Kentucky Butter Cake
A rich and buttery cake with a sweet glaze, embodying the flavors of the American South.
Equipment
- 9-inch Tube or Bundt Pan
- Mixing Bowls:
- Stand Mixer
Ingredients
- 12 oz. unsalted butter softened
- 2 cups granulated sugar (400g) plus an additional 3/4 cup for glaze
- 4 oz. cream cheese softened
- 5 large eggs at room temperature
- 3 cups all-purpose flour (360g)
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup buttermilk (240ml), at room temperature
- 1 Tbsp. vanilla extract
- ⅓ cup unsalted butter (for glaze)
- 3 Tbsp. water (for glaze)
- 2 tsp. salt (for glaze)
- 1-2 Tbsp. bourbon (or replace with water)
Instructions
- Preheat the oven to 300°F (150°C) and grease a tube or bundt pan with cooking spray.
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Incorporate eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with buttermilk and vanilla extract.
- Pour the batter into the prepared pan and smooth the top. Bake for about 65 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze by combining sugar, butter, water, and salt in a saucepan. Heat until melted and combined, then stir in bourbon.
- Once the cake is baked, let it cool for 15-20 minutes. Poke holes in the top and brush generously with the glaze.
- Invert the cake onto a serving plate, brush the outside with remaining glaze, and allow to cool completely before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.