Name: This Kentucky Butter Cake Is My New Favorite Bundt (and I’m a Bundt Fanatic)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 55 min
Yield: 16
Cuisine: Southern
Ingredients: Nonstick baking spray with flour; 3 cups (360g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 2 teaspoon vanilla extract; 2 to 3 tablespoons bourbon; 2 sticks (8 ounces) unsalted butter, softened; 2 cups (396g) sugar; 4 large eggs, at room temperature; 1/2 cup (99g) sugar; 5 tablespoons unsalted butter; 2 tablespoons bourbon; 2 tablespoons water; 2 teaspoons vanilla extract

1 Grease a 12-cup bundt pan with nonstick baking spray with flour and set aside.

2 To make the cake batter, in a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl or large liquid measuring cup, combine together the buttermilk, vanilla, and bourbon. Set aside.

3 In the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, combine the softened butter and sugar. Cream together on high speed until fluffy, 3 to 5 minutes.

4 With the mixer running on medium speed, add the eggs, one at a time, mixing and scraping down the bowl with a rubber spatula after each addition. Add 1/3 of the flour mixture and beat until incorporated. Add 1/3 of the buttermilk mixture to the batter and mix until well combined. Alternate adding another 1/3 of the flour mixture with 1/3 of the buttermilk mixture, scraping down sides often between additions, and repeat to use the remaining mixtures, beating until the batter is well combined and smooth.

5 Pour the batter into the prepared pan and tap it on the counter to even out the batter and release any air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Remove the cake from the oven and place the pan on a wire rack to cool slightly.

6 While the cake rests in the pan, make the sauce. In a small saucepan, combine the sugar, butter, bourbon, and water. Cook over medium heat just until the butter is melted and the sugar dissolves, about 3 minutes. Remove the sauce from heat and stir in the vanilla.

7 Using a skewer or chopstick, poke holes into the warm cake in the pan and slowly spoon the sauce over the top. Let the cake sit in the pan to absorb all of the liquid, 20 to 30 minutes. Invert the cake onto a plate or serving platter. Let cool and serve at room temperature. Store, covered, at room temperature for up to 3 days. This cake also freezes well, but allow it to thaw for at least 12 hours at room temperature before serving. Love the recipe? Leave us stars and a comment below!