Delicious Butter Cake Recipe

ByCakes Recipe

Savor the divine richness of our Butter Cake. With its soft, fluffy texture and mouthwatering sweetness, each bite is pure bliss. Topped with a luscious buttery glaze, this cake boasts a golden crust that’s simply irresistible. With just a few basic ingredients, you can enjoy this delectable treat anytime.

Delicious homemade butter cake with golden crust, served on a white plate, perfect dessert recipe for any occasion

Savor the irresistible charm of our Kentucky Butter Cake, a beloved classic that’s sweet, buttery, and oh-so-soft. Thanks to its special glaze, this cake stays moist for days at room temperature, while also offering a delightful crispiness akin to a glazed donut.

Our Kentucky Butter Cake is a versatile delight, ideal for any gathering, whether it’s a casual potluck or a lively party, as it’s adored by both kids and adults alike. Plus, you’ll appreciate its convenience as it doesn’t need any extra embellishments – it’s perfect just as it is. Crafted with everyday ingredients, this cake is a breeze to whip up, making it a quick and straightforward choice for any occasion.

WHAT YOU NEED TO MAKE THIS RECIPE

Flour : No need for specialty flours here; our Kentucky Butter Cake shines with the simplicity of all-purpose flour.

Leavening agents : For a light and airy texture, ensure your Kentucky Butter Cake rises perfectly by using fresh baking soda and baking powder. Check their expiration dates for optimal results.

Butter : Opt for unsalted butter when preparing your Kentucky Butter Cake to maintain control over the saltiness. Salted butter varies in salt content between brands, so adding your own ensures consistency. Remember to bring the unsalted butter to room temperature for the cake batter; it should be soft enough for your finger to leave a dent when pressed into it.

Milk : To enhance flavor and achieve a soft, tender crumb in your Kentucky Butter Cake, incorporate whole milk into the batter.

HOW TO MAKE BUTTER CAKE

Combine flour, salt, baking powder, and baking soda in a large bowl, whisking them together thoroughly.

Using a stand mixer with a paddle attachment, beat the butter and sugar at medium speed until fluffy. Then, add the eggs one at a time, beating well after each addition.

Delicious homemade butter cake with golden crust, served on a white plate, perfect dessert recipe for any occasion

With the mixer set to low speed, slowly add the flour mixture to the butter mixture, alternating with the milk. Start and finish with the flour mixture.

Spoon the batter into the prepared 10- to 12-cup Bundt pan, then bake for 1 hour or until a toothpick inserted into the center comes out clean.

Delicious homemade butter cake with golden crust, served on a white plate, perfect dessert recipe for any occasion

To create the glaze, mix the butter, sugar, and water in a small saucepan. Let it simmer until it becomes opaque and slightly thickens. Afterward, take it off the heat and blend in the vanilla extract.

Drizzle the glaze over the cake in the pan. Allow it to cool for 15 minutes before carefully flipping the cake onto a wire rack. Let it cool entirely before serving to ensure the best taste and texture.

Delicious homemade butter cake with golden crust, served on a white plate, perfect dessert recipe for any occasion

PRO TIPS FOR MAKING THIS RECIPE

  • For optimal batter incorporation without overbeating, I suggest bringing the eggs to room temperature. If you’ve forgotten to do so, place them in a bowl of warm tap water to expedite the process.
  • Ensure the accuracy of the flour measurement to prevent the cake from becoming dense. Using a kitchen scale is the most reliable method. If you don’t have one, fluff the flour with a spoon, then sprinkle it into your measuring cup, and use a knife to level it off.
  • Even with a non-stick bundt pan, it’s advisable to butter and flour the pan for optimal cake release. This ensures the cake slides out smoothly, reducing the risk of the top sticking and tearing upon turning out. Be thorough in greasing every nook of the pan for best results.
  • Use a small spatula or spoon to carefully distribute the batter into the nooks and crannies of the bundt pan. After filling, lightly tap the pan on the counter to eliminate any air bubbles at the base, preventing surface imperfections on your cake.
  • Resist the temptation to open the oven door to check on the cake while it’s baking. Doing so can release hot air, disrupting the baking process and potentially causing your butter cake to cook unevenly or collapse.

FREQUENTLY ASKED QUESTIONS

While this butter cake is delightful on its own, feel free to elevate it with some tasty toppings! A simple dusting of powdered sugar adds a touch of elegance. Alternatively, you can enhance each slice with fresh fruit, whipped cream, homemade caramel sauce, ice cream, or even a drizzle of chocolate ganache for a decadent finish.

Once cooled, there’s no need to refrigerate this cake. Simply cover it and store it at room temperature for optimal freshness and flavor.

