If you’ve never had Kentucky Butter Cake, let me just say—you’re in for something special. This is one of those old-fashioned recipes that proves simple ingredients can still do incredible things. It’s buttery, moist, and glazed with a sugar syrup that soaks into the cake and forms a sweet crust on the outside. Think pound cake meets glazed donut, and you’re pretty close.
I don’t know why it’s called “Kentucky” butter cake (it actually came from Missouri), but honestly, it doesn’t matter. This is one of those cakes that makes people pause mid-bite and go, “Wow.” And if you’re anything like me, you’ll find yourself sneaking slices straight off the cooling rack.
Why This Cake Is Always a Hit at My House
This one’s become a bit of a staple in our kitchen. Birthdays, potlucks, casual weekend baking—this cake fits in anywhere. It’s not flashy, but it never fails to impress. The real magic is in the texture. It’s super tender, but not crumbly. Sweet, but not overwhelming. And that butter glaze soaks in and leaves this light, crisp crust that gives you the perfect contrast with every bite.
I first made it years ago when I stumbled on the recipe while digging through old baking books. I didn’t expect much—but the second I sliced into it and saw how soft and golden it was inside, I knew it was something special. My family polished off the whole thing in a day. That’s when I started making it on repeat.
Here’s What You’ll Need
Flour, Sugar, Baking Powder & Soda, Salt
Just pantry basics. The sugar-to-flour ratio in this recipe is higher than most, and that’s one of the reasons it stays so tender and sweet.
Butter
Use the good stuff. Since this cake is all about that buttery richness, I go with unsalted, high-quality butter for both the batter and glaze.
Eggs
They help the cake rise and give it structure without making it dense.
Buttermilk
This gives the cake a subtle tang and helps tenderize the crumb. If you don’t usually keep buttermilk in your fridge, you can make a quick version with milk and vinegar, but real buttermilk is worth it here.
Vanilla Extract
Don’t skimp. That classic vanilla flavor runs through both the cake and the glaze.
Glaze (Butter, Sugar, Water, Vanilla)
It’s simple, but it’s what takes this cake from good to “please hide me another slice” good. The glaze soaks into the cake, adding moisture and a bit of caramelized crunch.
Let’s Bake This Thing
1. Mix the Wet Ingredients
Grab a bowl or large measuring cup and whisk together the buttermilk, eggs, and vanilla. Let it sit while you prep the rest—it might look a bit curdled, and that’s totally normal.
2. Start with the Dry Mix
In your mixer bowl, add the flour, sugar, baking powder, baking soda, and salt. Give it a quick mix on low.
3. Add Butter + Half the Wet Mix
Now add your softened butter and half of the buttermilk mixture. Mix until it looks a bit crumbly but mostly moistened.
4. Slowly Add the Rest
Pour in the rest of the wet mixture while mixing on low, then crank it up to medium and let it whip together for about 3 minutes. Scrape down the sides once or twice. You’ll end up with a pale, silky batter.
5. Pour + Bake
Grease your Bundt pan generously—I use baking spray with flour built in—and pour the batter in. Bake at 325°F for about 60 minutes, or until a toothpick comes out clean.
6. Glaze Time
While the cake is still warm, make your glaze. Melt butter with sugar, water, and vanilla in a saucepan. Let it simmer until the sugar dissolves. Then, poke holes all over the bottom of the cake with a skewer and spoon on half of the glaze. Be generous—it will soak in slowly.
7. Flip + Finish
After 30 minutes, flip the cake out onto a platter. Brush the remaining glaze all over the top and sides. I go slow and give the cake time to soak it all up. Let it rest at least an hour before you cut into it. For a final touch, dust with powdered sugar right before serving.
