|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 1g||3%|
|Total Sugars 47g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rich Kentucky butter cake is incredibly delicious. The butter soaks into the cake, forming an amazingly moist and buttery layer. It really doesn't need icing, but you can sift some powdered sugar over the top after you unmold it for a nice presentation.
Another thing to love about this cake—the batter ingredients are poured into the mixing bowl and beat together all at once. No need to cream the butter and sugar or add the dry ingredients alternating with the milk. It's as easy as using a cake mix. And the butter-sugar sauce is a snap to prepare—it just involves heating the ingredients until the butter has melted.
Bake this cake for a special event or party or take it along to a potluck dinner—everyone will thank you. Oh, and take a few copies of the recipe to share.
For the Bundt Cake:
3 cups (or 13 1/2 ounces by weight) all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, room temperature
1 cup buttermilk (or sour milk)
4 large eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
For the Glaze:
3/4 cup granulated sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons pure vanilla extract
Make the Cake
Gather the cake ingredients.
Preheat the oven to 325 F (165 C/Gas 3). Generously grease and flour a 12-cup Bundt pan or 10-inch tube pan. Make sure you get all the nooks and crannies of the Bundt pan.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, softened butter, buttermilk, eggs, vanilla, salt, baking powder, and baking soda. Beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 minutes longer.
Spoon the batter into the prepared cake pan and spread evenly.
Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Make the Glaze
Meanwhile, gather the glaze ingredients.
In a small saucepan over low heat, combine the sugar, butter, water, and vanilla. Cook, stirring, just until the butter melts. Do not bring the mixture to a boil.
Finish the Cake
Move the cake to a rack and leave it in the pan. Pierce it all over with a fork or skewer.
Pour the hot butter glaze over the warm cake.
Let the cake stand 5 to 10 minutes, or until the glaze is absorbed.
Carefully turn it out onto a cake plate. Cool and serve.
How to Store
Store leftover Kentucky butter cake tightly wrapped at room temperature for up to three days.
- You can swap some or all of the water in the glaze for Kentucky bourbon. One tablespoon will add a hint of flavor, while more will make the cake a bit boozy. Rum also works well.
- This cake is deliciously buttery and sweet all on its own. However, if you're looking for a little extra flavor and sweetness, you could drizzle a simple vanilla glaze over the cake.
- If you don't have a Bundt pan or would like to turn this into a layer cake, you can bake the batter in two 9-inch cake pans; adjust the time accordingly.
How Do You Keep a Bundt Cake Moist?
To ensure your Bundt cake is nice and moist, don't overbake it. As soon as a cake tester or toothpick comes out clean when inserted in the center of one side of the pan, the cake is done. To add a little extra moisture, you can brush on a drizzle or glaze that will soak into the cake or top with a gooey icing.
How Long Do You Let a Bundt Cake Cool?
Most Bundt cakes will need to cool for a few minutes in the pan before being turned out onto a cooling rack. Depending on the temperature of your kitchen, it can take an hour or longer for the cake to completely cool.
How Do You Get a Cake Out of a Bundt Pan?
Make sure your Bundt pan is well greased (and perhaps floured), getting into all of the nooks and crannies. Some recipes recommend letting the cake cool entirely in the pan, while others advise you to turn the cake out of the pan while still warm; be sure to follow the recipe. If the cake won't release, run a thin silicone spatula in between the pan and the cake at sticking points; metal utensils will scratch the surface of the Bundt pan.
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