Kentucky Butter Cake

Kentucky Butter Cake

732

"Moist and buttery cake made from readily available ingredients with a luscious butter sauce."
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Ingredients

2 h servings 508 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 71.1g
  • 23%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.

Reviews

732
  1. 888 Ratings

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Most helpful positive review

I've baked this cake at least a dozen times & always get rave reviews. The cake is very moist with great flavor. It tastes even better the next day! I use Baker's Joy spray to prep Bundt (non-...

Most helpful critical review

This cake was super easy. I didn't care for it at first, so I sliced it up after a day or two and froze it. I liked it better the second time around...I think that the longer it sat, the moist...

I've baked this cake at least a dozen times & always get rave reviews. The cake is very moist with great flavor. It tastes even better the next day! I use Baker's Joy spray to prep Bundt (non-...

I have been making this cake for 20+ years. It was originally in the Pillsbury Bake off contest in 1963 by Nell Lewis (I'm looking at the book now) The recipe is exact except that it gives the o...

Wonderful and easy cake. I creamed the butter and sugar first, don't like buttermilk, so added plain milk, beat in eggs one at a time, then added other dry ingredients. Sprayed a non-stick...

This cake was super easy. I didn't care for it at first, so I sliced it up after a day or two and froze it. I liked it better the second time around...I think that the longer it sat, the moist...

I have been making this cake for years, I am in the process of finding the original recipe because I think my instructions for mixing is different than this recipe. More information to follow, h...

Yummy!! This was a very easy recipe to make for a first time cake baker. I used a straw to poke holes almost all the way to the bottom of the cake and used a turkey baster to get the butter sauc...

This cake was DELICIOUS! I made it for my mom's b-day and it got rave reviews from everyone! So easy to make & a huge hit with my family! I added a 1/2 cup finely chopped pecans to the mix & ...

OH MY! I made this cake less then 24 hours ago and it is almost gone! I bake a lot. Everyday. This cake is the best, most moist and delicious. I'm on my way to make another one. This tim...

I use Bakers Joy and have never had it stick. I've never used the cinnamon but have increased the vanilla to 1 Tbsp. I sometimes use a pastry brush to add the syrup after poking the holes. This...