The Ultimate Recipe for Kentucky Butter Cake – Page 2

In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined—don’t overmix!

Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.

While the cake is still warm, poke holes all over the top (use a skewer or toothpick).
Slowly pour the butter sauce over the cake, allowing it to soak into the holes for maximum flavor.
Let the cake cool completely before serving to let the flavors meld.

Serve slices of Kentucky Butter Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
You can dust the top with powdered sugar for a pretty finish.

No Buttermilk? No worries! Make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Make Ahead: This cake tastes even better the next day as the flavors intensify. Wrap it tightly in plastic wrap and store at room temperature.