Kentucky Butter Cake with Strawberries & Cream
This amazingly moist cake is drizzled with a butter sauce and then topped with strawberries and cream for a show stopping treat!
Nutrition Facts
Ingredients
Instructions
Grease and flour (or spray with nonstick baking spray) a 10-inch tube pan. Adjust oven rack to the middle position and preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until pale yellow and light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and beat until incorporated.
In a separate large bowl, whisk the flour, baking powder, baking soda, and salt together. Add the flour mixture and the buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture. Beat well after each addition.
Bake at 350°F for 55-75 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack set over waxed paper or parchment paper and allow it to cool for 15 minutes in the pan.
Run a knife around the inside edge and around the edge in the center of the tube. Carefully remove the cake from the pan and set it upright onto the wire rack to cool further.
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Continue Reading at Thecookierookie →Chef's Notes
Becky’s Tips
Use room temperature ingredients when you make the cake batter. It is harder to over mix them and results in a softer and fluffier cake.
Thoroughly cream the butter and sugar until fluffy. This will help to trap air and will make your cake less dense.
Don’t over mix. When adding the eggs, just beat them until the yellow has disappeared. If you over mix them it can cause the batter to be too runny.
Don’t keep checking your cake in the oven. Wait until 55 minutes to check for doneness otherwise your cake could collapse.
Storage: Store Kentucky butter cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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Reviews from the Original Source
I USE MY 9X13 PAN. EASIER TO ADD SAUCE AND SHARE, TIRED OF CAKE STICKING AT TIMES.. WORKED GREAT FOR RUM CAKE AND WILL TRY THIS YUM RECIPE.
With a few tweaks to make it more my own, this recipe in general is awesome. I added the Frangelico liqeuer to the batter as well & less of it to the cream "icing". I also chopped strawberries, used vanilla zucker, & Whipit in the whipped cream. I usually always do some minor changes to baking recipes & they always come out fantastic! I have to say this is my 3rd favorite cake just behind Black Forest Cherry cake & bienenstich kucken. I have been baking a ton more over the last several years than ever over my life time & am enjoying it. This cake was made for my youngest daughter's 7th birthday & it was a major hit!
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