Cooking4two

Mini Kentucky Butter Bundt Cakes

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Kentucky Butter Bundt Cake was loved a little too much when I introduced it to my family. I made it one night before bed and then woke up to find that my two younger brothers had eaten over half of it for breakfast! So I have to dedicate these Mini Kentucky Butter Bundt Cakes to them!

These cakes are dense with lots of flavor! The butter sauce takes the place of traditional frosting so is perfect for all the people out there who are not fans of frosting. You can enjoy these fresh out of the oven or cool them first.

Mini Kentucky Butter Bundt Cakes

cooking4two by Lauren Phipps Gomez
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 3 people

Ingredients
  

  • 1 egg room temperature
  • ¼ c buttermilk
  • ½ tsp vanilla extract
  • ⅛ tsp almond extract
  • ¾ c flour
  • ½ c sugar
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ c butter softened

Butter Sauce

  • 2 Tbsp butter
  • ¼ c white sugar
  • 1 Tbsp water
  • 1 ½ tsp vanilla extract

Instructions
 

  • Preheat oven to 325℉. Grease and flour three 4-inch bundt pans. In a small bowl, whisk the egg, buttermilk, ½ tsp vanilla extract, and almond flavoring together. In a medium bowl, combine the flour, ½ c sugar, salt, baking powder, and baking soda. Add ¼ c of butter. Pour the egg mix into the flour mix. Beat on medium speed for 1 minute. Scrape down the side of the bowl and beat one more minute.
  • Divide the batter into the three mini 4” bundt cake pans and bake them for 25-30 minutes, or until a wooden toothpick comes out clean.
  • When the cakes have ten minutes left, start prepping your butter sauce. In a small saucepan combine all the ingredients for the butter sauce and cook over medium heat until fully melted and sugar is dissolved, stir constantly. Do not boil. Set aside.
  • Once the cakes are out of the oven, poke holes in the bottoms. Slowly pour the butter sauce over the cakes. Let them cool for 10-15 minutes. Place a small plate on the cake and flip the plate and cake over. Remove the pan. Enjoy right away or once they are cooled.

Notes

Variation: you can add ½ of the butter sauce to the bottom of the cakes and then drizzle the remaining sauce over the cakes once you have flipped them onto a serving plate.