Description
Kentucky Butter Cake is a rich, moist, and buttery dessert featuring a tender yellow cake soaked in a luscious buttery syrup flavored with vanilla and almond extracts. This Southern classic is perfect for gatherings and serves 12 generous slices of decadence.
Ingredients
Scale
Cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
Sauce:
- 1 cup sugar
- ½ cup butter, cubed
- ¼ cup water
- 1½ tsp almond extract
- 1½ tsp vanilla extract
Instructions
- Prepare and bake the cake: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan to prevent sticking. In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure incorporation. Stir in 2 teaspoons of vanilla extract for flavor. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually alternate adding these dry ingredients and 1 cup of buttermilk into the creamed mixture, mixing well after each addition to create a smooth batter. Pour this batter into the prepared pan and bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before running a knife around the edges and center to loosen. Invert the cake onto a wire rack to cool further.
- Make the sauce: While the cake is baking or cooling, combine 1 cup sugar, ½ cup cubed butter, and ¼ cup water in a saucepan. Heat gently over medium heat, stirring until the butter has melted and the sugar has dissolved fully. Remove the saucepan from heat and stir in 1½ teaspoons almond extract and 1½ teaspoons vanilla extract to infuse the sauce with aromatic flavors.
- Apply the sauce to the cake: While the cake is still warm, poke holes all over the top using a skewer or the back of a spoon to help the sauce absorb deeply. Spoon ¼ cup of the prepared sauce over the top of the cake and let it soak in. Repeat this process two additional times so a total of ¾ cup sauce is absorbed into the cake.
- Finish and serve: Poke holes into the sides of the cake as well, and use a pastry brush to apply the remaining sauce evenly around the edges. Allow the cake to cool completely so the sauce sets and the flavors meld beautifully. Serve each slice generously to enjoy the moist and flavorful Kentucky Butter Cake at its best.
Notes
- For best results, use room temperature eggs to help create a light and fluffy batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Ensure the cake is warm when adding the butter sauce to allow maximum absorption.
- Use a fine skewer or fork to poke holes evenly to avoid breaking the cake.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
