Vintage Recipe: Kentucky Butter Cake
I couldn’t bake this cake quick enough after seeing what the back of the recipe card said.
"It's deeeeeeeeeeeeeelicious!"
Actually, we made it twice. The first time we followed the recipe card's directions, and the second time turned it into a berry chantilly style cake. Both were equally delicious as this cake is rich but not overly sweet and is the perfect recipe to elevate any dessert that calls for a traditional vanilla cake.
The cake is the perfect base recipe for:
pineapple upside-down cake
strawberry cake
cupcakes
lemon cake
A couple notes:
I have used both salted and unsalted butter in this recipe. If you're using salted butter, reduce the salt by half
Cream the butter and sugar until it's light and fluffy for a less dense cake
Don't have a bundt pan? That's okay! It bakes wonderfully in two 9" pans or a standard 9"x13"
Kentucky Butter Cake
Layer:
3 cups sifted flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter (see note above)
2 cups sugar
4 eggs
1 cup buttermilk
2 tsp vanilla (or measure with your heart)
Directions:
Sift flour, baking powder, salt & soda.
Cream butter, gradually adding sugar.
Blend in eggs, one at a time. Stir well.
Combine buttermilk and vanilla - add alternately with dry ingredients. Blend well after each addition.
Grease 10” tube pan
Bake at 325° F, 55 minutes
Prick top of hot cake with a fork
Optional: dust with powdered sugar
Recipe by Sally Snead
Xx, Riss
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