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Kentucky Butter Cake

Kentucky Butter Cake

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Yield: 8 to 12 slices

Recipe from Pillsbury Kitchens’ Family Cookbook

Must be a family favorite. I’ve made this over 50 times. Carefully wrapped in cling film, then placed back in the pan and wrapped again, they have made numerous FedEx trips to college.

Cake

  • 3cups unbleached all-purpose flour
  • 2cups white sugar
  • 1tsp salt
  • 1tsp baking powder
  • ½tsp baking soda
  • 1cup buttermilk or water if using buttermilk powder
  • 1cup softened butter
  • 2tsp vanilla extract
  • 4eggs

Butter Sauce

  • 1cup white sugar
  • ½cup butter
  • 3TBS water
  • 2tsp vanilla extract


HIGH ALTITUDE – Above 3,500 feet: Decrease sugar in cake to 1¾ cups increase buttermilk to 1 cup plus 2 TBS. Bake at 350°F for 50 to 60 minutes.

Note: I have made this with store bought buttermilk, regular milk with 1 TBS of white vinegar added, and Saco buttermilk powder. I prefer the Saco, but all choices work. For Saco, add 1/4 cup Saco buttermilk powder to dry ingredients and 1 cup water to wet ingredients.

Preheat oven to 325°F. (High Altitude 350°F)

Mix:

Generously grease (with shortening or butter, NOT cooking spray) and lightly flour a 10 inch fluted Bundt pan. Don’t skimp on this or the cake will stick to even the best non-stick pan!

In a stand mixer bowl, mix the dry ingredients on low speed for a few seconds to blend.

Add in the wet ingredients. Beat on slow until mixed then beat for 3 minutes at medium speed. Taste the batter! I found out that I had skipped the sugar one time by tasting before it was too late.

Pour batter into prepared pan.

Bake in preheated oven for 50 – 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

To Make Butter Sauce:

In a saucepan combine the remaining sugar, butter, and water; heat until the butter melts. Remove from heat and stir in 2 tsp vanilla.

While cake is still hot and in the pan, prick deeply at one-inch intervals with a long-tined fork. Slowly pour ¾ cup sauce over cake so that it drains into holes. Cool upright in pan for 5 minutes. Invert onto serving plate. Brush with remaining sauce to glaze. Let cool completely before covering.

You may let stand overnight, as this cake is even better with age. To send it to a college student or other cake-deprived individual, wrap the glazed and cooled cake with plastic wrap, return it to the Bundt pan, and wrap with more plastic wrap to keep the cake from falling out of the pan. Cushion all around with packing foam in a sturdy mailing box.