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!

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.

MY OTHER RECIPES

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.

Print

Kentucky Butter Cake

  • Author: Cookies & Cups

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
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 325Β°F/165Β°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

Helpful Tip… Out of buttermilk?

Buttermilk Substitution

 

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666 Responses

  1. 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!

      1. Melanie Dennis

        I don’t have a paddle attachment. Will it be okay to use the regular metal attachments with my stand mixer?

      2. kelly

        My Grandmother made a dish called steam pudding, the ingredients for it and this cake are very similar, except that

        after you mix up the batter you steam it in a double boiler. The saucer is the same. I’m going to try this cake to see if it tastes like steamed pudding, because if it does, it will make sharing the decadence that my gma passed down a lot easier!

      3. Jeanette Berlingeri

        This cake was Awesome! So glad my sister found it. My only question is about the color of the cake. Mine did not come out nearly as light. It was more brown. Didn’t affect the flavor, just not as pretty. I wondered why.

        1. Briana Scott

          You may need to adjust your temperature that you cook it at. Some ovens cook faster than others. So I’ve learned to take the temp down with bundt cakes so it doesnt cook too quickly!

        2. Patti

          Mine came out not a white too and it doesn’t have anything to do with over cooking. It’s not brown like over cooked. I’m thinking maybe it’s from the vanilla. I know there is a clear vanilla which I don’t have. Still taste awesome though.

        3. Dianne

          Mine too! It was no where near that cream color. More golden actually. Thought I did something wrong. It still tasted great however!
          Are we supposed to bake it covered?

    1. Mary

      U can make your own buttermilk. Rey easily. Take a cup of milk add a teaspoon of lemon or vinegar to it wait a couple minutes wa-la u have buttermilk. I do it this way all the time now. I use lemon over the vinegar but I know u can do it both ways.

  2. sue

    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.

          1. Shelly

            An easy trick to make buttermilk is to add 2 tablespoons of lemon juice or white vinegar to a measuring cup and then fill the rest up until you reach one cup. Let it sit for a few minutes and voila! Buttermilk!

      1. Shelly

        The recipe should be at the bottom of the post before the comments… if for some reason there is a glitch and you still can’t see them click on the print recipe button and the full recipe will open in a new window!

  3. Crystal

    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!

      1. Kathie

        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!

    1. 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.

          1. Shelly

            I have never used self rising for this recipe, but if you do omit the salt, baking powder and baking soda. Let me know how it turns out!

    2. pat

      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

      1. Pris

        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.

        1. 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.

        2. Before removing cake from pan take a butter knife slide around side and middle tube. Place a plate over cake pan and invert, let sit couple minutes, remove cake pan. This method work well

      1. Cheryl

        Thanks Shelly. I always wondered about why some cakes called for AP flour and some SR flour and you’ve answered my question. Now I’m off to the store, so I can make this cake today. Wish me luck.

        1. Shelly

          Self rising flour contains leavening agents and salt already in it.. so since my recipe calls for additional salt and a combo of baking soda and powder you would have some trouble I think πŸ™‚
          If you used self rising and omitted the baking soda, powder and salt you would have better luck, but it wouldn’t be quite the same.

          1. Lois

            I tried the self rising flour and omitted the baking powder, baking soda, and salt. It came out very dense. Taste is ok but the texture is very different.

  4. Mallory

    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! πŸ™‚

    1. Cheryl H.

      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!

    2. Lorraine B.

      I am going to use an angel cake pan. This way, I can just lift out the cake before I flip it over. It may not look as pretty as a bundt cake, but I’m sure it will taste as good.

  5. Sharon

    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?

    1. Shelly

      It’s a 10″ bundt pan and it claims to hold 12 cups. I know a tube pan hold more… usually a 10″ tube will hold up to 16 cups, I believe.

  6. Nancy Nathanson

    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.

  7. Deanee Oliver

    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.

    1. Shelly

      That’s so strange! Try clicking on the “print” next to the recipe, which will bring the printable version up. You don’t have to print it..it might just be easier to read the ingredients!

  8. Athina

    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?

  9. Beth

    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.

  10. 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.

    1. Mary

      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

        1. Angie

          My mom made this cake when I was growing up. It’s fantastic! I pinned a similar looking cake awhile back that had a butter sauce poured over it. Instead of water, it was made with butter, sugar and white wine! I’ve yet to try it, but it sounds interesting. Lemon, rum or different liqueurs would be great!

    2. Chris Sterr

      Pam, I was wondering how this turned out with gluten free flower and an extra egg. A friend just shared this recipe with me and I would love to share this at my next book club meeting, but 2 members are celiac and I need to use gluten free flour. I would also like to use coconut suger instead of white sugar and was wondering if you had experimented with alternate suger sweeteners. Thanks in advance for your input. Also, I’m a baking newby so any tricks (like adding the extra egg) is MOST appreciated!

  11. Debora Bowman

    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!!

    1. Shelly

      I am not very familiar with sugar substitutes, but I imagine if you follow the rules for the sugar baking substitutes it will work!

  12. Tricia

    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!

  13. 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.

  14. Charlene

    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.

    1. Shelly

      I actually used shortening, but if you choose to use butter, yes have it slightly softened. If it’s too soft it will be a huge old mess!

      1. Hi Shelly, I use utter but left it out as I took nap. the cake batter looks whipped almost. Will the butter being all the way melted mess up the taste of the cake?

  15. Ruth

    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…

  16. Diane McBryde

    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.

  17. Sue

    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.

  18. Pam

    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?

  19. Shelley

    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!

    1. Shelly

      It’s helpful for the texture, but if you don’t have buttermilk you can easily add a tablespoon of vinegar or lemon juice to your milk to create a homemade “buttermilk”

  20. Marnette

    Just ran across this scrumptious looking pound cake on Pinterest. Wow, it looks yummy! I will definitely be making this sometime soon. Thanks for posting recipe.

  21. celina

    i made this cake last night, and let it cool/soak overnight. i used butter and flour before pouring the batter into the mold. i cannot get it out. i used a butter knife around all of the edges. i have let it sit for a few hours, and it still doesn’t come out. HELP!

    1. Shelly

      I a so sorry this happened to you! Sounds like the pan wasn’t greased enough maybe? Keep working that knife around the edges…

    2. Charlene

      If you have this problem again try putting the cake back in a warm oven for a few minutes. Then let it cool for a few minutes after taking it out. Then try to remove the cake.

      The cake tends to stick to the pan if you allow it to cool in the pan too long.

  22. Connie

    I just took mine out of the oven. Smells amazing! Can I leave it out overnight to rest or put it in the refrigerate ?

  23. sharon hickman

    please tell me how I can use margarine. My family doesn’t use butter I want to make this for my husband for our anniversary. thanks

    1. Nida

      Sharon I hear this from a lot if people and I can’t help but say that butter is far healthier than margarine and so must tastier. Do google the difference for yourself.

  24. Patty

    I understand leaving this in the pan to cool completely. If I’m serving it the next day, do I take it out the day I bake it or wait until the day I serve it?

  25. Debbie

    Using your tube pan will work. I actually have one that I use for extra large bundt cakes. I keep another for Angel cakes. They say that you should never bake any fat in a pan you will be using for Angel Food. My mother in law taught me that 30 years ago and I just always did it.

    1. Shelly

      I just bought my first bag of coconut flour to play around with…so I can’t answer your question.If you do try it out I’d love to hear your results!

  26. Doug

    and leave to the guy to have as his first thought on this scrumptious temptation:

    skip the water in the glaze.

    Use a good Kentucky bourbon instead! (and while were at it – double it!)

  27. Stacy

    I thought my butter was pretty soft but after beating for 3 minutes, there were small pieces of butter in the batter. It looked different than a batter where the butter and sugar gets creamed first….is that right?

    1. Shelly

      you could…the texture will be slightly different.If you want to create a homemade buttermilk add in 1 tablespoon of lemon juice or vinegar to your milk!

