Kentucky Butter Cake

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. Simply amazing!
cake

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. What you get is a stunning, sweet, buttery, soft cake that is as perfect on its own as it is topped with strawberries and whipped cream!

This Kentucky Butter Cake is officially-officially my most favorite vanilla pound cake.

I have to classify my favorites like that…I can’t just say “favorite cake”, because that’s quite the tall order. I don’t even really know if I could pick a favorite cake of all the cakes.

But this is definitely the winner of the Official Pound Cake Category. Let me explain why…

First it’s easy. Second its flavor is simple and buttery and vanilla-ish. Third its texture is perfection. And fourth…the MOST important part of this cake…is it’s topped with a RIDICULOUS butter/sugar/vanilla sauce that soaks into the cake while also leaving it crispy and sweet on top. It’s like a giant glazed cake doughnut, only better. Better because the cake absorbs so much of the sauce making it dense sweet and really unique. I am in love love love.

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery glaze that crusts the outside and soaks into the cake making it amazing for days. Simply amazing!

I am going to tell you this cake is better the second day. And even the third day too.

Don’t get me wrong, if you can’t wait, go ahead and eat it the day you make it…but I am telling you…if you can plan ahead at all let this cake take a nap overnight. You will be rewarded.

The batter goes together in a snap…

IMG_2537

And here’s the thing. The bundt pan… you will need to HEAVILY grease this guy. The cake needs to cool completely in the pan after you pour the sauce on top. So get out your Crisco or butter and give the pan a healthy slather. Then dust it with a layer of flour for extra help.

I have never had very good luck with the sprays for my bundt cakes. I feel like I have tried them all, but if you have had good luck with a baking spray, go ahead and use that. I just want to stress you need a good grease on this pan before you pour your batter in!

bundtcollage

Once it’s baked poke some holes all over the cake and whip up your sweet butter sauce.

Pour it all over the warm cake…

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery glaze that crusts the outside and soaks into the cake making it amazing for days. Simply amazing!

Allow the cake to cool completely in the pan so the sauce has time to soak in. It will set up on top…

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery glaze that crusts the outside and soaks into the cake making it amazing for days. Simply amazing!

When it’s time, flip that gorgeous lady out of the pan and pray to the bundt gods all goes well. You will have to loosen the cake at it’s edges with a butter knife to help the process along.

Oh and dusting it with powdered sugar not only makes it pretty, but helps hide any imperfections in the cake.

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery glaze that crusts the outside and soaks into the cake making it amazing for days. Simply amazing!

Then slice it and try your hardest not to groan when you take a slice.

This Kentucky Butter Cake is CRAZY moist, buttery and coated with a sweet buttery glaze that crusts the outside and soaks into the cake making it amazing for days. Simply amazing!

The bottom, that was once the top, with the crackly butter sauce is MY LIFE.

4.8 from 54 reviews
Kentucky Butter Cake
 
Author:
Ingredients
Cake
  • 1 cup butter, cubed at room temperature (I use and love Challenge Butter)
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
Butter Glaze
  • ⅓ cup butter
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla
Instructions
  1. Preheat the oven to 325°F/165°C
  2. Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
  3. Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
  4. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
  5. When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
  6. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
  7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
  8. I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
Notes
recipe very lightly adapted from all recipes

 

Leave a Reply

480 Comments on "Kentucky Butter Cake"

avatar

Sort by:   newest | oldest | most voted
Yvonne [Tried and Tasty]
Guest
June 7, 2015 8:36 pm

Wow. Just wow! I NEED this in my life immediately – it looks AMAZING!!

LuAnn Braley
Guest
June 7, 2015 11:21 pm

OK. I found your blog through a tweet of an link on Klout about your Bombshell Oreo Brownies. While there, I saw a link to this post in your sidebar. And, since I go by “KentuckyGal” sometimes, I figured I should subscribe to your feed as well.

Now I just have to figure out how to double the size of the garden, because I’m going to need the extra workouts to work off all this baked yumminess!

Medeja
Guest
June 8, 2015 4:50 am

I want this with a cup of coffee! Looks so good!

