Best 7 Kentucky Butter Cake Recipes
Kentucky Butter Cake is a beloved Southern dessert known for its rich, buttery flavor and moist, tender crumb. It features a simple batter that is generously dotted with pats of butter before baking, resulting in a cake that is both decadent and melt-in-your-mouth delicious. This classic recipe has been passed down through generations and is a staple at potlucks, church suppers, and family gatherings. In this article, we present two variations of Kentucky Butter Cake: the traditional version and a gluten-free adaptation that caters to those with gluten sensitivities or allergies. Both recipes yield a golden-brown cake with a velvety texture and irresistible buttery flavor that will surely satisfy your sweet cravings.
Here are our top 7 tried and tested recipes!
KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE
This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!
Provided by Taylor Piercefield
Categories Desserts Cakes Pound Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
- Mix flour, baking powder, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 75.1 g, Cholesterol 140.1 mg, Fat 25.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 15.5 g, Sodium 339.1 mg, Sugar 51.2 g
KENTUCKY BUTTER CAKE
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Desserts Cakes Yellow Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 71.1 g, Cholesterol 117 mg, Fat 22.6 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.6 g, Sodium 467.4 mg, Sugar 47.1 g
KENTUCKY BUTTER CAKE
If you think you don't need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it's not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that's poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there - some with bourbon in place of the vanilla, others with sherry - so feel free to play around.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
- Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
- As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners' sugar, if desired.
KENTUCKY BUTTER POKE CAKE
Part pound cake, part poke cake, Betty's take on the Kentucky Butter Cake features an irresistible buttermilk cake, a homemade cream cheese glaze poured over top, and is finished with toasty almonds (and more glaze, of course).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack.
- Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 33 g, TransFat 0 g
KENTUCKY BUTTER CAKE
An easy to make scrumptious butter vanilla cake with a four ingredient glaze that creates an amazing crust and soaks into the cake keeping it moist for days.
Provided by Beth Pierce
Categories Cakes
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
- 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
- 3. Mix milk and vinegar together in separate small bowl or measuring cup.
- 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
- 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.
KENTUCKY BUTTER CAKE
Ok, Laura clearly knows the way into our hearts with this recipe. This butter cake has a super-rich buttery flavor. It's moist, fluffy, and just melts in your mouth. With just a slightly sweet flavor there's no fear of being sent into a sugar coma and it's pretty close to perfection served alongside a steaming cup of coffee. This...
Provided by Laura Davis
Categories Cakes
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Grease and flour Bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside.
- 2. Cream: 1 cup butter and 2 cups sugar for about 5 minutes. Then blend in eggs one at a time.
- 3. Mix in buttermilk and vanilla. Adding alternately buttermilk and flour mixture into creamed mixture.
- 4. Pour in Bundt pan and bake for 1 hour.
- 5. Butter Sauce: In a medium sauce pan, on medium heat, mix sugar, water, and butter. Bring to a low boil, stirring until sugar is dissolved. Add vanilla.
- 6. When the cake is still very hot, leave in Bundt pan. Poke small holes in the top of the cake.
- 7. Drizzle butter sauce over cake.
- 8. Enjoy with a hot cup of coffee!
KENTUCKY BUTTER CAKE RECIPE - (4.6/5)
Provided by á-101447
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help ensure the cake batter mixes together smoothly and evenly.
- Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake.
- Pour the batter into a greased and floured 10-inch bundt pan. Bake in a preheated 325°F oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, simply whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Conclusion:
Kentucky Butter Cake is a classic Southern dessert that is sure to please everyone at your next gathering. With its moist, tender crumb and rich, buttery flavor, this cake is always a hit. The glaze adds an extra layer of sweetness and richness that takes this cake over the top. So next time you're looking for a special dessert to make, give Kentucky Butter Cake a try. You won't be disappointed!
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