Kentucky Butter Cake

This Kentucky Butter Cake recipe 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!

Kentucky Butter Cake recipe dusted with powdered sugar.

Kentucky Butter Cake is Officially My Most Favorite Vanilla Pound Cake

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

First, Kentucky Butter Cake is easy to make. 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!

Serving Tip

I am going to tell you this Kentucky Butter Cake is better the second day. And even the third day too. And I never say that!

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.

How to make Kentucky Butter Cake

The batter goes together in a snap…

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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 Kentucky butter 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 bundt 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 its 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.

Looking for more Bundt Cake Recipes? Try These:

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Kentucky Butter Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 75 minutes
  • Total Time Total Time: 1 hour 35 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Method Method: baking
  • Cuisine Cuisine: Dessert

Description:

This is the most epic pound cake recipe ever!


Scale

Ingredients:

Cake

  • 1 cup butter, cubed at room temperature 
  • 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 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:

Store airtight at room temperature for up to 3 days

Nutrition Information:

1 slice
514
47.1 g
296.3 mg
23 g
71.4 g
6.2 g
118.5 mg

Keywords: butter, sugar, cake, bundt cake, vanilla cake, pound cake

Want To Save This Recipe?

Helpful Tip… Out of buttermilk? Check out my post on How To Make Buttermilk at home!

Buttermilk Substitution

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Ketra(@ketrathomasgmail-com)
December 1, 2021 5:51 pm

Ok I figured out how to post pics…wonderful recipe! The best.

Screenshot_20211201-164908_Gallery.jpg
Ketra
December 1, 2021 5:41 pm

I would like to add a picture of how wonderful this cake turned out. As we speak I am baking a variation with lemon flavor and raspberry sweet butter that I cannot wait to indulge in! Thank you for this wonderful delight!

Amanda
November 29, 2021 10:54 pm

Omg!!! Thank you for sharing this recipe. I love this cake. I’ve made it twice in less than 10 days. This is my favorite go to recipe for now on

Cat
November 26, 2021 1:57 am

I have a Temptations Bundt pan. Nothing is supposed to stick to it. Would you recommend I still heavily grease/flour the pan?

Karen Hebda
November 24, 2021 5:43 pm

This is absolutely the most wonderful butter cake I have ever made. I definitely will make this to share with others. For the butter sauce, I doubled the recipe and it was perfectly sweet.

Alicia Sharp
November 4, 2021 1:48 pm

Can i use cake flour instead if regular all purpose

Hobo see
October 9, 2021 11:05 am

I made this recipe twice and but both times, after putting the glaze in, there were areas of congealed cake. Instead of the cake being moist, there were wet, congealed areas of cake. Don’t know what I did wrong. This hasn’t happened ever and I have make Kentucky butter cake dozens of times.

Regina(@crescentstarzgmail-com)
October 4, 2021 1:08 am

Kentucky yumminess

Made x1 time and will continue making. It came out perfect.

I cooked the sauce in a double broiler and added some Gentleman Jack Whiskey after it melted down.

Tips for next time- I used skewers sticks to make the holes, either make wider holes or let cake soak up sauce overnight before flipping-
This way the entire slice of cake will have sauce!!!

Used Tillmock unsalted butter, brown eggs, sifted my flour x2, added a splash of whisky in cake batter!

Last edited 2 months ago by crescentstarz@gmail.com
Kim
September 23, 2021 10:36 am

Can I substitute Splenda for sugar in the cake mix?

Michelle Dillon
September 20, 2021 4:26 pm

Help! The sugar will not dissolve in my glaze and I have no more butter for another batch. Followed directions exactly. What can I do? Thank you!

Marilyn
September 7, 2021 7:03 am

I have made this cake a few times now, so easy and it’s fabulous! I added almond extract this time, enhanced the flavor. It presents beautifully. Thank you

Stacie
August 31, 2021 6:23 pm

How long does it take to cool completely? O have read that if you leave them in the pan to long they get soggy on top

linda
August 27, 2021 5:39 pm

So, so VERY good!!!

Maryann
July 30, 2021 2:50 am

What’s better to use salted or Unsalted butter

Shawna
July 24, 2021 12:05 pm

For 2 loaf pans, world you change the cooking time or temperature?

Last edited 4 months ago by Shawna
Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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