Jenna
Guest
June 8, 2015 8:06 am

This looks like the best bundt cake EVER! So moist with the addition of that glaze, I’d take a slice for breakfast right now!

Maria
Guest
June 8, 2015 8:32 am

I will move to Kentucky if I can eat this cake every day!

Amanda
Guest
June 8, 2015 9:06 am

This looks so good, dying for a slice! 🙂

gabriella tonni
Guest
gabriella tonni
June 8, 2015 12:07 pm

I havn’t made it yet , but I will probably add RUM to it !!

Sara
Guest
Sara
June 8, 2015 1:45 pm

holy cow. Going to the store to get buttermilk right meow. Looks amazing!

Edna
Guest
Edna
April 11, 2016 7:28 pm

you can make butter milk with your regular milk and add lemon juice to
it give it a few minutes to curdle and wha la

Anion
Guest
Anion
July 2, 2016 10:23 am

“Voila,” not “wha la.”

Just trying to help, not criticizing.

Amellette
Guest
Amellette
July 11, 2016 8:06 pm

It’s onion, not Anion. (Think she knew what she was saying.)

Grubby
Guest
Grubby
July 17, 2016 8:04 pm

or vinegar. That’s how I do it.

Emily
Guest
June 8, 2015 2:47 pm

ahh, that looks AMAZING! =)

sue
Guest
sue
June 8, 2015 3:42 pm

This recipe was a winner in the Pillsbury Bake-Off at least 35 years ago. I used to make it constantly but have forgotten about it. Thanks for posting it. It’s a WONDERFUL cake.

elle
Guest
elle
June 8, 2015 4:07 pm

wondering if you can i cant believe its not butter:D

Susie Mattingly
Guest
Susie Mattingly
June 8, 2015 4:30 pm

It’s in the oven!!!

Pam Fraim
Guest
Pam Fraim
July 7, 2015 5:27 am

Hi, for some reason I cannot see the ingrediants??? any way I can get them please? THANK YOU!

Marie
Guest
Marie
June 8, 2015 4:46 pm

Can you suggest a cooking time if I were to use a mini bundt pan?

Thank you!!

Crystal
Guest
Crystal
June 8, 2015 5:45 pm

Have you tried using sugar instead of flour when greasing your pan? I have done that before on other things and it gives a more caramel-y crust. I just wonder how that would work with this cake… Maybe I just need to try it!

Phoenicia
Guest
Phoenicia
June 9, 2015 1:58 pm

OMG! I never thought of using sugar instead of flour. Do you use granulated sugar or powder sugar?

Anne
Guest
Anne
June 10, 2015 8:42 pm

Powdered sugar works really well

terri
Guest
terri
June 14, 2015 2:19 am

i use granulated sugar on all my pound cakes and it turns out great!

Brenda
Guest
Brenda
July 8, 2015 7:28 pm

Aargh! Is already in the oven… i should of read these comments first!

Kathie
Guest
Kathie
March 29, 2016 8:03 pm

I always use sugar when making cakes depending on type of cake use granulated or 10 X. . Same with rolling and cutting cookies…always use 10 X sugar instead of flour! Been baking over 55 years and works like a charm!

Joan
Guest
Joan
July 21, 2016 10:11 pm

I always use sugar instead of flour for dusting bunt pans… granulated!

Maxine
Guest
August 16, 2015 6:52 pm

I always use the sprays with no problem BUT, do not spray the pan until you are right ready to pour batter into pan. I learned this through trial and error.

pat
Guest
pat
July 8, 2016 6:22 pm

Mine was a flop,it tasted OK,but I greased and floured my pan like crazy, and it still came out in chunks,i wouldn’t make this again, to many wasted ingredients

Pris
Guest
Pris
July 24, 2016 4:46 pm

My cake was beautiful…pulled away from pan but, I added that glaze and that did it. The cake was cemented to the pan. What a waste of time.

JZEE
Guest
August 4, 2016 4:29 pm

If that happens, just stick the cake in the oven at it’s lowest setting for a few minutes. It won’t bake the cake but it will melt the dried glaze a bit and let the cake release cleanly. You can also just take a hair dryer to the sides and bottom for a bit. Works like a charm.

