Old Fashioned Kentucky Butter Cake recipe

There’s a certain magic to recipes passed down through generations, a comforting familiarity that warms the kitchen and the heart. This Old Fashioned Kentucky Butter Cake is exactly that kind of recipe. From the moment the rich, buttery aroma started to fill my home, I knew I was in for a treat. And I wasn’t wrong. The cake emerged from the oven golden and fragrant, its crumb unbelievably moist and tender. Then came the butter glaze – oh, that glaze! Soaking into the warm cake, creating a melt-in-your-mouth texture and an unparalleled buttery sweetness. My family, usually scattered in different corners of the house, gathered in the kitchen, drawn in by the irresistible scent. Slices disappeared in minutes, accompanied by contented sighs and requests for seconds (and thirds!). This isn’t just cake; it’s a taste of home, a slice of pure comfort, and a recipe I’m thrilled to share with you. If you’re looking for a classic, foolproof cake that will impress everyone who tries it, your search ends here.

Ingredients: The Building Blocks of Buttery Goodness

The secret to Old Fashioned Kentucky Butter Cake lies in its simple yet high-quality ingredients. Each component plays a crucial role in creating that signature moist crumb and intensely buttery flavor. Let’s delve into the ingredient list, exploring each item and offering helpful notes for baking success.

For the Exquisitely Moist Kentucky Butter Cake:

• 3 cups All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Measure your flour correctly by spooning it into your measuring cup and leveling it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in a denser cake. For a slightly lighter texture, you can use cake flour, but all-purpose works wonderfully for this recipe.
• 1 teaspoon Baking Powder: Our primary leavening agent, giving the cake its lift and airy texture. Ensure your baking powder is fresh – check the expiration date. Old baking powder may not be as effective, resulting in a flatter cake.
• ½ teaspoon Baking Soda: Working in tandem with baking powder, baking soda provides an extra boost of leavening and also reacts with the buttermilk to create a tender crumb. Again, freshness is key.
• ½ teaspoon Salt: Balances the sweetness and enhances all the other flavors in the cake. Salt is essential in baking to prevent the cake from tasting flat and to bring out the nuances of the butter and vanilla.
• 1 cup (2 sticks) Unsalted Butter, softened: The star ingredient! Butter is what makes this cake truly a “butter cake.” Use high-quality unsalted butter for the best flavor. Softened butter is crucial for creaming properly with the sugar, creating a light and airy batter. Make sure it’s softened to room temperature, but not melted – it should be pliable and easily pressed with your finger.
• 2 cups Granulated Sugar: Provides sweetness, moisture, and helps to create a tender crumb. Granulated sugar creams beautifully with butter, creating air pockets that contribute to the cake’s light texture.
• 4 Large Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for optimal emulsification and volume. Room temperature eggs incorporate more smoothly into the batter and help create a lighter cake.
• 1 cup Buttermilk: The secret ingredient for that incredibly moist and slightly tangy crumb. Buttermilk tenderizes the gluten in the flour, resulting in a softer cake. If you don’t have buttermilk, you can make a substitute (instructions provided later!).
• 2 teaspoons Vanilla Extract: Enhances all the flavors and adds a warm, comforting note. Use pure vanilla extract for the best flavor, rather than imitation vanilla.

For the Signature Kentucky Butter Glaze:

• 1 cup (2 sticks) Unsalted Butter: More butter! This glaze is all about that rich, buttery flavor. Again, use high-quality unsalted butter.
• 1 ½ cups Powdered Sugar: Sweetens and thickens the glaze to the perfect pouring consistency. Sift your powdered sugar before measuring to remove any lumps and ensure a smooth glaze.
• ¼ cup Water: Helps to thin out the glaze to the desired consistency and creates a glossy finish.
• 1 teaspoon Vanilla Extract: Enhances the buttery sweetness of the glaze and adds a touch of warmth.