My Go-To Tips for the Best Results
-
Grease That Pan Well
I can’t tell you how many times I’ve had a Bundt cake stick because I rushed this step. I use baking spray with flour, but butter and flour works too—just get into every nook and cranny. -
Room Temp Ingredients
Cold eggs or buttermilk can mess with the texture. Let them sit out while you prep. -
Go Slow With the Glaze
Don’t just dump it on. Pour or brush it slowly so it has time to soak into the cake and not just sit on top. -
Don’t Overmix
Once that batter looks creamy, you’re good. Overmixing can lead to a dense cake. -
Let It Rest Before Serving
This cake gets even better after a little time to settle. The syrup works its way through the cake and makes it extra moist by the time you slice.
How to Store It (And Make Ahead)
This cake stays moist for days—really. Just cover it with foil or pop it in an airtight container. It’ll last on the counter for about 4–5 days. You can also refrigerate it if your kitchen’s warm, and it tastes just as good cold with coffee the next morning.
Freezing works too. Wrap individual slices tightly and freeze for up to 2 months. I’ve pulled out frozen slices and microwaved them for 20 seconds and they’re still ridiculously good.
Questions I Get a Lot
Can I use regular milk instead of buttermilk?
You can, but it won’t be quite the same. If you’re in a pinch, stir 1 tablespoon of vinegar or lemon juice into a cup of milk and let it sit for 5–10 minutes.
Do I need a Bundt pan?
You really do. The shape helps with even baking and holds the glaze nicely. A tube pan might work, but I haven’t tested it myself.
Can I skip the glaze?
Technically, yes—but please don’t. It’s what makes this cake unforgettable. Without it, you’ve got a decent pound cake. With it, you’ve got something special.
Kentucky Butter Cake
This classic Kentucky Butter Cake is rich, buttery, and soaked in a sweet vanilla glaze that seeps into every bite.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- Confectioners' sugar, for dusting
For the Glaze:
- 5 tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
- Bake the Cake: Start by preheating your oven to 325°F. Grease a 12-cup Bundt pan thoroughly using baking spray with flour. In a medium mixing bowl, whisk together the buttermilk, eggs, and vanilla. Set this aside—it might look a little curdled as it sits, but that’s totally fine.
- In the bowl of your mixer, stir together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter and pour in half of the buttermilk mixture. Mix on low just until the batter begins to come together—it’ll still be a bit crumbly. Gradually stream in the rest of the buttermilk mixture while the mixer runs, then increase the speed and beat until the batter turns smooth and pale, about 3 minutes. Scrape down the bowl to make sure everything is well mixed.
- Pour the batter into the prepared pan and smooth the top. Bake for around 60 minutes, or until a skewer inserted in the center comes out clean. Place the pan on a wire rack to cool.
- Add the Glaze: While the cake is still warm, use a skewer or toothpick to poke small holes throughout the bottom of the cake—about ¾ of the way down. Carefully spoon half of the glaze over the cake, letting it soak in. If needed, poke a few more holes to help the syrup absorb fully. Let the cake rest for 30 minutes in the pan.
- Invert the cake onto a serving plate. Slowly spoon or brush the remaining glaze over the top and sides. Take your time so it really soaks in. Let the cake sit for at least an hour before dusting with confectioners' sugar and serving.
- Make the Glaze: In a small saucepan, melt the butter with the sugar, water, and vanilla. Bring to a gentle boil, then simmer for about 1 minute until the sugar dissolves completely. Don’t overcook—it just needs to melt into a syrup.
Notes
- This cake keeps beautifully at room temperature, covered with plastic wrap or a cake dome, for several days. In fact, it gets better the next day as the glaze continues to soak in.
- To freeze: Once cooled, wrap it tightly in foil or plastic and store in a freezer bag for up to 3 months. Let it thaw on the counter overnight before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 417Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 78mgSodium 342mgCarbohydrates 81gFiber 1gSugar 57gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Kentucky Butter Cake isn’t just a recipe—it’s one of those comfort bakes that never goes out of style. It’s rich without being heavy, sweet without being over the top, and always, always a crowd-pleaser. Whether you’re baking for a gathering or just because it’s Thursday and cake sounds good, this one’s worth making.
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