Preparation:
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly. You can also use a non-stick spray with flour for easier release after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are evenly mixed.
Step 3: Cream the Butter and Sugar
In a separate mixing bowl, cream the softened butter until it’s light and fluffy, about 3-5 minutes. Gradually add the sugar, continuing to beat until the mixture is well combined and creamy.
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until everything is well combined.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed, or gently fold in the ingredients by hand to avoid overmixing. The batter should be smooth and well-combined.
Step 6: Pour the Batter into the Pan
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan on the counter a few times to release any air bubbles.
Step 7: Bake the Cake
Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and firm to the touch.
Step 8: Prepare the Butter Glaze
While the cake is baking, prepare the butter glaze. In a small saucepan, melt the butter over medium heat. Add the sugar and water, stirring until the sugar is dissolved. Bring the mixture to a gentle boil, then remove it from the heat. Stir in the vanilla extract.
Step 9: Glaze the Cake
Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Using a skewer or toothpick, poke holes all over the cake. Slowly pour the warm butter glaze over the cake, allowing it to soak into the holes. Make sure to cover the entire surface and sides of the cake.
Step 10: Cool and Serve
Let the cake cool completely in the pan before inverting it onto a serving plate. The cake will continue to absorb the glaze as it cools, becoming even more moist and flavorful. Slice and serve the cake on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for the Perfect Kentucky Butter Cake
- Use Room Temperature Ingredients: For the best texture, ensure that the butter, eggs, and buttermilk are at room temperature before mixing.
- Don’t Skip the Glaze: The butter glaze is what gives this cake its signature moistness and flavor. Be sure to pour it over the cake while it’s still warm for maximum absorption.
- Grease the Pan Well: To prevent sticking, make sure your bundt pan is well-greased and floured. You can also use a non-stick spray with flour.
- Experiment with Flavors: For a twist, try adding a splash of bourbon or rum to the glaze for a little extra kick
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