Ultra-Moist Kentucky Butter Cake with Buttery Glaze
Soft, rich, and just a little bit sticky in the best possible way, this Kentucky Butter Cake has a dense, velvety crumb that practically melts as you eat it. The warm butter glaze seeps deep into the cake, leaving behind pockets of sweet, buttery goodness in every bite. It's tender but sturdy, moist without feeling heavy, and that golden crust? Slightly crisp, with just enough resistance to make each slice feel special.
Servings 16
Calories 382kcal
Ingredients
- Cake
- 1 cup butter 2 sticks, softened
- 2 cups sugar
- 4 eggs room temperature
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- Butter Glaze
- 3/4 cup sugar
- 1/3 cup butter
- 3 tbsp water
- 1 tbsp vanilla
Instructions
- Preheat oven to 350º. Generously butter a bundt pan getting into all the grooves. Add some flour and tap out excess.
- In a stand mixer, cream 1 cup of butter and 2 cups of sugar until light and fluffy. Add eggs one at a time mixing after each until well combined. Add vanilla and mix.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Alternate adding flour mixture and buttermilk mixing after each addition.
- Pour into the prepared bundt pan. Even the surface so that it is flat.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. It should be golden brown.
- Let it sit on a cooling rack for 10 minutes then invert onto a wire rack. Place parchment paper under the wire rack.
- While the cake is baking, make the glaze. Add the glaze ingredients to a saucepan over medium heat and cook until the sugar has melted, do not boil.
- Once the cake has been inverted, poke the top with holes with a toothpick or wooden skewer. While the cake is still hot pour the hot butter mixture over the top, let it go into the holes and drip down the sides. Let the cake cool before slicing.
Notes
- Make sure you grease and flour the bundt pan getting plenty of butter in all of the grooves.
- Add the butter sauce while it is hot and the cake is still warm.
