Kentucky Butter Cake

How to make Kentucky butter cake

In a large bowl, beat the butter, sugar, eggs, and vanilla together until well-combined.  Scrape down the bowl as needed.

Add the buttermilk, and mix in until well-combined.

Add the flour, baking powder, baking soda, and salt. Stir in until combined but don’t overmix.

Pour the batter into the prepared bundt pan.

To make the glaze, add the butter, sugar, water, and vanilla to a saucepan. Heat, stirring regularly, over medium-low heat until the butter melts and sugar has dissolved. The mixture should be just heated to combine but not brought to a boil.

Poke holes in the cake. I like to use a long wooden skewer. Pour the glaze over the cake.

Let the cake cool to room temperature in the pan. Run a knife around the edge of the pan, and invert the cake to serve.

Tips

• Butter: the butter should be softened but shouldn’t be smooshy. It should dent when pressed but shouldn’t lose its shape.
• Room temperature: The ingredients will combine better if at room temperature.
• Glaze: The glaze just needs to be heated enough to melt the butter and dissolve the sugar. It shouldn’t be brought to a boil.
• Pouring the glaze: Depending on how many holes you poke, you may find that you need to pour the glaze over the cake a bit at a time to avoid it spilling out.

How to store

This cake will keep for up to 4 days when stored covered at room temperature. Since this cake is  so moist, if you find that the cake is getting overly soft as it sits, you can store it in the fridge.

How to freeze 

This cake freezes well. I like to cut the leftover cake into slices because then I can defrost as many, or as few, slices as I need.

I wrap each individual slice in plastic wrap and place the wrapped slices in a freezer-safe baggie.