  28. Cindy Caid

    I just made this cake and I don’t know what I did wrong, but as it was baking, it swelled up in the pan and ran all over my oven! I grabbed a baking sheet to put on the rack underneath and just let it finish baking. My whole house smells like burnt sugar! I took pictures, but don’t see a way to send them to you. It’s like my pan was too small, but it is just an ordinary bundt pan that I use for all my bundt cake recipes and never had this happen. The only thing I can think I did that wasn’t strictly by the recipe was mixing it 1-2 minutes longer than it called for. Did I whip too much air in? I even banged the pan on the counter to get air bubbles out before baking. Anyone else have this problem?
    The upside is, I enjoyed all the gooey chewy pieces of cake I chipped off the edge of the pan. I am sure it is going to be delicious—just not pretty!

    1. Shelly

      I believe a regular cake mix would be too spongey to withstand the syrup…but I would LOVE to hear your results if you try it!!

  29. Marian

    I made the cake today and it came out beautifully but I could never get the sugar in the glaze to dissolve. I made sure it didn’t come to a boil but I still think I cooked it too long. How can I get the sugar to melt without over cooking?

  30. Michele

    I normally put my baked bundt pan (with cake) in the sink with some water for 15 minutes and then the cake comes out no problem. Could I still do this after pouring the butter sauce on?
    Thanks.

  31. Rafia

    hi..can u plz tell me..wat can i use if i dont have bittermilk ryt now ? can it b substituted or must use buttermilk ?

  32. Karen Ward

    I have made this cake twice in less than a week!!! LOVE it. Everyone who tasted it wants it. Super easy and great. Making for my dad for father’s day cant wait to see his expression when he eats it.

  33. Tracey

    Just finished putting the glaze on this cake! Can’t wait to cut into it tomorrow night.

    *had a thought.. if you used the clear vanilla extract your glaze should be whiter.

  34. Elizabeth Ryan

    Question on the glaze.. My color does not look like yours AT ALL wondering how you got the white, creamy color when vanilla would make it brownish.

    Mine is cooling now, and I can’t wait to eat it!!!

    1. Shelly

      Not sure! Don’t worry about the color though, it will look perfect when it’s done. I am assuming it must be the lighting in my picture!

    2. Elizabeth Ryan

      This was amazing! Next time I will cook it for a little less time.. But all in all, everyone loved it!

  35. Kathy

    I’m planning on making this cake today and serving it tomorrow. Should I remove it from the baking pan when it’s cool today or wait until tomorrow which is when I’ll serve it?

  36. Cynthia

    Thank you. I made this less than a week ago & had a hard time getting any left the next day. What was left, everyone agreed got better. I’m making it again now, substituting lemon extract for vanilla in the cake. I’m not sure yet if I should use lemon extract and lemon juice in the glaze or just use extract OR juice. Opinion?

  37. Beth

    I just made this is and it is fantastic. It is very moist, light and decadent.I didn’t have buttermilk, so I just used Greek yogurt instead. I served it with fresh strawberries and it was amazing.

  38. Sara Haynes

    Thank you for featuring this recipe. I am making it for Father’s Day on Sunday. The recipe (plus rum) is what won my Granny the Pillsbury Bake Off Contest… so it was fun to see on Pinterest!!! If she knew what Pinterest was she would be proud!

  39. Diana

    Thought about using dynamite to get the cake out of the pan. Nothing worked. Even tried freezing it..thought it might pop out by hitting it on the bottom. Did not. Guess I will serve it out of the bundt cake pan. I heavily greased it as instructed and floured it. Followed instructions exactly. Will not come out.

  40. Debbie

    I just saw this cake on Pinterest and had to print it out! I will be making this tomorrow or Monday. It’s 100 degrees in Southern Cali, but I’m willing to turn on my oven for this yummy cake!

  41. Well I saw this recipe a few days ago and had to try it, oh my goodness, took it out of the oven made the sauce and just took it out of the pan, yes it was a little difficult but I wanted to pass along a tip I have used with bundt cakes for years-Ball canning has a tool called a bubble releaser, long unbreakable, flexible that I run down the sides of the pan and also the center, I also use the spray with sugar on my pans and have found that’s the best for me.I hope this helps some of you out there who have had trouble getting cakes out of bundt pans.
    I can’t wait till tomorrow when I serve this cake to my company

  42. Molly B

    We have a family cake that is cooked in a bundt pan and also has a buttery syrup you pour on. My mom taught me to wait for 10 minutes after it is removed from the oven, turn it out onto a plate without removing the bundt pan (to release it) and turn it back upright in the pan and pour on the syrup. Helps with the sticking to the pan so much. Can’t wait to try this recipe!

  43. Rebecca

    I am trying to make this cake because it looks so delicious but I mixed all the items but it is so thick my hand help

  44. Rebecca

    I am trying to make this cake because it looks so delicious but I mixed all the items but it is so thick my hand held mixer won’t mix. Help. Thanks

  45. Brenda

    I made this for Father’s day and it is scrumptious! One of the best cakes I have EVER tasted and so easy to make. I’m sure this is going to be one of my “go-to” recipes for potlucks and special occasions. Heck, it was so easy and delicious it might be a weekly occurrence.

  46. Betty Case

    I made this yesterday to take to the Father’s Day luncheon we had at the church today. Received compliments on it and some requests for the recipe. There was only a few pieces left over. I did not have butter so I used margarine. Since I didn’t know what it should taste like using butter, I didn’t have anything to judge by. However, I liked it, as well as my husband and my friends that ate a piece. I did have trouble getting it out until I worked with it a second time with a knife. It finally came out! I will be trying it again only I will try to have butter on hand.

  47. Zena Lee

    I made this cake today and it is so good. I did not have buttermilk so I used heavy whip. Next time I will use buttermilk I want to see how it will taste I’m sure it will be great. The only think is I think the heavy whip made the cake darker but still good no great.

  48. Ashley

    It’s in the oven now for a Father’s Day treat. My husband is from Kentucky but we live in Texas now! I can’t wait to taste it. Any ideas on how long it takes to cool completely?

  49. Carolyn

    I am 76 years young and have baked and devoured a lot of cake in my lifetime, but this is one of the best I have yet to taste and one of the easiest ones to make, it goes on the favorite list and at the top of that list as well. Let me know if anyone can wait until the next day to cut and eat this cake, sure won’t happen around this house!!

  50. Stephanie

    There was a link of your page on FB and thats how i saw your page. OMG this looks so delish i cant wait to try it.

  51. Lindsey

    I made this for Father’s Day dinner and it was a huge hit! The whole family asked for the recipe. Thank you so much Shelly for such an easy, delicious cake!

  52. Faye Moore

    during my baking years I have learned many tips. Here is the best one for getting a cooled cake out of the pan looking beautiful. Turn your cake upside down and heat a wet kitchen towel in the microwave get it HOT, place it on the pan and wait for it to release. You may have to repeat the process a couple of times but it’s magic. Keep the cake on your cooling rack.

  53. Carmen Gonzales

    This is EXCELLENT πŸ˜€ soo good, to all of you who are wondering what it tastes like using margarine.. it is DELICIOUS.. you will love it. I would love to be able to afford butter but believe me, don’t let that hold you back from trying this cake πŸ˜€

  54. Julie Harris

    I can’t wait to try this!!!!! Can it be made in a bread machine on the cake cycle? Just curious!!!!!

  55. Susan

    I’m on my third round of this cake in a week. It is very simple to make with a very yummy end result. It was a hit at hubby’s work. I almost have the recipe memorized. By far the best tasting from scratch cake I have made. I am going to make this my go to cake for any happenings that require me to bring food.

  56. Kristal

    wondering about adding lemon zest to the cake and lemon extract instead of vanilla for the glaze? (Summertime means lemons to me for some reason!). Have you ever attempted a variation with the something other than vanilla?

