This Kentucky butter cake recipe by Divas Can Cook on YouTube is buttery, vanilla-rum-flavored cake drenched in a sweet syrup sauce. I love butter cake because it has the simple buttery vanilla flavor that pairs well with a cup of black coffee, milk or ice cream. The sweet syrup adds extra moisture to the butter cake because it seeps right through the holes when pouring it over the cake. The butter cake is easy to store and it tastes better the next day because the buttery syrup absorbs and settles into the cake too.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter (2 sticks) room temperature
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon rum extract
- 1 cup buttermilk
- 12 tablespoons unsalted butter (1 1/2 stick)
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
First, preheat the oven to 325 degrees F. Grease and flour the bundt cake pan. In a large bowl, whisk together flour, baking powder, and salt. Set aside. In another large bowl, cream together butter and shortening at low speed until combine. Alternate adding the eggs and sugar until the batter is fluffy. Continue to watch Divas Can Cook tutorial on YouTube for full instructions and details.
Next, once the butter cake has finished baking in the oven for 1 hour and 15-20 minutes, make the syrup. Brush on the syrup to the cake, and let it sit for 10 minutes or until the syrup is no longer sticky.
Overall, I need to make this Kentucky butter cake because I love vanilla pound cakes. It’s not overwhelming with flavors, but it’s plain and simple to make and to have in the morning for breakfast or a midday treat.