Pin
This rich and incredibly moist Kentucky Butter Cake transforms the simplest pantry ingredients into an old-fashioned dessert that absolutely melts in your mouth and creates the most tempting buttery aroma throughout the house. It is a classic Southern treat to serve anytime you need a reliable crowd-pleaser—especially when you want a cake that tastes impressive but comes together with minimal fuss.
The first time I baked this cake was for my neighbor’s birthday and every guest asked for seconds. It is now my go-to when I want guaranteed smiles at the table.
Ingredients
- Butter: This is the star use a high quality real butter for the richest flavor and creaminess let it sit out until fully softened for the cake to whip up properly
- Granulated sugar: Essential for sweetness and that sweet crust on top try to use fine sugar for easy blending
- Eggs: Provide structure and moisture large eggs at room temp work best for uniform texture
- Vanilla: I recommend pure vanilla extract which brings depth and warmth to the cake and the glaze
- All purpose flour: Go for an unbleached variety and be sure to fluff your flour before measuring for accuracy
- Kosher salt: Balances the sweetness and strengthens the buttery flavor fine grain works best
- Baking powder and baking soda: Combine for the ideal rise ensure both are fresh for best results
- Buttermilk: Adds signature tanginess and tender crumb always shake before pouring use full fat if possible
- Butter glaze: This soaks into the cake for an extra layer of moisture and deliciousness use the same good quality butter and pure vanilla for the richest finishing touch
Step-by-Step Instructions
- Prepare the Pan:
- Grease a ten inch bundt pan very well with plenty of butter or shortening then dust evenly with flour shaking out any excess. This keeps the cake from sticking and ensures a clean release
- Mix the Batter:
- Add all the cake ingredients to a stand mixer. Begin mixing on low for about thirty to forty five seconds to help everything incorporate without flour flying. Then switch to medium speed and beat for a full three minutes so you build a creamy fluffy batter
- Bake the Cake:
- Scrape the batter into the prepared pan smoothing the top and gently tapping the pan on the counter to release any bubbles. Place in the preheated oven and bake for fifty five to sixty minutes. When a toothpick inserted in the center comes out clean it is ready
- Prepare the Glaze:
- While the cake bakes set the butter sugar water and vanilla in a saucepan. Warm gently over medium heat and stir until melted and smooth. Do not let it boil. This ensures the sauce stays silky
- Soak the Cake:
- Allow the baked cake to cool just briefly in the pan about fifteen minutes. Use a skewer or fork to poke holes all over. Pour the warm glaze slowly and evenly over the cake letting it soak in completely
- Remove and Serve:
- Let the cake cool fully in the pan. Once cooled run a butter knife along the edge and invert onto a serving plate. Slice and enjoy the buttery crumb
Pin
My favorite part is pouring the glaze and watching it disappear into the cake. My grandmother used to make this for Sunday suppers and it was a race to see who got the first slice dripping with that buttery syrup.
Storage Tips
Kentucky Butter Cake keeps best covered tightly at room temperature for up to three days. If you want to keep it moist for even longer wrap individual slices and freeze for up to a month. Just bring the slices to room temperature before serving and the buttery flavor returns just like it’s freshly baked.
Ingredient Swaps
No buttermilk on hand Use a cup of milk with a tablespoon of lemon juice mixed in and let it sit five minutes. If you only have salted butter reduce the salt a bit in the batter. Pure almond extract can stand in for part of the vanilla for a subtle twist.
Pin
Perfect Ways to Serve
This is heaven all on its own but you can top slices with a scoop of vanilla ice cream or fresh berries to dress them up. When serving for a party I love to offer extra glaze on the side for pouring. It also pairs perfectly with fresh coffee.
Southern Roots
Kentucky Butter Cake has been a staple at celebrations and church events across the South for decades. The magic is its simplicity and the way the buttery syrup transforms humble ingredients into something special. The recipe has been handed down and shared between generations in my own family.
Recipe FAQs
- → Can I substitute buttermilk in the cake?
Yes, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes as a substitute for buttermilk.
- → Why poke holes in the cake before glazing?
Poking holes helps the buttery glaze soak into the cake, adding moistness and rich flavor throughout each slice.
- → How do I prevent sticking in a bundt pan?
Generously grease the pan with butter or shortening, then dust with flour. Ensure all crevices are coated before adding batter.
- → Is it necessary to cool the cake fully before removing from the pan?
Yes, letting the cake cool completely ensures it keeps its shape and makes it easier to remove without breaking apart.
- → Can I add extra butter glaze?
Absolutely! For an even richer experience, make one and a half times the amount of glaze and pour it over the cake as directed.