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My review
Kentucky Butter Cake
Suzanne Stull
"Moist and buttery cake made from readily available ingredients with a luscious butter sauce."
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Ingredients
2 h servings 508Original recipe yields 12 servings (1 10-inch Bundt cake)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 9841198 Ratings
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Most helpful positive review
10/14/2002
I've baked this cake at least a dozen times & always get rave reviews. The cake is very moist with great flavor. It tastes even better the next day! I use Baker's Joy spray to prep Bundt (non-...
Most helpful critical review
1/26/2006
This cake was super easy. I didn't care for it at first, so I sliced it up after a day or two and froze it. I liked it better the second time around...I think that the longer it sat, the moist...
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10/14/2002
I've baked this cake at least a dozen times & always get rave reviews. The cake is very moist with great flavor. It tastes even better the next day! I use Baker's Joy spray to prep Bundt (non-...
1/25/2007
I have been making this cake for 20+ years. It was originally in the Pillsbury Bake off contest in 1963 by Nell Lewis (I'm looking at the book now) The recipe is exact except that it gives the o...
3/3/2003
Wonderful and easy cake. I creamed the butter and sugar first, don't like buttermilk, so added plain milk, beat in eggs one at a time, then added other dry ingredients. Sprayed a non-stick...
1/26/2006
This cake was super easy. I didn't care for it at first, so I sliced it up after a day or two and froze it. I liked it better the second time around...I think that the longer it sat, the moist...
12/30/2002
Ok, time to hear from your fav. Culinary/Pastry Chef. Very good product. I made dozens of Kentucky Butter cakes before, and this recipe is pretty standard. Word to the wise, do not overmix, or...
2/3/2006
I have been making this cake for years, I am in the process of finding the original recipe because I think my instructions for mixing is different than this recipe. More information to follow, h...
1/1/2003
Yummy!! This was a very easy recipe to make for a first time cake baker. I used a straw to poke holes almost all the way to the bottom of the cake and used a turkey baster to get the butter sauc...
3/5/2003
This cake was DELICIOUS! I made it for my mom's b-day and it got rave reviews from everyone! So easy to make & a huge hit with my family! I added a 1/2 cup finely chopped pecans to the mix & ...
10/16/2002
OH MY! I made this cake less then 24 hours ago and it is almost gone! I bake a lot. Everyday. This cake is the best, most moist and delicious. I'm on my way to make another one. This tim...