Kentucky Butter Bundt Cake: A Timeless Classic for Every Occasion
Indulge in the rich, buttery goodness of this Kentucky Butter Bundt Cake, a wonderfully moist and versatile dessert that promises to delight your taste buds. Made with common pantry staples, this classic recipe yields a comforting cake that’s perfect for any gathering, from casual family dinners to elegant celebrations. Its tender crumb and signature buttery glaze create an irresistible treat that can be enjoyed in countless ways, making it a true staple for every home baker.
Why This Kentucky Butter Cake Will Become Your Go-To Recipe
There are countless reasons why this Kentucky Butter Bundt Cake recipe stands out as a must-try. Its simplicity in preparation belies the depth of flavor and moistness it delivers, making it an instant crowd-pleaser. Here’s why you’ll fall in love with this buttery delight:
- Unparalleled Versatility: This buttery, buttermilk Bundt cake offers a delightful vanilla canvas, ready to be customized for any occasion. Whether you’re hosting an afternoon tea, a casual brunch, or an elegant dinner party, this cake adapts effortlessly.
- Effortless Elegance: Despite its humble ingredients, the Kentucky Butter Bundt Cake presents beautifully. Its fluted design, coupled with a simple dusting of powdered sugar or a delicate glaze, creates a dessert that looks impressive without demanding complex decorating skills.
- Irresistibly Moist Texture: Thanks to the combination of buttermilk and a luscious butter glaze that soaks into the warm cake, every slice is incredibly moist and tender. This ensures a delightful eating experience that keeps everyone coming back for more.
- Comforting & Delicious: This cake embodies comforting, home-baked goodness. Serve slices with dollops of whipped cream, scoops of ice cream, or fresh berries, and be prepared for a cascade of compliments and eager requests for the recipe.
- Pantry-Friendly Ingredients: With ingredients you likely already have on hand – flour, sugar, butter, buttermilk, eggs, and vanilla – this recipe is easy to whip up whenever a craving strikes or unexpected guests arrive.
Let me further enlighten you on the exciting possibilities this versatile dessert offers.
The Anatomy of a Perfect Kentucky Butter Bundt Cake
Understanding the role of each ingredient in this moist Bundt cake recipe is key to achieving its signature flavor and texture. This cake is a type of pound cake, known for its dense yet tender crumb, and it gets its distinctive character from a few essential components:
- Buttermilk: This acidic ingredient reacts with the baking soda, creating a light and tender crumb while adding a subtle tang that balances the sweetness. If you don’t have buttermilk, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
- Butter: As the name suggests, butter is paramount. Using unsalted butter at room temperature ensures a smooth creaming process with the sugar, incorporating air for a lighter texture and imparting a rich, irresistible flavor throughout the cake and its signature glaze.
- Vanilla: Pure vanilla extract is crucial for the cake’s comforting aroma and flavor. It’s the primary flavor profile, making it a “vanilla canvas” ready for your creative toppings.
- Flour, Sugar, Eggs, and Leaveners: These baking staples combine to give the cake its structure, sweetness, and rise. Precise measurements and proper mixing are essential for the perfect texture.
The magic truly happens with the warm, buttery glaze that is poured over the cake while it’s still warm. This allows the glaze to soak deep into the cake, infusing every bite with extra moisture and a glistening, sweet finish.
Unleashing the Versatility: Creative Ways to Serve Your Kentucky Bundt Cake
One of the most appealing aspects of this simple butter cake is its incredible adaptability. Its classic vanilla base makes it the ideal partner for a myriad of toppings and accompaniments. Here are some inspiring ways to serve this delightful dessert, ensuring it suits any mood or occasion:
- Elegantly Simple: A light dusting of powdered sugar is often all you need to highlight the cake’s beautiful fluted design and delicate flavor. This minimalist approach is perfect for a sophisticated yet understated presentation.
- Grilled & Glorious: For an unexpected twist, grill buttered slices on a grill pan until golden and slightly caramelized. Top these warm, toasted slices with a scoop of premium vanilla bean ice cream and a drizzle of rich chocolate sauce or a medley of fresh berries. A sprig of fresh mint adds a pop of color and herbaceous note. The contrast of warm, crisp cake and cold, melting ice cream is divine.
- Seasonal Fruit Bliss: Adorn slices with a generous dollop of sweetened whipped cream and your favorite seasonal fresh fruit. Balsamic strawberries offer a sophisticated touch, while fresh peaches (especially during the summer) are an absolute dream. Consider roasted plums or cherries in the cooler months for a warm, comforting option.
- Ice Cream Extravaganza: Elevate the experience with diverse ice cream pairings. A scoop of classic mint chocolate chip ice cream drizzled with a rich fudge sauce creates a playful and satisfying combination. For the holidays, swap in peppermint stick ice cream and a dollop of fluffy marshmallow cream for a festive treat that will surely impress.
