Kentucky Butter Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">340g unsalted butter, softened (divided)</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 Tbsp lemon juice)</li><li class="ingredients-single-item">For the butter glaze:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">15ml water</li><li class="ingredients-single-item">2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) Bundt pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Skewer or toothpick</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (325°F). Thoroughly grease and flour a 25cm (10-inch) Bundt pan, making sure to coat all the nooks and crannies to prevent sticking. This cake has a high sugar content which can make it prone to sticking, so be generous with your preparation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream 280g of the softened butter and the 400g granulated sugar on medium-high speed for 4-5 minutes until light and fluffy. This extended creaming time is crucial as it incorporates air into the batter, helping create the cake's tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. Add the 2 teaspoons of vanilla extract and mix until incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. This even distribution of leavening agents ensures uniform rising throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the butter mixture in three portions, alternating with the buttermilk (beginning and ending with the flour). Mix on low speed just until combined after each addition. Overmixing will develop the gluten in the flour and result in a tougher cake, so mix just until you no longer see streaks of flour.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>About 10 minutes before the cake is done, prepare the butter glaze. In a small saucepan, combine the 100g sugar, 60g butter, and 15ml water. Heat over medium heat, stirring constantly until the butter melts and the sugar dissolves completely. Remove from heat and stir in the 2 teaspoons of vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the cake is done, remove it from the oven but leave it in the pan. While the cake is still hot, use a skewer or thin knife to poke holes all over the top (which will become the bottom) of the cake. The holes allow the glaze to penetrate deep into the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slowly pour about half of the warm butter glaze over the hot cake, allowing it to soak in. Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a serving plate.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Poke more holes in the top of the cake and brush or pour the remaining glaze over the top and sides. The warm glaze will create a sweet, buttery crust as it cools and sets.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cake to cool completely before serving. This gives time for the glaze to fully penetrate and for the flavors to develop. The cake will actually taste even better the next day, as the buttery flavor intensifies and the texture becomes more velvety. Store under a cake dome at room temperature for up to 5 days, or wrap tightly and freeze for up to 3 months.</li></ol>