I’m always on the hunt for cake recipes because why not? Cake makes me happy and a slice just makes everything batter. And I’m obsessed with this Kentucky Butter cake. It is super moist even after over a week! If you are like me who wants to keep some in the fridge (for when I’m craving which is mot likely every day!) you will want a cake that will stay moist even after keeping it for days.
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
1 cup milk
1 tablespoon white vinegar
4 large eggs
2 teaspoon vanilla
1 cup sugar
1/2 cup unsalted butter
3 tablespoon brandy (water can be substituted)
1 teaspoon vanilla extract
How to make Kentucky Butter Cake
Step 1: Prepare the oven by preheating it to 350 degrees. Grease and flour a 10-inch bundt pan.
Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Add the cream butter and sugar, then whisk until light and fluffy (for maybe about 5 minutes).
Step 3: In a separate small bowl, mix the milk and vinegar.
Step 4: Add the eggs one at a time to the batter (sugar mixture). Stir until just combined. Now, add the vanilla. Stir the milk and vinegar mixture and the dry ingredients in intervals just until combined. Pour the batter into the prepared greased bundt pan. Place in the oven and bake for 50-60 minutes. Check the doneness by inserting a toothpick in the middle, when the toothpick comes out clean, it’s cooked. Remove from the oven but let the cake stays in the bundt pan.
Step 5: Use the end of a small chopsticks to poke holes in the batter cake but not through the bottom. Place the sugar, butter, and brandy in a small saucepan and heat in medium-low heat. Stirring regularly until melted. Remove the saucepan from the heat and slowly stir the vanilla. Carefully pour the mixture over the poked holes. (First allow the cake to cool for about 30 minutes from the time you remove it from the oven before inverting.)
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