This Kentucky Butter Cake formula is CRAZY damp, rich and covered with a sweet rich sauce that coverings the outside and drenches into the cake making it stunning for quite a long time. What you get is a dazzling, sweet, rich, delicate cake that is as immaculate all alone as it is finished with strawberries and whipped cream!

This Kentucky Butter Cake is formally authoritatively my most loved vanilla pound cake.

I need to arrange my top picks that way… I can't simply say "most loved cake", since that is a remarkable difficult request. I don't even truly know whether I could pick a most loved cake of the considerable number of cakes.

In any case, this is certainly the victor of the Official Pound Cake Category. Give me a chance to clarify why…

To start with, Kentucky Butter Cake is anything but difficult to make. Second its flavor is straightforward and rich and vanilla-ish. Third its surface is flawlessness. What's more, fourth… the MOST imperative piece of this cake… is it's finished with a RIDICULOUS margarine/sugar/vanilla sauce that drenches into the cake while likewise abandoning it fresh and sweet to finish everything. It resembles a monster coated cake donut, just better. Better in light of the fact that the cake ingests such an extensive amount the sauce making it thick sweet and extremely one of a kind. I am infatuated love.

  • 1 cup butter, cubed at room temperature (I use and love Challenge Butter)
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze
  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

  1. Preheat the oven to 325°F/165°C
  2. Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
  3. Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
  4. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
  5. When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
  6. ............................................................
Full Recipes :

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