Kentucky Butter Cake
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
- 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
- Preheat the oven to 325 F. Grease and flour a 10 to 12-cup fluted pan or spray with baking spray.
- In a medium bowl, combine the flour, salt, baking powder, and baking soda. Whisk to blend the dry ingredients and set aside.
- 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.
- 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.
- 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.
- 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.
- Leaving the baked cake in the pan, place it on a rack. Poke holes all over the cake with a skewer or chopstick.
- Transfer 3 tablespoons of the butter glaze to a small bowl and set aside.
- Slowly drizzle the remaining glaze over the cake, giving it time to sink into the holes. Continue until all of the glaze is used.
- Let the cake stand for 10 minutes, then carefully turn it out onto a cake plate.
- Brush the reserved glaze mixture over the outside of the cake with a pastry brush.
- Let the cake cool completely then dust with confectioners' sugar, if desired.
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