  57. Marlene

    Thank you so much for posting this recipe! It’s in the oven now πŸ™‚ and smells scrumptious! I can’t wait for my family to try it!!

  58. MoNique I.

    I would like to know if I diced some peaches would the peaches sink to the bottom or would not recommend it.
    What could I add other than pecans or walnuts?

  59. Steph

    Crud… I think I grabbed the wrong bunt pan and it’s at the top about spilling over… Any suggestions on containing the glaze?

  60. lizzyjones

    Thanks for the post! I’ve made this twice in the last week…it was THAT good…and easy! And thanks for the tip on buttering the bundt pan…I’ve always had trouble and obviously it was because I was relying on Pam. Your method is much better!

  61. Amanda Turcotte

    Hi Shelly!!

    I’m so excited about making this tonight for our 4th party. I went out and bought all the ingredients and a new stand mixer. But I’m really fearful of making it now because I realized I didn’t see any recommendations for higher altitude.

    I live in Denver at 5280 feet. Do you have any recommendations for a higher altitude. I would hate to mess this up!!!

    Thank you so much!! I appreciate you taking the time to respond!!

  62. TheMom51

    I’m thinking that diabetics and low carbers can enjoy a version of this if they substitute their favorite sweetener (mine is Just Like Sugar, made from inulin/chicory root) for the sugar, almond and/or coconut flour for wheat flour, and Calorie Countdown and/or heavy whipping cream for the buttermilk. I’m definitely giving it a try.

  63. Kerri

    I made this and had the same problem that a few others were having….it would not come out of the pan. I make bundt cakes frequently and use a heavy amount of Crisco to coat the pan and a light dusting of flour. I tried going around the edges with a knife and it still stuck to the pan and fell apart when I inverted it. I took it out of the oven 12 minutes earlier than your lower time and it was still a little overcooked. I also feel like there should be more of the glaze. I am going to serve it for a dinner party tomorrow night so I might slice it and make extra glaze to drizzle on it after it is sliced. I can’t serve it whole since it fell apart:(

  64. Rosie

    ok….I’m confused. How do you eat the cake a day in advance and find it’s moist after it sits overnight? A day in advance would mean you eat it before it’s even made. Makes me wonder how wrong the rest of the recipe is; especially after reading all the problems others are having with this cake. Maybe they should just eat it a day before they make it.

    1. Shelly

      If you read #8 in the recipe it says I MAKE this cake a day in advance…not eat it. But thanks for your super helpful comment.

  65. Sandy

    I was skeptical because I like sweet desserts and pound cakes don’t usually cut it for me. I decided to make it for a family picnic and it is amazing. Looks great and it is sweet (but not overly), moist and rich! Thank you for the heads up about making sure the pan is sufficiently greased since I haven’t made many things in a bunt pan. I used another reviewers suggestion and used powdered sugar instead of flour after greasing pan with butter. I will be sharing this recipe for sure!

  66. Skbpdx

    This was so easy and amazing. And easy – I’ve never heard of a cake recipe that was so light maintenance that actually turned out. I did change it up a bit by putting some lemon zest in the batter and lemon juice in the glaze and it really kicked it up a notch! Thanks for this recipe. Was a big hit.

  67. SherryB

    does no one read the Q & A’s? Repeats of previously asked questions… and Shelly is So SWEET she won’t say a thing.
    I can hardly wait to try this. Thank you so much Shelly, Awesome site!
    Hey,Jeanette how did the “adding chocolate” go?

    1. Lisa

      I was thinking the same thing. Lot of the same ???’s over and over. Shelly sure is patient and wise. Best cake ever by the way.

  68. Toni Bonita

    This looks very good, going to try it this weekend. I am going to use cake flour which I use for all my cake baking. This recipe read like a 4, I hope it taste like a 5.

  69. Jerri

    Could you replace the water with good bourbon and make a butter bourbon glaze? I mean, any true Kentucky cake (or girl for that matter) has bourbon in it. I think that sounds amazeballs.

  70. Irena

    This is an amazing cake. I am about to make it for the fourth time in as many weeks. It is easy and foolproof too. I like the tip of using icing sugar instead of flour when greasing the tin. Thank you for sharing.

  71. Christine Rapley

    I made this today and it is amazing! I think the key to getting it out of the pan, is to have a good bundt pan. Some of the cheaper pans just do not perform as well. Mine is a Calphalon nonstick. When it came out of the oven I gently ran a skinny spatula down the sides and middle. Other than that followed the directions exactly and it turned out perfect!

    1. Ellen Hobson

      I’m not sure what you are referring to but maybe it is the possessive it’s, meaning belonging to the cake.

  72. Susie Mattingly

    I made this once and my ~better half~ still talks about it….He wants me to make it again, which I will, of course. It is really good.

  73. Renee

    I’ll be trying this recipe next weekend for my housewarming party! What kind of ice cream can I serve with this cake?

  74. Kamala

    Sounds great, will try. I have a boatload of pound cake recipes. I found a way NOT to grease and flour a pan…. I bought a Temptations fluted pan from QVC. It’s naturally non stick. Not only did my almond pound cake come out pretty, the crust… Oh my Lord. I got it on sale. Will never make a pound cake in a regular bunds pan again.

  75. Ed Haywood

    I wonder if it would be OK to prep the bundt pan with butter and sugar (like Alton Brown’s Blueberry Pound Cake recipe)? It leaves a sweet crispy crust on the cake that I like.

  76. Ellen Hobson

    This cake sounds delicious and I will certainly give it a try. I’ve been looking for a butter cake to rival the one I had at the California Pizza Kitchen, (CPK), and this sounds very close to the texture

  77. Butch

    I baked it for 65 minutes and my bottom is much more brown than the one shown. So I would start looking at it at the 45 minute mark.

  78. Cheryll

    I read through a lot of the posts (after I used a cloth to wipe the drool from the computer lol) looking to see if anyone else has asked this question but didn’t see it so I would like to know if it’s acceptable to use plain milk instead of buttermilk or if you have a ratio of milk and vinegar to use?? I’m out of buttermilk and would love, love, love to take this to a get together tomorrow. Thanks for the help. Love your page and looking forward to trying some new recipes <3 <3

    1. Shelly

      Yes, certainly use 1 tablespoon of lemon juice or vinegar to one cup of milk to create your own buttermilk. I am sure it would be okay with just milk, but the buttermilk with the added acidity, tenderizes the glutens in the batter giving it a softer texture.

  79. Donna Samuels

    How do you store this cake from day #1 to day #2 [when you cut it for the 1st time] to keep the moistness and yet ‘crispness?’ LOPKS fantastic and I want to make this as soon as I know how to store this…

    THANK YOU!

    1. Shelly

      I just covered it with cling wrap! I have heard the trick to “toothpick” a slice of bread to each slice of the sliced cake to prevent drying. I bet that would totally work!

    1. Shelly

      I always use salted butter, but you can absolutely use either based on personal preference. Also, if you use table salt cut it back by 1/4.

  80. Patty

    Just made this, put on glaze and waiting for it to cool. Pretty much have to put it in a safe to keep people away from it. It smells amazing. Even the batter tasted great. I’m making this for guests arriving tomorrow.

    I’ll update after we get a chance to taste it.

    1. Shelly

      sounds like maybe you baked it a little long? All ovens vary so it’s certainly a possibility. Sorry it didn’t turn out as you had hoped!

  81. Miss Clairee

    Just exactly what did you change to make this “your” recipe? The original recipe that you copied from allrecipes.com is exactly the same. The only thing you did was add the word “Kosher” in front of salt. You didn’t even change the amount needed. This brings me to another point. You are wrongly suggesting that people cut back the amount of salt from your recipe if they use table salt because kosher salt is larger. The original recipe calls for the exact same amount of table salt, not kosher. One thing I cannot stand is people on the internet who change one word in a recipe and *poof* it’s miraculously their recipe. If you actually changed the recipe, I would give it to you, but you did not. So, change the information in your recipe to reflect that it is the actual recipe from allrecipes.com and provide a link. Otherwise, just like in publishing, you are a plagiarist.

