ingredients
  • Flour 3 cups
  • Sugar 2 cups • 470 kcal
  • Baking soda 1/2 tsp
  • Salt 1 tsp • 1 kcal
  • Baking powder 1 tsp • 156 kcal
  • Vanilla 1 tbsp
  • Buttermilk 1 cup
  • Eggs 4 • 130 kcal
  • Butter 1 cup, softened • 717 kcal
  • Sugar 3/4 cup • 470 kcal
  • Butter 1/3 cup • 717 kcal
  • Water 4 tbsp
  • Vanilla 1 tbsp
Calories refers to 100 gr of product

Just as the name suggests, this cake is super buttery and moist. When soaked with a butter sugar sauce, this is one of the most decadent and mouth watering cakes you can find! Similar in texture to a pound cake, Kentucky butter cake is dense, vanilla flavored and oh so sweet. This is a perfect cake to pair with whipped cream and strawberries or simply serve plain- it can definitely hold its own when it comes to flavor! What is really great about this recipe is that this cake will taste even better on the second or third day after it has been made as the butter sauce continues to seep slowly into ever hole of the cake. Get out your Bundt pan because you will want to make this cake right away!

  • In a stand mixer with a paddle attachment, mix the flour, 2 cups sugar, baking soda, salt, and baking powder.
  • Add the eggs, 1 tablespoon vanilla, buttermilk and 1 cup softened butter to the mixer and blend for about 5 minutes on medium speed until the batter is smooth.
  • Pour the batter into a greased bundt pan and bake at 350 ̊F for about 30-40 minutes or until the center of the cake is set.
  • In a small microwave safe bowl or saucepan, melt the remaining butter, sugar, vanilla and water together. The sugar should just be melted into the butter, you do not need to bring this mix to a boil.
  • Remove the cake from the oven and poke holes into the cake while it is still warm. Pour the melted butter sauce over the cake, allowing it to absorb into the cake.
  • Once the cake has cooled, flip it out onto a tray and serve! Wrap tightly and store at room temperature for up to a week.

Tips

-When mixing the butter and liquids into the flour, your butter may not completely break up and you may see small butter chunks. This is okay! Just try to blend in as much butter as possible into the batter- small butter pieces are okay, large butter pieces are not
-Make the butter sauce with brown sugar rather than granulated sugar for an even richer cake