Kentucky Butter Cake (A Multi-verse Cake)
A moist vanilla cake glazed with a sugary syrup that crystalizes creating a textural dessert to love!
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.
- On the lowest speed 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 the batter evenly in 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.
- In a small saucepan over medium-low heat, combine all the glaze 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.
- Poke holes into the cake with a spoon handle, chopstick, or other utensil handle.
- While the cake is still hot in the pan, drizzle about ¾ of the glaze over the cake as it will soak into the holes. Reserve the remaining ¼ of the glaze for after the cake has been inverted.
- After pouring the glaze over the hot cake, allow the cake to soak up the glaze for 30 minutes.
- Now, invert the cake onto a cake stand or cake plate/platter and allow it to cool.
- Before serving, reheat the remaining glaze and brush or pour over the top of the cake, and serve.
- Any leftovers can be kept in an airtight container for up to 4 days.
Nutrition Facts
Kentucky Butter Cake (A Multi-verse Cake)
Amount per Serving
Calories
378.21
% Daily Value*
Fat
14.71
g
23
%
Saturated Fat
7.54
g
47
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.69
g
Monounsaturated Fat
3.79
g
Cholesterol
86.32
mg
29
%
Sodium
154.5
mg
7
%
Potassium
41.54
mg
1
%
Carbohydrates
60.26
g
20
%
Sugar
54.94
g
61
%
Protein
3.48
g
7
%
Calcium
77.51
mg
8
%
Iron
0.82
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!