    1. Shelly

      If you read the bottom of the recipe it says “recipe very lightly adapted from all recipes” WITH a link back to the original. And also there are other slight adaptations in the recipe (hence the “very lightly adapted”), but I see that you must not have actually read the recipe that I posted in comparison. I guess you were so busy being angered that you must have missed that.

      1. Sandra

        You tell her, Shelly! THAT was an awesome reply! Thanks for the recipe. It sounds amazing! I will be baking this tomorrow! Unlike other pound cakes, I love the fact that you dump everything in the bowl at one time, rather than mixing it in stages. Thanks!!

      2. Shelley, you are more patient and kind than most people that I know! You are amazing and have such a great way about you that most of us envy. Thanks for this recipe!

    2. Samatha

      One thing I can not stand is when people do not read something entierly and then are rude to someone for absolutely no reason!!!! It’s just a cake recipe Miss Clairee….there is a lot more to worry about in this world.

  82. I made this cake last weekend for friends, and we all loved it! I’ve just made it a second time for a church lunch tomorrow. I followed someone’s suggestion about loosening the cake from the pan about 10 minutes out of the oven but leaving in the pan to add the sauce and completely cool. That worked very well for me. Thanks so much for sharing this recipe!

  83. Janene

    Just made TWO of these fabulous cakes for a birthday celebration tomorrow at our senior living community. Smells heavenly!! Oh, and BTW, THANK YOU for posting this recipe. I came across YOUR recipe and was inspired to make it. Since I wasn’t really looking for a Kentucky ButtterCake recipe, I probably never would have found it otherwise . . allrecipes.com or not! Some people . . yeesh!

  84. Marnie Miller

    Two quick questions…
    What are your thoughts about adding a little almond extract? I think it sounds good!
    Also, can I cheat and make my own buttermilk, or should it be store bought?
    Thx!

  85. Mona Wells

    I made this cake a few days ago and it was half gone the next day. This cake is wonderful, I had too make two more just too share with my family and friends. Thanks for the great recipe.?

  86. Dana Kirkmeyer

    I want to make this cake, but I have to have gluten free flour. Can I use that and still have this come out to perfection? I will make it with regular flour, as my husband in not gluten intolerant…but I’m wondering about the gluten free flour. I’d love to hear from you via email. Dana Kirkmeyer [email protected] Thanks!!

  87. Sara

    Just had to tell you that I have had this recipe hanging on my fridge for about a month now and finally got around to making it yesterday. I let it sit overnight (which was super hard!) and HOLY COW this is amazing. SO DANG GOOD. Great recipe! I hope this goes in your cookbook! πŸ™‚

  88. Mary Nussbaum

    Made this and it was super yummy! I did add rum instead of water in the glaze and it was great! My cake was much more brown than yours in the picture, but it was still moist. Your pic scared me because mine was very under-cooked at that color! Thx πŸ˜‰

  89. Margo

    Can I add miniature chocolate chips to the batter? If so should I add them before putting it in the oven or halfway through the baking process. I’m worried about them sinking to the bottom (or top) in a big clump.

    1. Shelly

      Mini chips would be fine and shouldn’t sink. You could always coat them with a bit of flour to help prevent that as well! stir them into your batter last before baking.

  90. Annmarie Jones

    It says to put all ingredients in mixer together? Is this correct? You don’t have to cream butter and sugar first??

  91. Karen

    Okay, I’m making this cake for the second time this weekend……. Yesterday I as so excited to make, in my haste I neglected a key ingredient. Unfortunately, I didn’t realize my mistake until after I pulled it out of the oven. Let me tell you there were some not so nice words coming out of my mouth. Hopefully today’s turn out as expected!!!

  92. Virginia

    Just made it for the first time. My husband loves it! Thank you for posting. I love your site. I’m going to try adapting for a rum cake for the holidays. In festive boxes should make great Christmas gifts!

  93. Kris

    i am going to make this cake this weekend. It sounds wonderful. I do not have a 10 inch bundt pan, but I have a 9 3/4″ fluted pan. will this work? Others have stated, that when a smaller pan was used, it ran over. Also, how far down do you poke the holes?

  94. Bev

    I have been drooling over this recipe for weeks and am now excited that it is baking right now to make my husband a strawberry shortcake. I wanted a rich cake instead of the regular vanilla cake typically used. He keeps peeking in the kitchen… Even at this hour! I will let you know how it turns out and send pics of the finished product! Thanks for the great recipe!

  95. Sweet LAWD! I found this on a Pinterest search for bundt cake recipes, and boy am I happy I did. It drew RAVES from every.single.member of my very large family. Thank you!

  96. KIm P

    I just made this cake, I had to steal a lil pinch off the bottom of the cake.. IT IS AMAZING!!!! I can hardly wait until Saturday afternoon. I’m taking it to a get-together with some good friends. I am the ‘baker’ in the group, so expectations are always high!! lol… I don’t think they will be disappointed!
    I did want to share one tip with y’all.. I measure out my leftover buttermilk in 1 cup and 2 cup portions, and freeze what is left. That way I don’t waste any.

  97. Sharon

    here is a tip for covering your bundt cake: after turning it out on a plate, use the bundt pan itself as a cover! works very well

  98. Sherryll

    This cake looked so delicious, I made it tonight. It’s for tomorrow at my Dad’s house. It’s lighter than a standard pound cake which I like. The glaze is outstanding. I substituted a cup of white sugar for brown sugar (1 cup white, 1 cup brown) to cut the sweetness a tad. Since I’m going to turn it upside down, I took a sample. lol It. Is. OUTSTANDING!! I can just break out laughing it’s so good! Maybe I’m delirious as it is 12:30am. LOL But maaaan, this cake is amazing
    !

  99. Dee

    I tried this cake this morning and it is beautiful. I tried a very small piece and of course it is also delicious. Thanks for sharing it!

  100. Outstanding!!!
    Delicious flavor, very must, perfect crumb, heavenly smell… OMG!!!
    Perfection in every slice.
    I had another recipe for this cake, but yours is much superior.
    This is The ONE.
    My husband thanks you so much for sharing.
    I will bake this again, and again, and again… ;-D

    All the best, from Newark, DE.

  101. Angie

    Great recipe. I changed out the icing a bit. Swapped out the water with Kentucky Bourbon. Was pretty amazing. The bottom of the cake can’t be described!

  102. Denise

    I am a sucker for a pound cake or anything similar so I am definitely going to try this one. Just want to know if I would need to sift the flour before measuring or no sifting. Thank. I’m always concerned if this is implied.

  103. Nora Crye

    I made this cake and it looked nothing like this picture. Mine was not as white and also the sugar mixture was not as white. Maybe it was my vanilla

    1. Shelly

      I would use lemon extract, but start with only 1 teaspoon, as lemon extract is a bit stronger in flavor than vanilla…and then add more if you would like!

  104. Mary Stathis

    Have another question—–just made the Kentucky Cookies—am very disappointed in the results. The only change I made—-I did not make 24—–I made them smaller(57). No flavor??
    The Kentucky Cake is BIG with everyone that has been gifted with it….But the cookies?? need some advice from someone, please.

    1. Shelly

      No flavor? Hmmm, maybe you could adjust the amount of vanilla called in the recipe if it’s not enough for you…add an extra 1/2 teaspoon or so at a time!

  105. Laureljoke

    Like so many others, I have salivated over this recipe and have read every comment and review. I’m wondering how you think it might turn out with browned butter used in the glaze. I’ll bake as written the first time, but I suspect there will be a second, and a third, and rum, and bourbon……

  106. Kathy

    OMG! This cake was so easy to make and the taste was amazing. This cake didn’t last long, just a few days. I was so looking forward to a slice and coffee when I got home from work, only to find my daughter eating the last slice. Need to make another one soon. Thanks for a super easy and great recipe.

