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Kentucky Butter Cake

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Kentucky butter cake is a rich, moist cake that your family will ask for again and again, and it is so easy to prepare and bake! Brown sugar adds caramel flavor to this wonderful cake!

Ingredients

Scale
  • 3 cups (382 grams) all-purpose flour
  • 1 cup (198 grams) granulated sugar
  • 1 cup (212 grams) light or dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (226 grams) unsalted butter, room temperature, cut into 1-inch pieces
  • 1 cup buttermilk, well shaken
  • 4 large eggs
  • 1 tablespoon vanilla extract

Butter Glaze

  • 3/4 cup (148.5 grams) granulated sugar
  • 1/3 cup (70 grams) light or dark brown sugar
  • 1/2 (113 grams) cup unsalted butter
  • 4 tablespoons water, or bourbon
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 325 F. Grease and flour a 10 to 12-cup fluted pan or spray with baking spray.
  2. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Whisk to blend the dry ingredients and set aside.
  3. In a mixing bowl with an electric mixer, beat the butter with 1 cup of granulated sugar and 1 cup of brown sugar. Add the eggs, one at a time, beating well after each addition.
  4. Add about 1/3 of the dry mixture and half of the buttermilk; beat on low speed until combined. Repeat with another 1/3 of the dry mixture and the remaining buttermilk, then add the remaining dry mixture and beat just until blended.
  5. Spoon the batter into the prepared Bundt cake pan. Bake in the preheated oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out clean.
  6. While the cake is baking, prepare the glaze. Combine 3/4 cup of granulated sugar, 1/3 cup of brown sugar, 1/2 cup of unsalted butter, 4 tablespoons of water, and 2 teaspoons of vanilla extract in a saucepan. Place the saucepan over medium-low heat and cook just until the butter is melted and the mixture begins to simmer. Remove from the heat.
  7. Leaving the baked cake in the pan, place it on a rack. Poke holes all over the cake with a skewer or chopstick.
  8. Transfer 3 tablespoons of the butter glaze to a small bowl and set aside.
  9. Slowly drizzle the remaining glaze over the cake, giving it time to sink into the holes. Continue until all of the glaze is used.
  10. Let the cake stand for 10 minutes, then carefully turn it out onto a cake plate.
  11. Brush the reserved glaze mixture over the outside of the cake with a pastry brush.
  12. Let the cake cool completely then dust with confectioners’ sugar, if desired.

Find it online: https://classic-recipes.com/kentucky-butter-cake-recipe/