Kentucky Butter Poke Cake Recipes

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BLUE-RIBBON BUTTER CAKE



Blue-Ribbon Butter Cake image

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

Moist and buttery cake made from readily available ingredients with a luscious butter sauce.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 13

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 large eggs eggs
¾ cup white sugar
⅓ cup butter
3 tablespoons water
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  • Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
  • To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 71.1 g, Cholesterol 117 mg, Fat 22.6 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.6 g, Sodium 467.4 mg, Sugar 47.1 g

KENTUCKY BUTTER POKE CAKE



Kentucky Butter Poke Cake image

Part pound cake, part poke cake, Betty's take on the Kentucky Butter Cake features an irresistible buttermilk cake, a homemade cream cheese glaze poured over top, and is finished with toasty almonds (and more glaze, of course).

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup buttermilk
4 oz (half of 8-oz package) cream cheese, softened
2 eggs
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup milk
1 1/2 cups sliced almonds, toasted

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack.
  • Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour.
  • With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 33 g, TransFat 0 g

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

An easy to make scrumptious butter vanilla cake with a four ingredient glaze that creates an amazing crust and soaks into the cake keeping it moist for days.

Provided by Beth Pierce

Categories     Cakes

Time 1h5m

Number Of Ingredients 16

BUTTER CAKE
3 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter
2 c sugar
1 c milk
1 Tbsp white vinegar
4 large eggs
2 tsp vanilla
BUTTER GLAZE
1 c sugar
1/2 c unsalted butter
3 Tbsp brandy (water can be substituted)
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
  • 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
  • 3. Mix milk and vinegar together in separate small bowl or measuring cup.
  • 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
  • 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

Ok, Laura clearly knows the way into our hearts with this recipe. This butter cake has a super-rich buttery flavor. It's moist, fluffy, and just melts in your mouth. With just a slightly sweet flavor there's no fear of being sent into a sugar coma and it's pretty close to perfection served alongside a steaming cup of coffee. This...

Provided by Laura Davis

Categories     Cakes

Time 1h25m

Number Of Ingredients 14

3 c all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c real butter
2 c sugar
4 eggs
1 c buttermilk
2 tsp vanilla extract
BUTTER SAUCE
1 c sugar
1/4 c water
1/2 c butter
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350. Grease and flour Bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside.
  • 2. Cream: 1 cup butter and 2 cups sugar for about 5 minutes. Then blend in eggs one at a time.
  • 3. Mix in buttermilk and vanilla. Adding alternately buttermilk and flour mixture into creamed mixture.
  • 4. Pour in Bundt pan and bake for 1 hour.
  • 5. Butter Sauce: In a medium sauce pan, on medium heat, mix sugar, water, and butter. Bring to a low boil, stirring until sugar is dissolved. Add vanilla.
  • 6. When the cake is still very hot, leave in Bundt pan. Poke small holes in the top of the cake.
  • 7. Drizzle butter sauce over cake.
  • 8. Enjoy with a hot cup of coffee!

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

Make and share this Kentucky Butter Cake recipe from Food.com.

Provided by Kathy-Lynn

Categories     Dessert

Time 1h50m

Yield 1 Cake

Number Of Ingredients 14

1 cup butter, room temperature (do not substitute)
2 cups granulated sugar
4 large eggs
1 cup buttermilk (see note below) or 1 cup sour milk (see note below)
3 cups unsifted all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons hot water
1/4 cup butter
1 1/2 teaspoons vanilla

Steps:

  • To make batter: In a large beater bowl cream the butter.
  • Gradually add the sugar; creaming until light and fluffy.
  • Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
  • Add milk and blend thoroughly.
  • NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
  • STIR AND LET SIT FOR 5 MINUTES.
  • In a small bowl combine flour, salt, powder and soda.
  • Add to batter all at once and beat for at least 10 minutes.
  • Batter will be very thick and creamy.
  • Stir in vanilla.
  • Generously grease 10" inch bundt pan.
  • Turn batter into pan.
  • Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
  • Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
  • Do not boil!
  • Remove from heat and add vanilla.
  • Let cake sit on a rack for 5 minutes after baking.
  • Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
  • Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
  • Cool completely before removing from pan.
  • If desired sprinkle with icing sugar before serving.

Nutrition Facts : Calories 5778.7, Fat 255, SaturatedFat 153.9, Cholesterol 1363.9, Sodium 5332.7, Carbohydrate 806.3, Fiber 10.1, Sugar 517, Protein 74.5

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