6 Flavor Butter Cake

What's up foodies. Y'all doing good? You good? You good? I'm good! You good? Okay, good. Today I am going to share my recipe for a 6 flavor Butter Cake. I am pretty sure you have heard of the Kentucky Butter Cake and I figured it was time I made my version of it.

This cake is essentially like a pound cake, the only difference is there isn't a pound of each ingredient and this cake has a delicious butter sauce that goes over it once it's cooked. I have been making this cake for the past couple of weeks to get it just like I want it. I will say that just like a pound cake, this cake tastes better the next day. I don't know why, it just does.

My recipe is not that different from any others, but I do like the variety of different flavorings in it. Although I have the flavorings listed, you don't have to use what I have. Use what you want and it will be fine. You'll notice on some of the stronger flavorings, I only added half a teaspoon, but you may use a whole teaspoon if you wish. I strongly encourage you to only add 1/2 teaspoon of the maple extract as it overpowers everything else.

I really hope you enjoy this cake. I have received some really good feedback from the people I have shared it with, considering I have made 4 or 5 of them the past two weeks while I was perfecting the recipe.

Recipe

For the Cake:

- 2 sticks butter, softened
- 4 eggs, room temperature
- 2 1/4 cups sugar
- 1 cup buttermilk, room temperature
- 2 3/4 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. butter flavoring
- 1 tsp. rum flavoring
- 1/2 tsp. maple flavoring (use 1 tsp. if desired)
- 1/2 tsp. coconut flavoring (use 1 tsp. if desired)
- 1/2 tsp. almond extract (use 1 tsp. if desired)

Butter Sauce:

- 6 tbsp. butter
- 2 tbsp. water
- 3/4 cup sugar
- 2 tsp. vanilla extract

Directions:

Cake

Preheat oven to 350 degrees. Butter and flour a bundt pan. Sift together the flour, salt, baking powder, and baking soda. In a bowl, mix together the butter ans sugar until fluffy and well combined. Add eggs one at time. Add one third of the flour mixture and mix. Add half the buttermilk and all of the flavorings and mix. Repeat steps until flour and buttermilk are combined. Pour batter in prepared pan and bake for 50 to 55 minutes or until a skewer or toothpick inserted into the center comes out clean. Once the cake comes out of the oven, poke holes in it using a skewer or butter knife. Poor the butter sauce over the cake. Let the cake cool completely in the pan.

Butter Sauce

In a saucepan over medium low heat, add the butter, water, sugar, and vanilla and mix until the butter is melted and sugar is dissolved (DO NOT BOIL).

Homemade Sock It To Me Cake

What's up foodies? Y'all doing good? You good? You good? I'm Good! You Good? Okay good. Today, I am sharing my recipe for homemade sock it to me cake. Now, I'm not sure why it's called sock it to me, but what I do know is that it is very good.

I remember eat these all the time when I was younger and up until about four months ago, I haven't had one in a very long time. I was in Walmart in the bakery section and I saw a sock it to me cake. Long story short I bought it and became addicted. I realized that as soon as I finished one, I was buying another one. So I decided to make my own version of it.

So, a few weeks ago, I started developing the recipe. After making it three times, I finally got the recipe just how I like it, I gave some to my sister (who was also addicted to the Walmart brand) she said she loved it and that it tasted just like the ones from Walmart. Now, I will be honest and say that mine doesn't taste just like theirs, but it is just as good.

