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Kentucky butter cake


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This Kentucky butter cake recipe is incredibly moist and has a sweet and creamy sauce that crusts the outside and then fills the inside. What’s more, this cake is as good on its own as it is topped with a couple of berries and a bit of whipped cream. This is the winner of the Pound Cake category.

The Kentucky butter cake is very easy to make, and its flavor is simple and creamy. Its texture is also perfect. Its most important component is that it’s topped with a very thick and sweet sauce that’s made with butter and sugar. This combination of ingredients makes the cake incredibly dense and unique. I am in love with this cake. The most important thing about this cake is that it absorbs so much of the sauce that it leaves a very sweet and crispy appearance on the top.

Ingredients :

Cake

  • 1 cup butter, cubed at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Instructions :

Prepare the pan for the Kentucky butter cake by carefully grease it with butter or shortening. In a separate bowl, mix the flour and baking powder.

In a stand mixer, combine the cake ingredients and mix on low for 30 seconds. Increase the speed to medium and continue to mix for another 3 minutes.

The batter should be poured into the prepared pan and set aside for at least 65 to 75 minutes. When the toothpick inserted into the center comes out clean, remove it from the pan.

The cake should be done, and the glaze should be made. In a saucepan, combine the ingredients until the butter is melted. Continue stirring constantly until the sugar is dissolved.

To decorate the warm cake, use a knife to carefully poke holes all around it. While the cake is still in the pan, pour the glaze evenly over it. Cool completely in the pan, and then remove it from the heat and serve it. I usually make this cake a day ahead of time to ensure that it’s moist and flavorful when it rests.


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