Kentucky Butter Cake

This cake recipe is super simple, but the buttery bourbon glaze makes it insanely moist and an absolute pleasure to eat. It's a unique recipe if you're tired of the same old desserts.

Course Dessert

Cuisine Southern

Prep Time 15

Cook Time 1 5

Chill Time 20

Total Time 1 40

Servings

Calories 892kcal

Author Imma

Ingredients

12 ounces (340g) unsalted butter, softened
2 cups (400g) granulated sugar
4 ounces cream cheese, softened
5 large eggs, at room temperature
3 cups (360g) all-purpose flour
2 teaspoon (8g) baking powder
1 teaspoon (7g) salt
1 cup (240ml) buttermilk
1 tablespoon (15ml) vanilla extract
¾ cup granulated sugar
⅓ cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract
1-2 tablespoons bourbon, or replace with water

Instructions

The Butter Cake

Preheat the oven to 300°F/150°C. Then generously grease a tube or bundt pan with cooking spray and set aside.
Cream the butter, cream cheese, and sugar at high speed with a stand or handheld mixer until it's fluffy and looks white, about 5 minutes.
Stir in the eggs a little at a time, and beat the mixture well between each addition.
Add the flour, baking powder, and salt to the batter.
Next, add the buttermilk and vanilla extract. Stir well until everything is thoroughly combined but not overmixed. Scrape down the mixing bowl's sides.
Pour the batter into the greased tube cake pan. Tap the pan on the work surface to remove any large air bubbles.
Then put it in the oven and bake at 300℉/150℃ until a tester inserted into the center comes out clean. Depending on your oven, it will probably take 65 minutes or a little longer.
Take your cake out of the oven and set it aside.

The Glaze

Add sugar, butter, water, salt, and bourbon in a small saucepan. Heat it on low until the butter melts, stirring occasionally, but don't let it boil.
Next, take the mixture off the heat and stir in the vanilla. Save about ⅓ cup of glaze for brushing the outside of the cake.
Poke holes into the cake with a skewer. Then spoon the syrup over the top of the cake (but not down the sides), so it can soak in.
Then, let the cake cool for 15-20 minutes. After cooling, invert the cake onto a serving plate.
Brush or glaze the outside of the cake with the remaining glaze.
Finally, let it cool and serve it with homemade whipped cream and fresh berries, if desired.

Notes

Bring all ingredients to room temperature because they cream so much easier and help to avoid over-mixing.
Grease your tube pan generously, especially if you are using a bundt-style pan with grooves. Give the greased pan a light dusting with flour before pouring in the batter to prevent the cake from sticking.
If, despite your best efforts, some of the cake sticks to the pan when you turn it over, just give the top of the cake a light dusting with powdered sugar. It tastes good, looks pretty, and covers up any minor imperfections.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition