KENTUCKY BUTTER CAKE
This Kentucky Butter Cake recipe is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. What you get is a stunning, sweet, buttery, soft cake that is as perfect on its own as it is topped with strawberries and whipped cream!
This Kentucky Butter Cake is officially-officially my most favorite vanilla pound cake.
I have to classify my favorites like that…I can’t just say “favorite cake”, because that’s quite the tall order. I don’t even really know if I could pick a favorite cake of all the cakes.
First it’s easy. Second its flavor is simple and buttery and vanilla-ish. Third its texture is perfection. And fourth…the MOST important part of this cake…is it’s topped with a RIDICULOUS butter/sugar/vanilla sauce that soaks into the cake while also leaving it crispy and sweet on top. It’s like a giant glazed cake doughnut, only better. Better because the cake absorbs so much of the sauce making it dense sweet and really unique. I am in love love love.
Kentucky Butter Cake
Ingredients
Cake
1 cup butter, cubed at room temperature (I use and love Challenge Butter)
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
Butter Glaze
1/3 cup butter
3/4 cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
Instructions
Preheat the oven to 325°F/165°C
Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Read full recipes here >> cookiesandcups.com/kentucky-butter-cake/