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…

KitchenAid Artisan Stand Mixer - Raspberry Ice
Buy Now
Shop
  1. KitchenAid Artisan Stand Mixer - Raspberry Ice

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:

Print

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

Save


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?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon camera icon located at the bottom of the comment area.

772
Leave a Reply

avatar

newest oldest most voted
Patty
Patty

Can I use the buttermilk substitute of milk plus vinegar?

Maryann
Maryann

Which do you prefer salted or unsalted butter?

Zara Qaiser
Zara Qaiser

Tried this recipe and the cake turned out to be amazing! The only thing was that when I took the cake out of the bundt pan (after letting it cool) it was breaking and some of it stuck to the pan even though I greased it well. Why was it breaking and what should i do o avoid that? Also the cake was not brown enough from the top when I took out the cake even though the heat was on, on top and below. What can I do to avoid that?

Sherita Shipley
Sherita Shipley

Hi Shelly! Thank you for the recipe. My glaze came out sugary/crunchy. Is it supposed to be like that or should I have heated it for longer?

Keya
Keya

This cake is AMAZING!! Comes out perfect every time, moist with a beautiful crumb. Everyone absolutely loved it 🙂

Lisa
Lisa

If you’re looking for a moist, dense, pound cake…. this is the one! So flavorful! I’ll admit I used rum instead of water in the glaze- WOW!

Lynda Luca

Can I use almond milk instead of butter milk

Lucas

The sauce on top is heavenly!!

Schu
Schu

we have made this so many times and its a hit wherever we take it. We now bought 2 smaller bundt pans and this recipe is perfect for 2 smaller cakes. Also discovered I can use the spray that has flour in it rather than butter and flour…really helps with clean up. We usually make extra glaze to drizzle on top once its inverted. Make sure the cake has cooled completely.

Sara
Sara

Well I made it this week and I ended up throwing the entire thing out. It was dense and heavy. I baked it 65 min Which I think was about five minutes too long.. the cake interior was a kind of a light brown color and maybe that was from my vanilla paste. I also will use powdered sugar next time for the glaze Instead of granulated because it took forever to make my granulated sugar dissolve and it was still grainy. At least my Bundt pan was very well greased and it came out perfectly in shape. I am… Read more »

Sally T
Sally T

Ive made this many times and it’s always delicious. I’m wondering if anyone has made it using 1 for 1 gluten free flour.

Ali
Ali

I have made a similar version (the one w/ 6 eggs, cup of heavy cream) with Bob’s 1 to 1 GF flour which turned out fine and was well-received by all the GF friends. I halved the recipe and used a small bundt pan since it doesn’t appeal quite as much to the gluten-loving peeps! I’m sure this would turn out well with 1to1 too since it’s not too flour heavy – the eggs and buttermilk make it lovely and dense with a crispy sugary outside.

Traci
Traci

Do you use salted or unsalted butter for this recipe?

BRENDA
BRENDA

Hi from Guam! Can I use regular table salt instead of kosher?

Najia Farhan
Najia Farhan

Can I make this in a rectangular pan ? If yes then what size is ideal and what should be the baking time then?

Lollie Beck
Lollie Beck

When you leave it until the second day, do you keep it in the pan or go ahead and turn it out? Do you refrigerate it or leave on the counter

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?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!