Kentucky Butter Cake(Makes 10-Inch Tube Cake.)
A rich, buttery cake with a tender crumb, infused with vanilla and topped with a sweet glaze, perfect for celebrations or as a delightful dessert.
Ingredients
Instructions
- Sift together flour, double-acting baking powder, salt, and soda.
- Cream butter until smooth and fluffy.
- Gradually add sugar, and beat well to combine.
- Add eggs one at a time, beating well after each addition.
- Combine buttermilk and vanilla extract in a separate bowl.
- Alternately add the buttermilk mixture and dry ingredients to the creamed butter mixture, beginning and ending with dry ingredients, mixing well after each addition.
- Use a low-speed electric mixer to blend the batter thoroughly.
- Pour the batter into a greased 10-inch tube pan.
- Bake at 325°F (163°C) for 60 to 65 minutes until the cake springs back when touched in the center.
- Run a spatula along the edge and stem of the pan to loosen the cake.
- Prick the cake with a fork.
- Pour hot sauce over the cake while still warm.
- Allow the cake to cool before removing from the pan.
- Just before serving, sprinkle with confectioners sugar.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of regular butter. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Make sure not to overmix the batter to keep the cake light and fluffy. Using a low-speed electric mixer helps achieve the right consistency without overworking the flour.
Serving Suggestions
Serve the Kentucky Butter Cake with a dusting of confectioners sugar on top, and pair it with fresh berries for a burst of flavor. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, try serving it alongside Cherry Vanilla Parfaits for a delightful dessert spread.
Storage & Reheating
Store leftover Kentucky Butter Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Butter Cake(Makes 10-Inch Tube Cake.) contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to create a similar acid profile, which is crucial for achieving the right texture in the cake.
Why is my cake not rising properly?
If your cake is not rising, it may be due to expired baking powder or not properly creaming the butter and sugar. Ensure that your leavening agents are fresh and that you beat the butter and sugar until light and fluffy to incorporate enough air into the batter.
Can I freeze Kentucky Butter Cake?
Absolutely! You can freeze the Kentucky Butter Cake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).