When it comes to butter cake, there’s no shortage of rich, delicious options to choose from, but two versions stand out: Kentucky butter cake and St. Louis butter cake. If you’re curious about what sets these beloved regional treats apart, you’re in the right place. Kentucky’s version is known for its moist, buttery texture enhanced by a simple glaze, while St. Louis butter cake is all about a gooey, luscious topping. Ready to dive into the sweet details of these iconic cakes? Let’s take a closer look at what makes each one special!
Old Fashioned Kentucky Butter Cake
Famous for its moist texture and sticky sweet buttery sauce, butter cake is one of those great recipes that you can’t believe you haven’t tried. Just a few simple ingredients and a bundt pan and voila!
A beautifully simple, but show stopping cake is sitting pretty on your Kentucky Derby party table. Or any table! This cake is easy, but special enough to make for any occasion.
I first saw this version of butter cake in an old church cookbook that said to just dump everything together, then bake! Talk about easy, but not the best idea. It also said to add the glaze to the top of the cake before inverting, but I disagree. That made it a little too difficult to remove from the cake pan, so I say invert the cake then pour that sweet butter glaze on top. Not only will it be easier to handle, but it’ll be a much prettier presentation.
You must add the glaze while the cake is warm or it won’t seep into the holes and go down into the cake and give the moist butter cake texture we’re looking for. But, don’t worry if you forget, it’s still delicious on top.