- Citrus & Berry Delight: For those who appreciate a bright, tangy counterpoint, a spoonful of vibrant lemon curd and an abundance of fresh berries (like blueberries, raspberries, or blackberries) make for a perfect and refreshing topping. The zesty citrus cuts through the richness of the butter cake beautifully.
- Decadent Trifle Transformation: Have leftover cake? Cube it up and create a stunning trifle! Lightly sprinkle the cake cubes with a complementary liqueur (such as Grand Marnier, Amaretto, or a berry liqueur), then layer them with rich custard, billowy whipped cream, and fresh berries. Composing this dessert in a clear glass bowl dramatically showcases the beautiful layers.
- Brunch Time Treat: Serve slices alongside a piping hot cup of coffee or tea for an elevated brunch experience. The cake’s hearty yet tender texture makes it a wonderful accompaniment to your morning brew.
- Warm Bread Pudding Base: If your cake is a day or two old, transform it into a spectacular bread pudding. Simply soak the cubes in a rich custard mixture, bake until golden, and serve with a dollop of créme fraîche or a caramel sauce.
Mastering the Bundt Pan: Essential Tips for Flawless Cakes
Baking a beautiful Bundt cake is incredibly rewarding, but it can sometimes present challenges, especially when it comes to releasing the cake from the pan. While the recipe notes offer quick reminders, I’ve compiled more detailed hints here to ensure your Kentucky Butter Bundt Cake comes out perfectly every time.
- Pan Condition Matters: Older Bundt pans, particularly those with “non-stick” coatings that are scratched or worn, have a notorious tendency to stick. Even new pans can cause issues if not properly prepared. Invest in a good quality pan and handle it with care to preserve its surface.
- Greasing with Precision – Spray vs. Shortening & Flour:
- Baking Sprays: Products like Baker’s Joy (or other non-stick flour and oil-based sprays) are convenient. However, if you’re not prepared to pour the batter immediately after spraying, the heavier flour-oil mixture can puddle at the bottom of the pan. This often results in a marred or uneven crust, which can be disappointing.
- PRO-Tip: Shortening and Flour Method: For a consistently beautiful crust, especially with intricate Bundt designs, the shortening and flour method is superior unless you are exceptionally speedy with baking sprays. Generously grease every nook and cranny of the pan with solid vegetable shortening. You want a thorough coating, but not so thick that you can’t see the pan’s details through the grease. Once thoroughly greased, dust the entire interior of the pan with all-purpose flour. Gently tap the pan over a sink or trash can to remove any excess flour, ensuring only a thin, even coating remains. Shortening creates a more robust barrier than butter, which can sometimes melt too quickly or burn, but butter can be used in a pinch if shortening is unavailable.
- The Critical Cooling and Release: The original recipe for this Kentucky Butter Bundt Cake called for completely cooling the cake in the pan before releasing it. While this might work for some recipes, it can easily lead to disaster if your cake sticks stubbornly. Instead, follow the tried-and-true method for most Bundt cakes: allow it to cool in the pan for approximately 15 minutes. This brief cooling period allows the cake to firm up slightly and pull away from the pan’s sides, making release much easier. Cooling too long in the pan can cause it to stick stubbornly, while flipping it too soon can cause it to break.
- Gentle Release Technique: Before attempting to flip the cake, gently shake the pan back and forth. You should feel the cake subtly shift and loosen from the pan’s edges. Once you feel this movement, confidently flip the cake onto your chosen serving plate or wire rack. Avoid forceful shaking, as this can cause fragile pieces of the cake to break off and remain in the pan.
- The Art of Camouflage: Even with the best preparation, a few small pieces might occasionally stick to the pan. Don’t despair! Carefully remove any stuck pieces and gently place them back into their proper spot on the cake. A generous dusting of powdered sugar or a smooth layer of frosting can work wonders for camouflaging minor imperfections, ensuring your cake still looks picture-perfect.
- Filling the Pan Appropriately: Always fill your Bundt pan a little more than two-thirds full, but definitely not to the very top. Overfilling can lead to batter overflowing during baking, creating a messy situation and an unevenly baked cake. If you’re using a smaller Bundt pan and have extra batter, simply pour it into greased muffin tins, ramekins, or a mini-Bundt cake pan to bake alongside your main cake. These smaller cakes make delightful individual servings!
Frequently Asked Questions About Kentucky Butter Bundt Cake
A Kentucky Butter Cake is a truly delightful and dense vanilla pound cake, renowned for its incredibly moist texture and rich, buttery flavor. It’s characterized by a unique warm butter glaze that is poured over the cake while it’s still warm from the oven. This allows the sweet, buttery sauce to soak deep into the cake, creating an almost syrupy moistness and a wonderfully glistening crust. Made with simple, wholesome ingredients, it’s a comforting dessert that’s perfect for any occasion.
