Kentucky Butter Cake

Recipe from Nell Lewis

Adapted by Margaux Laskey

Kentucky Butter Cake
David Malosh for The New York Times. Food Stylist: Vivian Lui.
Total Time
1 hour 15 minutes
Rating
4(2,600)
Comments
Read comments

If you think you don’t need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it’s not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that’s poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there — some with bourbon in place of the vanilla, others with sherry — so feel free to play around. —Margaux Laskey

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Ingredients

Yield:10 to 12 servings

    For the Cake

    • 1cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
    • 3cups/385 grams all-purpose unbleached flour, plus more for dusting the pan
    • Nonstick cooking spray (optional)
    • 2cups/400 grams granulated sugar
    • 1cup/240 milliliters buttermilk (see Tip)
    • 4eggs
    • 2teaspoons vanilla extract
    • 1teaspoon baking powder
    • 1teaspoon fine sea salt
    • ½teaspoon baking soda

    For the Butter Sauce

    • ¾cup/150 grams granulated sugar
    • ⅓cup/75 grams unsalted butter
    • 2teaspoons vanilla extract
    • Confectioners’ sugar, for sprinkling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

529 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 1 gram dietary fiber; 49 grams sugars; 6 grams protein; 333 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.

  2. Step 2

    In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.

  3. Step 3

    Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)

  4. Step 4

    As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners’ sugar, if desired.

Tip
  • If you don’t have buttermilk, measure out 1 cup of whole milk and remove 1 tablespoon. Add 1 tablespoon white vinegar to the remaining milk and stir to combine. Let sit for 10 minutes, then stir gently before using in the recipe as you would buttermilk.

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Ratings

4 out of 5
2,600 user ratings
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Comments

Francie

Ms. Laskey: Mrs. Lewis's husband, Dr. Albert G. Lewis, practiced medicine with my father, Dr. H. Graham Parker, in Platte City, Missouri, in the 1960's. Our mother was thrilled when Nell Lewis took her cake to the Bake-Off. Sadly, the Pillsbury rules precluded the use of alcohol, so Nell had to use rum flavoring for rum at the Bake-Off. The original, much better, recipe called for adding 1/2 cup light rum after taking the sauce off the heat. It's fabulous; I make it for every New Year's Day.

M. Callahan

Re: the tip about buttermilk...why not measure a tablespoon of white vinegar into the 1 cup measure and then fill up to the one cup measure with milk?

Francie

Here are the directions for the sauce from my mother's copy of her friend Nell Lewis's recipe: As soon as the cake comes from the oven pour over it the following sauce: 1 c. sugar, 1/4 c. water, 1 stick butter. Bring almost to a boil, remove from heat and add 1/2 c. (or more) light rum.

Cathy

I’ve made this twice. The first time I didn’t change anything and it was fabulous. The second time I used the traditional creaming method, added a pint of blueberries dusted with flour, and flavored the syrup with the juice and zest of a large lemon. I also reserved a little of the syrup to brush over the top of the cake. The second version got raves from everyone, but I honestly think the texture is better when you just mix everything together. The blueberries and lemon were a great variation, though.

Talya

This cake is one of the best cakes I’ve ever had. The way you drizzle the sugar solution on at the end makes this crunchy layer on top that is to die for. It’s pretty much a perfect recipe.

Ally D

Not quite what I'd hoped for. Main flavour was sugar, and I wasn't in love with the texture. Still a good cake, just not great. Rum in the glaze would probably take the edge off the sugar, but I'm serving to children so not in the cards.

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Credits

Adapted from Nell Lewis of Platte City, Mo.

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