Description
This Kentucky Butter Cake is a sugar and butter lover’s dream! I love how easy it comes together, keeps so well, and serves a crowd!
Ingredients
Scale
For the Cake
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
For the Glaze
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 325 degrees. Prepare a 10 inch Bundt pan by spraying it with Pam Nonstick Spray for Baking very thoroughly, or grease the pan very well with softened butter. I did have one tiny area that stuck to the pan, but I was able to cover it with a bit of powdered sugar.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together on medium speed. Add eggs one at a time and mix until incorporated. Add vanilla and mix.
- In a separate medium sized bowl, mix flour, salt, baking powder, and baking soda. Slowly add 1/3 of the dry mixture at a time, alternating with the buttermilk. Mix on low speed until everything is incorporated.
- Pour the batter into the prepared pan and bake for 65-75 minutes. A toothpick inserted into the center of the cake should come out cleanly.
- To make the glaze, add the butter, sugar, water, and vanilla extract into a small pan. Over medium heat, melt the butter and dissolve the sugar. Poke holes with a knife into the cake and pour glaze over the top. Allow the cake to cool completely, and then turn out onto a cake stand or platter.
Nutrition
- Serving Size: 1 Slice
- Calories: 508
- Sugar: 47g
- Sodium: 495mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7.2g
- Trans Fat: 0.8g
- Carbohydrates: 71g
- Fiber: 0.8g
- Protein: 6.2g
- Cholesterol: 117mg