  107. Alissa

    I just made the cake. It is very good. It was too hard to let it cool I had to try it. My icing sauce was really brown. Maybe from the vanilla? Still tasted good tho.

  108. Kira

    If you don’t remember me, I’m the girl that made this for my 5th grade class. Today, I’m going to make this again for my sister’s birthday! Just letting you know…
    -Kira

  109. I absolutely love this recipe!!! Best butter cake ever. The only thing I did different was whip the butter, sugar and then eggs before adding the rest of the ingredients. If you do this you’ll get the light almost white look that’s in the picture.

  110. Kelly

    Oh mylanta! My husband just bought me a new kitchen aid mixer for my birthday yesterday! I am by no means a baker, but I found this recipe listed on FB and thought it sounded delicious and simple! It was! I am not even a cake fan but I thought… Butter… It’s gotta be good. And let me tell you, it was the glaze that sold me! Haha. I did use a 9×13 pan and just adjusted the time and it turned out AMAZING!! I will be buying a bunt pan and will be making this again! I couldn’t wait to try it the next day, so I had one piece and had to have another! Thank u so much for this recipe! I rate this cake a 10!

  111. Lane

    I made this about an hour ago and three of us enjoyed a piece. It’s a good recipe but not great. I’d give it 7.5/10.

    I used a handmixer without issue. The texture of the cake was fantastic. The crust which becomes the top once inverted was the best part. It is so late, I couldn’t attempt to pour glaze and allow it to set.

    I had read a handful of comments before making it and I used the tip regarding sprinkling the pan with icing sugar after adding the butter. This turned out to be fantastic. I loved the crust. I loved the moistness but the cake itself without the glaze was just okay. It didn’t have enough flavor and I wouldn’t describe it as buttery at all.

    Interestingly, I made a Caramel Cake last week in the same bundt pan and it turned out lighter than this one in spite of using only brown sugar. I’m not one to obsess over color like some of the commenters here but this was probably due to the fact that I used non-clear vanilla extract. It’s the taste that counts and suggestions that it isn’t as pretty the more brown it is is really ridiculous to me. It’s a cake.

    I would make this again but tweak it.

    Thanks for sharing.

    ——

    Going off on a tangent here, when I first viewed this recipe, I was using my cell and I could see the ratings option. Now, as I’m trying to post a review on my laptop, I don’t see any ratings option.

    When I find something useful, I tend to disable my adblocker. But, once I did that, I was no longer able to post a review. As soon as I enabled it, I was able to. The number indicated for this page was extremely high for blocked items. It’s at 75, I’ve never seen it that high.

  112. Jo Wright

    My mom made this and she was a native Kentucky gal but they called it Kentucky heavens cake. She was Appalachian born and raised and 99%of Kentucky women can make delightful dishes!!!

  113. I have never written a review but felt compelled to write about this cake! It is amazing!!!!! My children beg me to make it on a weekly basis. It has a great flavor and turns out perfect every time.

  114. Haley

    What kind of butter does this recipe call for? Salted or unsalted? I’ll be making this cake this weekend, looks amazing!!

  115. Yana

    Just made this cake for hubby. I’m not big on pound cakes but this looked so good had to make it. I felt like I couldn’t really taste the butter sauce in the cake. Still was delicious. Will make again

  116. Erin

    Oh my word! I just poured the glaze on. I don’t need it until tomorrow. Can I turn it out tomorrow or should I do it right after it has cooled off?

  117. Stephanie

    If you make this the night before do you leave it in the bundt pan or do you lay it out and let it sit overnight? Making for Easter Sunday tomorrow with the in-laws πŸ™‚ Thank you!

  118. Bedie Price

    I would like to make little bundt’s for my daughters graduation. Would I be able to freeze these ahead of time? If so would I frost them before or after they thaw? Thanks

    1. Shelly

      Kosher salt is a more coarsely ground salt that is slightly less strong. They sell it in the supermarkets here in the states.

  119. Molly

    This was so good! I made a few adjustments to the topping. First I browned the butter. Then I swapped one TB of the water with bourbon and added a tablespoon of sorghum molasses. At the end of the night, people were picking off the crust from the remaining cake – haha! Couldn’t be easier.

  120. bellabecka

    Looks delicious till you read the ingredients? FAT – pure fat, clogs up your arteries and creates fat to accumulate in your body, and way too much sugar. Since sugar is a known fact to cause cancer cells to grow whether you know you have cancer or not. People need to rethink this recipe and how they make their desserts. πŸ™‚ I would alter this cake with a pure coconut oil in place of butter and stevia in place of sugar.

  121. wmayes53

    Yummy!!!!!! Made two of this cake already and have to make a couple more. SOOooo good easy and it does taste better the next day. Thanks for sharing such a good recipe. Do you have one for a chocolate cake similar to the Kentucky Butter Cake?

  122. Stacey

    I’ve made this cake twice now and can only say oh my goodness, melt in your mouth, deliciousness. I made it tonight with homemade butter and buttermilk, and it was worth all the work. I will definitely make this again and again.

  123. Julie

    I’ve made this several times and it’s always a hit. I recently bought a KitchenAid stand mixer which makes this easy recipe SOOO easy!! Love it and can’t wait to taste it in the morning. Thanks!

  124. Danny

    I made this cake yesterday after looking at the pictures and reading the CRAZY moist description. Followed the recipe to a T, and am an experienced baker. I took the cake our of the oven the moment the toothpick came out clean. The flavor of the cake was good…but CRAZY moist?? I think not. In fact…it was crumbly dry.
    I may try it again…just in case I made some freaky mistake, but I really doubt it.

  125. Lisa

    I’ve made this three times in the past six months. I love having it on hand for weekend or overnight guests. My favorite so far is adding orange extract and orange zest to both the batter and the glaze. My house guests go crazy for it! I’m making it again right now. Thank you!

  126. Julie

    Everyone is asking to have it emailed to them .. If you go to the top of the page you will see an envelope, click it and you can email it to yourself…

  127. I can truly say that I have tried dozens of vanilla cake recipes, in search of the PERFECT vanilla cake! I found it!!! I followed this recipe to the T, and it baked up beautiful in a 6″ Nordic bundt pan sprayed with bak-klene and had some batter leftover for cupcakes. The cupcakes also baked beautifully as well.

  128. Harlow

    I love how easy this cake is to put together. I brought this to a goody day at work and everyone was wanted the recipe! So glad I came across this recipe!!

  129. Sara

    I was so surprised how well this cake turned out with such a simple recipe and ingredients! I think it tastes like a glazed cake donut. Will definitely be keeping this recipe for my future pound cake ventures!

  130. JennyLynn

    Hi, Shelly! I liked the recipe and I’m willing to do it right away! However, I’ve a question or doubt for your consideration. When you mentioned in step #8 of the instructions, “I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.” Where do you let the cake rest? In the fridge or the wire rack? I wanna make it perfect, just like you! Thank you!

    1. Shelly

      I let it sit at room temperature. I have never refrigerated it, however I have gotten feedback from folks who have and said it was good that way too. Just make sure it’s airtight!

  131. Shana

    I made this for a bridal shower a few weeks ago and it turned out amazing!! I tried some other pound cake recipes prior to finding this one, and this one topped them all, easily! I didn’t do the glaze on it, however. I made it the night before and let it cool, then tossed them in some ziplocs (i did mini bundt cakes) and they were perfect!! I think if I did the glaze it would have been a little bit of an overkill, the cake tastes great just as it is, but I’ll try it on my next batch. πŸ™‚ Thanks for the great recipe!! Keeping it – forever!!

  132. Nancy Bickings

    I made this cake Sunday and although the taste was great, the cake stuck to the pan and after cooling would not come out. It was a mess unfortunately. I used shortening and flour liberally to prepare the pan as recommended. What could have gone wrong?

  133. Leslie J

    Hello Shell, I live in high elevation 6500 ft. I made it last night & it came out delicious I only had one problem it fell in the last few minute’s of cooking. Do you have any recommendations for me. My husband says it reminds him of old fashioned cake donuts.

