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This rich, homemade Kentucky butter cake is a deliciously moist pound cake. Drenched in butter, it has a slightly crispy outside and a sweet, tender center.
This traditional Kentucky pound cake can be enjoyed with a cup of coffee at any time of day. If you plan to serve it as a dessert, we recommend adding some homemade whipped cream or vanilla ice cream.
ingredients for KENTUCKY BUTTER CAKE
You will need:
- 2 cups of sugar
- 4 eggs
- 2 sticks of salted butter, softened to room temperature
- 2 teaspoons of rum extract
- 1/2 teaspoon of butter extract
- 1 cup of buttermilk
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 3/4 cup of sugar
- 1/3 cup of salted butter
- 3 tablespoons of water
- 2 teaspoon of rum extract
SUBSTITUTIONS and ADDITIONS
Rum Extract: You could use rum or bourbon liquor in place of rum extract. You’ll want to use six teaspoons of liquor in place of two teaspoons of extract.
Butter Extract: If you can’t get hold of this you could use vanilla extract in a pinch, but your cake won’t taste quite as buttery.
Buttermilk: If you don’t have buttermilk, use a cup of regular milk and add either a tablespoon of vinegar or a tablespoon of lemon juice.
Baking Soda: If you don’t have baking soda, just add an extra half tablespoon of baking powder.
Powdered Sugar: If your cake has any imperfections, you could dust it with powdered sugar to hide them and make it look pretty.
HOW TO MAKE THIS KENTUCKY BUTTER CAKE RECIPE
STEP ONE: Preheat the oven to 325°F. Grease and lightly flour a Bundt pan. Set aside.
PRO TIP: The ingredients will be easiest to combine if everything is at room temperature. If you have time bring the butter, eggs, and buttermilk to room temperature before you begin.
STEP TWO: In a large mixing bowl add the sugar, eggs, butter, rum extract, butter extract, and buttermilk. Using an electric hand mixer on the highest speed setting cream together for two minutes, or until the mixture is light and fluffy.
STEP THREE: Add flour, baking powder, and baking soda. Turn the hand mixer down to a medium-low setting and continue to beat together until no streaks of flour remain. Be sure to scrape down the sides of the bowl as needed
PRO TIP: Be careful not to overmix the batter or your cake will be tough.
STEP FOUR: Pour the batter into the Bundt pan. Place it into the oven and bake for 55 to 60 minutes.
STEP FIVE: Remove the cake from the oven and let cool in the pan for 20 minutes.
PRO TIP: To check that the cake is done, insert a toothpick. It should come out clean.
STEP SIX: While the cake is cooling, make the glaze. In a medium-sized saucepan, over a medium-low heat, add the sugar, butter, water, and rum extract.
STEP SEVEN: Whisk together, stirring often, until the mixture is melted together and combined. Watch it closely and remove from the heat just before it begins to bubble.
STEP EIGHT: Set aside a third of the sauce in a small bowl. Pour the remaining sauce over the cake while still in the pan.
STEP NINE: Once the cake has soaked up all of the sauce, carefully turn the Bundt pan over onto a serving dish. Drizzle the remaining sauce over the top of the cake before serving.
PRO TIP: You can serve this cake right away, but it will taste even better if you let it rest overnight before tucking in.
IN THE FRIDGE: You can keep Kentucky butter cake in an airtight container at room temperature for up to three days. If you live in a warm environment then you may wish to refrigerate it.
IN THE FREEZER: Kentucky butter cake can be frozen for up to three months. Be sure to keep the air out by wrapping in foil and placing in a heavy-duty freezer bag.
In this recipe, the magical ingredient to a perfectly spongy cake is the Kentucky butter cake sauce. Much more than a glaze, the buttery sauce hydrates the cake, creating a divine texture that’s just so moreish.
MORE RECIPES YOU’LL LOVE
Kentucky Butter Cake
- 2 cup sugar
- 4 eggs
- 2 sticks salted butter softened to room temperature
- 2 tsp rum extract
- 1/2 tsp butter extract
- 1 cup buttermilk
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/3 cup salted butter
- 3 tbsp water
- 2 tsp rum extract
- Preheat the oven to 325 degrees F. Grease and lightly flour a bundt pan. Set aside.
- In a large mixing bowl add sugar, eggs, softened room temperature butter, rum extract, butter extract, and buttermilk. Using a hand mixer on the high speed setting, cream together the wet mixture until it is light and fluffy. This should take about 2 minutes.
- Add flour, baking powder, and baking soda. Continue to beat together on medium-low, scraping down the sides of the bowl as needed until the mixture is combined and no flour streaks remain. Be careful not to overmix the batter or it will yield a tough cake.
- Pour the batter into the prepared bundt pan. Place in the oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the bundt cake from the oven and let cool for 20 minutes.
- While the cake is cooling make your sauce by adding a medium saucepan over medium-low heat to the stovetop. Add sugar, butter, water, and rum extract. Whisk together stirring often until the mixture is melted together and combined. You don’t want this sauce to boil so watch it carefully and remove from the heat right before it begins to bubble.
- Once the sauce has been removed from the stovetop, reserve 1/3 cup in a small bowl. Pour the remaining sauce over the cake while still in the bundt pan.
- Once the cake has soaked up all of the sauce, carefully turn the bundt pan over onto a serving dish. Drizzle the remaining sauce over the top of the cake before serving.
One sentence recipe card description: Kentucky butter cake is drenched in a delicious buttery sauce