This Kentucky Butter Cake is moist, buttery, and filled with that delicious butter sauce. If you want to impress your family or friends at any gathering or even just for a simple dessert night, this is the way to go.
Dive into the world of rich, buttery delight with Ineskohl Kitchen’s Kentucky Butter Cake recipe. A perfect blend of moist cake drenched in a sumptuous butter sauce, this dessert is a crowd-pleaser and a must-try!
Let’s quickly recap for those of you who might have missed a step:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup buttermilk
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
Butter Sauce Ingredients:
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter
- 1/8 teaspoon salt
- 3/4 cup water
- Preheat Oven and Prepare Pan: Start by preheating your oven to 325°F (163°C). Grab a Bundt pan and generously butter it, ensuring all nooks and crannies are covered. Sprinkle with flour, tapping out the excess.
- Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, cream together the butter and sugar using a mixer until it’s light and fluffy.
- Eggs and Vanilla: Slowly add in eggs one at a time, ensuring each egg is incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Alternate between adding the flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture. Mix until just combined.
- Pour and Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
- Prepare Butter Sauce: While the cake is baking, make the butter sauce. In a saucepan, combine all the butter sauce ingredients. Cook on low heat, stirring until the sugar has dissolved. Remove from heat.
- Soak the Cake: Once the cake is out of the oven, poke holes into it using a skewer. Slowly pour the butter sauce over the cake, letting it seep into the holes.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Achieve the Perfect Consistency: For a more tender crumb, ensure all your ingredients are at room temperature before starting.
- Flavor Variations: Feel free to add zesty lemon or orange zest to the batter for a refreshing twist, or swirl in some chocolate chips for a richer taste.
- Checking Cake Doneness: Apart from the toothpick test, you can also lightly press the top of the cake. If it springs back, it’s done.
- For the Best Soak: After poking holes in the cake, allow the butter sauce to cool slightly (but not solidify) before pouring it over the cake. This gives it the right consistency to seep into the cake effectively.
- Alternate Sauce Application: Instead of poking holes, you can also slice the cake and drizzle each slice with the butter sauce for a more intense flavor with every bite.
- Decorative Touch: Dust the completely cooled cake with a sprinkle of powdered sugar for a beautiful finish.
Slice up your Kentucky Butter Cake and enjoy every rich, buttery bite! This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
So, there you have it folks! A tried and tested recipe straight from the heart of Ineskohl Kitchen. Happy baking!