  134. Leslie J

    Hi Shelly, I live in high elevation 6500 ft. I made this cake last night it came out delicious. I only had one problem it fell in the last few minute’s of cooking. I followed the directions as you posted on your recipe. My husband says it reminds him of old fashioned donuts. Can you help me? Please & thank you.

  135. I just made this last night for an office birthday. OUTSTANDING! And SO easy!! I was concerned that the cake wouldn’t come out of the pan after soaking with the glaze, but after letting it cool, it came out beautifully! Everyone raved! Thank you so much for an excellent recipe that is definitely a keeper!

  136. Kira

    Here is my analysis of the cake. It is very good and I like how it all gets thrown in the same mixer. When I baked it, one side of the cake was higher than the pan. which made pouring the butter mix a bit of a challenge because it ran off the edge (don’t worry, I did lick it off the counter so it didn’t go to waste). You could always sacrifice some cake and cut it level, bit that seemed like a bit of a crime to me.

    Since you leave the cake in the pan to cool completely, I feel like my inside was slightly overdone, but I left it for 75 minutes and should have checked it sooner, but this remedied itself the next day, it wasn’t dry or crumbly. Which leads me to my next point.

    The directions caution to let it cool completely in the pan before removing. I thought this was because it would be hard to get out of the pan but we had no issue with that, it came out beautifully. However, when cutting the cake still somewhat warm, it was very crumbly and hard to cut and the inside and seemed dry. The next morning when it was completely cool, the cake was a lot firmer, didn’t crumble and was not dry tasting. So I guess they are right to say it tastes better the next day.

    My only change I will attempt is to make another batch of the butter glaze and poke a few holes on the top once turned onto a plate and drizzle over the top as well. I can see when I cut the cake that the glaze did not seem to penetrate all the way through and that was by far my favorite part. Who ever complained about too much butter and sugar?

    I am going to give this another go for the 4th! Hope you like it as much as I did!

  137. I made this cake because the recipe looked so delicious, but my cake turned out dry and the butter glaze tasted gritty. I don’t think the small amount of water used was enough to fully dissolve the sugar. Don’t know why the cake turned out so dry.

  138. Michelle

    Oh my! I just made this and don’t know if I can wait until tomorrow to test it. It came together very easily. A couple of tips for those that might not have had the results they wanted. I have learned the hard way that when baking my ingredients need to be room temperature to ensure they mix together optimally. Butter, eggs, any liquids. It makes a big difference. I also weigh my sugar and flour to get the most accurate measure possible. I followed another posters advise and used 10x sugar to coat my pan after a very liberal coating of butter. My cake turned out like a dream. I didn’t loosen the sides first, just topped it with the plate, inverted, and gave it a few shakes. Out it popped. Beautiful!! I did let it cool fully as stated in the recipe. Thanks for this wonderful recipe. I’s excited to serve it tomorrow when the ‘kids’ get here for a long weekend visit.

  139. Marci

    Making this tomorrow for my husband’s birthday! When you bake in advance, do you leave in the pan until the next day, or turn it out once it’s cool and let it sit overnight on the cake plate? Also, do you refrigerate it? Thanks!!

  140. Tori Richardson

    I made this tonight so exited to try it!!! (Especially since I ALMOST forgot the flour and couldn’t figure out why it didn’t look right haha)

  141. Connie

    I just made this cake, it was easy except the sugar icing was a little difficult, I did what the instructions said but the sugar never really dissolved, I cooked it like 10 mins constantly stirring!

  142. Lyn

    I just removed my cooled cake from the Bundt pan, but there is no sugary crust. It just looks like a regular pound cake. Was I suppose to pour glaze on after I removed it from the pan?

    1. Shelly

      The glaze is mostly on the bottom and a little on the sides. The glaze doesn’t generally sink all the way to the bottom of the pan. That why I dust mine with a little powdered sugar to make it extra pretty!

  143. Danielle

    I just made this cake a couple of hours ago while wearing a bathing suit. It’s really hot here today and the pool is beckoning. I love anything orangy. So I replaced the vanilla extract by orange extract, added the zest and juice of one orange to the cake batter and replaced the water and vanilla for the glaze by orange juice and extract. I also added the zest of one orange to the glaze. While the cake was baking, I was in the pool…Ahhh bliss. The glazed cake smells amazing and is cooling. It’s so easy to make, less than 15 mins and it was in the oven and the dishes washed. I can’t wait to try a piece. Five out of five stars for this recipe!!!!

  144. This is an amazing recipe for a butter cake or a pound cake. Two things that amazed me about the cake. One is that I always read all the reviews of any recipe before I make it. And was quite surprised by some of the responses saying their cake was not beautiful and light in color like the pictures, that it was brown. Can’t imagine how that could happen and the only thing I could think of was that they cooked the glaze too long and the sugar had begun to caramelize and turn brown and maybe that caused the cake to look darker. The glaze has to be cooked over a low heat and only cooked till the butter melts and the sugar dissolves just like the recipe says. The second thing that amazed me was how easily this cake came together. Most recipes for scratch cakes require you to mix ingredients differently like whipping the butter and sugar together, adding the eggs one at a time, then alternately adding the sifted drying gradients with the wet ingredients. I literally dumped everything into my stand mixer bowl and mixed according to the directions. I then thoroughly sprayed my Bundt pan with Baker’s Joy and immediately poured the batter into the pan, no problems with it sticking. Key here is thoroughly spray every inch of the pan and imediately pour the batter in after you have sprayed the pan.

    This will be the recipe I use from now on for my butter/poundcake. Absolutely love it.

  145. Angela Jenneer

    OMG..I’m from the old school of baking when you mix everything seperate..so I cringed as I put ALL the ingredients in the bowl at once..WELL…I am a believer..an awesome cake..I read comments first so I used sugar to coat my earthenware bunt pan

    e cake..

  146. Barbara

    I just made this and it smells wonderful. Very easy to make. I will have to get back to you on taste. Going to our cabin this weekend with friends so I’ll let you know.

  147. Lin

    I made the bundt cake earlier but didn’t get a chance to make the glaze. Will the glaze absorb if I pour it after the cake is cooled completely?

    1. Shelly

      probably not, but it will still be good! Turn it out of the pan and pour the glaze all over the top and let it set πŸ™‚

  148. Hannah

    When you say a cup of butter, cubed. Do you just take cubes into a cup or basically measure “squashed” butter into a cup? I really want to make this but don’t want it to flop due to too much butter or some incorrectly used ingredient on my party. Please help as this looks totally delish??

  149. Teresa

    I see it’s been some time since anyone commented. My hubby is on a job site and tomorrow I have a guy dropping in to take out forgotten supplies. One will e this cake…..yum

  150. hnopdx

    I’ve made this three times now, and it has turned out perfectly every time. Beautifully simple recipe, and the outcome is delicious and gorgeous and easy to pair with fruit, chocolate sauce, or ice cream, depending on your audience. But my favorite way to eat it is a clandestine slice for breakfast after the party. So good!

  151. Candice Wade

    I have an older mixer which does not have a paddle. Can I still use my beater for this recipe? I would hate to buy a new mixer.

  152. Lou

    This cake was amazing. I’m am baking another just 3 days after I baked the first. It’s rich and delicious!! I plan on not doing the glaze and doing cream cheese icing instead. The glazed was delicious, just changing it up.

  153. Karen

    I made this and took it to a potluck. First of all, it was fabulous and the flavor just kept building every day…but of course it did NOT last that long. I did make mine with a hand mixer and I LOVE buttermilk in cakes. It was perfect. I also used vanilla bean paste instead of the vanilla extract because I love seeing the vanilla bean specks. Thank you so much. Love your website, and plan to purchase your cookbook too.

  154. Tansy Stark

    Hi there, wanted you to know that I absolutely love this recipe. It’s been my go-to for the last year. I do add some vanilla bean infused bourbon, which really just takes it over the top.

