Reviewed: Aug. 27, 2007

To DIE for!!! I bake a lot, and this is one of the best cakes I've come across as far as taste and texture are concerned. I did cut back on the sugar a bit (about 1/3 to 1/2 cup) since there was going to be more in the sauce, but that's just personal taste. I also did the traditional method of creaming the butter and sugar, adding the eggs, then alternating the dry and wet ingredients, but I'd be curious to try the method suggested next time. At any rate, it was delicious and travelled well to a friend's cottage. Everyone had seconds! Thanks for sharing Suzanne!

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oakvillelinda

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Oakville, Ontario, Canada

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Reviewed: Aug. 23, 2007

absorbed the butter sauce tasted very yummy, but looked undercooked and had that texture. It was probably something I did. I followed the advice of others and added a bit of cinnamon to the sauce--yumm. And next time I will also follow the advice of making a slightly larger batch of sauce and drizzling it on top. Oh, and one piece of advice I didn't follow the first time I made this cake was to let it cool completely in the pan. Big mistake! I was too impatient and ended up with half a cake in the pan and half the cake on the platter. The second time around I let it cool and it only had minor stickage problems. Will make again.

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Koolaid Girl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 17, 2007

I do not care for the dryness of a pound cake and this takes care of that problem. It is my husbands absolute favorite and many people have told me its the best cake they have ever eaten. It seems to improve the longer the cake sits as the butter sauce absorbs throughout the cake. Will keep at least 7 days and can easily be frozen. Thanks for a great recipe.

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: Aug. 15, 2007

Such an excellent cake! It was moist, fluffy and delicious! The only change I made was to add 3/4 c. toasted pecans chopped really tiny to the batter and some rum extract to both the cake and glaze. I made it about 4 hours ago and it's already gone! Mine also popped right out of the pan about 10 min after I finished glazing the bottom. I poured a small amount of the glaze on top too!

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tonya

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Aug. 12, 2007

Delicious and easy to make. I followed the directions exactly except for adding an extra egg only because the eggs I had were a bit small. I had alot of left over batter because I used a 9 in. bunt pan instead of a 10 in., then I didn't want to fill the pan to high, thinking it might spill over, but that wouldn't have been the case. This cake doesn't rise a whole lot, it's very rich, sort of like a buttery pound cake. Still, the cake itself was great, moist and rich. We ate it with ice cream, it was incredible. Next time I'll serve it with sliced strawberries and whip cream like other reviewers have, and also double the delicious buttery sause. Excellent cake, 5 stars, and I'd definately make again!!! Almost forgot, I just sprayed the pan with non-stick cooking spray, and that worked fine.

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jillybean

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 6, 2007

This was a great cake for strawberry shortcake and over all had a good poundcake like flavor, but I didn't love it alone like I thought I would...

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Sharon Anne

Cooking Level: Expert

Home Town: Ludlow, Massachusetts, USA

Living In: Warren, Massachusetts, USA

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Reviewed: Jul. 24, 2007

This is really good! The sauce is so yummy! i just think the cake could use a little more flavour..maybe adding some cinnamon would be good.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

this cake was just great! I doubled the butter sauce and it was perfect and used a 8.5" springform cake pan. It was very dense and yummy! I topped it with freshly whipped cream and fresh in season fruits! Will make again!.. and again and again!

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joomie

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Reviewed: Jul. 14, 2007

WOW exceptional cake. I did as another reviewer said and made 1 1/2 times the syrup mixture. Also creamed butter and sugar mixed well for 5 minutes then added I egg at a time.Hubby raved over it and thats saying a lot. I may double the syrup next time. Everyone wanted the recipe. Thanks for a great cake

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wawwy

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Reviewed: Jun. 26, 2007

Great yellow cake recipe. I served this with cherry pie filling and cool whip, it was wonderful. Word of caution though, it's so moist you should probably refrigerate it. We live in a humid area, but mine molded on me.

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shan~

Cooking Level: Intermediate

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Reviewed: May 30, 2007

What a delicious, moist cake! Everyone loved it. I made it over Memorial Day weekend and its almost gone! I took another reviewer's tip and creamed the butter and the sugar first, then added the eggs and milk; then added the dry ingredients. I served it with strawberries. Mmmm! Thanks for sharing Suzanne!

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Tealady

Cooking Level: Expert

Home Town: Bridgewater, Massachusetts, USA

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Reviewed: May 28, 2007

This is so good I have made it twice ths week! And there are only two of us in the house! The first time I followed the recipe exactly. The second time I added blueberries and had to use almond flavoring in the butter sauce because I ran out of vanilla. It still turned out great! I will make this many times - it is a great recipe.

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PatN

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

Living In: Gwinn, Michigan, USA

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Reviewed: May 26, 2007

I LOVED THE CAKE. WHEN I MADE THE BUTTER SAUCE TO POUR OVER THE CAKE I USED A LITTLE MORE SUGAR THAN IT CALLED FOR WHICH CAUSED THE BUTTER SAUCE TO BE TOO THICK. THE CAKE STILL TASTED GOOD, JUST DIDNT LOOK AS PRETTY AS IT SHOULD HAVE.

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nurse811

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Reviewed: May 6, 2007

Well, I wish I could give this more stars!!!! I am literally in tears right now,the cake is still warm and my family is bursting with compliments!!! The reason for the tears?? Well about 4 months ago I moved half way around the world to Egypt from the US, since moving and having to use different ingredients, my baking and cooking in general has suffered to say it nicely!! It honestly depressed me to the point that I had just about given up. Well, one more look on the internet and I came across this recipe by chance. Alhumdulillah!!!!! My husband is now expecting me to use this cake recipe and make some of my pine-apple upside down cakes, something that they don't have here!! I think that this will be a wonderful surprise for my inlaws, even the expensive cakes here are dry and really just decorative, so mine should be a hit....And I owe it all to you!!! I can not thank you enough for this one, I even had to come back, join here and let you know!!!!!

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Islam101

Cooking Level: Expert

Home Town: Medina, Ohio, USA

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Reviewed: Apr. 28, 2007

I did an advanced search looking for a cake recipe that did not have milk... this one sounded good. But then I noticed it has buttermilk... so I used the recipe anyways, but used 1 cup of a strong brewed coffee beverage in place of the buttermilk. Ohh and did it smell good! I also used margarine in place of butter and oil in place of shortening... so my cake was more like a margarine cake... it was so moist and delicious and everyone liked it a lot - especially my friend who cannot eat milk products - yay!

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Apr. 23, 2007

DELICIOUS!! As if there wasn't enough butter, I topped the cake with a browned butter glaze. Everyone loved this cake, and I will definitely make it again.

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tonit

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Mar. 22, 2007

This was a very good cake, but not the best. It was fairly quick and easy to make. I wanted to make my mom a traditional-looking birthday cake, so I used two square cake pans instead of the bundt pan, which worked out great to my surprise. I also topped it with a butter cream frosting instead of the butter sauce.

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Amanda Francesca

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Reviewed: Mar. 15, 2007

My boyfriend likes bundt cakes and things that are very plain, so this recipe fit the bill. This cake is pretty good if you like cake that tastes like butter and not much else. It's moist and good with cold milk.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 13, 2007

Can't give anything but a 5* rating...I'm from Kentucky! :)

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jody1

Cooking Level: Expert

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Reviewed: Mar. 12, 2007

this cake was very good however the sauce did not pour thru cake easily and became crunchy. I did pook holes but I guess the needed to be extra large holes. Will try again.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Kentucky Butter Cake

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