Kentucky Butter Cake
A rich, incredibly moist butter cake with a tender crumb and a buttery vanilla glaze that soaks into the cake while it is still warm. The result is golden, soft, and wonderfully flavorful with a slightly crisp, buttery crust.
Servings
10–12
Time
- Prep: 20 minutes
- Bake: 55–65 minutes
- Cooling: 15–20 minutes
- Total: about 1½ hours
Ingredients
For the cake
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk, room temperature
For the buttery glaze
- ⅓ cup (75 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
- Pinch of salt
👩🍳 Instructions
1. Prepare the pan
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan very thoroughly, making sure to coat all the grooves.
2. Cream the butter and sugar
Beat softened butter and sugar together for 4–5 minutes, until very light and fluffy.
This step is important because it helps give the cake its beautiful texture.
3. Add the eggs
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla.
4. Combine dry ingredients
In another bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
5. Combine everything
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk.
Begin and end with the dry ingredients.
Mix only until combined. Don’t overmix.
6. Fill the Bundt pan
Spoon the batter evenly into the prepared pan.
Smooth the top gently with a spatula.
7. Bake
Bake for approximately 55–65 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
The cake should be golden brown and slightly pulled away from the sides.
🍯 Make the Butter Glaze
While the cake is baking, combine butter, sugar, water, and salt in a small saucepan.
Heat over low to medium-low heat, stirring until the butter melts and the sugar dissolves.
Do not bring it to a vigorous boil.
Remove from heat and stir in vanilla.
✨ The Most Important Step
Let the cake cool in the pan for about 10–15 minutes.
Using a skewer or thin knife, poke holes throughout the cake while it is still warm.
Slowly spoon or brush about half to two-thirds of the glaze over the cake, allowing it to soak into the holes and sides.
Let it sit for another 10–15 minutes, then carefully invert it onto a serving plate.
Brush the remaining glaze over the outside.
For the best texture, allow the cake to cool completely before slicing.
⭐ Tips for a Perfect Kentucky Butter Cake
- Use room-temperature ingredients for a smoother batter.
- Cream the butter and sugar thoroughly—don’t rush this step.
- Don’t overmix after adding the flour.
- Grease every part of the Bundt pan carefully.
- Pour the glaze over the cake while it’s warm.
- Let the glaze soak in gradually rather than pouring it all in one spot.
- For an especially flavorful cake, let it rest for several hours before serving.
- It’s often even better the next day, once the butter glaze has fully absorbed.
🍋 Optional Flavor Variations
Lemon: Add 1 tablespoon lemon zest to the batter and replace 1 teaspoon of vanilla with lemon extract.
Almond: Add ½ teaspoon almond extract to the batter.
Orange: Add 1 tablespoon finely grated orange zest.
Cinnamon: Add 1 teaspoon cinnamon to the dry ingredients.
🌰 ALL NUT INFORMATION
Tree nuts: ❌ None required
Peanuts: ❌ None required
Almonds: ❌ None required
Walnuts: ❌ None required
Pecans: ❌ None required
Cashews: ❌ None required
The traditional recipe is nut-free by ingredient.
However, if preparing this for someone with a serious nut allergy, check the labels on ingredients such as flour, butter, vanilla, and baking products for manufacturing cross-contact information.
❓ Q&A
Q: Why did my cake stick to the Bundt pan?
The grooves of a Bundt pan need thorough greasing and flouring. Allowing the cake to cool for too long before turning it out can also make release more difficult.
Q: Can I use salted butter?
Yes. If using salted butter, reduce or omit the additional salt.
Q: Can I use milk instead of buttermilk?
You can, but buttermilk gives the cake its characteristic tenderness and flavor. For a quick substitute, add about 1 tablespoon lemon juice or vinegar to 1 cup milk, let it stand for 5–10 minutes, then use it.
Q: Why do you poke holes in the cake?
The holes allow the warm butter glaze to penetrate deep into the cake instead of remaining only on the surface.
Q: Can I make it without a Bundt pan?
Yes. A tube pan can work well, although baking time may need adjustment depending on its size.
Q: How should I store it?
Keep the cooled cake tightly covered at room temperature for about 2–3 days. Refrigeration is possible, but it can make the crumb firmer.
Q: Can I freeze it?
Yes. Wrap the completely cooled cake tightly and freeze for up to about 2–3 months. Thaw overnight in the refrigerator or at room temperature.
Q: Why is my cake dense?
Common causes include overmixing the batter, using cold ingredients, inaccurate flour measurement, or not properly creaming the butter and sugar.
Q: Can I add powdered sugar on top?
Absolutely. Once completely cool, lightly dust the cake with powdered sugar for a simple finish.
🍰 Serving Idea
Slice the cake and serve it slightly warm with fresh berries, whipped cream, vanilla ice cream, or simply a cup of coffee or tea. The buttery glaze makes it rich enough to be delicious completely on its own.