    I recently bought a mini Bundt cake pan that produces 6 4″ inch round Bundt Cakes. My question for you is how long would you bake these minis for? I big the full size cake for 75 minutes every time and it turns out perfect. Really hope you see this and thanks in advance!

  155. Marsha

    Beautiful bundt! If you have any trouble getting the bundt out of the pan, run a knife around the edges, set into your sink, fill to the edge of the top of the pan with HOT water, let sit for 5 minutes – voila! Pops right out! Delicious recipe, thank you ??

  156. Kasey

    I made this tonight and it came out a little hard on top and slightly dry? It tasted awesome, but the dryness bummed me out. Could it be I just left it in too long?

    Thanks!

  157. Hillery

    Tip if your cake gets stuck: try to loosen the sugar sauce around the edges. If that doesn’t work, put your cooled cake into a warm oven for a minute or two. Mine was stuck but it popped right put after softening the sauce a bit!

  158. Ruth Ramirez

    I made this and it’s fantastic. Need to make two and only have one bundt pan. If I use a 9×13 how would I alter the time needed?

  159. I baked this cake yesterday evening and it is already half gone! Not only is this the easiest bundt cake I have ever made, it ranks at the top of my list for taste. Because I had all the ingredients in my pantry, I didn’t have to go shopping for any special ingredients. Thank you for this recipe! It’s a keeper.

  160. VivianeB

    I made it with gluten free flour (1,5c of starch + 1,5c of gluten free flour + 2 tsp xanthan gum) and it was perfect. However, the butter and sugar crust didn’t stay on top, it went all in le cake. Also, I had put sugar powder instead of flour in my mold so the crust is more crunchy.

    Thank you for the recipe!!

  161. Angie

    Sooooo…I have made this cake 4 times in the last month! It’s a huge hit! I followed the directions exactly and wouldn’t change a thing…I agree that letting it sit a night makes it a whole lot greater! My question to the baker…have you tried adding pumpkin puree to it to give it “Fall” flavor?
    Thank you,
    Angie

  162. Kim

    I have made this cake for years. It’s out of the yellow Betty Crocker cook book. Cook the butter sauce until it doesn’t feel gritty between your index and thumb. It’s a fantastic cake. Kudos to Betty Crocker!!

  163. The cake did not turn out well. It burned. My suggestion is that if you are using a gas oven, cook it on 300 instead of 325. My cake burned. I could smell it burning at 45 minutes. I was so disappointed in this. I hope that this comment is published because I want people to have a better experience.

    1. Shelly

      You will need to adjust the bake times…lessen them. If you are using a 9×13 I would start at 25-30 minutes and go from there.

  164. Tara B

    I believe I over-baked mine by a few minutes (a bit dry at 75 minutes – I’m in CO), but overall, it was a beautiful result! Based on reviews and internet search, I prepared the pan like this:
    * Buttered liberally (I used a kitchen glove) with softened butter.
    * Measured out 2c of sugar (for batter), and poured a good amount directly into the pan. Used this to coat (entirely!) the pan, rotating and adding more as needed.
    * Dump excess into the mixing bowl, along with the leftovers from the measuring cup. Continue to make batter as noted in recipe.

    BTW, mine rose to slightly above the pan in the oven, then released to pan height upon cooling – definitely higher than the picture in this recipe, but it didn’t overflow.

    After baking and cooling, I inverted onto a plate – it came out so easily! I then put it back into the bundt pan, and poked A LOT of holes. I aimed the glaze mostly into the holes. I did need to use a knife the next morning to loosen up some of the top edges, but it came out without a hitch. Took a picture, but can’t post it here.

    Ate a slice for “breakfast.” Yum!

    (NOTE: I suggest NOTHING BUT BUTTER in a Butter Cake….just saying…)

    1. Shelly

      TO make homemade buttermilk measure 1 scant cup of mil and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 – 10 minutes. There you go!

  165. I just made this cake for the second time with the same result. The batter doesn’t bake at all – the butter/liquid floats to the top and the rest is still runny. I can’t figure out what I’m doing wrong.

    1. Shelly

      That is really really strange! I wish I could help more! It sounds like your oven might be heating a little hot.. if I were you I would try lowering the temperature 25 degrees… or pick up a cheap oven thermometer (they’re less than $5 usually) and just make sure your oven s heating to the right temp!

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  167. Samantha

    I’ve never made butter cake before. Is this something that can be made into a cupcake? Is it dense? I’d love to try either way, thanks for the recipe!

  168. Jennifer

    This is the second time making this cake. I used a dark non stick heavy duty Bundt pan and it worked beautifully. It looked just like the picture nice and dark toasty brown. Highly recommend this cake.

  169. Leah Edwards

    Im making this this weekend. It says if possible to leave overnight. Do you leave it in the pan overnight? Or remove then let sit overnight?

  170. Melony

    I only have a 9.5 bundt pan(insided to inside)
    10(outside to outside).
    Is this the correct size? I didn’t know bundts came in different sizes…. hope mine works as I bought it specifically for your recipe!
    Can’t wait!

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  172. I made this cake last night as a Christmas trial run. My 9 year old daughter assisted me in making this pound cake. I like to cook, but never claim to be a good baker. Well with this recipe it’s so easy, you don’t have to be a great baker for great results. I was so scared when I flipped it and cut it, but all went surprisingly well. The cake is moist and flavorful for the amount of ingredients & most I had on hand (only had to purchase buttermilk). It is darker like other reviews mentioned, but definately a keeper! Thank you for sharing?

  173. elizabeth stungurys

    I’ve made this cake many times and used granulated sugar but I don’t like the grainy texture. Then while looking at the picture provided with recipe it looks like you used powered sugar is this a misprint?

    1. Shelly

      I used granulated in the syrup/glaze, but I dusted a bit of powered sugar on top to make it pretty. You could sub out the granulated for the powdered. I prefer the crunchy texture of the granulated, but if that isn’t your thing, absolutely modify it to suit your own tastes!

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  175. Alice

    This looks amazing! I am going to make it today, and my family will all get to taste it tomorrow for New Year’s Eve. I was looking for a moist vanilla cake that didn’t use a cake mix (since I don’t have one) and came across this. Can’t wait to taste it tomorrow! Plus who doesn’t love a bundt cake? Looks so pretty with the powdered sugar.

  176. Jennifer

    I’m making this tonight!
    Do you let it rest overnight in the pan or do you turn it out the same day you bake it?
    Can’t wait!

  177. Claudia

    Since made this cake last week and it was so delicious. I was making it again tonight for a friends birthday tomorrow. I didn’t pay close attention and let the butter glaze come to a boil. I still poured it over the cake. Did I just totally ruin the cake???

    1. Shelly

      haha! Nope πŸ™‚ It will be fine. Not bringing the glaze to a boil, doesn’t quite dissolve all the sugar, giving it a crunch in the glaze, for texture… but flavor-wise you won’t even notice!

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  179. Amy

    OMG! I would have posted sooner, but after the first bite, my eyes rolled so far back into my head, that it took me 20 minutes to regain my vision! This is so sinful! Since it’s just me hubby, I only made half the batch and baked it in a loaf pan…only took about 45 min. I’ve recently discovered bakery emulsions for flavoring, and prefer them to extracts, as the flavor doesn’t bake out so much. I used half butter vanilla and half lemon flavor….AWESOME! Can’t wait to try this with some other flavors…this recipe is a wonderful canvas! Thanks for sharing! (BTW, husband accused me of being “chintzy” with my slices, and now slices his own!)

  180. Nida

    Hi there. This was my first time baking a pound cake but I do bake regularly. I had preheated the oven as instructed but in 30 min my cake was not just ready but overtakes! So while it tasted great and looked beautiful, it was dry . I’m so sad. I’l use it to make English trifle but still. My oven does run a little hot but don’t you think 3o min is too soon ? I used a dark pan . You think it might be the leavening agents? I noticed some other pound cakes don’t have them . Ok I also whipped butter and sugar fluffy before adding rest of the ingredients. Hope you have a suggestion.

