Kentucky butter cake recipe; Kentucky butter cake with butter sauce is a moist cake with lots of buttery flavor. Always a crowd pleaser and a winner. The cake has the texture of a pound cake and so very butterly moist and perfect for Christmas baking.

The best thing about this cake is you can add rum instead of the vanilla essence/extract in the cake and in the butter sauce and call it Kentucky Rum Cake; and would be a super hit with adults. Since, I made this for my kids I avoided them; but during Christmas time I do bake Rum Cake.

A word about my opinion about the cake; the cake is sweet and for me the butter sauce makes it overly sweet; but since my kids love the added butter sweet flavor, I use them. But personally, I like the cake without the butter sauce as the cake is perfect in every sense.

I usually make this cake in my sheet pan; but sometimes use bundt pan; my pan is a bit smaller to hold this cake batter; so I do pour 1/4 of the batter into another cake pan. It is best advised to use a 10 inch bundt pan. 

Step by step method:
Recipe adapted from here.
Bring all ingredients to room temperature. Preheat oven to 180 degree C.
Grease and dust bundt pan. In a large bowl, add in butter (I used salted butter).

Add in sugar and cream for a minute with a handheld blender. It will look crumbly, but never mind.

Add in eggs one by one and cream/beat after each addition. Add in vanilla essence (if you are using rum, add in instead of vanilla) and cream again for 30 seconds.

Add in the flour, baking soda, baking powder.

Add in the buttermilk and cream again for 1 minute, and the batter will be creamy and fluffy and a bit thick (like pound cake batter). Make sure you scrape the sides too.

Pour the batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and prick holes all over it (I used my chopsticks) and pour the butter sauce all over it. Allow the cake to cool down completely before removing from the pan.

To make butter sauce: Add 1/2 cup sugar, 1/3 butter, 2 tsp vanilla, and water into a saucepan. Cook over medium heat, until fully melted and combines, but do not boil. Pour over cake.

Other Cake Recipes:
Orange Pound Cake
Strawberry Cake
Eggless Chocolate Cake

Kentucky Butter Cake Recipe

PREP TIME: 7 mins    |  COOK TIME: 50 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Butter: 1 cup (2 sticks)
• Sugar: 2 cups
• Eggs: 4
• Flour: 3 cups
• Baking Powder: 1 tsp
• Soda Powder: 1/2 tsp
• Vanilla essence: 2 tsp
• Buttermilk: 1 cup
• BUTTER SAUCE:
• Sugar: 1/2 cup
• Butter: 1/3 cup
• Water: 3 tbsp
• Vanilla Essence: 2 tsp

  METHOD:

1. Preheat oven to 180 degree C. Grease and flour a 10 inch Bundt pan.
2. In a large bowl add butter and sugar and cream for one minute.
3. You can substitute vanilla essence in the cake and sauce with rum.
4. Add in eggs one by one and cream/beat after each addition. Add in vanilla essence (if you are using rum, add in instead of vanilla) and cream again for 30 seconds.
5. Add in the flour, baking soda, baking powder.
6. Add in the buttermilk and cream again for 1 minute, and the batter will be creamy and fluffy and a bit thick (like pound cake batter). Make sure you scrape the sides too.
7. Pour the batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and prick holes all over it (I used my chopsticks) and pour the butter sauce all over it. Allow the cake to cool down completely before removing from the pan.
8. HOW TO MAKE BUTTER SAUCE:
9. Add 1/2 cup sugar, 1/3 butter, 2 tsp vanilla, and water into a saucepan. Cook over medium heat, until fully melted and combines, but do not boil. Pour over cake.

NOTES

• I used 200 ml measuring cups. Bring all ingredients to room temperature.
• I used salted butter, if using unsalted butter add 1/2 tsp salt.
• You can substitute vanilla essence in the cake and sauce with rum.
• To make buttermilk: Take a cup and add 1 tbsp vinegar or lime juice and then pour milk, stir and keep aside. It will curdle.

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