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Perfect Kentucky Butter Cake Recipe with Easy Glossy Bourbon Glaze

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A rich, moist butter cake with a tender crumb, topped with a glossy bourbon glaze that adds warmth and depth without overpowering the cake. Simple ingredients and straightforward steps make it a comforting and crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature (or dairy-free alternative)
  • 1 tablespoon pure vanilla extract
  • For the bourbon glaze:
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (120ml) bourbon whiskey
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch Bundt pan thoroughly with softened butter and lightly dust with flour. Set aside.
  2. In a large bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together using a mixer on medium speed for about 5 minutes until light and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition. The batter may look curdled; this is normal.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
  5. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with 1 cup whole milk and 1 tablespoon vanilla extract, starting and ending with the dry ingredients. Mix just until combined.
  6. Scrape the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It is done when the toothpick comes out clean or with a few moist crumbs and the top is golden brown.
  8. While the cake bakes, prepare the glaze: In a small saucepan over low heat, melt ½ cup unsalted butter. Remove from heat and whisk in ½ cup bourbon, 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and glossy.
  9. When the cake is done, let it cool in the pan for 15 minutes. Poke holes all over the surface with a skewer or fork to help the glaze soak in.
  10. Slowly pour the warm bourbon glaze evenly over the warm cake. Let the cake absorb the glaze for at least 30 minutes before unmolding and serving.
  11. Slice with a sharp knife and serve with whipped cream or fresh fruit if desired.

Notes

Use softened (not melted) butter for creaming to trap air and achieve a tender crumb. Poke holes in the cake before glazing to allow the glaze to soak in evenly. If glaze thickens before pouring, gently warm it to loosen. For a non-alcoholic glaze, substitute bourbon with brewed black tea or vanilla almond extract. The cake can be stored at room temperature for 2 days or refrigerated up to a week; bring to room temperature before serving. Freezes well when wrapped properly.

Nutrition

Keywords: Kentucky butter cake, bourbon glaze, butter cake recipe, easy butter cake, southern dessert, moist cake, bourbon dessert

Find it online: https://norasfoods.com/perfect-kentucky-butter-cake-recipe-with-easy-glossy-bourbon-glaze/