggs

  • a teaspoon of vanilla

  • 3 cups plain flour

  • 1 teaspoon kosher salt.

  • one tablespoon of baking powder

  • Half a teaspoon of baking soda

  • Buttermilk, one cup

  • Butter glaze
    1/3 cup butter

  • Granulated sugar, 3/4 cup

  • Vanilla extract and two tablespoons of water

Directions

  • Set the oven to 325°F/165°C.
  • Very generously butter or grease a 10′′ Bundt pan. Dust the pan with flour and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, combine all the cake ingredients. 30 seconds of low-speed mixing followed by 3 minutes of medium-speed mixing.
  • When a toothpick inserted into the center of the cake comes out clean, pour the batter into the prepared pan and bake for 65 to 75 minutes.
  • Make the frosting and then bake the cake. Combine all ingredients in a small saucepan over low heat. Once the sugar has dissolved and the butter has melted, continue to stir. Do not let it boil.
  • While the cake is still in the pan, pierce it all over with a knife and then pour the frosting evenly over it.
  • When the cake has cooled completely in the pan, invert it onto a serving plate.
  • I actually prefer to bake this cake a day in advance because I find it tastes better and moister after resting.

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