Why You’ll Love Kentucky Butter Cake Recipe

I like this recipe because it’s simple, reliable, and deeply satisfying. I enjoy how the cake stays soft for days, how the vanilla butter glaze melts straight into the crumb, and how it tastes even richer the next day. This is one of those cakes I can bake ahead with confidence and always feel proud to serve.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake
1 cup Unsalted butter – softened
2 cups Granulated sugar
4 large Eggs – room temperature
3 cups All-purpose flour
1 cup Buttermilk – room temperature
2 teaspoon Vanilla extract
1 teaspoon Baking powder
½ teaspoon Salt

Butter Glaze
½ cup Butter
1 cup Granulated sugar
¼ cup Water
1 tablespoon Vanilla extract – Added off heat

Directions

I begin by generously buttering and flouring a 10-cup bundt pan and preheating the oven to 325°F. I make sure the butter, eggs, and buttermilk are at room temperature for a smooth batter.

I beat the softened butter and sugar together for several minutes until the mixture is pale, light, and fluffy. I add the eggs one at a time, beating well after each addition.

I combine the flour, baking powder, and salt. I alternate adding the dry ingredients and the buttermilk to the batter, starting and ending with the flour. I mix only until just combined, then stir in the vanilla.

I pour the batter into the prepared bundt pan and bake for about 60 to 70 minutes, until a skewer inserted into the center comes out clean.

While the cake bakes, I prepare the glaze by melting the butter in a saucepan, then adding the sugar and water. I heat the mixture until the sugar dissolves, remove it from the heat, and stir in the vanilla.

While the cake is still warm in the pan, I poke holes all over using a wooden skewer. I pour half of the warm glaze over the cake and let it absorb for a few minutes, then pour the remaining glaze over the top. I let the cake cool for about 30 minutes before inverting it onto a plate.

Servings and Timing

I usually slice this cake into 12 servings. The prep time takes about 20 minutes, the bake time is around 1 hour, and the cooling and glazing time adds another 30 minutes, for a total of about 1 hour and 50 minutes.

Variations

I sometimes add a touch of almond extract for a subtle twist. When I want extra richness, I serve it with fresh berries or lightly sweetened whipped cream. I also enjoy baking this in mini bundt pans for individual servings.

Storage/Reheating

I store this cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. I let refrigerated slices come to room temperature before serving. If needed, I gently warm slices for a few seconds to soften the glaze.

FAQs

Why is it called Kentucky Butter Cake?

I think the name comes from the rich butter glaze that soaks through the entire cake.

Does this cake need frosting?

I don’t add frosting because the butter glaze acts as the perfect finish.

Can I make this cake ahead of time?

I often make it a day ahead because the flavor improves overnight.

Why poke holes in the cake?

I poke holes so the warm glaze can soak deeply into the crumb.

Can I use a different pan?

I prefer a bundt pan, but a tube pan also works well.

Is the cake very sweet?

I find it rich and sweet but well balanced by the buttery flavor.

Can I freeze this cake?

I freeze it wrapped tightly and thaw it at room temperature.

What makes this cake so moist?

I credit the buttermilk and the buttery glaze.

Should I remove the cake immediately from the pan?

I wait about 30 minutes so it releases cleanly.

What should I serve with it?

I enjoy it plain, but fruit or cream make nice additions.

Conclusion

I love this Kentucky Butter Cake because it’s timeless, indulgent, and incredibly comforting. With its tender crumb and rich buttery glaze, it’s a dessert I return to again and again whenever I want something classic, reliable, and deeply satisfying.