Kentucky Butter Cake

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (at room temperature)
• 2 tablespoons vegetable oil
• 2 cups sugar
• 5 large eggs (at room temperature)
• 1 tablespoon vanilla extract
• 1 cup sour cream (at room temperature)
• 3/4 cup sugar
• 1/3 cup water
• 1/2 cup unsalted butter
• 2 teaspoons vanilla extract
• pinch salt
• 1 1/4 cups powdered sugar, (sifted)
• 1/4 cup unsalted butter
• pinch salt
• 1-2 tablespoons, plus more if needed milk

Instructions

1. 1

   --- Make The Cake ---

2. 2

   Prepare the pan: Preheat the oven to 325°F (163ºC).

3. 3

   Mix the dry ingredients: In a medium bowl, whisk together the flour (3 cups), baking powder (2 teaspoons), and salt (1 teaspoon). Set aside.

4. 4

   Cream the butter, oil, and sugar: In a large mixing bowl, beat the butter (1 cup), oil (2 tablespoons), and sugar (2 cups) until light and fluffy, about 4-5 minutes.

5. 5

   Prepare the pan: Just before transferring the batter, thoroughly coat a 10- to 12-cup Bundt pan with Baker's Joy baking spray, making sure to cover every groove.

6. 6

   Add the eggs and extract: Add the eggs one at a time (5), beating well after each addition. Mix in the vanilla extract (1 tablespoon).

7. 7

   Finish the batter: Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix just until combined.

8. 8

   Fill the pan: Pour the batter into the prepared Bundt pan and spread evenly.

9. 9

   Bake the cake: Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean.

10. 10

    --- Make The Soak ---

11. 11

    Make the butter soak: While the cake bakes, combine the sugar (3/4 cup), water (1/3 cup), butter (1/2 cup), and salt (a pinch) in a small saucepan over medium-low heat. Cook, stirring occasionally, until the butter is melted and the sugar has dissolved. Remove from the heat and stir in the vanilla extract (2 teaspoons).

12. 12

    Poke the cake: Let the cake cool in the pan for 10 minutes. Using a skewer or toothpick, poke holes all over the cake while it is still in the pan.

13. 13

    Add the soak: Slowly spoon the warm butter sauce over the cake, allowing it to absorb between additions.

14. 14

    Rest and unmold: Let the cake rest in the pan for 15-20 minutes, then carefully invert onto a serving plate and cool completely.

15. 15

    --- Make The Glaze ---

16. 16

    Prepare the glaze: Once the cake has cooled completely, place the powdered sugar (1 1/4 cups) and salt (a pinch) in a medium mixing bowl. Pour the warm melted butter (1/4 cup) over the powdered sugar, then add 1 tablespoon milk. Using a handheld electric mixer on low speed, beat until smooth and creamy. Add additional milk, 1 teaspoon at a time, beating after each addition, until the glaze is thick but pourable.

17. 17

    Glaze and serve: Drizzle the glaze over the cooled cake and let it set before slicing. For the best flavor and texture, serve the cake at room temperature.