Kentucky Butter Cake
Ingredients:
For the Cake:
- 2¾ cups (350g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
For the Butter Syrup:
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) water
- 1 tsp vanilla extract
Instructions:
1. Preheat oven to 325°F (163°C).
Grease and flour a 10-inch bundt or tube pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat softened butter and sugar until light and fluffy (about 3-5 minutes).
4. Add eggs one at a time, beating well after each.
5. Mix in vanilla extract.
6. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Butter Syrup:
- While the cake bakes, combine butter, sugar, and water in a saucepan over medium heat.
- Stir until butter melts and sugar dissolves. Bring to a gentle boil and cook for 2–3 minutes.
- Remove from heat and stir in vanilla extract.
Final Step:
- When the cake comes out of the oven, immediately poke holes all over the top with a skewer or fork.
- Slowly pour the warm butter syrup evenly over the hot cake, letting it soak in.
- Allow the cake to cool in the pan completely before removing.
Serving:
- Serve warm or at room temperature.
- Optionally dust with powdered sugar.
- Pairs wonderfully with whipped cream or vanilla ice cream.
Tips:
- Use room temperature ingredients for best texture.
- Don’t skip poking holes in the cake; it helps the syrup soak in perfectly.
- Store leftovers covered at room temperature for up to 3 days.
