Best 6 Kentucky Buttermilk Cake Recipes

KENTUCKY BUTTER CAKE

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.

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

KENTUCKY BUTTER POKE CAKE

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.

KENTUCKY BUTTER CAKE

Steps:

• To make batter: In a large beater bowl cream the butter.
• Gradually add the sugar; creaming until light and fluffy.
• Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
• Add milk and blend thoroughly.
• NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
• STIR AND LET SIT FOR 5 MINUTES.
• In a small bowl combine flour, salt, powder and soda.
• Add to batter all at once and beat for at least 10 minutes.
• Batter will be very thick and creamy.
• Stir in vanilla.
• Generously grease 10" inch bundt pan.
• Turn batter into pan.
• Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
• Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
• Do not boil!
• Remove from heat and add vanilla.
• Let cake sit on a rack for 5 minutes after baking.
• Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
• Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
• Cool completely before removing from pan.
• If desired sprinkle with icing sugar before serving.

KENTUCKY BUTTER CAKE

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.

KENTUCKY BUTTERMILK BOURBON CAKE

Steps:

• Preheat oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray. Set aside.
• Place bourbon and orange zest in a small saucepan and heat to warm over low heat. Do not boil. Set pan aside.
• Place cake mix, pudding mix, buttermilk, melted butter, eggs and vanilla in large mixing bowl. Blend with electric mixer on low for 1 minute. Stop machine and scrap down sides. Increase mixer speed to medium and beat for 2 minutes scraping sides. Batter should look thick and smooth. Fold in the bourbon and zest mixture evenly and pour into prepared bundt pan and put into oven.
• Bake cake until golden brown and when springs back when touched lightly (45-50 minutes). Remove pan from oven and let cook on rack for 20 minutes. Run sharp knife around edges and invert cake onto serving platter.
• Prepare the glace. Place butter, brown sugar, bourbon and water in a small saucepan over medium heat. Bring to a boil and boil for 3 minutes.
• Poke holes into top of cake with wooden skewer or toothpick. Spoon the hot glaze over top of cake allowing it to seep into holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
• Store cake covered in plastic wrap or under glass dome at room temperature for up to 4 days. Refrigerate for up to 1 week or freeze it wrapped in aluminum foil for up to 6 months. Thaw cake overnight on counter before serving.