Extra moist and crumbly pound cake covered in a crispy sugar coating (with no alcohol in it, so it’s family friendly!) Fair warning, this cake is addictive!
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About Kentucky Butter Cake
This will be another short post, because not only do I have to get back to eating more Kentucky Butter Cake (so much yes!) but today marks the return of our weekly nerdy gaming night.
And since we’re hosting the D&D festivities at our place this week, I have to busy myself with making the house presentable for company. One of these days I’ll learn to keep the house clean on a regular basis so it isn’t such an ordeal when “outsiders” might dare see it, but until then, this all means that my Friday will be full laundry and dishes and mops.
But, I digress.
You don’t care about D&D.
You’re here for the cake.
And I don’t blame you.
That’s what’s so awesome about bundt cakes: not only are they (seriously and extremely) delicious, but they’re elegant and pretty. The bundt must have been invented to impress a crowd.
I only recently splurged on my very first 10' classic bundt cake pan, because while I love bundt cakes, the pans you need to bake them in always made me a little nervous. All those delicate designs and swirls? I wasn’t too sure. I don’t even have the best luck with flat cake pans, let alone anything with grooves and valleys to up the difficulty. And while I certainly can’t claim to know everything there is to know about baking bundt cakes, I did take some great advice and generously buttered and floured the pan before baking.
Was that the secret to my success while baking my first ever bundt cake?
All I know is that despite my clumsiness, the cake turned out perfect.
Bundt cakes are far easier to make than I ever imagined.
Which is great news for me, because I’ve got at least thirty-seven more bundt cake recipes that I’ve been itching to make.
I can already tell this bundt only be the first of many!
notes & tips for this Kentucky butter cake
- I mentioned it above, but I do believe that some cake pans bake better when the pan is prepped the “old fashioned way” with a healthy coating of butter that’s dusted by flour. It’s messy and time-consuming, but I’ve had enough cake fails in my life to know that someones a little extra prep work makes all the difference. That’s not to say you can’t use a baking spray – you most certainly can, and your bundt cake will probably turn out just fine – but for an ungifted baker like me, I’ve had the most success with butter and flour.
- The bundt pan I used for this recipe is probably the most classic style of bundt cake and works for virtually any bundt cake recipe. You can pick one up here: 10 inch classic bundt cake pan.
- Looking for more bundt cake recipes? Be sure to check out Red Velvet Bundt Cake, Champagne Bundt Cake, and Eggnog Bundt Cake.
Kentucky Butter Cake
For the Pound Cake
- In a large bowl, sift together flour, sugar, salt, baking powder, and baking soda.
- Add the rest of the ingredients to the bowl: buttermilk, egg, vanilla extract, and butter. Use a hand mixer to beat on low until ingredients begin to mesh, then increase speed to medium. Beat for another 3-4 minutes so that batter is thick and smooth.
- Pour batter into the prepared bundt pan and bake for 65-70 minutes or until a toothpick inserted near the center comes out clean (no crumbs).
- When bundt cake has finished baking, remove from oven and transfer to a wire rack. Keep cake in the bundt pan while you prepare the glaze.
For the Butter Glaze
Putting It All Together
- While the bundt cake is still in it's pan, use a long skewer to poke numerous holes in bottom of the still-warm bundt cake.
- Pour butter glaze over the bundt cake, focusing on the areas with the poked holes. If a lot of sauce has collected around the sides, pick the bundt pan up and gently tilt it left or right to help spread the butter glaze around.
- Allow cake to cool completely (about an hour) before turning the bundt pan over and removing the cake from the pan.
- Serve Kentucky butter cake immediately with powdered sugar dusted on top.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.