Kentucky Butter Cake (A Multi-verse Cake)
My Multi-verse version uses a Butter cake mix. I attempted adding a box of French Vanilla instant pudding, but thought that added the “box” flavor even more, which is strange, because using a pudding mix generally doesn’t do that. Maybe something was off with that box. Who knows. It caused me to try, and try again, and I am super happy with this recipe. I hope you will be, too.
In searching online for other recipe developers’ Kentucky Butter Cake, I noticed that just about everybody used the same glaze recipe. I figured that’s something that someone has nailed and you don’t mess with it.
When I was making multiple cakes, trying to find the perfect mix of flavors and textures of this Kentucky Butter Cake, some friends of ours came by the house to pick up a slice. They didn’t have a fork in their car and didn’t want to wait until they got home to dig so they used a couple of straws as chopsticks to devour this cake. The wife told me she accidentally got some of the cake up the straw, but said it was so good, she wasn’t going to let it stay in there. This cake was too good to let any go to waste!
Enjoy!
Kentucky Butter Cake (A Multi-verse Cake)
Equipment
- 10-12 cup Bundt pan
Ingredients
- 1 (15.25-ounce) yellow butter cake mix, I prefer Duncan Hines
- 1/4 cup granulated sugar
- 3 eggs
- 1/2-3/4 cup buttermilk, I prefer full-fat
- 5 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 cup mayonnaise
- 1 teaspoon butter flavoring, optional
Glaze:
- 5 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Grease a 10-12 cup Bundt pan; set side.
- In a stand mixer fitted with the blade attachment, add the cake mix and sugar to the mixer bowl. Alternatively, you can blend with an electric, hand-held mixer.You can alternatively use a hand-held mixer.
- On the lowest setting, combine the dry ingredients for approximately 30 seconds.
- Add the eggs, buttermilk, melted butter, vanilla, mayo, and butter flavoring, if using.
- Combine together on low for about 30 seconds, or until most all the ingredients are moistened. Then turn to medium speed and blend for 2 minutes, scraping the blade and bowl, as needed.
- Scrape all the batter into the greased Bundt pan and spread evenly through the pan. Smooth the top.
- Bake for approximately 40 to 45 minutes. Bake times are approximate; bake according to your oven’s heating. You can begin checking for doneness around 40 minutes if your oven runs hot. The cake is done when a few crumbs are attached to a toothpick inserted into the cake.
- When the cake is done, pull it from the oven. Then, make the glaze, so the cake has about 5 to 8 minutes to slightly cool.
- BEFORE inverting the cake, poke holes into the cake using a fork or thin spoon handle.
- In a small saucepan over medium-low heat, combine all the ingredients and stir until the butter is melted and the sugar is dissolved. Do not let the mixture boil. This should only take a matter of minutes.
- Drizzle about ¾ of the glaze over the cake and it will soak into the holes. Reserve the remaining ¼ of the glaze after it has been inverted.
- After pouring the glaze over the hot cake, allow the cake to soak up that glaze for 10 minutes.
- Now, invert the cake onto a cake stand or cake plate/platter and allow it to cool, if possible.
- Before serving, reheat the remaining glaze and brush or pour over the top of the cake.
- Any leftovers, keep in an airtight container for up to 4 days.
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