Get cute with fruit: A classic cake such as this one can often benefit from the addition of a fruit sauce and perhaps some homemade whipped cream. A berry or rhubarb sauce, coulis or compote would be a particularly good accompaniment. If you don’t want to make your own sauce, you could slather the slices with a high-quality store-bought jam or lemon curd.
Add some chocolate: Stir some chocolate chips into the batter before putting the cake batter into the tube pan.
How to Store Kentucky Butter Cake
Like many cakes, it’s safe to leave Kentucky butter cake covered at room temperature for a few days. However, you’ll get a couple extra days out of it if you wrap it tightly and put it in the fridge. Don’t forget that this cake is best on the second day!
Can you freeze Kentucky butter cake?
This cake is a great candidate for freezing, whether it’s whole or in slices. Wrap the cake in storage wrap, then foil, and store in the freezer for up to three months. Thaw it in the fridge for one night prior to eating.
Kentucky Butter Cake Tips
How do you keep Kentucky butter cake from sticking to the pan?
By greasing and flouring your cake pan just before adding the batter, you create a double layer of protection against sticking. We have plenty of tips for how to grease a Bundt pan the right way.
How should you serve Kentucky butter cake?
This cake is tasty enough to serve on its own, but topping it with whipped cream and fruit or fruit sauce, ice cream or another favorite dessert topping would also be excellent. For more fun cake concepts and flavor combos, check out our roundup of vintage cakes.
Watch How to Make Kentucky Butter Cake
Ingredients
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
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 sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
Directions
1
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edge and center tube of pan. Invert cake onto a wire rack over waxed paper.
3
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
4
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts
1 piece: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein.
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