I am not a baker. If we are making a cake, cookies, or pie it needs to be straight forward and super simple. This is one of those cakes. Whether you call this Kentucky Butter Cake, as we do, Ooey Gooey Butter Cake, or just plain old butter cake you have probably had a version of this at some time. A delicious butter cake with a butter sauce poured over at the end to create a yummy moist cake that is loaded with butter flavor.
This is always a hit with my family. We love the buttery flavor and the fact that this cake is super moist. Make sure you use a thin skewer and poke plenty of holes all over the top of the cake (going all the way through to the bottom) before pouring the butter sauce over the cake to get the maximum flavor through the cake.
1 cup unsalted butter, softened
2 cups sugar
3 cups unbleached all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 Tbsp vanilla extract
3/4 cup white sugar
6 Tbsp butter
2 Tbsp water
- 2 tsp vanilla extract
- Preheat oven to 325 degrees. Grease and flour a 10 cup bundt pan and set aside.
- Cream together 1 cup of butter with 2 cups of sugar until light and fluffy.
- Beat the eggs one at a time into the butter/sugar mixture.
- In a large bowl mix flour, salt, baking powder and baking soda until well blended.
- Alternate adding 1/3 of the flour mixture with 1/3 of the buttermilk and vanilla beating until smooth in between adding ingredients.
- Pour into greased bundt pan and bake for about 1 hour until center is set and toothpick comes out cleanly.
- Allow cake to cool slightly. Poke holes all over the top of the cake with a thin skewer. Make sure you go all the way to the bottom of the cake.
- In a saucepan over medium heat mix 3/4 cup sugar, butter, water and 2 teaspoons vanilla. Allow sugar to melt but do not boil! Remove pan from heat. Cool just a bit and then pour all over the cake.
- Allow cake to cool completely before removing from pan.