Kentucky Butter Cake

Why You’ll Love This Recipe

1. Simple Ingredients: Utilizes common pantry staples, making it convenient to prepare.

2. Rich Flavor: The buttery glaze enhances the cake’s depth, offering a melt-in-your-mouth experience.

3. Versatile Serving Options: Delicious on its own or paired with fresh berries, whipped cream, or a scoop of vanilla ice cream.

4. Crowd-Pleaser: Its classic flavor appeals to both children and adults, making it ideal for gatherings.

5. Make-Ahead Friendly: Tastes even better the next day as the flavors meld and the glaze fully absorbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter

• Eggs

• Buttermilk

• Baking powder

• Baking soda

• Salt

• Vanilla extract

For the Butter Sauce:

• Unsalted butter

• Granulated sugar

• Water

• Vanilla extract

Directions

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add Eggs: Add the eggs one at a time, mixing well after each addition.

5. Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Add Vanilla: Stir in the vanilla extract until fully incorporated.

7. Bake: Pour the batter into the prepared Bundt pan. Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Prepare Butter Sauce: While the cake is baking, combine the butter, sugar, and water in a saucepan over medium heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not let the mixture boil. Remove from heat and stir in the vanilla extract.

9. Glaze the Cake: Once the cake is done, remove it from the oven and, while still in the pan, poke holes throughout the cake using a skewer or thin knife. Slowly pour the butter sauce over the cake, allowing it to seep into the holes.

10. Cool and Serve: Let the cake cool in the pan for about 30 minutes to allow the glaze to absorb fully. Then, invert the cake onto a serving plate. Optionally, dust with powdered sugar before serving.

Servings and Timing

• Servings: 12-16 slices

• Preparation Time: 20 minutes

• Cooking Time: 55-70 minutes

• Cooling Time: 30 minutes

Variations

• Almond Twist: Add ½ teaspoon of almond extract to the batter for a subtle nutty flavor.

• Boozy Glaze: Replace the water in the butter sauce with bourbon or rum for an adult version with a rich depth.

• Chocolate Chip Addition: Fold in 1 cup of mini chocolate chips into the batter for a chocolatey surprise.

Storage/Reheating

• Room Temperature: Store the cooled cake in an airtight container or wrapped in plastic wrap at room temperature for up to 4-5 days.

• Refrigeration: While not necessary, you can refrigerate the cake for up to a week. Note that refrigeration may dry out the cake slightly.

• Freezing: Wrap the cooled cake or individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature.

• Reheating: For a warm treat, microwave individual slices for about 10-15 seconds.

FAQs

What is Kentucky Butter Cake?

Kentucky Butter Cake is a dense, moist vanilla Bundt cake infused with a sweet butter glaze that seeps into the cake, enhancing its flavor and texture.

Can I make this cake without a Bundt pan?

Yes, you can use a tube pan or two loaf pans as alternatives. Adjust baking times accordingly and monitor for doneness.

Why did my cake stick to the pan?

Ensuring the pan is thoroughly greased and floured is crucial. Additionally, allowing the cake to cool sufficiently before inverting helps prevent sticking.

Can I use margarine instead of butter?

While you can substitute margarine, using real unsalted butter is recommended for the best flavor and texture.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I make this cake ahead of time?

Absolutely! In fact, the flavor deepens if you let the cake sit overnight as the glaze continues to soak in.

Does this cake need to be refrigerated?

No, it’s best stored at room temperature unless your kitchen is very warm. Refrigeration is optional but can extend its shelf life.

Can I add nuts or fruits to the batter?

Yes, chopped pecans or walnuts and even dried fruits like cranberries can be folded into the batter for extra texture and flavor.

Is there a gluten-free version of this cake?

You can substitute the all-purpose flour with a 1:1 gluten-free baking mix, but the texture may vary slightly.

How should I serve Kentucky Butter Cake?

It’s delicious on its own, but you can also top it with whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce.

Conclusion

Kentucky Butter Cake is the epitome of Southern baking — rich, moist, and packed with buttery goodness. Whether you serve it at a family dinner, a potluck, or simply as a sweet treat for yourself, this timeless dessert is sure to impress. With its simple preparation and irresistible flavor, it’s bound to become a go-to recipe in your baking repertoire.

Kentucky Butter Cake

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 55–70 minutes
• Total Time: About 1 hour 40 minutes
• Yield: 12–16 slices
• Category: Dessert
• Method: Baking
• Cuisine: Southern, American
• Diet: Vegetarian

Print Recipe

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Description

Indulge in the rich, buttery decadence of a classic Kentucky Butter Cake—a Southern favorite known for its ultra-moist crumb and sweet, buttery glaze that soaks into every bite. Perfect for holidays, potlucks, or anytime you want a guaranteed crowd-pleaser!

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Ingredients

For the Cake:

3 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup buttermilk

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp vanilla extract

For the Butter Sauce:

¾ cup unsalted butter

¾ cup granulated sugar

2 tbsp water

2 tsp vanilla extract

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Instructions

• Preheat Oven: Preheat to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.

• Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.

• Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.

• Add Eggs: Mix in eggs one at a time, beating well after each addition.

• Combine Wet & Dry: Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Stir in vanilla extract.

• Bake: Pour into prepared pan. Bake for 55–70 minutes, or until a toothpick comes out clean.

• Make Butter Sauce: While baking, melt butter, sugar, and water over medium heat. Stir constantly. Do not boil. Remove from heat and add vanilla.

• Glaze the Cake: Once baked, poke holes in the cake while it’s still in the pan. Slowly pour the warm butter sauce over the cake.

• Cool & Serve: Let sit in the pan for 30 minutes before inverting onto a serving plate. Dust with powdered sugar if desired.

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Notes

For a nutty twist, add ½ tsp almond extract or fold in 1 cup of chopped nuts.

Want a grown-up version? Swap water in the glaze for bourbon or rum.

This cake tastes even better the next day as the glaze continues to soak in.

Freezes well—wrap tightly and freeze for up to 3 months.