This Southern Kentucky Butter Cake is unlike any other. With a unique twist of nutty rich browned butter flavor.
As most of you know, pound cakes made in my Big Mama’s kitchen are highlights of my childhood. We belly laughed while mixing batters and licking spatulas we used to scrape bowls until they were sparkling clean. Those memories mean everything to me, and the recipes we used are ones I still make on a regular basis. Today, I’m sharing one of my favorite cake recipes with a small twist that is sure to wow: A Kentucky Butter Cake Recipe.
What is Kentucky Butter Cake?
Butter cakes originated from the English pound cake, which traditionally used equal parts butter, flour, sugar and eggs to bake a heavy, rich cake. Over time both butter based cakes and pound cakes have become quintessential cakes in Southern American baking. My household saw more than its fair share of these cakes but Kentucky Butter Cake was a popular one.
Ingredients
For the Cake:
- Unsalted Butter: We’re talkin’ rich, creamy, and ready to make this cake pop!
- Shortening or Oil: This is our secret weapon for added moisture.
- Granulated Sugar: Sweetness galore, because that’s how we roll.
- Large Eggs: Room temperature, please! They mix in better and make our cake oh-so fabulous.
- Sifted Cake Flour: The finest of flours for the most tender crumb.
- Salt: Just a pinch to balance the sweet.
- Baking Powder & Baking Soda: These guys are liftin’ us up and making sure our cake is on point.
- Buttermilk: Bringing in a bit of tang and tenderness.
- Vanilla Extract: Because every great cake needs a splash of vanilla goodness.
For the Brown Butter Glaze:
- Unsalted Butter: We’re brownin’ this butter to bring in a nutty, toasty vibe.
- Granulated Sugar: Sweetness is the name of the game.
- Water: Just a splash to get our glaze to the right consistency.
- Vanilla Extract: Because we can’t get enough of that sweet, sweet vanilla magic.
How to Make Kentucky Butter Cake
Here’s how it all goes down. In a small saucepan, add butter and melt over medium heat. Once melted, a white foam will begin to appear over the top of the butter. You’ll know your butter is ready when it becomes amber brown and wonderfully fragrant then you will allow to cool.
The cooling process can take a few hours so I suggest making your butter the night before. Even if that is not possible for you, I can’t stress enough that your butter needs to be completely cool. Using brown butter that is still warm will change the texture of the cake. You’ll end up with a dense, not fully risen and eventually hardened cake that won’t last through dinner.
Next, in your mixer bowl, add butter and shortening and beat for two minutes on high speed. Slowly add in sugar beat on high speed until very pale yellow and fluffy. Add your eggs in one at a time, making sure to scrape the sides as needed to fully incorporate them.
Then turn your mixer down to its lowest speed and slowly add in your dry ingredients. I use cake flour to keep this cake from developing too much gluten. Make your own cake flour HERE! Last but not least, pour in your buttermilk and vanilla extract and mix just until everything is combined. Be sure not to overmix your batter!
While your cake is baking, you’ve gotta make that sweet brown butter glaze that is going to take your cake from good to unbelievable. It comes together simply and with ease. Poke several holes all over your cake and pour the glaze all over the cake so it seeps in and distributes all through the cake.
By the end you’re left with a cake that is beyond moist on the inside with a crackly, buttery crust on the outside. My mouth is watering just thinking about it.
Also if you want more buttery goodness, check out these recipes:
- Southern Tea Cakes start with decadent butter and taste fantastic!
- My Caramel Cake is the most delicious recipe ever, and there is plenty of butter!
Kentucky Butter Cake Recipe
Equipment
- Stand mixer
- Bundt Pan
Ingredients
For the Cake
- 1 cup unsalted butter
- 2 tbsp shortening or oil
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups sifted cake flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk room temperature
- 1 tbsp vanilla extract
For the Brown Butter Glaze
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 3 tbsp water
- 1 tbsp vanilla extract
Instructions
For the Cake
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
- Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take 1-2 hours so I sometimes do this the night before baking the cake).
- Once butter is solid, preheat oven to 325 degrees then liberally spray 10 cup bundt pan with non-stick baking spray.
- In your mixer bowl, add butter and shortening and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt, baking powder and baking soda. Be careful not to overbeat.
- Lastly, pour in buttermilk and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Add batter to prepared cake pan and bake for 45-55 minutes or until toothpick inserted into center comes out mostly clean but still moist.
- Cool for 10 minutes then invert cake onto serving plate.
For the Brown Butter Glaze
- While cake cools, add butter to saucepan and again melt then brown until the butter turns an amber color.
- Turn off heat and whisk in sugar, water and vanilla extract until smooth.
- Poke warm cake with a toothpick or skewer in several places all over the cake then pour glaze over cake, allowing it to seep in.
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This cake is to die for. I have made it a million times and I have family requesting it every time they come to my house and a must on thanksgiving day – just finished making it for tomorrow. Thank you for sharing your recipe.
This recipe is amazing! I have made it several times and family enjoys it!
This was the best cake I ever made. I can’t thank you enough. Wonderful recipe. You are truly a genius.
I’m so happy I found you.
This recipe is amazing, much like the book! Every recipe is a win!
For the brown butter, do you add all the brown bits from the melted butter as well?
Yes I do.
I made this cake Labor Day weekend and it came out perfect! Added an extra teaspoon of vanilla extract.
My hubby and daughter love it and said it was my best cake. The brown butter glaze tasted amazing! I will definitely make this cake again.
Love Love Love this recipe! I only made a few tweaks, I did a lavender brown butter infusion, not sure if it changes the flavor people everyone love this cake! also Had to make my own cake flour but it came out great! also made my own coconut buttermilk because we don’t do traditional cow’s milk
Oh this cake is GOOD. The recipe was easy to follow. My cake turned out perfect! Thank you for sharing this recipe!
Can you bake this in a 13×9 pan? I don’t have a Bundt pan!
Yes you can.
Best cake I’ve ever tasted and made!!