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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
You don’t have to be at the Kentucky Derby to eat like you are thanks to this Kentucky Butter Cake!
Light, moist and indulgent, I’d bet big money that this cake will be your new favorite dessert! Featuring a soft cake and buttery glaze, each bite is simply delicious.
My family loved using Heinen’s organic powdered sugar and fresh berries for the topping. They add refreshing color and flavor that make this dessert worthy of a blue ribbon.
Kentucky Butter Cake
- Cook time:
- 50min
- Prep time:
- 20min
- Total time:
- 70min
- Servings:
- 8-10
Ingredients
For the Cake
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 2 sticks Heinen’s unsalted butter
- 2 cups sugar
- 4 large Heinen’s cage free eggs
- 1 cup Heinen’s buttermilk
- 1 Tbsp. vanilla extract
- 1 tsp. Heinen’s organic cinnamon
- Heinen’s organic powdered sugar, for serving
- Fresh berries, for serving
For the Butter Sauce
- 1 cup sugar
- 1/4 cup water
- 1 stick Heinen’s unsalted butter
- 1 tsp. vanilla extract
- 1 tsp. Heinen’s organic cinnamon
- 1/8 tsp. salt
Instructions
- Preheat the oven to 350 °F.
- Prepare a Bundt pan by greasing and dusting with flour.
- Whisk together the flour, salt and baking powder. Set aside.
- Use a stand mixer to cream together Heinen’s unsalted butter and the sugar for 3-4 minutes. Mix in the eggs, one by one, until combined. Add half of the buttermilk and half of the flour mixture. Mix until combined, then add the remaining buttermilk, flour mixture, vanilla and cinnamon. Mix until just combined.
- Transfer the batter to the prepared Bunt pan. Tap the pan on the counter to even the batter, then bake for 50 minutes.
- While the cake is baking, make the butter sauce. Combine the sugar, water and butter in a small saucepan and bring to a boil. Remove from the heat and stir in the vanilla extract, Heinen’s organic cinnamon and salt until combined.
- Remove the cake from the oven and let rest for 5 minutes.
- Poke holes with the end of a knife throughout the cake. Pour ½ of the butter sauce into the holes, then let cool for another 5 minutes.
- Remove the cake from the pan. Use a pastry brush to glaze the top of the cake with the remaining butter sauce. Top with powdered sugar and fresh berries and serve.
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