Kentucky Butter Cake Recipe

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Kentucky Butter Cake is a tasty treat you’ll love to make and eat. This cake is super moist and full of butter flavor. You’ll end up with a yummy dessert that serves 16 people and only takes about 20 minutes to prep.

The magic of this cake is in the butter sauce. After baking, you poke holes in the warm cake and pour on a sweet butter sauce. This makes the cake extra moist and adds even more buttery goodness. It’s a simple recipe that gives you amazing results every time.

Exact Ingredients List

Here’s everything you’ll need to make this yummy Kentucky butter cake:

For the Cake:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Butter Sauce:
• 3/4 cup granulated sugar
• 1/3 cup butter
• 2 teaspoons vanilla extract
• 3 tablespoons water

You’ll also need a 10-inch Bundt pan and cooking spray or butter for greasing. Make sure your butter is soft before you start baking. Room temperature eggs work best too.

For the optional glaze, grab:
• 2 tablespoons melted butter
• 1 cup powdered sugar
• 1-2 tablespoons milk

Don’t forget to preheat your oven to 325°F before you begin mixing. Happy baking!

Instructions

Preheat your oven to 325°F and grease a 10-inch Bundt pan well. In a large bowl, sift the flour, salt, baking powder, and baking soda. Set this aside.

In another big bowl, beat the butter and sugar until light and fluffy. This takes about 3-4 minutes. Add the eggs one at a time, beating after each. Mix in the vanilla extract for 10 seconds.

Add the dry mix and buttermilk to the butter mixture. Start with the dry stuff and switch back and forth. Mix well each time you add something.

Pour the batter into your greased pan. Bake for 50-60 minutes. When there’s 15 minutes left, make the sauce.

For the sauce, mix sugar, butter, vanilla, and water in a pan. Heat it up, but don’t let it boil. Stir until smooth.

Take the cake out when it’s done. Poke holes all over the top with a skewer. Pour the warm sauce over the cake. Let it cool in the pan.

Once cold, flip the cake out of the pan. You can add a glaze if you want. Just mix melted butter, powdered sugar, and milk until smooth. Drizzle this over your cooled cake.

Possible Substitutes List

You can swap out some ingredients in this Kentucky butter cake recipe if needed. Here are some options:

• Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

• All-purpose flour: Use cake flour for a softer texture. Replace 1 cup all-purpose flour with 1 cup minus 2 tablespoons cake flour.

• Butter: Try oil instead. Use 3/4 cup oil to replace 1 cup butter.

• Eggs: For each egg, use 1/4 cup mashed banana or 1/4 cup unsweetened applesauce.

• Vanilla extract: Use almond extract, maple syrup, or rum extract for a new flavor.

For the butter sauce, you can try these swaps:

• Sugar: Use brown sugar or honey for a richer taste.

• Butter: Coconut oil works well too.

• Water: Try milk or cream for a creamier sauce.

Remember, changing ingredients may affect the taste and texture of your cake. Start with small changes and see what you like best!

How To Make It Diabetes-Friendly

To make this Kentucky Butter Cake more diabetes-friendly, try these simple swaps:

• Replace all-purpose flour with almond flour
• Use a sugar substitute like erythritol or stevia instead of granulated sugar
• Swap regular butter for a light butter or butter substitute
• Use Greek yogurt instead of buttermilk

For the cake batter, mix 3 cups almond flour, 1 cup Greek yogurt, 1/2 cup unsweetened applesauce, 4 eggs, 1 cup sugar substitute, 1 tsp baking powder, and 2 tsp vanilla extract.

Bake at 350°F for 25-30 minutes in an 8×8-inch pan. Check with a toothpick for doneness.

For a lighter butter sauce, melt 1/4 cup light butter in a small pan. Add 1/4 cup sugar substitute, 1 tsp vanilla, and 2 tbsp water. Stir until smooth.

Pour the sauce over the warm cake. Let it cool before serving.

These changes cut down on carbs and sugar while keeping the cake moist and tasty. You can enjoy a slice without worrying about blood sugar spikes.

Tips, Tricks & Storing

For the best Kentucky butter cake, make sure all your ingredients are at room temperature. This helps them mix together smoothly.

Grease your Bundt pan really well. Use butter or cooking spray to coat every nook and cranny. This prevents sticking and makes for an easy release.

Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can make your cake tough.

When poking holes in the cake, use a wooden skewer or toothpick. Space the holes about an inch apart all over the surface.

Pour the butter sauce slowly over the warm cake. This lets it soak in evenly.

Let the cake cool completely before removing it from the pan. This can take about 2 hours.

To store, cover the cake tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days.

You can also freeze the cake for up to 3 months. Wrap it well in plastic wrap and foil before freezing.

For an extra special touch, serve your Kentucky butter cake with a scoop of vanilla ice cream or a dollop of whipped cream.