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!
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
Instructions
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Preheat Oven: Preheat to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.
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Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
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Add Eggs: Mix in eggs one at a time, beating well after each addition.
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Combine Wet & Dry: Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Stir in vanilla extract.
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Bake: Pour into prepared pan. Bake for 55–70 minutes, or until a toothpick comes out clean.
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Make Butter Sauce: While baking, melt butter, sugar, and water over medium heat. Stir constantly. Do not boil. Remove from heat and add vanilla.
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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.
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Cool & Serve: Let sit in the pan for 30 minutes before inverting onto a serving plate. Dust with powdered sugar if desired.
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.
