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!


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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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 1 month ago by Shawna
Sharon
July 4, 2021 5:33 pm

Made this for our 4th of July celebration. Despite some user mistakes, it is amazing! Next time, I will use a regular Bundt pan and not a fancy one. Also, shorts ring and flour. Not olive oil and flour. Even though it isn’t pretty to look at, it is so delicious and super easy

Carla
June 18, 2021 10:12 am

Room temperature eggs or straight from the fridge?

Hope
May 30, 2021 2:48 pm

LOVED this cake and decided to make it my pound cake I use in my patriotic truffle for Memorial Day. SO DELICIOUS layered with the fruit and whip cream. I think next time I will make it a true Kentucky cake and substitute some Kentucky Bourbon for the water in the glaze. Thank you!

Jamie LeVine
July 23, 2021 2:07 pm
Reply to  Hope

It is absolutely delicious this way! I always substitute an equal part – 1T Kentucky Bourbon and 1T water. It’s perfect! I don’t change anything else. Such a simple recipe- with fabulous flavor, light texture, and a HUGE favorite of our families. Also I love Challenge Butter (but used Land o Lakes this time). Just as good Thanks for sharing this recipe.

adele seminara
May 29, 2021 4:22 pm

I have been making this cake for years. This time I added almond extract instead of vanilla and 1 tsp of cinnamon. I used vanilla extract for the glaze and added a bit more cinnamon. Just wanted to switch it up a bit.

Mary
May 15, 2021 12:15 pm

I made this cake once, now it is my every cake! Sometimes I put apples and nuts on the bottom or what ever u like. I flip the cake over than pour the rest of the butter cream on. top and bottom. Both are yummy. Thank you for this recipe.

Peg Rizzitano
May 5, 2021 6:54 pm

Made this today and it’s great! I added some lemon juice and zest to the glaze and cut back on that sugar.

Kelly
April 1, 2021 7:06 am

Why wouldn’t you release the cake when slightly cooled, yet still warm, and then pour the glaze? Just my thoughts is having it al deep to the bottom is kinda missing the crackly glazed point…

Ayana
April 4, 2021 12:48 pm
Reply to  Kelly

I do it both ways because I like the glaze so much

LaRel Alexander
March 29, 2021 10:48 am

Do you think I would be able to bake this cake in a 9×5 loaf pan or would I have to divide it into 2? I have someone who wants it in a loaf not a bundt pan.

Christina
March 28, 2021 7:37 am

Why is it called Kentucky butter cake? I would think it would have bourbon in the recipe. I saw one comment that added a bourbon sauce. I’ll look for that recipe.

Diane
March 15, 2021 9:57 am

I had problems with the icing and I know it was me. How do you mix butter and sugar to keep it from being gritty? I tried a couple of times, no luck. The cake turned out perfect. Please advise.

Purple
March 29, 2021 9:26 pm
Reply to  Diane

Hi Diane For the Butter Glaze…make sure to follow the instructions carefully. There are 4 ingredients to the Butter Glaze. 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.

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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