Tag: glazed

Kentucky Butter Cake is a simple, moist and delicious vanilla buttermilk cake that is brushed with a vanilla sugar glaze, creating a delicious sugar crust that’s similar to a glazed cake doughnut. Serve with a dollop of whipped cream and a drizzle of warm glaze over top.

I’m not sure why it is called Kentucky Butter Cake.

Could it be because it’s a buttermilk cake? Perhaps it’s the luscious vanilla-sugar-glaze that gets drizzle all over and inside this cake? Or that butter is literally the main ingredient in this recipe? Either way, this is hands down my favorite cake of all time. Years back my friend Colleen surprised me with a mini-Bundt version of Kentucky butter cake and it was love at first bite.

Essentially it’s a vanilla buttermilk cake that once baked, you poke holes in it and drizzle spoonfuls of a sugary vanilla glaze into so it soaks into the cake. And once the cake is inverted onto a plate or stand, you brush some of the same glaze on the outside of the cake which will firm up and creates a delicious texture. When serving, I reheat what’s left of the glaze and spoon a little over top of each slice. Pure perfection.

I’ve since made it a few dozen or so times. It’s my go-to cake and I’ve yet to meet someone who didn’t fall in love with it too.

To Make This Kentucky Butter Cake You Will Need:

• unbleached all-purpose flour – The base for the cake batter.
• fine salt – Use pink himalayan or sea salt.
• baking powder – Will create lightness in the batter, which makes it rise.
• baking soda – Reacts with the buttermilk to make these light and airy.
• unsalted butter – Lends richness and adds tenderness to the cake.
• granulated sugar (white) – For sweetening and flavor.
• eggs – Adds richness and flavor.
• buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy cake.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

for the glaze:

• unsalted butter – Lends rich flavor.
• granulated sugar (white) – Sweetens the glaze and when it hardens, creates a delicious crust on the outside of the cake.
• water – Helps thin out the glaze.
• pure vanilla extract – Adds warmth to the glaze.

Preheat your oven to 325℉ or 160℃.

This is my go-to method when greasing a Bundt pan: I melt a tablespoon or so of butter and used my pastry brush to coat the inside of the 12-cup bundt pan generously. Avoid using to much to where it pools in the bottom, you do not want that.

Be sure you have butter in all the nooks and crannies before adding a heaping tablespoon of flour into the pan. Shake and tap to coat, tip out any excess and set the prepared Bundt pan off to the side.

In a medium bowl whisk together the 3 cups of flour with 1 teaspoon of kosher salt and baking powder and 1/2 teaspoon of baking soda, then set off to the side.

In a bowl of your stand mixer, fitted with the paddle attachment, add 1 cup softened unsalted butter and 2 cups granulated white sugar.

On medium-low speed, mix until light and fluffy, about 3 minutes. Then use a spatula to scrape the sides and bottom of the bowl.

Next, add in the 4 eggs, 1 cup buttermilk and 2 teaspoons pure vanilla extract. Mix on medium-low speed until combined, scraping the sides bottom of the bowl halfway through. If afterwards it looks a bit lumpy or curdle-y, it’s fine and will all come together when you add the dry ingredients.

Don’t Have Buttermilk?

You can easily make your own buttermilk by combining 1 tablespoon lemon juice or white vinegar for every 1 cup whole milk or half and half.

Then gradually add the dry ingredients.

Mix until just incorporated.

The batter is super thick, so I like to spoon the Kentucky butter cake batter into already prepared Bundt pan. I tap the pan on the counter to settle the batter before smoothing the top with a spatula.

Bake in your preheated oven for 50 to 60 minutes or until it is nice and golden and a cake tester comes out clean.

Make The Glaze:

With 5 minutes left on the clock, make the glaze. In a small saucepan combine 1/3 cup unsalted butter, 3/4 cup granulated sugar, 3 tablespoons water and 2 teaspoons vanilla. Heat over low, stirring until melted. Do NOT bring to a boil.

Once the cake is baked and is hot from the oven, use a wooden skewer and poke holes all over.

Then spoon the glaze over the cake. The glaze will seep down into those holes and leave little pockets of deliciousness.

Let your cake cool 15 to 20 minutes.

Then slide a cake plate or stand underneath and carefully flip to invert, then remove the cake pan. If needed, reheat the second half of the glaze over low heat.

Brush some of the remaining glaze over the entire cake until it’s nice and glossy. I usually do two coats 😉 .

So pretty! Now it’s time to slice.

Slice cake and serve with a dollop of whipped cream and a drizzle of the leftover glaze.

So simple. So delicious.

HOW TO STORE BUNDT CAKES:

Store your bundt cake in an air-tight container. My bunt pan came in one, but I went ahead and linked one from Amazon in the recipe printable. For this cake, it can be stored at room temperature for 5 days. If making a bundt cake that has an icing containing dairy, I would keep it stored in the refrigerator.

HOW TO FREEZE BUNDT CAKES:

Let cool completely before tightly wrapping in 2 layers of plastic wrap. Then wrap in aluminum foil and freeze. You can also, wrap and freeze individual slices.

HOW TO THAW A BUNDT CAKE:

Remove and let thaw on your counter at room temperature.

For more cake recipes, check out my growing collection here.

Enjoy! And if you give this Kentucky Butter Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on March 31, 2010 and has been updated with clear and concise instructions, new photography and helpful information.