Prepare Yourself For The Cake Of All Cakes!
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Impress all who sit at your table with this incredibly moist and mystifying Kentucky Butter Bundt Cake! Your tongue has never tasted anything quite so light, airy, and sweet.
“This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. What you get is a stunning, sweet, buttery, soft cake that is as perfect on its own as it is topped with strawberries and whipped cream!”
Using just a handful of natural ingredients that you probably already have lining the shelves of your pantry, your beautiful Southern bundt cake will be sitting on your prettiest platter in no time. Still, I like to make this cake the day before I’m serving it. Somehow those beautiful, buttery flavors seem to multiply when the cake has been standing overnight. The only problem is, how to keep my hands off the cake until it’s time to serve it!
Recipe and photo courtesy of Cookies And Cups.
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56 Comments
add 1 tablespoon of apple pie spice
Sounds delicious.
Im making this tomm
for Sunday dinner.
Is the baking powder supposed to be double-acting or not?
Add two tablespoons flour and 1 tablespoon water.
It doesn’t say double acting, so I would use regular baking powder.
No, only if they call for it.
Almost, if not all, baking powder you buy in groceries today is double-acting. It doesn’t matter what kind you use. Results will be the same.
Do you have high altitude instructions?
Did you use salted or unsalted butter for this recipe. I know in some recipes you can omit the salt and use salted butter. I just like to be on the safe side of things.
Always use unsalted butter in your baking..you take control of your ingredients that way..
They have a reason to use Kosher Salt, i wouldn’t eliminate it just because of the butter. I have never tasted too much salt in a cake. Could your diet actually be that sensitive?!
My mom used to make this cake many years ago and I’m pretty sure she did not use unsalted butter and it was delicious. I don’t think unsalted butter was available back then.
I use to live on a farm and help make butter.
Butter is made from cream which is straight from the cow and is naturally unsalted. We add salt when preparing it though.
I can’t make myself purchase unsalted butter.. it just feels wrong and is tasteless. Salted butter is all I use in any of my baking and I never taste salt in my sweet treats.
Use a 9 x 13 pan as it sticks very easily. I tried it and it taste just as good. The glaze I think makes it hard to get it out of the pan. You have to wait until it cools completely
I never have trouble getting it out of my decorative bundt pan. The trick is to make sure you grease the pan generously in all cracks & crevices (I grease with Crisco, not butter or spray) and flour liberally. Good luck!
I have made this a few times and it’s stuck ever time! Used Crisco and flour and the spray stuff. Still stuck!
You may need a new bundt pan, mine is nonstick, nothing ever sticks in it, I sit it on a wire rack and let cool for 30 minutes then turn out onto a plate and then glaze
Delicious cake. A complete fail trying to release from the bundt pan, after following directions to The Letter! We ate it anyway. Next time I will use a 9×13 pan, poke, and glaze. Rich and delicious.
When using a bundt pan I always turn it upside down on a rack when taking it out of the oven…..wet a small towel or rag and ring out loosely, place over the upside down cake pan….wait a few minutes….as the pan(which is hot)will make steam and the cake will release from the pan……good luck….this has worked for me every time….
Thanks for the tip! I’ve never heard of this before and what an awesome idea!
I never have trouble getting it out of my decorative bundt pan. The trick is to make sure you grease the pan generously in all cracks & crevices (I grease with Crisco, not butter or spray) and flour liberally. Good luck!
How do you store the cake? The crunchy glaze seems to soften with Saran Wrap and a cake container allows it to dry out.
This is an old recipe known as 1,2,3,4 cake. 1 butter; 2 sugar; 3 flour; 4 eggs. Best vanilla cake ever. Pre 1950’s common homemade cake.
What I sent the name of this cake?
Kentucky Butter Bundt Cake
I fail to under stand the use of only four eggs! Not the right combination….
Worked for me 🙂
For high altitude I always add a couple of table spoons of the flour
I did the Butter Pecan Pound Cake this weekend past!! Omg!!! Can you say awesome!!! I’ll try this next!!!
When you make it a day ahead, do you refrigerate it? Cover it?
Can this be turned into cupcakes? (My dad’s birthday)
There’s a recipe for this same cake as cupcakes on Pinterest. It’s called Kentucky Butter Cake Cupcakes.
Made this twice now. It is awesome. Unlike some if the posters I had zero problem releasing from the bund pan. 1) use good quality Bundt pan 2) spray it completely with bakers joy or Pam for baking 3) allow it to cool completely before flipping and attempting to release 4) it is a SHAME to do this as a 9×13…it comes out beautiful as a Bundt with an unusual bottom glaze.
Will this cake turn out well using self rising flour?
Not familiar with that buttermilk brand will any other brand work?
Yep 🙂
Don’t have to use these exact brands to make this. For instance I rarely have buttermilk and just make as needed. I cup of milk, 1 tblsp. Of white vinegar. Let sit for a few minutes.
Is the glazy part soggy?
Mine was.
Baking two now for the 4th of July party tomorrow. I’m serving with homemade Triple Berry preserves and fresh whipped cream.
Has anyone tried this in a gluten free version by swapping out the flour with a GF substitute? I generally use Pillsbury GF flour for subbing
I made it exactly according to the recipe. It came out delicious! I had no problem releasing it from the Bundt pan. But I do have a question… Does this need to be refrigerated if storing it overnight?
My mom called this a 1 2 3 4 cake she made it so often she didn’t even need the recipe. I remember the smell that filled up the house, …..heavenly.
My Mother Always Called This Cake 1 2 3 4 Cake And Used Swann Cake Flour Only . Reg. Milk , No Salt Added To Recipe And Oleo Butter.
She Is 90 yrs. Old Now. Home Economics Major. I Was Always Admired By How She Baked And Cooked. A Lot Of Patience And Love Went Into All Her Cakes.
What is “Oleo butter?” Oleo is another name for margarine if I remember correctly from home ec. Margarine is to be avoided according to nutritionists. Butter is preferred. Is there a sort of hybrid that contains both butter and margarine?
Will it be moist if I wait until the next day if I live in a dry climate?
My recipe a lb of butter a lb of 10x sugar a lb of all purpose flour (convert to cups) 6 egg 1/2 cup white syrup and I ure lemon flash grease and flour a tube pan bake about 45min at325 350 depends on oven for about 45 to 60 min depends on oven check with a tooth pick comes out clean cool for about 10 minutes turn out on a baking rack better next day I love the lemon taste good luck
Remove the cake after 15 min. If it sits too long it will stick. Once it’s removed you can glaze it.
Please forgive me if this question seems dumb. I don’t have a stand mixer. Is it possible to still make this cake by hand mixing or using a smaller handheld mixer? Thank you.
Can I add fruit to this like cherries?
Does it come in the printable recipe so I can look at the recipe while I’m trying to make it instead of trying to see on this phone I need a printable recipe
Can I use a hand mixer
Love love love MY butter cake!!!
Can this recipe be simplified?
I’m single & live alone & don’t always have all the cake ingredients….can a box cake mix or pound cake be substituted??
Thanks
R~
Love love love KY butter cake!!!
Can this recipe be simplified?
I’m single & live alone & don’t always have all the cake ingredients….can a box cake mix or pound cake be substituted??
Thanks
R~
How do you prepare that glaze?? Cook the glaze ingredients on the stove?