Best Kentucky Butter Cake Recipes

KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
• Mix flour, baking powder, and salt together in a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

KENTUCKY BUTTER CAKE

Steps:

• 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.

KENTUCKY BUTTER CAKE

Steps:

• To make batter: In a large beater bowl cream the butter.
• Gradually add the sugar; creaming until light and fluffy.
• Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
• Add milk and blend thoroughly.
• NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
• STIR AND LET SIT FOR 5 MINUTES.
• In a small bowl combine flour, salt, powder and soda.
• Add to batter all at once and beat for at least 10 minutes.
• Batter will be very thick and creamy.
• Stir in vanilla.
• Generously grease 10" inch bundt pan.
• Turn batter into pan.
• Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
• Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
• Do not boil!
• Remove from heat and add vanilla.
• Let cake sit on a rack for 5 minutes after baking.
• Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
• Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
• Cool completely before removing from pan.
• If desired sprinkle with icing sugar before serving.

KENTUCKY BUTTER CAKE

Steps:

• Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.
• In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
• Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
• As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners' sugar, if desired.

KENTUCKY BUTTER POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack.
• Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour.
• With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.

KENTUCKY BUTTER CAKE

Steps:

• 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
• 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
• 3. Mix milk and vinegar together in separate small bowl or measuring cup.
• 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
• 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.

KENTUCKY BUTTER CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour Bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside.
• 2. Cream: 1 cup butter and 2 cups sugar for about 5 minutes. Then blend in eggs one at a time.
• 3. Mix in buttermilk and vanilla. Adding alternately buttermilk and flour mixture into creamed mixture.
• 4. Pour in Bundt pan and bake for 1 hour.
• 5. Butter Sauce: In a medium sauce pan, on medium heat, mix sugar, water, and butter. Bring to a low boil, stirring until sugar is dissolved. Add vanilla.
• 6. When the cake is still very hot, leave in Bundt pan. Poke small holes in the top of the cake.
• 7. Drizzle butter sauce over cake.
• 8. Enjoy with a hot cup of coffee!

KENTUCKY BUTTER RUM CAKE

Steps:

• Cake Preheat oven to 365 degrees. Cream butter and sugar until light and fluffy/ Add eggs one at a time, beating well. Add vanilla. Sift dry ingredients together, add to mixture alternately with buttermilk. Pour batter into greased 10" tube pan with only the bottom greased (I find I need to grease the sides as well) Bake 60-65 minutes or until toothpick inserted into cake comes out clean. Butter Sauce In small saucepan combine sugar, water and butter. Heat until butter is melted. Do not boil. Prepare Cake Prick top of cake with fork. Pour warm butter sauce over warm cake. Cool completely before removing from pan. Sprinkle over rum cake.

ONE-BOWL KENTUCKY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
• In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
• Pour the batter into prepared pan.
• Bake for 50-60 minutes or until cake tests done.
• For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
• When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
• Let stand 5 minutes, or until sauce is absorbed.

ONE-BOWL KENTUCKY BUTTER CAKE RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 325 degrees. 2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan. 3. In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed. 4. Pour the batter into prepared pan. 5. Bake for 50-60 minutes or until cake tests done. 6.For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil). 7. When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake. 8. Let stand 5 minutes, or until sauce is absorbed.

KENTUCKY BOURBON BUTTER CAKE.

Steps:

• For the Bourbon Buttermilk Bundt Cake:
• Center an oven rack and preheat the oven to 350 (F).
• In a medium bow, sift together 3 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt in a bowl, then whisk the mixture by hand to ensure that all ingredients are well mixed. Set aside.
• In the bowl of a freestanding electric mixer with a paddle attachment, cream 1 cup butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar on medium-high speed until fluffy, about 5 minutes.
• Turn down the mixer to its lowest speed and add 4 eggs, one at a time, making sure each egg is fully incorporated before adding the next one.
• Whisk together 1/4 cup bourbon and 1 cup buttermilk together in a liquid measuring cup. Set aside.
• With the mixer still on its lowest speed, add the flour mixture (from the first step) in three parts, alternating with the bourbon and buttermilk mixture (from the fifth step) in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.
• Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Place the pan into the preheated oven and bake until the cake is golden and springs back when touched, about 40 to 45 minutes.
• When the cake is ready, remove from oven and let rest on a cooling rack. Make glaze immediately.
• For the Bourbon Butter Glaze:
• Combine 6 tablespoons unsalted butter, 3/4 cup sugar, and 1/4 cup bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine. Use immediately.
• Putting It All Together:
• When the cake is fresh from the oven and cooling on the cooling rack, leave it in the pan and poke holes all over the exposed top (or, what will eventually be the base of the cake) with a wooden skewer.
• Pour three-quarters of the prepared glaze slowly over the cake, saving the remaining glaze. Use a rubber spatula to spread the glaze around the cake top, making sure that the glaze seeps in the holes you made with the wooden skewer.
• Allow the cake to cool for 30 minutes, then flip it out onto a serving plate so that the glazed part is on the bottom.
• Brush the top with the remaining glaze - if the glaze has thickened, rewarm it over low heat and use immediately.