Recipe

Cake: 

- 12 tbsp butter, softened 

- 3 cups sugar

- 1/3 cup vegetable oil

- 4 eggs

- 2 1/4 cups all purpose flour

- 2 tsp. vanilla

- 1/2 tsp. baking powder

- 1 1/4 cups buttermilk

- 1/2 tsp. ground cinnamon

- 1 (3.4 ounce) pack vanilla pudding (or french vanilla)

- 1/2 tsp. salt

Filling

-3 tbsp. brown sugar

- 1 tsp. cinnamon

- 1/2 cup choped pecans

Glaze:

- 2 cups powdered sugar

- 3 tbsp. butter, softened 

- 4 to 7 tbsp. milk

Directions:

Preheat oven to 325 degrees. In a bowl beat butter and sugar until fluffy. Add eggs one at a time, beating until egg is combined. Add vegetable oil and vanilla extract and mix. In another bowl, mix the flour, salt, cinnamon, and pudding together. Add in one-third of the flour mixture to the butter mixture and mix. Add in half the buttermilk and mix. Repeat steps until flour and buttermilk are mixed in. In a small bowl, mix the brown sugar, cinnamon and pecans together. Place half the cake batter into a prepared tube pan. Sprinkle the top with the filling mixture. Add the remaining cake batter and smooth out. Bake in preheated oven for 55 minutes to 1 hour. When cake comes out of the oven, let it sit in the pan 15 to 20 minutes, then remove cake from pan and continue cooling for about an hour. Mix the powered sugar and butter together. Add milk just until the glaze is thick, but still runny. Spread glaze over cooled cake. 

Lemon Pound Cake

Recipe By: Devin Judkins

Hello all my foodies out there. Are you good? You good? You good? I'm good! You good? Okay good. Today I am sharing my recipe for a homemade lemon pound cake. It's coming up on my 1 year YouTube anniversary of my cooking channel and I decided what better way to celebrate by sharing a different version of my first video I posted on my cooking channel, which was my regular all butter pound cake. Check that out here.

A few weeks ago, someone asked me if I could make them a lemon pound cake and so I said to myself "Why not film it and post it to my cooking channel?" because at the time I still hadn't figured out which of my recipes I wanted to share next. The person also wanted the cake in loaf form, which is why I made it like this.

Now, the cake that you see in the picture is just a small version of this recipe. When I made the cake, and took the pictures for this blog and for the thumbnail on my cooking channel, I didn't like them, so I made a smaller version to take new pictures. This recipe is for a FULL pound cake. I used a 16 inch loaf pan to make the original cake, but this can also be made in a regular bundt cake pan.

If you've made my regular pound cake, you will see that there isn't too much of a difference between that recipe and this one. I don't like to make recipes too complicated. I like to create a base recipe and add to it to enhance and improve it.

I have made this cake both in a bundt pan an obviously in the loaf pan, and there isn't really a difference in the cook time. I really hope you enjoy this recipe. I get lots of compliments on it. Happy baking.

Cake Ingredients
- 3 sticks unsalted butter, softened
- 3 cups sugar
- 6 eggs, (room temperature) [separated while cold]
- 1 tsp. vanilla extract (optional)
- 1 tsp lemon extract
- 1/2 cup fresh lemon juice
- 1 cup heavy cream, room temperature
- 1/2 tsp. baking powder
- 3 cups cake flour
- 1/2 tsp salt

For the glaze
- 1 cup powdered sugar
- 2 tsp. lemon juice
- 1 to 2 tablespoons milk

Directions:
Preheat oven to 325 degrees. In the bowl of your mixer, beat the butter and sugar until fluffy and combined. Next, add in the egg yolks one at a time mixing only until the yolk is mixed into the batter. Add in the vanilla extract, lemon extract, and lemon juice and mix well. Mix together the flour, salt, and baking powder in a bowl and then alternate adding the flour and the heavy cream. Start with the flour, and end with the flour. Place the egg whites in a bowl and with your mixer on high speed, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the cake batter. Pour the batter into prepared pan and smooth it out evenly. Bake in preheated over for 1 hour to 1 hour and 15 minutes or until a skewer inserted in the middle comes out clean. When the cake comes out of the oven. Let it cool in the pan for 15 to 20 minutes and then run a butter knife around the sides to loosen it up and then flip the cake out onto a cooling rack to cool completely. Mix the ingredients for the glaze and spread it over the cooled cake.