Although both butter cake and pound cake share similar ingredients, they have distinct differences. Pound cake earns its name from its traditional recipe, which calls for equal parts of butter, flour, sugar, and eggs—typically one pound of each ingredient. On the other hand, butter cake has varying ratios of ingredients, resulting in a lighter texture and different flavor profile compared to pound cake.

Extend the lifespan of your cake by freezing it for up to 3 months. Once completely cooled, double-wrap it securely with plastic wrap or aluminum foil to prevent freezer burn. When ready to enjoy, thaw the cake overnight in the refrigerator before serving.

Ingredients

For the Cake:

  • 1.5 cups all-purpose flour (360g)
  • 0.5 teaspoon salt
  • 0.38 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 cup unsalted butter softened (227g)
  • 1 cups granulated sugar (400g)
  • 2 large eggs
  • 0.5 cup whole milk (240ml)

For the Glaze:

  • 2.5 tablespoons unsalted butter (70g)
  • 0.38 cup granulated sugar (150g)
  • 0.13 cup water (60ml)
  • 0.75 teaspoons vanilla extract

Instructions

For the Cake:

  1. Preheat your oven to 325°F and prepare a 10- to 12-cup Bundt pan by greasing it with butter and lightly dusting it with flour.
  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda until evenly combined.
  3. In a large mixing bowl or using a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 to 4 minutes, pausing occasionally to scrape down the sides of the bowl. With the mixer on low, gradually add the eggs one at a time, ensuring thorough mixing after each addition.
  4. With the mixer on low speed, slowly add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition. Spoon the batter into the prepared pan.
  5. Bake for approximately 1 hour, or until a wooden pick inserted near the center of the cake comes out clean.

For the Glaze:

  1. As soon as the cake is out of the oven, prepare the glaze by combining butter, sugar, and water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for about 2 minutes, stirring constantly, until the mixture becomes opaque and slightly thickened. Remove the saucepan from the heat, and stir in the vanilla extract.
  2. Pour the glaze over the cake while it’s still in the pan. Allow it to cool for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before serving. Once cooled, store the cake covered at room temperature for up to 5 days.

Notes

Note 1: To ensure the eggs incorporate smoothly into the batter without overbeating, it’s best to bring them to room temperature. If you forget to do so, you can quickly warm them up by placing them in a bowl of warm tap water.

Note 2: It’s crucial to double-check the amount of flour used, as adding too much can result in a dense cake. The most accurate method is using a kitchen scale for measurement. However, if you don’t have one, fluff the flour with a spoon, then gently spoon it into your measuring cup. Finally, use a knife to level off the excess flour for precise measurement.

Note 3: Even with a non-stick bundt pan, it’s advisable to grease and flour the pan. This ensures the cake releases smoothly and reduces the risk of any parts sticking and tearing when turned out. Be sure to grease every nook and cranny of the pan for best results.

Note 4: To ensure your cake bakes evenly and has a smooth surface, use a small spatula or spoon to gently push the batter into all the crevices of the bundt pan. After filling, lightly tap the pan on the counter to release any air bubbles trapped at the base of the pan, which could potentially mar the surface of your cake.

Note 5: To maintain an even baking temperature and prevent your butter cake from collapsing, refrain from opening the oven door to check on it. Opening the oven releases hot air, which can disrupt the baking process and result in uneven cooking.

Nutrition

Calories: 506kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 302mg | Potassium: 91mg | Fiber: 1g | Sugar: 47g | Vitamin A: 741IU | Calcium: 58mg | Iron: 2mg

Ingredients

For the Cake:

  • 3 cups all-purpose flour (360g)
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter softened (227g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs
  • 1 cup whole milk (240ml)

For the Glaze:

  • 5 tablespoons unsalted butter (70g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup water (60ml)
  • 1½ teaspoons vanilla extract

Instructions

For the Cake:

  1. Preheat your oven to 325°F and prepare a 10- to 12-cup Bundt pan by greasing it with butter and lightly dusting it with flour.
  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda until evenly combined.
  3. In a large mixing bowl or using a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 to 4 minutes, pausing occasionally to scrape down the sides of the bowl. With the mixer on low, gradually add the eggs one at a time, ensuring thorough mixing after each addition.
  4. With the mixer on low speed, slowly add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition. Spoon the batter into the prepared pan.
  5. Bake for approximately 1 hour, or until a wooden pick inserted near the center of the cake comes out clean.

For the Glaze:

  1. As soon as the cake is out of the oven, prepare the glaze by combining butter, sugar, and water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for about 2 minutes, stirring constantly, until the mixture becomes opaque and slightly thickened. Remove the saucepan from the heat, and stir in the vanilla extract.
  2. Pour the glaze over the cake while it’s still in the pan. Allow it to cool for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before serving. Once cooled, store the cake covered at room temperature for up to 5 days.

