Warm Kentucky Butter Cake with Vanilla Ice Cream and Macerated Berries

Steps

1. Step 1

   Heat the oven to 325°F. Brush a 10-cup bundt pan thoroughly with softened butter, getting into every crease, then dust with flour and tap out the excess.

   10 min · 325°F

   • softened butter and flour, for the pan
2. Step 2

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

   2 min

   • 3 cups all-purpose flour
   • 2 cups granulated sugar
   • 1 tsp baking powder
   • 1/2 tsp baking soda
   • 1 tsp fine salt
3. Step 3

   Add the buttermilk, softened butter, eggs and vanilla to the dry ingredients. Beat with a hand mixer on low until the dry ingredients are moistened, then on medium for 3 minutes, scraping the bowl once. The batter will be thick and smooth.

   5 min

   • 1 cup buttermilk
   • 2 sticks unsalted butter
   • 4 large eggs
   • 2 tsp vanilla extract
4. Step 4

   Scrape the batter into the prepared pan and smooth the top. Bake until the cake is deep golden and a skewer inserted in the center comes out clean, 55 to 65 minutes.

   1 hr, hands-off · 325°F

5. Step 5

   While the cake bakes, toss the strawberries, blueberries and raspberries with the sugar and lemon juice in a bowl. Let sit at room temperature, stirring once or twice, until syrupy, at least 30 minutes.

   30 min, hands-off

   • 1 lb strawberries
   • 1 cup blueberries
   • 1 cup raspberries
   • 3 tbsp granulated sugar
   • 1 tbsp lemon juice
6. Step 6

   In the last 10 minutes of baking, make the glaze: combine the butter, sugar, water and salt in a small saucepan over medium-low heat. Stir until the butter melts and the sugar dissolves, 3 to 4 minutes. Do not let it boil. Take off the heat and stir in the vanilla.

   5 min

   • 1 stick unsalted butter
   • 3/4 cup granulated sugar
   • 2 tbsp water
   • 2 tsp vanilla extract
   • 1 pinch salt
7. Step 7

   Set the hot cake, still in its pan, on a wire rack. Poke it all over with a thin skewer or fork, going about three-quarters of the way down and making holes every inch or so. Slowly spoon the warm glaze over the surface, letting it soak in before adding more, until it is all used.

   5 min

8. Step 8

   Let the cake cool in the pan for 30 minutes so the glaze sets into the crumb. Run a thin knife around the edge and the center tube, set a plate over the pan and invert. Lift off the pan.

   30 min, hands-off

9. Step 9

   Cut the warm cake into wedges. Serve each with a scoop of vanilla ice cream and a generous spoonful of the berries and their syrup.

   5 min

   • 1 quart vanilla ice cream

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026