KENTUCKY BUTTER CAKE

Kentucky Butter Cake is a rich, buttery, crazy moist vanilla poke cake infused with luscious butter sauce that soaks through the cake AND is smothered on the cake leaving an irresistible sugar crust on the outside. This sweet, tender cake is stand-alone delicious or fabulous with berries and whipped cream. This Kentucky Butter Cake is easy to make and tastes even better the next day – perfect for stress free entertaining or holidays (like Easter!).  Tips and tricks, Step-by-Step Photos, How to Make Ahead, How To Freeze all included!

INGREDIENTS
Cake

• 24 tablespoons unsalted butter softened to room temperature
• 2 cups granulated sugar
• 5 large eggs at room temperature
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk or sour milk* see notes
• 1 tablespoon vanilla extract

Butter Sauce/Glaze

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup unsalted butter
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon optional
• 1/8 teaspoon salt
• top view showing how to make Kentucky Butter Cake by brushing it with butter sauce

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 10-inch (12-cup) Bundt pan. See Notes.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Whisk vanilla with buttermilk and set aside.
3. Add butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-high speed for at least 3-4 minutes (no shorter!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and add eggs, one at a time, beating just until the yellow disappears after each egg.
4. For full instructions : carlsbadcravings.com

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