Despite its distinctive name, there’s no inherent historical or geographical connection between this cake and the state of Kentucky in terms of its origin as a traditional regional dish. The cake gained widespread recognition when Nell Lewis, a talented baker, won the Pillsbury Bake-Off contest in 1963 with her “Kentucky Butter Cake” recipe. The name simply stuck from that memorable victory, rather than from a long-standing culinary tradition within the state itself. It’s a testament to a winning recipe that captured hearts across the nation!
Absolutely! This cake is excellent for making ahead. In fact, many believe its flavor and moisture deepen overnight as the glaze fully permeates the cake. You can bake it a day or two in advance. Store it at room temperature, loosely covered, to maintain its delightful moistness.
To keep your Kentucky Butter Bundt Cake fresh and moist, store it at room temperature, ideally under a cake dome or wrapped loosely in plastic wrap, for up to 3-4 days. For longer storage, see the freezing tips below.
Yes, this cake freezes beautifully! Once the cake has completely cooled and the glaze has set, wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. You can freeze it whole or in individual slices. It will keep well in the freezer for up to 2-3 months. Thaw frozen cake overnight in the refrigerator, then bring it to room temperature before serving for the best texture and flavor.
More Vanilla Sweets You’ll Love:
- Vanilla Walnut Fudge from Barefeet in the Kitchen
- Vanilla Cream Cheese Custard from A Family Feast
- Moist Vanilla Cake Recipe from Beyond Frosting
- Vanilla Bean Scones
- Mini Vanilla Flans
- Discover more of my Best Cake Recipes
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Kentucky Butter Bundt Cake Recipe
20 minutes
1 hour
1 hour 20 minutes
10 servings
A simple, wonderfully versatile butter cake that delivers exceptional moisture and rich flavor, perfect for any occasion!
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 cup unsalted butter, softened to room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs
Glaze:
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons pure vanilla extract
Instructions
- Prepare Your Bundt Pan: Preheat oven to 325 degrees F (160 degrees C). Thoroughly grease and flour a 10-inch (12-cup) Bundt pan, ensuring every crevice is coated to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, 2 cups sugar, salt, baking powder, and baking soda until well combined.
- Add Wet Ingredients: To the dry ingredients, add the buttermilk, 1 cup softened butter, 2 teaspoons vanilla extract, and eggs.
- Mix the Batter: Scrape down the sides of the bowl with a spatula, then beat the mixture with an electric mixer at medium speed for 3 minutes until smooth and light. Pour the prepared batter evenly into your greased and floured Bundt pan.
- Bake the Cake: Bake for 60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. While the cake bakes, begin preparing the butter sauce.
- Make the Butter Glaze: When the cake is almost finished baking, combine the remaining ¾ cup sugar, ⅓ cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is fully dissolved and the butter is melted. Do not allow the mixture to boil.
- Glaze the Warm Cake: Once the cake is out of the oven, and while it’s still warm, use a long-tined fork or skewer to generously prick holes all over the top surface (which will be the bottom once inverted). Slowly pour about one-third of the warm butter glaze evenly over the cake in the pan.
- Cool & Invert: Let the cake cool in the Bundt pan for about 15 minutes. This crucial cooling time allows the cake to firm up slightly and pull away from the pan’s edges. After 15 minutes, gently shake the pan back and forth to ensure the cake is loose, then carefully invert it onto a serving plate or wire rack.
- Final Glaze & Serve: Brush or spoon the remaining warm glaze over the top and sides of the inverted cake, allowing it to drip down and fully coat the cake. Let the cake finish cooling completely before slicing. Serve slices with your desired garnishes, such as ice cream, whipped cream, fresh berries, or a simple dusting of powdered sugar. Enjoy!
Notes
Recipe adapted from AllRecipes, a trusted source for classic recipes.
Fresh Baking Powder: Always ensure your baking powder is fresh. It has a much shorter shelf life than baking soda, and an expired leavening agent will prevent your cake from rising properly, resulting in a dense texture.
Gentle Release: After the cake has cooled for 15 minutes in the pan, gently shake it back and forth to help loosen it. Avoid shaking too vigorously, as delicate pieces of the cake may break off and stick to the pan. A gentle jiggle is all it takes!
Pan Preparation is Key: Well-used or older Bundt pans tend to stick more easily. For best results, use a generous coating of solid vegetable shortening, then thoroughly dust the pan with flour. This creates a superior non-stick barrier compared to butter, which can sometimes brown too quickly.
Room Temperature Ingredients: Ensure butter, buttermilk, and eggs are at room temperature. This allows them to emulsify properly, creating a smoother batter and a finer-textured cake.
Recommended Products
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- Silicone Spatulas
- 10-Inch Wire Whisk
- 12-Cup Bundt Pan
Nutrition Information:
Yield:
10 servings
Serving Size:
1 slice
Amount Per Serving (Estimate):
Calories: 508
Total Fat: 22g
Saturated Fat: 14g
Trans Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 117mg
Sodium: 495mg
Carbohydrates: 71g
Fiber: 1g
Sugar: 47g
Protein: 6g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
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