This is my version of the Kentucky Butter Cake. A cake that is moist, buttery and coated with a sweet buttery bourbon sauce that crusts the outside and soaks into the cake making it amazing for days. This sweet soft cake is just perfect on its own, but you can top it with fresh strawberries and whipped cream to get a perfect summer dessert.
For the Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
1 Tablespoon vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
For the Bourbon Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 Tablespoons water
2 teaspoons Woodford Reserve Kentucky Bourbon
Confectioner’s sugar, for dusting
Preheat the oven to 325°F.
Grease a 10-inch bundt pan with Crisco shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65 to 75 minutes until a toothpick entered into the center comes out clean and cake is golden.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Dust the cake with confectioner’s sugar and cut to serve.
You can substitute 2 teaspoons of vanilla for the bourbon, if desired.
You can make this cake a day in advance, as it will be more moist and flavorful when it rests overnight.