Old-Fashioned Vanilla Butter Cake

Also known as Kentucky Butter Cake, this Old-Fashioned Vanilla Butter Cake is a new family favorite! Infused on the inside and coated on the outside with a vanilla-butter syrup which, once cooled, leave a lovely sugary crust reminding you of a donut. The cake’s texture, similar to a pound cake, melts in your mouth. No wonder Nell Lewis entered it in the 1963 Pillsbury Bake-Off! Vary the flavoring to almond or even rum! See the recipe below for variations.

Wet Ingredient Mixture

To start, blend together the beaten eggs with the buttermilk and vanilla in a 2 cup measuring cup or a small bowl, It may appear a little curdled, but that’s okay. Set this aside.

Reverse Creaming Method

This recipe uses the reverse (or paste) creaming method. If  you are unfamiliar with this technique, you may want to give it a try in your next cake making adventure. It’s really quite simple. Normally, you would  just cream the softened butter with the sugar. Here, you cream the softened butter with all of the dry ingredients, including the sugar, which have been whisked together. Once combined, its texture appears somewhat sandy in appearance.

The outcome using reverse creaming method results in a cake with a velvety, tender crumb but a bit more dense. According to King Arthur Baking Company, gluten development is limited when coating the recipe’s flour with butter. Too much gluten development can make the cake tough, so this coating of butter helps prevent that from occuring with too much mixing. If you think about it, store-bought cake mixes are similar in that the fat is premixed with the dry ingredients. Cakes created with this method usually appear flat, not domed, after baking. Because of the sturdy crumb, it holds up well to soaking with a syrup like, in this recipe, or in a cake with multiple layers.

Combine Wet and Dry Ingredients

Add about half of the wet ingredients and mix in. Increase the speed to MEDIUM and add in the rest of the wet ingredients. Mix for about 3 minutes, scraping sides and bottom halfway. Look at that silky, smooth batter!! 

Preparation for Baking

For a pan with many crevices, I find Baker’s Joy to give the best release after cooling. I have yet to try homemade cake release recipes, but look forward to giving it a try! The mixture is made of equal parts shortening, vegetable oil and all-purpose flour. My pantry contains all of these  ingredients, so I have no excuse for not attempting to make it. Into the prepared pan, pour and level out the batter. Bake cake for 60-70 miutes or until toothpick inserted in center of cake ring comes out clean. Since ovens vary, begin checking at 60 minutes.

Syrup:

Just prior to the cake being removed from the oven, begin warming up the syrup ingredients over LOW heat. Whisk constantly until butter melts and sugar dissolves. Remove from heat before coming to a boil and pour it into a glass measuring cup. Set aside.

Once cake has been removed from the oven and placed onto a cooling rack, use a wooden skewer and poke several holes just short of reaching the bottom. Spoon syrup over the holes to seep in or pour a slow drizzle from the measuring cup over the holes, RESERVING half of it to brush on the outside after cooled. Allow it to sit on the cooling rack for at least 3 hours before removing from the pan.

Flip and Brush

Once it has cooled for about 3 hours, place a cake plate on the top and invert it. Briefly warm up the remaining syrup in the microwave long enough to make it more spreadable, about 1-15 seconds. Brush all visible surfaces with the syrup until it is all used up. Even though this cake is known for tasting more flavorful the day after baking, you could serve it once coated with syrup. I would prefer, however, that you allow it to crust up a bit just to experience the full effect.

A Little Dusting:

Before serving, dust with powdered sugar. It gives it a delightful presentation!

Time to Slice and Serve!

You will notice a slight crunch as it the knife proceeds through the sugar-coated exterior. Visible, will be the syrup which has seeped through the holes made for it to permeate. Each slice may be served alone or along with some fresh fruit. A slice to go along with your morning coffee or tea would be acceptable! However, if you desire, wrap up a few pieces in plastic and store in a Ziploc freezer bag for serving at a later use. You know, one of those late-night cravings? We all have them. Admit it. Allow for a little thaw time.