    1. Shelly

      Wow! It was overbaked in 30 minutes?! I would guess your oven must run a little hot to cause this. Have you ever checked the temp of your oven with an oven thermometer?

  181. Wendy

    I made this cake 2 times, I found it on another Pinterest page. The cake is delicious. I used Magic Cake Release on my pan. The recipe is 1/2 cup all purpose flour, 1/2 cup shortening, 1/2 cup vegetable oil Whisk ingredients thoroughly until well combined. Use a pastry brush to coat interior of pan completely. Do this instead of flour and shortening. It works great. Store the remainder in a sealed container in your refrigerator.

  182. Donna

    Very yummy and couldn’t be easier. I didn’t want to leave the icing under the cake so I made it in 2 bread loaf pans and iced the tops. Excellent!

  183. Nida

    Hi. Love the cake. My first time making a pound cake. I was wondering though, why not put the butter glaze like a glaze, as in, poured over the top ? Why is it put at the bottom?

    1. Nida

      Ok so I’m the same one that left buttermilk out the first time. This is the 3rd time of made it since. Even my older one who HATES pound cake is waiting for me to cut him a piece. So can I just glaze the top?

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  185. Kathy

    I know I’m in the minority here, but I did not like this cake at all, especially the butter sauce that you pour over the cake. To me it was a waste of 3/4 lb. of butter and all that vanilla. I know it’s strange, but the butterauce tasted like some kind of medicine I’ve taken before!! Definitely not a cake for me.

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  187. Jan

    There is no word in the English dictionary to describe how incredibly delicious this cake is. This is a lovely cake. The smell while it was baking was hypnotizing. Mine baked in 60 minutes. Thank you for sharing your recipe.

  188. Jessica

    Made this cake for Easter. It was a hit! So moist and delicious. Doesn’t taste too sweet. Great with berries. Loved the bit of crust I got on the top of the bunt. I will be making it again.

  189. Teresa

    This was absolutely delicious! I made on Friday and both my husband and I devoured the entire cake by Saturday evening! THAT GOOD!!!!!!!!!!

  190. Liz

    Could you add some fresh blueberries to the batter or would that ruin the cake? I’ve made you cake and it’s wonderful. Just thought I would ask first. Thanks

  191. JoLynn

    OMG!!! This was amazing!!! I made this last evening for Girls Night and it was still warm and you could smell the butter and glaze!! HUGE HIT!!! Gave everyone the recipe!!!

  192. Can you freeze this cake with there being Glaze on top of the cake???? I just made two of them…can’t wait until tomorrow… I’m giving one as a Birthday Gift to my best friend…and wanted to freeze the other one…?

    1. Shelly

      The glaze will get sticky if you do freeze the cake, and will lose the crispy sugar edges, which is my favorite part πŸ™ BUT you could freeze the cake and glaze it once it’s thawed and at room temperature.

  193. Stephanie McEntire

    This is absolute favorite cake since I have found the recipe. My husband literally eats it in two days. Now everyone wants me to make it. Going to try to freeze one by request. I also dust it with granulated sugar before pouring batter in . COULD DIE!!!!!!

  194. BarbinDC

    I’ve made this twice in one week. The first I followed the directions exactly. As I suspected, mixing all that flour for a full three minutes developed the gluten too much. The texture was a little tough. For the second one, I creamed the butter and sugar until fluffly; added the eggs one by one; mixed the dry ingredients in a bowl and the measured out the buttermilk and vaniila in a cup; added 1/3 of the flour, 1/2 the milk, another 1/3 of the flour, the rest of the milk, and then the rest of the flour. This last part, with the dry ingredients, lasted approximately 30-40 seconds, tops.

    Doing this just dirtied up one extra bowl and made for a much more tender cake with a finer crumb. The taste in both cakes was excellent.

  195. Di

    I’ve made this di Carson luscious cake before and as my “favorite go-to cake” I’m at it again. Bake today – take tomorrow. Mmmm yum!!!

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  197. Elizabeth

    I bake all the time but for the first time ever the cake burned while baking halfway through and I followed each step correctly. I was able to remove the burnt crust and work with it. The cake was still good but maybe the temperature was way too high for my oven.

    1. Shelly

      could be…I would definitely buy a cheap thermometer and see if your oven is running hot! What rack did you bake the cake on?

  198. Mkumjian

    I love this recipe. I make it in small loaf containers and bring them as gifts. It freezes well, also. This is my favorite dessert recipe. I add a little almond extract to the glaze, sometimes to the batter as well. Delicious and easy to make!

  199. Tiffani

    looking forward to trying this cake this weekend, but was wondering if you separate the wet and dry ingredients (adding the dry in after) or just throw it all in the mixer as described in your recipe?

  200. Natalie

    Made this last night and my husband and I loved it! Only thing different I did was I added a shot of whiskey to the glaze?. Thanks for the great recipe!

  201. Kristina

    Made this last night and it was absolutely delicious. It’s not too sweet or filling. I added some fresh blueberry compote just to add additional flavors. This is my new go to dessert! Thanks for sharing the recipe.

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  203. Gideon

    This is one of my family’s favorite cakes that I make!! They just love it!! I usually switch out a SMIDGE of the white sugar for brown sugar…and add a small layer of brown sugar and macadamia nuts at the bottom before adding the batter…I will also add a little bit of brown sugar to the glaze and either some almond extract or amaretto!! They call it the butterCRACK Cake ?? thanks again for this EASY and delicious recipe!!

  204. Jamie

    Made this Kentucky Butter Cake yesterday because I had leftover buttermilk from a previous recipe and didn’t want it to go to waste. This is a delicious cake and thank you very much for sharing.

  205. Debra

    I found it to be very ‘meh’. Still had a sad spot, so I doubt overbaking was the problem, just not all that mindblowingly moist or flavorful.

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  208. Jeanette

    I’ve been making this cake for a few years. It’s my go-to cake for holidays and picnics. I usually double the glaze which makes it super yummy!!! The best part is that everything goes into one bowl!!!!

  209. Pingback : Kentucky Butter Cake/Kentucky Butter Bundt Cake – Your Easy Recipes

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  212. Bonnie

    I’m going to try it again
    My oven is weird! I’m going to bake at a lower temp and see how that works. I’m not giving up!

  213. Cathy

    When I mixed everything together, my better was lumpy with clumps if butter. Possibly it wasn’t room temp but I really thought it was. I saw another recipe that used melted butter??
    Not sure if the cake is going to be ruined and i’m Supposed to be bringing it to someone’s house tonight so I don β€˜t want to try it!

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  215. Silvia

    Sorry, this is the worst one i ever tried. It’s gooey, …. no words to describe this disaster. It has nothing in common with a good fluffy, juicy cake. If you really like good cakes, you should try some austrian ones.

  216. Hannah

    Hands down, best cake ever!!! I’ve made it 4 times already and everyone agrees! Thank you so much. (My last comment had some errors.)

  217. Cathy

    Making this for the 2nd time for my son’s birthday cake! He loved it the first time…said he likes it better than Mastro’s butter cake…there’s a testimony to how good this it. Served it with fresh strawberries and real whipped cream.

  218. Pingback : Bourbon Glazed Kentucky Butter Cake - Foodtastic Mom

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  220. Kelly

    This cake is amazing! I have made it several times and it is now one of my families favorite! I do double the glaze so it soaks in everywhere! So good and easy I love it!

    1. Kelly

      This cake is amazing! I have made it several times and it is now one of my families favorite! I do double the glaze so it soaks in everywhere! So good and easy I love it! I forgot to mention I have passed this recipe on to my sister and several others. My sister has had great success with this recipe to and everyone who tries it LOVES it!

  221. Pingback : Kentucky Butter Cake with Bourbon Sauce Option | The Fresh Cooky

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