Michele
Guest
Michele
July 30, 2016 11:59 am

I always use sugar too. It make a chocolate look beautiful. Flour leaves leaves the looking dusty and dry.

Jessica @ Sweetest Menu
Guest
June 8, 2015 6:18 pm

Yes, yes and yes! THAT butter glaze has me weak at the knees!

Cheryl
Guest
Cheryl
June 8, 2015 6:41 pm

Pound cakes are my favorite cakes and this one sounds divine, but I was wondering can I use self-rising flour?

rosemarie johnson
Guest
June 8, 2015 7:54 pm

please can you send it to my e-mail as i am on fb and i really want to make it .thank you .

Beverly Brewster
Guest
July 8, 2015 12:30 pm

I copy all the recipes I like and email them to myself. I have a Recipe folder in my email. It makes them really easy to find, just don’t forget the recipe name in the subject line.

brenda
Guest
June 8, 2015 7:56 pm

Just took mine out of the oven….YUMMO! I add buttered rum flavoring to it 🙂

Terri Knutson
Guest
June 26, 2016 2:55 pm

Did you add the rum to the cake or the glaze or both?

Sherrie Creen
Guest
Sherrie Creen
June 8, 2015 10:06 pm

I’m looking forward to making this. It sounds wonderful. Not your ordinary cake, I’m sure.

Amanda
Guest
June 9, 2015 12:39 am

This cake looks amazing!

Lupe de la Torre
Guest
Lupe de la Torre
June 9, 2015 8:19 am

Butter you use throughout this recipe, is it salted? or unsalted?

Edna Rose Guy
Guest
Edna Rose Guy
June 9, 2015 10:16 am

Please email the Kentucky Butter Cake recipe. Thanks. Sounds great.

Mallory
Guest
Mallory
June 9, 2015 12:34 pm

I don’t have a Bundt pan- do you have any suggestions for using any other type of pan? I have almost everything except a bundt! 🙂

Cheryl H.
Guest
Cheryl H.
June 26, 2015 1:30 pm

This would be well worth you buying a bundt pan along with other ingredients. I have a feeling you’ll make this more than once and it simply is a great item to have in your kitchen anyway. Buy a Bundt!

Martha
Guest
Martha
June 9, 2015 7:30 pm

This looks & sounds yummy! Would using regular salt make a difference?

Sharon
Guest
Sharon
June 10, 2015 2:28 am

Question: how many cups does your bundt pan hold? I don’t have one, but I *do* have a tube pan. I do know that it’s larger than the bundt pan I had years ago, and I was wondering about the volume on your bundt pan?

Laura @ Laura
Guest

That butter sauce looks amazing!

Nancy Nathanson
Guest
Nancy Nathanson
June 10, 2015 12:47 pm

Have you ever tried it in a stone bundt pan? I don’t have a metal one just a stone one. Love it for other bundt cakes. Making this cake this week-end for a family get together.

Deanee Oliver
Guest
Deanee Oliver
June 10, 2015 5:39 pm

I love pound cakes and this cake looks delish! My computer is not showing the ingredients and directions for the recipe. It shows the recipe, but there are just dots for the contents of the recipe. Could you send the recipe to my email address, if it would not be too much trouble. I have signed up to be on your mailing list. Im sure I’ll have fun cooking your recipes. Thank you.

jackiegene
Guest
jackiegene
June 10, 2015 10:14 pm

No bunt pan any suggestions for alternative bakeware, thanks

Brenda Brown
Guest
Brenda Brown
June 11, 2015 12:48 am

I dont have a bundt pan can I use a regular 9×13 pan

Velvet
Guest
June 11, 2015 8:24 am

Can I use self rising flour instead of all purpose for this cake

Athina
Guest
Athina
June 11, 2015 10:14 am

This cake is indeed moist and delicious-but my glaze was brown/tan, not white as pictured. The vanilla extract colored it…Wondering why glaze in photo is white/ clear?

Cyreise Highfill
Guest
June 11, 2015 2:20 pm

Do I have to adjust the time baked when using a tube pan? My bundt pan is to small. It’s only 9″ wide.

