Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring all crevices are coated. Alternatively, you can use a 9×13 inch baking pan, adjusting baking time as needed.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream together the softened 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, leading to a tender cake.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Stir in the 1 teaspoon vanilla extract into the butter-sugar-egg mixture.
Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as overmixing can lead to a tough cake. The batter should be smooth but don’t worry about a few small lumps.
Pour the cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
While the cake is baking, prepare the butter syrup. In a small saucepan, combine the ½ cup unsalted butter, 1 cup granulated sugar, and ¼ cup water.
Bring the syrup mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Once boiling, reduce the heat and let it simmer for 2-3 minutes without stirring, allowing it to thicken slightly.
Remove the syrup from the heat and stir in the 1 teaspoon vanilla extract. Keep the syrup warm.
Once the cake is done baking, immediately remove it from the oven. While the cake is still in the pan and hot, use the wooden skewer or toothpick to poke holes all over the top surface of the cake. Poke deeply, making sure to reach the bottom of the pan to allow the syrup to penetrate thoroughly.
Slowly and evenly pour the warm butter syrup over the entire hot cake, allowing it to soak into all the poked holes. Take your time with this step, ensuring maximum absorption.
Let the cake cool in the Bundt pan for at least 30-45 minutes. This allows the syrup to fully absorb and the cake to firm up before inverting.
After cooling in the pan, carefully invert the cake onto a serving plate or wire rack. Allow it to cool completely before slicing and serving. This ensures the cake is fully set and easy to cut.
Cooking Tips and Variations
For the ultimate Kentucky Butter Cake, ensure all your cold ingredients, especially the butter, eggs, and buttermilk, are at room temperature. This allows them to emulsify properly, creating a smoother batter and a more tender, even-textured cake. When creaming the butter and sugar, take your time – 3 to 5 minutes at medium speed is ideal to incorporate enough air for a light and fluffy crumb. Do not overmix the batter once the flour is added; mix just until combined to prevent gluten from developing too much, which can lead to a tough cake. The butter soak is the heart of this cake, so don’t rush it. Poke plenty of holes deeply into the warm cake, and pour the warm syrup slowly and evenly to allow maximum absorption. For easy release from the Bundt pan, make sure to grease and flour it meticulously, getting into every crevice. You can even use a baking spray with flour for added insurance. Lining the bottom of the pan with parchment paper if using a springform or regular round cake pan can also help.
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