This scrumptious Kentucky Butter Cake is a super moist vanilla butter cake with a sweet butter sauce that soaks through the cake. The butter sauce is also brushed on the outside of the cake, creating a heavenly crisp crust that takes this cake over the top. Prepare to be wowed.
- 3 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Milk
- 1 Tablespoon White Vinegar
- 1 cup Unsalted Butter
- 2 cups Sugar
- 4 Large Eggs
- 2 teaspoons Vanilla
The Butter Sauce
- 1 cup Sugar
- ½ cups Unsalted Butter
- 3 Tablespoons Brandy (water Can Be Substituted)
- 1 teaspoon Vanilla Extract
- Preheat oven to 350ºF. Generously grease and flour a 10-inch (12-cup) bundt pan.
- In a large bowl, whisk flour, baking powder, baking soda and salt.
- Mix milk and vinegar together in separate small bowl or measuring cup. Set aside.
- Cream butter and sugar until light and fluffy, approximately 5 minutes. Add eggs one at a time, stirring just until incorporated. Add vanilla. Stir in milk-vinegar mixture and dry ingredients in intervals, alternating between the two, stirring just until combined.
- Spoon into prepared bundt pan. Bake for 50–60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
- Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom.
- For the butter sauce, in small saucepan, add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes.
- Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.