Instructions: Baking Your Old Fashioned Kentucky Butter Cake Step-by-Step

Follow these detailed instructions to bake a perfect Old Fashioned Kentucky Butter Cake every time. We’ll guide you through each step, ensuring even beginner bakers can achieve a truly impressive and delicious result.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use a Bundt pan for a more decorative presentation, but a 9×13 inch pan is classic for this cake. For extra insurance against sticking, you can grease the pan with shortening and then dust it with flour, or use a baking spray that contains flour.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing clumps of baking powder or soda in the batter and ensuring a consistent rise.
3. Cream Butter and Sugar: In a separate large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a light and airy cake. Beat for 3-5 minutes, scraping down the sides of the bowl occasionally, until the mixture is pale yellow and significantly increased in volume. The creaming process incorporates air into the butter and sugar, which contributes to the cake’s texture.
4. Beat in Eggs: Beat in the eggs one at a time, incorporating each egg fully before adding the next. After adding all the eggs, beat for another minute or two until the batter is smooth and well combined. Eggs add richness, moisture, and structure to the cake, and incorporating them properly is essential for a good texture.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Start by adding about one-third of the dry ingredients to the butter-sugar mixture and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined after each addition. Important: Do not overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are incorporated and no streaks of flour remain.
6. Stir in Vanilla: Stir in the vanilla extract until just combined. Adding the vanilla at the end helps to preserve its flavor.
7. Pour into Prepared Pan: Pour the batter into the prepared baking pan and spread evenly.
8. Bake to Golden Brown: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. Baking times can vary depending on your oven, so start checking for doneness around 30 minutes. The cake should be golden brown on top and spring back lightly when gently pressed.
9. Prepare the Butter Glaze While Cake Bakes: While the cake is baking, prepare the butter glaze. In a saucepan over medium heat, melt the butter. Once melted, remove from heat and whisk in the powdered sugar, water, and vanilla extract until smooth. Whisk until all the powdered sugar is fully incorporated and the glaze is smooth and glossy.
10. Poke Holes in Warm Cake: As soon as the cake comes out of the oven, immediately poke holes all over the top of the warm cake using a wooden skewer or toothpick. Poke holes generously, going down to the bottom of the cake, about ½ inch to 1 inch apart. This allows the glaze to soak deeply into the cake, creating that signature moist and buttery texture.
11. Pour Butter Glaze Over Warm Cake: Slowly and evenly pour the warm butter glaze over the hot cake, ensuring it seeps into all the holes. Pour the glaze gradually, giving it time to soak into the cake. You may not need to use all the glaze, depending on how porous your cake is, but aim to use most of it.
12. Cool Completely Before Slicing: Let the cake cool completely in the pan before slicing and serving. This allows the glaze to fully set and the cake to firm up, making it easier to slice and handle. Resist the temptation to slice it while it’s still warm – patience will be rewarded!

Nutrition Facts: Indulge in a Slice of Southern Comfort (Estimated)

Here’s an estimated nutritional breakdown for a serving of Old Fashioned Kentucky Butter Cake. Please note that these are approximate values and can vary based on specific ingredient brands, portion sizes, and frosting thickness. Kentucky Butter Cake is a rich and decadent dessert, so portion control is key.

• Servings: Approximately 16 servings (9×13 inch pan)
• Calories per serving (estimated): 400-500 calories (depending on slice size and glaze absorption)

Approximate Nutritional Information per Serving (Estimate):

• Calories: 400-500 kcal
• Fat: 20-25g
  • Saturated Fat: 12-15g
• Cholesterol: 100-120mg
• Sodium: 200-250mg
• Carbohydrates: 50-60g
  • Sugar: 35-40g
• Protein: 4-5g

Important Note: Old Fashioned Kentucky Butter Cake is a delicious treat, but it’s also a rich and calorie-dense dessert. Enjoy it in moderation as part of a balanced diet. It’s perfect for special occasions and celebrations, but not necessarily an everyday snack.

Preparation Time: Planning Your Baking Schedule

• Prep Time: 25-30 minutes (for mixing batter and glaze)
• Bake Time: 30-35 minutes
• Cooling Time: 2-3 hours (to cool completely after glazing)
• Total Time: Approximately 3-4 hours

While the total time might seem lengthy, much of it is hands-off baking and cooling time. The active preparation is relatively straightforward. This recipe is ideal for making ahead for gatherings, holidays, or potlucks. The cake actually improves in flavor and texture as it sits, allowing the glaze to fully permeate the cake.

How to Serve: Classic and Creative Ways to Enjoy Kentucky Butter Cake

Old Fashioned Kentucky Butter Cake is a delight on its own, but here are some serving suggestions to elevate your experience and impress your guests:

• Classic Slice: Simply slice the cake into squares and serve. The beauty of this cake is its simplicity and deliciousness without any additional adornment.
• Dust with Powdered Sugar: For a simple yet elegant touch, dust the top of the cooled and glazed cake with powdered sugar before slicing.
• Fresh Berries: Serve slices of Kentucky Butter Cake with a side of fresh berries like strawberries, raspberries, blueberries, or blackberries. The tartness of the berries provides a lovely contrast to the sweet and buttery cake.
• Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the warm, buttery flavors of the cake beautifully. The cold creaminess is a delightful textural contrast to the moist cake.
• Caramel Sauce Drizzle: For an extra indulgent treat, drizzle warm caramel sauce over slices of Kentucky Butter Cake. The caramel enhances the buttery notes and adds another layer of sweetness.
• Coffee or Tea Pairing: Kentucky Butter Cake is the perfect accompaniment to a cup of hot coffee, tea, or an iced latte. The rich, buttery flavors pair wonderfully with these beverages.
• Warm it Up (Slightly): Gently warm a slice of cake in the microwave for a few seconds (just until slightly warm, not hot) for an extra comforting and melt-in-your-mouth experience.
• Dessert Platter: Include slices of Kentucky Butter Cake on a dessert platter alongside other Southern favorites like pecan pie bars, lemon squares, or hummingbird cake for a truly decadent spread.
• Holiday Dessert: Kentucky Butter Cake is a fantastic choice for holiday gatherings, from Thanksgiving to Christmas to Easter. Its crowd-pleasing flavor and classic appeal make it a winner for any festive occasion.

