Kentucky butter cake

This Kentucky butter cake is soaked in a boozy, sugary bourbon butter sauce and topped with a rich salted caramel glaze. It’s a delightful twist on a Southern classic that’s perfect for any occasion.

Kentucky butter cake

Ingredients:

• For the cake:
  • 2 cups (4 sticks) unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
• For the bourbon butter sauce:
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup bourbon
• For the salted caramel glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered confectioners’ sugar
  • Candied pecans, for garnish (optional)

Instructions:

1. Preheat oven to 325 degrees F (163 degrees C). Grease and flour a 12-cup Bundt pan.
2. In a large bowl, cream together the butter and sugar on medium speed for 1 minute. Beat in the eggs one at a time, then mix on low speed until just incorporated.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
4. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, prepare the bourbon butter sauce. In a saucepan over low heat, melt the butter, water, granulated sugar, and brown sugar together. Remove from the heat and stir in the bourbon.
6. Once the cake is cool, poke holes all over the top using a skewer or toothpick. Slowly pour the bourbon butter sauce over the cake, allowing it to soak in.
7. To make the salted caramel glaze, combine the butter, brown sugar, and heavy cream in a saucepan over medium-high heat. Bring to a boil, then remove from the heat and stir in the vanilla extract and powdered confectioners’ sugar until smooth.
8. Pour the glaze over the cake and garnish with candied pecans, if desired.

Tips:

• For a richer flavor, use a good quality bourbon, such as Woodford Reserve.
• The cake can be stored at room temperature for up to 5 days, or in the freezer for up to 3 months.
• To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.