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Classic Kentucky Butter Cake with Vanilla Rum Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Classic Kentucky Butter Cake with Vanilla Rum Syrup is a moist, old-fashioned bundt cake soaked in a warm and flavorful vanilla rum butter syrup, creating a rich and tender dessert perfect for any occasion.

Ingredients

Scale

CAKE

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter (2 sticks), room temperature
  • 1/2 cup butter-flavored shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon rum extract
  • 1 cup buttermilk

BUTTER SYRUP

  • 12 tablespoons unsalted butter (1 ½ sticks)
  • 1½ cups granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 325°F. Grease and flour a bundt pan thoroughly and set aside to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Shortening: In a separate large bowl, cream the unsalted butter and butter-flavored shortening on low speed until well combined and smooth.
  4. Add Eggs and Sugar Alternately: Alternately add the eggs and granulated sugar to the creamed mixture, mixing briefly after each addition until the batter becomes fluffy and well incorporated.
  5. Add Extracts: Mix in the vanilla and rum extracts to the batter, enhancing the flavor profile of the cake.
  6. Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and buttermilk into the wet ingredients. Mix gently after each addition until the batter is combined and fluffy, avoiding overmixing.
  7. Fill the Pan: Spoon the batter into the prepared bundt pan. Tap and shake the pan gently to release air bubbles and level the surface of the batter for even baking.
  8. Bake: Bake on the middle rack for 1 hour and 15-20 minutes, or until a cake tester inserted into the center comes out clean or with moist crumbs attached.
  9. Poke Holes: Remove the cake from the oven and carefully poke holes into it using a skewer or toothpick — avoid piercing all the way through to the top to allow the syrup to soak in without ruining the structure.
  10. Make Butter Syrup: In a saucepan over medium-low heat, melt the 12 tablespoons of unsalted butter. Add the sugar and water, stirring until the sugar dissolves. Continue stirring until the mixture becomes foamy and thickens to the consistency of a loose syrup. Do not let it boil. Remove from heat and stir in vanilla and rum extracts.
  11. Add Syrup to Cake: Spoon most of the warm butter syrup over the cake, allowing it to seep down into the holes. Reserve about 1/4 to 1/2 cup of the syrup for later.
  12. Rest the Cake: Let the cake sit for about 10 minutes until the syrup is no longer sticky. Be careful not to leave it too long to prevent sticking in the pan.
  13. Remove from Pan and Cool: Carefully invert the cake out of the pan onto a serving plate. Allow it to cool and the syrup to fully absorb for about an hour.
  14. Reheat Syrup and Brush Cake: Reheat the reserved syrup and brush it evenly over the outside of the cooled cake to add extra moisture and shine.
  15. Serve: Serve the cake at room temperature. For best flavor and texture, see tips for serving the next day provided in the original recipe.

Notes

  • Use room temperature eggs and butter for better batter consistency and moisture.
  • Do not overmix the batter to keep the cake tender.
  • Make sure to poke holes carefully without piercing the top layer of the cake to retain structure.
  • Let the syrup cool slightly before pouring so it absorbs evenly without melting the cake too much.
  • Reheating and brushing additional syrup on the cake enhances flavor and moistness even after cooling.
  • The cake is best enjoyed the day after baking once flavors meld and syrup is fully absorbed.
  • Store leftover cake covered at room temperature or wrapped in foil to maintain moisture.

Find it online: https://recipes.mbeams.com/classic-kentucky-butter-cake-with-vanilla-rum-syrup-recipe/