I recently tried baking a Kentucky Butter Cake for a family gathering, and while it tasted good, it didn’t quite have that melt-in-your-mouth texture I’ve heard about. I followed a popular recipe online, but I’m wondering if there are any secrets or tips from experienced bakers out there that could take it to the next level? How do you achieve that incredible buttery richness without it being too heavy or greasy? Any advice would be greatly appreciated.
To get that melt-in-your-mouth texture, try using cake flour instead of all-purpose flour—it makes a big difference. Also, ensure your butter is really well creamed with sugar until fluffy. Adding a bit of sour cream or buttermilk can make it extra moist without being greasy. I tweaked my recipe this way and it turned out amazing