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

Description:

This is the most epic pound cake recipe ever!


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 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

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

Want To Save This Recipe?

Helpful Tip… Out of buttermilk? Here’s a great buttermilk substitution!

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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Tracey
Tracey

This recipe is fabulous. I made it a long time ago when I first saw this on your sight, and I just made it again yesterday to deliver to friends during this pandemic. I will be making it again later this week for a friend’s 21st birthday. I love how easy it is to literally throw together, but the taste is over the top delicious.

Leesa
Leesa

I don’t have a paddle, just a hand held Kitchen Aid. What attachment should I use instead?

Hayley
Hayley

I’m going to make this now with my daughter, we are south wales, UK. Fingers crossed it turns out as good as yours x

Rebecca
Rebecca

Could I halve this and make it in a single loaf pan? (not many people in my household and our freezer is already full!)

Darlene
Darlene

Made this yesterday. Came out great ! I will definitely make it again.

Melissa Leigh Gerlach
Melissa Leigh Gerlach

Making this cake with my nephew during Covid social distancing. Best easy cake in my arsenal. Wellness and cake to all! ??

Robin Byrd
Robin Byrd

One of our favorite cakes to make! I make it about every two months . I make everyone wait one day before diving in and it is gone in two days!

Carol
Carol

I’m deleting this pin due to the spastic pop-ups on the site being absolutely intolerable.

Clare
Clare

I made mini-bundts for NYE and they were really good! This recipe made 20 generous minis. I would probably fill the pan a little less next time b/c they did rise up and over the sides, which meant that the glaze didn’t seep around the edges.
Anyway – my son who mostly likes chocolate desserts loved this cake immediately. My husband was glad I made a non-chocolate dessert. 😉 Delicious.

Anyway – if recipe instructions begin with putting everything in the bowl and then turn it on – it’s ALWAYS worth trying!

Thanks for this recipe!

Adam Green
Adam Green

I’m a huge fan of yours, your cake recipes are so delicious. I have impressed many friends of mine with your recipes.

Carolyn Walden
Carolyn Walden

Tried something new and wanted to share….greased the pan with Vanilla Bean Salted Butter and dusted with flour/sugar mix. Little vanilla bean speckles on the outside…too cute! Enjoy! 🙂

Thanigai Velan

Butter Cake…Really hungry to eat these kind of snacks. Thankyou

Riya Chaudhary

Great blog. This was really helpful stuff. I wish you luck as you continue to follow that passion.

Vickie Townley

Just made this recipe., and Oh My Gosh!!!! Fav cake ever! I poured the batter into 8 pumpkin shaped molds and baked until i started smelling them–about 20 mins. (Poured remaining into one cake mold for a smallish cake.) I poured the vanilla sauce over the still warm mini cakes and tried to wait until next day to eat. But just couldnt do it. I removed one from the pan and split it with my mom. Fabulou…simply fabulous.

Allison Hall
Allison Hall

I absolutely LOVE this recipe. I made it for a tailgate and now it’s the only thing that anyone asks for! My father-in-law even put in a request to get his very own. The recipe is SO simple. It’s my go-to for everything now! Thank you so much!!

Kellen
Kellen

Cake was delicious! Will definitely poke more holes next time so the glaze seeps into the cake better. Could I add fresh fruit to the batter?

Lisa
Lisa

Such an easy cake that anyone can make but so delicious that even a savvy baker will love!

Marcos Vera
Marcos Vera

I made this for my husband once and we devoured it. Absolutely delicious and moist. It kept well for a few days. I’m making it again for my entire family tomorrow, I’m sure they will
Enjoy it. I love the fact you don’t meet frosting to make this cake amazing!

Samara
Samara

Cake turned out amazing! Followed the recipe exactly except for glaze which I used brown sugar for. It was delicious

Patti
Patti

This cake is fabulous! I wants too sure about pouring the bitter the whole mixture on the cake but wow, it was great and not soggy.

Tera
Tera

Best. Cake. Ever

LISA
LISA

Making this as we speak…..it’s in the oven !! I plan on making this for Easter, but wanted to do a “trial” cake today. Will take it to work tomorrow to share.

Dyan
Dyan

This is a favorite recipe in my home. Do you have a chocolate version? I would love to keep the crunchy edges and delicious glaze but I’m not sure how to chocolafy it. Any suggestions?

havee

Can i make butter cake it without egg?

Barb
Barb

I absolutely love this recipe! I made it the night before and served it the next day. My 5 1/2 year old granddaughters loved it so much that they asked me to make it for their birthday 🙂 definitely a keeper.

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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