Kentucky Butter Cake from Susan Recipes

Kentucky Butter Cake - made February 8, 2025 from Susan Recipes

1 cup butter, softened

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter sauce

1 cup granulated sugar

1/2 cup butter, cut into cubes

1/4 cup water

1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating on low speed after each addition.
3. Beat in vanilla.
4. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add to butter mixture in 3 additions, alternating with buttermilk in 2 additions, mixing on low speed until combined.
5. Pour batter into prepared pan and smooth top. Bake 55-70 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
6. Cool 5-10 minutes and run a thin spatula around the cake, loosening from the mold. Invert onto a serving plate.
7. For the sauce: combine the sugar, butter and water in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat and add vanilla extract, whisking to combine.
8. Poke holes in top of hot cake, pour 1/4 cup sauce over cake. Let stand until sauce is absorbed then brush remaining sauce over cake. 

I had buttermilk to use up and I've had this recipe on my pinterest board for just such an occasion. Plus I also had eggs nearing their best by date and although eggs will last awhile even after that date, I was taking no chances on letting them expire, not with the cost of eggs these days.

I like pound cakes for their texture and this was no exception. Surprisingly, this wasn't as rich as I had expected, given the amount of butter sauce slathered over it. It's a nice cake, especially if you want a straightforward, no fuss vanilla cake. I did think the recipe made too much butter sauce as I couldn't get enough to absorb into the cake so I ended up with a generous amount spilling to the sides of the cake.

Next time, I would probably make half the amount of butter sauce and brush more over it while the cake was warm to help it absorb better.