Indulgent Kentucky Butter Cake

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Kentucky Butter Cake is the epitome of old-fashioned Southern baking—rich, moist, and soaked in a decadent buttery glaze. This bundt cake has a dense yet tender crumb, making it perfect for any occasion, whether it’s a family gathering, holiday feast, or just a sweet craving that needs to be satisfied. The secret to its irresistible texture lies in the buttery syrup that seeps into the cake, ensuring every bite is infused with a melt-in-your-mouth sweetness.

Topped with a luscious caramel or vanilla glaze, this cake transforms into pure comfort food, bursting with warm, buttery flavors. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream, making it a must-try dessert. Simple to prepare yet incredibly rewarding, this Kentucky classic is sure to become a staple in your baking repertoire.

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Ingredients for Kentucky Butter Cake

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 4 large eggs
• 2 teaspoons vanilla extract

For the Butter Glaze:

• ¾ cup granulated sugar
• ⅓ cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

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Step 1: Prepare the Batter

Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan to prevent sticking. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on low speed until just combined, then increase to medium speed and mix for about 3 minutes until the batter is smooth and creamy.

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Step 2: Bake the Cake

Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool slightly while you prepare the butter glaze.

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Step 3: Make the Butter Glaze

In a small saucepan over medium heat, combine the sugar, butter, and water. Stir continuously until the butter is fully melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.

While the cake is still warm, poke small holes all over the surface using a skewer or toothpick. Slowly pour the warm butter glaze over the cake, allowing it to soak in and enhance the flavor. Let the cake sit for at least 30 minutes before slicing, so the glaze fully absorbs into the crumb.

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Storage Instructions

To keep your Kentucky Butter Cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, refrigerate it for up to a week. Before serving, allow the cake to come to room temperature for the best texture and flavor.

For longer storage, wrap the cake tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

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Estimated Nutrition (Per Serving)

• Calories: 420
• Fat: 20g
• Carbohydrates: 55g
• Sugar: 35g
• Protein: 5g
• Sodium: 220mg
• Fiber: 1g

(Note: Nutrition values are estimates and may vary based on specific ingredients used.)

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Frequently Asked Questions

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour for a softer texture, or use a gluten-free flour blend for a gluten-free version.

Why is my cake dry?

Overbaking or using too much flour can cause dryness. Be sure to measure your ingredients accurately and check for doneness with a toothpick.

Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I add nuts or other flavors?

Absolutely! Chopped pecans or walnuts add a great crunch. You can also add a hint of cinnamon or almond extract for extra flavor.

How do I prevent my cake from sticking to the pan?

Grease and flour your bundt pan thoroughly, or use a baking spray with flour. Let the cake cool slightly before inverting.

Can I use a different pan instead of a bundt pan?

Yes, you can use a 9×13-inch baking dish, but the baking time may vary. Keep an eye on it and check for doneness.

Do I need to refrigerate the cake?

No, it can be stored at room temperature for a few days, but refrigeration can extend its freshness.

Can I add a glaze or frosting on top?

Yes! A caramel glaze, powdered sugar dusting, or vanilla drizzle makes a delicious addition.

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