If you have a sweet tooth like me, you will definitely like this buttery, sweet, soft, and moist Kentucky Butter Cake with rich vanilla and buttery flavor. It is really easy to make.
I prefer to cook it in the evening and let it soak overnight to enjoy a piece of cake in the morning (or maybe not only one piece) with a cup of coffee. And yes, this Kentucky Butter Cake is tastier the second day.
How to make Kentucky Butter Cake
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Kentucky Butter Cake.
- Step 1. In a bowl, mix together 1 cup milk and 1 tbsp white vinegar. Set aside.
- Step 2. Add 3 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt to another bowl. Set aside.
- Step 3. Add 1 cup of softened butter and 2 cups of sugar to a large mixing bowl. Then, cream using a hand mixer or a food processor. Scrape the sides of the bowl with a spatula when the butter mixture is light and fluffy.
- Step 4. Add 4 eggs, one at a time. Beat until well combined. Then, add 2 tsp vanilla extract, stir.
- Step 5. Gradually add the milk mixture and dry ingredients, mix until well combined.
- Step 6. Grease a 10-inch bundt pan with cooking spray (or butter) and flour. Add the butter to the pan. Bake in the preheated oven for 50-60 minutes or until the toothpick inserted in the center comes out clean. Remove the cake from the oven.
- Step 7. Combine 1 cup sugar, ½ cup butter, and 3 tbsp brandy in a small saucepan. Stir until the butter melts (don’t allow the syrup to boil). Turn off the heat. Add 1 tsp vanilla extract. Mix until combined.
- Step 8. Poke holes all over the cake with a skewer. Evenly pour the syrup over the butter cake.
- Step 9. Allow the cake to cool to room temperature in the pan (at least 30 minutes), then turn out onto a serving plate.
BAKING TIPS FOR Kentucky Butter Cake
- Use butter and eggs at room temperature to get a soft cake.
- You can use cake flour instead of all-purpose flour.
- You can use water instead of brandy if you don’t want to use alcohol.
Does Kentucky Butter Cake need to be refrigerated?
Unfortunately, the butter cake can lose its special rich taste and moisture if it’s stored in the fridge. So, Kentucky Butter Cake doesn’t need to be refrigerated. Serve and store it at room temperature and it’ll be so tasty.
Can I use margarine instead of butter in pound cake?
Yes, you can use margarine instead of butter when cooking a pound cake, but it may turn out less tender and you may need more time to cream the butter with sugar.
can I use cake flour for butter cake?
Yes, you can use cake flour instead of all-purpose flour when preparing Kentucky Butter Cake. It will make your butter cake more tender with fine crumbs. Replace flour with cake flour with a 1:1 ratio.
why butter cake dry?
There are several ways to avoid getting a dry cake. Firstly, you need to measure the ingredients correctly. Secondly, use butter and eggs at room temperature.
Also, one of the reasons why you could get Kentucky Butter Cake to bake in a convection oven.
If you bake butter cake in a convection oven, you need to reduce the temperature by 20-30°F and also check it for readiness 5-10 minutes before the time suggested in the recipe.
why butter cake not soft?
Look at the methods that can help you avoid getting a dry cake which is described above. They can also affect the softness of the cake. In addition, don’t over-mix the cake batter when adding the milk mixture and dry ingredients.
Be sure that you mix these ingredients together just until combined. It can help you to prepare a soft cake.
why butter cake shrink?
Your Kentucky Butter Cake can shrink if you:
- Didn’t preheat the oven or bake a butter cake at low temperature;
- Didn’t bake the butter cake on the middle rack;
- Over-mix ingredients or over-beat the eggs.
Can you freeze gooey Kentucky Butter Cake?
Yes, you can freeze Kentucky Butter Cake when it’s cooled to room temperature. Wrap it up with an aluminum foil or plastic wrap, but I prefer not to freeze Kentucky Butter Cake because it can lose its amazing taste.
OTHER RECIPES YOU MIGHT ENJOY
Kentucky Butter Cake
For the cake:
- 3 cups all-purpose flour;
- 1 tsp baking powder;
- ½ tsp baking soda;
- ½ tsp salt;
- 1 cup unsalted butter, room temperature;
- 2 cups sugar;
- 1 cup milk;
- 1 tbsp white vinegar;
- 4 eggs, room temperature;
- 2 tsp vanilla extract.
For the soaking syrup:
- 1 cup sugar;
- ½ cup unsalted butter;
- 3 tbsp brandy;
- 1 tsp vanilla extract.
- Preheat oven to 350°F.
- Add flour, baking powder, baking soda, and salt to the bowl. Set aside.
- In another bowl, mix together milk, and white vinegar.
- In a large mixing bowl, cream softened butter with sugar using an electric mixer or a food processor. The butter mixture should be pale yellow, light, and fluffy. Then, scrape the sides of the bowl with a spatula. Add eggs (one at a time), mix until well combined. Then, stir in vanilla extract.
- Gradually add the milk mixture and dry ingredients to the batter, mix each time until combined.
- Grease a 10-inch bundt pan with flour and cooking spray (or butter). Transfer the batter to the pan. Bake in the preheated oven for 50-60 minutes. The butter cake is ready when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven. Let cool slightly while preparing the soaking syrup.
- To make the soaking syrup: Combine sugar, butter, and brandy in a small saucepan over medium-low heat. Stir constantly until the butter melts (don't allow the syrup to boil). Turn off the heat. Add vanilla extract. Mix until combined.
- Poke holes all over the cake with a skewer. Evenly pour the syrup over the butter cake. Allow the cake to cool to room temperature in the pan (at least 30 minutes), then turn out onto a serving plate. I like to preserve some syrup and brush the butter cake before serving.
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