ONE-BOWL KENTUCKY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
• In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
• Pour the batter into prepared pan.
• Bake for 50-60 minutes or until cake tests done.
• For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
• When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
• Let stand 5 minutes, or until sauce is absorbed.

KENTUCKY BUTTER CAKE

Steps:

• 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.

ONE-BOWL KENTUCKY BUTTER CAKE RECIPE

Steps:

• 1.Preheat oven to 325 degrees. 2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan. 3. In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed. 4. Pour the batter into prepared pan. 5. Bake for 50-60 minutes or until cake tests done. 6.For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil). 7. When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake. 8. Let stand 5 minutes, or until sauce is absorbed.

KENTUCKY BUTTER CAKE

Steps:

• 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. Make little holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
• 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.

KENTUCKY BUTTER CAKE RECIPE - (4.6/5)

Steps:

• 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.

KENTUCKY BUTTER-RUM CAKE

Steps:

• In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer. Add flour, salt, baking powder, baking soda, and vanilla or rum and mix. Pour batter into a well-sprayed bundt pan or pan of your choice. Bake in a preheated 325 degree oven for 55 to 60 minutes until done. Let cool in the pan at least 30 minutes before removing.
• Rum Sauce
• 4 cup sugar
• 3 cup butter
• tablespoons water
• teaspoons rum, can use more (If you don't use alcohol, you can substitute vanilla extract or rum extract)
• Combine all ingredients in a saucepan and cook over medium heat until fully melted. Do not boil! Pour over cake. (Note: I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake) The cake will soak up the sauce. YUMMY! Enjoy

KENTUCKY BUTTER CAKE COOKIES

Steps:

• Preheat oven to 350°F/175°C. Line a baking sheet with parchment or a silicone mat. Set aside. In the bowl of the stand mixer beat butter and sugar together for 1 minute until mixed. Add in eggs and vanilla and mix until incorporated, scraping sides as necessary.
• Add in baking powder and salt, continuing to mix and finally the flour. Mix until dough just comes together. Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet. Alternately you can roll the dough into balls if you want a thicker cookie. Bake for 9-11 minutes until the edges are slightly golden. Don't over-bake.
• Glaze: While the cookies are baking combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil. Allow the glaze to cool slightly (about 5 minutes) to thicken. When the cookies are done spoon one teaspoon of the glaze onto each cookie while they're warm. If the glaze gets too thick just heat it up a bit more. Dust with powdered sugar after the glaze has set if desired.

KENTUCKY BUTTER CRUNCH CAKE

Steps:

• For the Cake:
• Preheat oven to 350 degrees.
• Grease and Flour bundt pan or spray with nonstick cooking spray.
• In a mixer, cream butter, sugar, and cream cheese until light and fluffy.
• Add eggs one at a time, beat about 30 seconds between each egg.
• Add vanilla.
• In a separate bowl mix flour, baking soda, baking powder, and salt.
• Add flour in batches alternating with buttermilk, end with flour.
• Beat about 30 seconds on low between each addition.
• With a spoon mix mixture to incorporate any remaining flour.
• Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees.
• Remove from oven, allow to cool about 10 minutes and flip onto cake plate.
• Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake.
• Allow to cool 10 minutes, top with remaining glaze.
• Serve with extra glaze after cutting.
• To Prepare Glaze:
• Mix butter and cream cheese in a mixer until light and fluffy,
• Add powdered sugar and vanilla.
• Thin with milk or cream about 3 tablespoons or more if needed.
• Microwave glaze for about 15 seconds.
• Reserve 1 cup of glaze for first topping on cake.
• Fold in coconut and almonds into remaining glaze.
• To Toast Coconut:
• Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.
• NOTE:
• Make the cake one day before you intend on serving it.
• Allow the cake to cool about 20 minutes before adding the final crunch glaze topping.