Beth
Guest
Beth
June 11, 2015 5:06 pm

Could you replace the water in the glaze with lemon juice do you think? This sounds delicious, but I love lemon and would like to make the glaze lemon if possible.

Pam Beers
Guest
June 12, 2015 12:01 am

This looks so amazing! I love to bake cakes so I will be making this for sure. Unfortunately I can’t eat regular flour so I am going to try to make it with gluten free flour. Do you have any suggestions for making it gluten free? I have learned to add an extra egg and also to let the batter sit for about 15 to 20 minutes before baking.
Looking forward to giving this a try. The butter glaze sounds so good and that will help to moisten the sometimes dry side of gluten free baked goods.

Mary
Guest
Mary
June 12, 2015 2:27 pm

Sounds yummy can u sub rum for the water In the glaze or is there any other suggestions on changing the glaze by using a different flavor or stronger vanilla extract

Kyle Becher
Guest
Kyle Becher
June 12, 2015 1:28 pm

Is it possible to make this cake using a hand mixer??

Debora Bowman
Guest
Debora Bowman
June 12, 2015 1:41 pm

Hi Shelly, I was wondering if i could use a sugar sustitude? I love baking and i always use splenda or some other low sugar sourse.. thx u!!

Tricia
Guest
Tricia
June 12, 2015 2:10 pm

I traded a teaspoon of vanilla for a teaspoon of butter extract. Oh my word! I’m about to burn my tongue on the glaze!

Talena
Guest
June 12, 2015 6:43 pm

I made this with a gluten free all purpose flour (cup4cup) and turned out really good, the syrup stuff didn’t soak so well in the cake but think it may be because it is GF but still taste good. Thanks for the recipe.

Tara
Guest
Tara
June 12, 2015 10:34 pm

Looks fantastic! Do you have any adjustments for high altitude? I’m at about 9,000 ft! TY :))

Peggy
Guest
Peggy
June 12, 2015 11:57 pm

There are no eggs in this recipe, can this be correct?

Charlene
Guest
Charlene
June 13, 2015 6:22 am

Did you use the softened butter for greasing the pan or for the cake. I’m not a baker but this recipe sounds pretty easy.

leslie
Guest
June 13, 2015 8:43 am

oh yes girl. I made a variation of this cake years ago…Its amazing! I totally forgot about it. Thanks for the reminder!

Kim
Guest
Kim
June 13, 2015 11:26 am

If I want to make it today and take it for Sunday lunch tomorrow, do I need to store it in the refrigerator overnight?

Ruth
Guest
Ruth
June 13, 2015 12:34 pm

Made this cake last night. Th cake is delicious, how ever I guess I did not cook the sugar long enough as it never made it to the bottom of the pan. But I will try again because I love the cake…

Diane McBryde
Guest
Diane McBryde
June 13, 2015 5:45 pm

Oh. my. goodness. This cake looks awesome! I love the idea Marie had about using mini Bundt pans. I wonder how many “minis” it would make? I would hate to butter and flour the pans and then not need them all.

Sue
Guest
Sue
June 13, 2015 8:25 pm

This looks so good. What is your opinion on making this with gluten free flour? I haven’t had anything so delicious looking since being diagnosed. I would love to make this.

Pam
Guest
Pam
June 13, 2015 10:00 pm

You have butter listed in the recipe,I’m from the South. Even margarine is called butter here (lol),but I know there is a difference, did you use real butter or margarine?

Ulei presat la rece
Guest
June 14, 2015 3:40 pm

Mmmm..it looks very tasty!

Shelley
Guest
Shelley
June 14, 2015 4:07 pm

I just made this cake and it is very yummy. I couldn’t wait until tomorrow to try it, and actually it is a tad warm still, LOL! A tip for using baking spray with flour is to spray pan really well and then go ahead a sprinkle flour in the pain really good as well. That has saved me. I did have one little spot that stuck with this cake even with doing that, but it was the sugar had not gotten quite loose yet. It is very delicate, soft and delicious!

wpDiscuz