This wonderful cake is so easy to put together and you most likely already have all of the ingredients in your own kitchen. It’s topped off with a delicious vanilla-butter sauce that gives extra sweetness and moistness to the already delicious buttery cake.

I guarantee that it will make you a star at your next get-together and everyone will be asking for the recipe!

Kentucky Butter Cake

Ingredients for the Cake

1 Cup unsalted butter, softened

2 Cups granulated sugar

5 large eggs

3 cups all-purpose flour

1 1/2 tsp kosher salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1 1/2 Tbsp vanilla extract

Ingredients for the Glaze

1 cup granulated sugar

1/2 cup unsalted butter

1/4 cup water

1 1/2 tsp vanilla extract

Directions for the Cake

Preheat oven to 325 Degrees

In a medium bowl, sift together all-purpose flour, salt, baking powder, and baking soda. Set aside.

Stir together the buttermilk and vanilla extract in a liquid measuring cup and set aside.

Using a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on a medium-high speed until light and airy, about 3-5 minutes.

Add eggs to the butter mixture one at a time, beating until incorporated. Scrape down the bottom and sides of the bowl often.

Alternate adding the flour mixture and buttermilk mixture in thirds.

Mix until thoroughly combined, scraping down the bottom and sides of the bowl as needed.

Generously coat a 10-inch Bundt pan with baking spray.

Transfer batter to the prepared Bundt pan.

Bake for 60-70 minutes until a wooden pick inserted into the center comes out clean.

While the cake is baking, preparer the glaze. Add the sugar, butter, and water into a saucepan and heat until the sugar has dissolved, making sure not to let the glaze boil.

Stir in the vanilla extract

When cake has finished baking, remove from oven and place on a cooling rack. Using a large skewer, immediately poke deep holes all over the cake without removing from pan.

Slowly pour half of the glaze (about 3/4 cup) over the top of the cake, giving the cake time to absorb before adding more glaze. Allow the cake to rest for 10 minutes to allow the glaze to absorb fully.

Be sure not to let it sit in the pan longer than 10 minutes, or the glaze could cause the cake to stick inside the pan.

Loosen the sides of the cake, then invert the cake onto a plate or serving platter. Warm the remaining glaze up slightly, then slowly pour over the top of the cake.

Allow the cake to cool completely before serving.

(Recipe adapted from Southern Living)