Kentucky Butter Cake is a wildly moist cake with a rich buttery sauce running into the cake. The next day, the cake tastes even better. This Kentucky Butter Cake is not too sweet and is full of butter flavor. It is the ideal cake to sipping on a cup of coffee or tea while snacking it. This is a typical recipe of the kind of pound cake with a thick texture but not too thick. It’s simple to make from ingredients you already have on hand.
I don’t know why this delicious butter cake is called Kentucky, but it is a recipe since at least 1963 when Missouri joined the Pillsbury Bake-Off contest in Platte-city where Nell Lewis won it. It is an old-fashioned buttermilk vanilla pound cake drenched in a sumptuous butter and sugar syrup. This recipe, Kentucky Butter Cake is crazy moist, buttery, and filled with a delicious buttery sauce that crusts the exterior and soaks into the cake making it perfect for days. What you get is a beautiful, simple, buttery, soft cake that’s just as great as it’s filled with strawberries and whipped cream.
3 cups unbleached all-purpose flour
2 cups white sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup butter
2 tsp vanilla extract
3/4 cup white sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla extract
1. Preheat the oven at about 325 ° F (165 ° C). A 10-inch Bundt pan, oil, and flour.
2. Mix the flour, 2 cups of sugar, salt, baking powder, and baking soda in a big bowl. Mix in buttermilk, butter 1 cup, vanilla 2 teaspoons, and 4 eggs, and beat to medium pace for 3 minutes. Pour batter into the prepared casserole.
3. Bake for 60 minutes in a preheated oven, or until a wooden toothpick inserted in the cake center comes out clean. Prick holes in the cake, still moist. Pour the sauce gradually over the sandwich. Let the cake cool off before pan remove.
4. Combine the remaining 3/4 cups of sugar, 1/3 cup butter, 2 teaspoons of vanilla, and water in a sauce to make butter sauce. Cook over medium heat, but do not boil until completely melted and mixed.
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