Kentucky Butter Cake Recipe
Craving a cake that’s rich, buttery, and incredibly moist? Many cakes can be dry or lack that melt-in-your-mouth texture. You need a Kentucky Butter Cake recipe that delivers decadence in every bite.
Imagine slicing into a cake that’s perfectly moist and infused with a luscious butter glaze. The disappointment of dry, flavorless cakes can ruin your dessert experience. You deserve a recipe that guarantees a delightful, buttery treat every time.
Introducing the ultimate Kentucky Butter Cake recipe! This recipe is easy to follow and ensures a tender, flavorful cake with a sweet butter glaze that soaks into every slice. Enjoy a piece and indulge in pure, buttery bliss.
What Makes Kentucky Butter Cake So Special?
Kentucky Butter Cake is one of those recipes that’s passed down through generations, cherished for its simplicity and flavor. The cake itself is a moist, tender pound cake, but what sets it apart is the luscious butter rum glaze. This glaze seeps into the cake, creating a delightful sweetness that’s hard to resist. It’s a cake that tastes even better the next day, making it perfect for gatherings, holidays, or just treating yourself to something sweet.
Ingredients You’ll Need
Before we dive into the step-by-step process, let’s gather all the ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
For the Butter Rum Glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water (or rum for a stronger flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
Step-by-Step Instructions
1. Prepare the Cake Batter
Start by preheating your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly—this cake tends to stick, so be generous with the greasing!
In a large mixing bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together until they’re well combined. You can also sift them if you prefer, but whisking works just as well.
2. Cream the Butter and Sugar
In another large bowl, beat together the butter and butter-flavored shortening until creamy. The butter-flavored shortening adds an extra richness to the cake that’s just unbeatable. Gradually add in the sugar and continue to beat until the mixture is light and fluffy—this will take about 5 minutes.
3. Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This method helps to incorporate air into the batter, resulting in a lighter, fluffier cake. A tip passed down from my grandmother is to alternate between adding the sugar and eggs. This technique ensures the batter is well-mixed and helps the cake rise evenly.
4. Add the Extracts
Now, stir in the vanilla extract and rum extract. The combination of these flavors gives the cake its signature taste. If you’re not a fan of rum, you can reduce the amount, but trust me—it’s what makes this cake irresistible!
5. Combine Wet and Dry Ingredients
Gradually add the flour mixture to the batter, alternating with the buttermilk. Start with the flour, followed by a splash of buttermilk, and continue this process until everything is well incorporated. The buttermilk adds moisture and tenderness to the cake, giving it that perfect crumb texture we all love.
6. Bake the Cake
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes.
Making the Butter Rum Glaze
1. Prepare the Glaze
While the cake is cooling, let’s prepare that luscious butter rum glaze. In a small saucepan, melt the butter over medium heat. Once melted, add the sugar and water (or rum). Stir until the sugar is completely dissolved and the mixture starts to foam, but do not let it boil. Remove from heat and stir in the vanilla extract and rum extract.
2. Glaze the Cake
Using a skewer, poke holes all over the cake while it’s still in the pan. Be careful not to go all the way to the bottom. Slowly pour the glaze over the cake, allowing it to soak into the holes. Reserve a little bit of the glaze for later.
3. Let the Cake Rest
Let the cake sit in the pan until the glaze has absorbed and slightly hardened—this should take about 20-30 minutes. If you let it sit too long, it might stick to the pan, so keep an eye on it. Once ready, gently run a knife around the edges and invert the cake onto a serving plate.
4. Final Touches
If you saved some of the glaze, warm it up and brush it over the top of the cake for an extra glossy finish. You can also dust the cake with powdered sugar if you like, but it’s perfectly delicious just as it is.
Enjoy Your Kentucky Butter Cake
And there you have it—a Kentucky Butter Cake that’s rich, buttery, and just a little bit addictive. This cake is best served the next day after the flavors have had time to meld together, making it a great make-ahead dessert. Whether you’re making it for a special occasion or just because you deserve a treat, this cake is sure to impress.
I hope you enjoyed this recipe and feel inspired to try it in your own kitchen. Trust me, once you’ve had a slice, you’ll be hooked! Happy baking, and as always, let me know how it turns out in the comments below.