Notes

Note 1: To ensure the eggs incorporate smoothly into the batter without overbeating, it’s best to bring them to room temperature. If you forget to do so, you can quickly warm them up by placing them in a bowl of warm tap water.

Note 2: It’s crucial to double-check the amount of flour used, as adding too much can result in a dense cake. The most accurate method is using a kitchen scale for measurement. However, if you don’t have one, fluff the flour with a spoon, then gently spoon it into your measuring cup. Finally, use a knife to level off the excess flour for precise measurement.

Note 3: Even with a non-stick bundt pan, it’s advisable to grease and flour the pan. This ensures the cake releases smoothly and reduces the risk of any parts sticking and tearing when turned out. Be sure to grease every nook and cranny of the pan for best results.

Note 4: To ensure your cake bakes evenly and has a smooth surface, use a small spatula or spoon to gently push the batter into all the crevices of the bundt pan. After filling, lightly tap the pan on the counter to release any air bubbles trapped at the base of the pan, which could potentially mar the surface of your cake.

Note 5: To maintain an even baking temperature and prevent your butter cake from collapsing, refrain from opening the oven door to check on it. Opening the oven releases hot air, which can disrupt the baking process and result in uneven cooking.

Nutrition

Calories: 506kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 302mg | Potassium: 91mg | Fiber: 1g | Sugar: 47g | Vitamin A: 741IU | Calcium: 58mg | Iron: 2

Ingredients

For the Cake:

  • 6 cups all-purpose flour (360g)
  • 2 teaspoon salt
  • 1.5 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cup unsalted butter softened (227g)
  • 4 cups granulated sugar (400g)
  • 8 large eggs
  • 2 cup whole milk (240ml)

For the Glaze:

  • 10 tablespoons unsalted butter (70g)
  • 1.5 cup granulated sugar (150g)
  • 0.5 cup water (60ml)
  • 3 teaspoons vanilla extract

Instructions

For the Cake:

  1. Preheat your oven to 325°F and prepare a 10- to 12-cup Bundt pan by greasing it with butter and lightly dusting it with flour.
  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda until evenly combined.
  3. In a large mixing bowl or using a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 to 4 minutes, pausing occasionally to scrape down the sides of the bowl. With the mixer on low, gradually add the eggs one at a time, ensuring thorough mixing after each addition.
  4. With the mixer on low speed, slowly add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition. Spoon the batter into the prepared pan.
  5. Bake for approximately 1 hour, or until a wooden pick inserted near the center of the cake comes out clean.

For the Glaze:

  1. As soon as the cake is out of the oven, prepare the glaze by combining butter, sugar, and water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for about 2 minutes, stirring constantly, until the mixture becomes opaque and slightly thickened. Remove the saucepan from the heat, and stir in the vanilla extract.
  2. Pour the glaze over the cake while it’s still in the pan. Allow it to cool for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before serving. Once cooled, store the cake covered at room temperature for up to 5 days.

Notes

Note 1: To ensure the eggs incorporate smoothly into the batter without overbeating, it’s best to bring them to room temperature. If you forget to do so, you can quickly warm them up by placing them in a bowl of warm tap water.

Note 2: It’s crucial to double-check the amount of flour used, as adding too much can result in a dense cake. The most accurate method is using a kitchen scale for measurement. However, if you don’t have one, fluff the flour with a spoon, then gently spoon it into your measuring cup. Finally, use a knife to level off the excess flour for precise measurement.

Note 3: Even with a non-stick bundt pan, it’s advisable to grease and flour the pan. This ensures the cake releases smoothly and reduces the risk of any parts sticking and tearing when turned out. Be sure to grease every nook and cranny of the pan for best results.

Note 4: To ensure your cake bakes evenly and has a smooth surface, use a small spatula or spoon to gently push the batter into all the crevices of the bundt pan. After filling, lightly tap the pan on the counter to release any air bubbles trapped at the base of the pan, which could potentially mar the surface of your cake.

Note 5: To maintain an even baking temperature and prevent your butter cake from collapsing, refrain from opening the oven door to check on it. Opening the oven releases hot air, which can disrupt the baking process and result in uneven cooking.

Nutrition

Calories: 506kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 302mg | Potassium: 91mg | Fiber: 1g | Sugar: 47g | Vitamin A: 741IU | Calcium: 58mg | Iron: 2

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2 Comments

  1. Wow, this butter cake recipe is a game-changer! The texture is unbelievably light and fluffy, and the buttery flavor is just divine. I’ll definitely be making this again and again. Thanks for sharing such a delightful recipe!

    Reply

    1. Thank you so much for your wonderful feedback! I’m thrilled to hear that you enjoyed the butter cake recipe. It’s always a joy to share recipes that bring delight to others. If you ever have any questions or need more recipe recommendations, feel free to reach out. Happy baking!

      Reply

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