This moist Kentucky butter butter icing cake is simply amazing. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
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2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Another thing to love about this cake—the batter ingredients are poured into the mixing bowl and beat together all at once. No need to cream the butter and sugar or add the dry ingredients alternating with the milk.
It’s as easy as using a cake mix. Bake this cake for a special event or party or take it along to a potluck dinner—everyone will thank you. Oh, and take a few copies of the recipe to share. Generously grease and flour a 12-cup Bundt pan or 10-inch tube pan. Make sure you get all the nooks and crannies of the Bundt pan. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, softened butter, buttermilk, eggs, vanilla, salt, baking powder, and baking soda. Beat on low speed until moistened.