Kentucky Butter Cake

Moist, tender, and irresistibly rich, this Kentucky Butter Cake is the epitome of comfort food.

With its velvety smooth crumb and subtle tang, it’s no wonder this classic Southern dessert has captured the hearts (and taste buds) of cake lovers everywhere.

Prepare to be transported to a world of buttery bliss!

Ready Time

1 hrs 30 mins

Yields

9 servings

Ingredients

1 1/2 cups (190g) unsalted butter, softened
1 3/4 cups (210g) granulated sugar
4 large eggs, room temperature
2 3/4 cups (315g) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup (240ml) whole milk, at room temperature
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, cream the butter until light and fluffy, about 2 minutes.

Gradually add the sugar and continue to beat until smooth and creamy, about 3 minutes.

Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.

Add this mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.

Beat just until combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Make sure to use room temperature eggs for a lighter cake texture. Don’t overmix the batter, as this can lead to a dense cake.

If you don’t have kosher salt, you can substitute with sea salt or regular salt.

Use high-quality unsalted butter for the best flavor. To ensure the cakes bake evenly, rotate the pans halfway through the baking time.

For a moist and tender crumb, don’t overbake the cakes.

If you’re not using the cakes immediately, you can store them in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.