Kentucky Butter Cake

if I use salted butter do I omit the one teaspoon of salt ? haven’t made the cake yet. had to give a rating in order to submit my question, but anything made with so much butter has to be yummy

Made it once, now always requested. Easy and tastes great.

I have to say this cake is delicious! I’ve made 3 in the past week for family and friends. I added a small box of vanilla pudding mix to the recipe. It makes the cake so moist!

And the crowd goes wiilllldddddd!! I mean every week I’m being asked to make this cake. I use my coworkers as taste testers(state food inspectors) because I’m always trying new desserts and this along with everything else I make for them was a hit! I’m ready to move on to the next sweet craving but they’re still stuck on the butter cake. First time I made it, I used almond extract since I thought I wouldn’t like the rum but the second time I made it, I used the rum. Both ways were good but most love the rum and the butter sauce/glaze that made the cake! That was everyone’s favorite part of the cake. Using unbleached flour does make a difference to me and makes the flavors of the cake stand out more. Third time I accidentally cooked it at 350 for a hour and 15 and I went into panic mode! Cake was still fine and gave the top a little sweet crunch that my family absolutely loved. This cake is addictive. Will be making again and again.

Always a hit! I usually use almond extract because we prefer it but any extract would taste delicious. I love knowing that it consistently bakes the same no matter which country, ingredients or oven I bake it. I love serving it with fresh fruit and whipped cream but it is also amazing on its own.

For those wanting to know what to use to poke the cake, it looks like the video used a chopstick. I didn’t have that, but I found I could use the probe to my digital meat thermometer. That worked well! Regarding the recipe, I used fresh ground soft white wheat, sometimes called pastry wheat (spooned into the measuring cup and leveled), raw (Morena) sugar, free range eggs, and homemade Bourbon vanilla in place of the 4 tsp. total vanilla extract. I also didn’t have a bundt pan, so I used a well-buttered 9×13 pan, poked holes with my probe, and poured the glaze over top (no flipping it). I prepared it the day before we ate it and kept it at room temp. until serving. It was enjoyed at room temp. or gently warmed. Let’s just say, EVERYONE in a large gathering loved it! They appreciated its unusual, complex, but simple vibe–especially that it was a tasty break from the usual white or chocolate cakes. It really needs no embellishment. Give it a try! Thanks to the chef who submitted this and all those who commented!

Wonderful!! Followed recipe exactly. Served with fresh sliced strawberries and whipped cream. Perfect dessert!

Absolutely Divine! I added a couple of teaspoons of Butter Emulsion along with the Vanilla Extract. Sooooo Good!

The recipe called for 3 cups of flour but instructions said to mix 2 cups. This obviously was an error.

The first time I made the cake was so delicious. I used 3/4 cup of Truvia instead of 2 cups of white sugar! My husband loves it. Thank you for the recipe.

Looked kind of blah, the syrup topping just ran off the top when I put it on, yes I poked holes, made slices, and spooned plenty. It ran down the sides and pooled at the bottom in the cake dish. It didn’t appear to go down in the holes. It wasn’t very attractive to look at, so I grabbed a can of cherry pie filling and spooned that around the top and then around the bottom. It looks much better now and more eye candy. As far as taste, we’ll nothing really spectacular. It did taste good, and everyone complimented how good it was. One person even had seconds. The sugar topping was sugary. Maybe a powdered sugar would have had better consistency? Also, the cake was just a tad on the dry side.

Absolutely amazing. Super tasty and buttery. It was such a hit! I didn’t change a thing and it turned out wonderful.

I’ve made this cake for years and it’s my family’s favorite. I serve mine with strawberries and whipped cream.

Love it! So did everyone who had a slice.

I have made this recipe 3 times and it is fabulous. I am making it again right now! It is a favorite!

Added bourbon instead of water added cinnamon and it was amazing!! I didn’t change any of the cake ingredients but I did mix all my wet ingredients first and slowly added the dry ingredients which I pre mixed in a separate bowl.

Everyone loves this cake. Always turns out super nice.

Made this cake many times before. Still have the 1963 cookbook page! So delicious. I use rum extract cuz I like it better. I make this in a 9×13 and it turns out great every time. Just watch your time. I bake it around 50-55 minutes.

Would give it 6 stars if I could! It came out sweet, moist, and overall just completely delicious. I recommend!

Wow, this one is a keeper!! I used this recipe to try out my new fancy Bundt pan, and it released beautifully!! The butter sauce really soaked into the cake nicely, adding extra flavor and moistness. The cake is light and flavorful!!

love it. but I asked myself. what does it have to do with Kentucky if you don’t have bourbon in it? so I put bourbon in it.