Kentucky Butter Cake

🧂 Ingredients

• 3 cups unbleached all-purpose flour

  (spoon and leveled)
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup butter

  (softened, at room temperature)
• 1 cup buttermilk

  (at room temperature)
• 4 large eggs

  (at room temperature)
• 2 teaspoon vanilla extract
• ¾ cup sugar
• 5 tablespoon butter
• 3 tablespoon water
• 2 teaspoon vanilla extract
• 1 teaspoon spiced rum

  (optional)

Instructions

• 1 Preheat your oven to 325°F (165°C/Gas Mark 3). Grease and flour, or use
  non-stick baking spray (with flour), a 10-inch bundt pan (12-cup or 3-quart
  bundt pan size).
• 2 Whisk together the dry ingredients (in a large mixing bowl or the bowl of your
  stand mixer), including 3 cups unbleached all-purpose flour, 2 cups white sugar,
  1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda in a large
  bowl. Then, in a second bowl, whisk together 1 cup buttermilk, 4 large eggs, and
  2 teaspoon vanilla extract plus the optional 1 teaspoon spiced rum if desired.
  Set the wet ingredient mixture aside (it’s okay if the mixture begins to look
  curdled).
• 3 Blend in the softened 1 cup butter and half of the buttermilk mixture into the
  dry ingredients with an electric mixer or stand mixer on low speed. The mixture
  will get to a crumbly consistency in about a minute. Add the remaining
  buttermilk mixture, slowly drizzling into the crumbled mixture while your mixer
  is on low.
• 4 Once fully combined, beat the batter for 3 minutes on medium speed. Transfer
  into your prepared bundt pan.
• 5 Bake at 325°F (165°C/Gas Mark 3) for 1 hour or until a cake tester, knife,
  bamboo skewer, or toothpick inserted into the center of the cake comes out
  clean.
• 6 Start the butter sauce while the cake is baking and getting close to being done.
  Heat the ¾ cup sugar, 5 tablespoon butter, 3 tablespoon water, and 2 teaspoon
  vanilla extract in a saucepan over medium heat.
• 7 Bring the sauce to a boil then immediately reduce the heat and simmer. Stir for
  1-2 minutes until the sugar is fully dissolved.
• 8 Remove the cake from the oven and place on a cooling rack.
• 9 Prick holes in the cake while it’s warm, just out of the oven, and still in the
  bundt pan. Use a bamboo skewer or toothpick to poke approximately 3-4 dozen
  holes about ¾ of the way through the cake.
• 10 Slowly pour or spoon the butter sauce glaze over the bottom of the cake until
  the glaze has sunk into the cake. If any of the butter glaze pools on the cake,
  poke more holes to help it sink in fully.
• 11 Leave the butter cake in the pan, on the cooling rack, before removing from pan.
  Let cool for about 30 minutes.
• 12 Turn the cake upside down onto a serving platter. Use a brush or spoon to evenly
  coat the remaining glaze over the cake's top and sides, allowing it to soak in
  as you apply it. (Take your time to apply the glaze gradually, allowing it to be
  absorbed).
• 13 Allow the thoroughly soaked butter cake to sit at room temperature for one hour
  before serving. When you're ready to serve, use a fine sieve to gently dust
  confectioners' sugar over the cake.

Nutrition Info