Kentucky Butter Cake

READY IN: 1hr 30mins
Recipe by Steve P.

Buttery and moist cake with a nice butter sauce.

Top Review by Steve P.

Vanessa, While the recipe says to slowly pour the sauce over the still warm cake it dosent say you have to pour it over all at once. Sinnce the cake will stay warm for quite some time just wait for the first bit you pour to seep in before adding more. Reheat the sauce if it cools to much. Another trick if carefully done is to use the long tined fork that one picks up a roast with. That will make the holes much deeper into the cake and therefore absorb more sauce and much quicker. But press the tines in slowly as they are wider than a dinner fork too and you don't want to chop up your cake. Hope this helps. :)

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease and flour a 10 inch Bundt pan.
  3. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
  4. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
  5. Beat for 3 minutes at medium speed.
  6. Pour batter into prepared pan.
  7. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
  8. Prick holes in the still warm cake.
  9. Slowly pour sauce over cake.
  10. Let cake cool before removing from pan.
  11. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
  12. Cook over medium heat, until fully melted and combined, but do not boil.

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