Additional Tips for Baking Success: Kentucky Butter Cake Edition

Here are five essential tips to ensure your Old Fashioned Kentucky Butter Cake is a resounding success, embodying that classic Southern charm and flavor:

1. Use Room Temperature Ingredients: As with most baking, room temperature ingredients are key for Kentucky Butter Cake. Ensure your butter, eggs, and buttermilk are all at room temperature before starting. This allows them to emulsify properly, creating a smooth batter and a tender, evenly textured cake. Room temperature butter creams best with sugar, and room temperature eggs incorporate more smoothly into the batter.
2. Don’t Overbake the Cake: Overbaking is the enemy of a moist cake. Bake the Kentucky Butter Cake just until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The cake will continue to cook slightly as it cools in the pan. Overbaked cake will be dry and crumbly, losing that signature moistness.
3. Use High-Quality Butter – It Matters! Since this is a “butter cake,” the quality of your butter truly shines through. Use a good quality unsalted butter for both the cake and the glaze. The flavor of the butter is a defining characteristic of this cake, so using a premium butter will result in a significantly richer and more flavorful final product.
4. Poke Holes Generously and Pour Glaze While Cake is Hot: Don’t skimp on poking holes in the warm cake! This is essential for allowing the butter glaze to soak deeply into the cake and create that signature moist, almost pudding-like texture. Poke holes generously all over the surface, and pour the glaze while the cake is still hot from the oven. The heat helps the glaze to penetrate the cake more effectively.
5. Let the Cake Cool Completely (After Glazing): While it’s tempting to slice into the warm, glazed cake immediately, resist! Allow the Kentucky Butter Cake to cool completely in the pan after glazing. This allows the glaze to fully set, the cake to firm up, and the flavors to meld together beautifully. Cooling completely makes the cake easier to slice and handle, and enhances its overall texture and flavor.

FAQ: Your Kentucky Butter Cake Questions Answered

Here are answers to some frequently asked questions about making Old Fashioned Kentucky Butter Cake, helping you troubleshoot and bake with confidence:

Q1: Can I make Kentucky Butter Cake ahead of time?

A: Absolutely! Kentucky Butter Cake is a fantastic make-ahead dessert. In fact, it often tastes even better the day after baking, as the glaze has more time to soak into the cake. You can bake the cake and glaze it a day or two in advance and store it covered at room temperature. The moistness of the cake helps it stay fresh for several days.

Q2: How do I store Kentucky Butter Cake?

A: Store Kentucky Butter Cake covered at room temperature for up to 3-4 days. Because of its high butter content, it remains moist and delicious at room temperature. Avoid refrigerating it unless your kitchen is very warm, as refrigeration can sometimes dry out cakes slightly. If you do refrigerate it, bring it to room temperature for about 30 minutes before serving for the best texture.

Q3: Can I freeze Kentucky Butter Cake?

A: Yes, Kentucky Butter Cake freezes beautifully. Allow the cake to cool completely after glazing, then wrap it tightly in plastic wrap, and then in foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving. The glaze holds up well in the freezer, and the cake thaws beautifully moist.

Q4: Can I add nuts or other flavorings to Kentucky Butter Cake?

A: While the classic recipe is simple and buttery, you can certainly add variations. Chopped pecans or walnuts can be added to the cake batter for a nutty twist. You can also experiment with different extracts in the cake or glaze, such as almond extract, lemon extract, or even a hint of bourbon for a truly Kentucky touch. However, keep in mind that adding too many extras might detract from the pure buttery flavor that is the hallmark of this cake.

Q5: I don’t have buttermilk. What can I substitute?

A: If you don’t have buttermilk, you can easily make a substitute. For 1 cup of buttermilk, combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Stir and let it sit for 5-10 minutes to slightly thicken and curdle. This mixture will mimic the acidity and texture of buttermilk and work perfectly in the recipe. You can use whole milk, 2% milk, or even non-dairy milk like almond milk or soy milk for this substitution.

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