Looking for a cake that’s rich, buttery, and perfectly moist? This Kentucky butter cake is soaked in a sweet butter glaze, making it an easy yet irresistible dessert for any occasion!
There’s something so comforting about a classic cake that’s simple yet full of flavor, and Kentucky butter cake is exactly that. This rich, buttery cake has been a favorite for decades, and it’s easy to see why. With a tender crumb and a sweet, buttery glaze that soaks into every bite, it’s the kind of dessert that gets better with time. Just one bite and you’ll become a believer!
Why You’ll Love This Kentucky Butter Cake Recipe
- Moist and buttery. This cake is soaked in a rich, buttery glaze, making each bite incredibly moist and flavorful.
- Simple ingredients. It’s easy to make with basic baking ingredients.
- Perfect texture. The combination of buttermilk and butter creates a tender crumb that practically melts in your mouth.
- Crowd-pleaser. This cake is always a hit, whether for a special occasion or no reason at all!
What is Kentucky Butter Cake?
Kentucky butter cake is a classic butter cake similar to a pound cake. It has a tender crumb and a rich, sweet flavor. What sets it apart is the luscious butter glaze that soaks into the cake while it’s still warm, creating a wonderfully moist texture and providing irresistible flavor. It is believed to have been developed in the mid-20th century, but it gained popularity after winning the Pillsbury Bake-Off contest in 1963.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Be sure to measure accurately. I recommend using a digital kitchen scale to measure by weight, but you can approximate that with the spoon and sweep method. Learn more: How to Measure Flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter – You’ll need butter for both the cake and the glaze. Let it soften at room temperature for the cake. You’ll melt it for the glaze.
- Granulated sugar
- Buttermilk – Let this come to room temperature before mixing. You can use a DIY buttermilk substitute if necessary, but I recommend using buttermilk if possible.
- Eggs – Let these come to room temperature as well for easier mixing and a fluffier texture. I recommend baking with large eggs.
- Vanilla extract – Either store-bought or homemade vanilla extract will work.
- Water
How to Make Kentucky Butter Cake
- Prepare for baking. Heat the oven to 325°F and generously grease a 10-inch Bundt pan.
- Combine the dry ingredients. Whisk the flour, baking powder, baking soda, and salt.
- Combine most of the wet ingredients. Beat the butter and sugar until light and fluffy. Then add each egg followed by the vanilla.
- Finish mixing. Add the flour in three portions, alternating with two portions of buttermilk, mixing just until combined.
- Bake. Transfer the batter to the pan and spread evenly. Bake 55 to 65 minutes, or until a pick inserted into the center comes out clean. Set the pan on a rack to begin cooling.
- Make the glaze. Melt the butter in a saucepan over medium heat. Then stir in the sugar, water, and vanilla, cooking until smooth.
- Glaze the cake. Use a skewer or toothpick to poke holes all over the cake. Slowly top with the warm glaze, letting it soak into the cake.
- Cool. Let the cake cool for 10 minutes before removing it from the pan.
Tips for Success
- Grease the pan generously. Be sure to get a good coating on every nook and cranny. I very rarely have issues with Bundt cakes sticking, but I do find that this one needs a very thorough greasing. A cooking spray with flour (like Baker’s Joy or Pam Baking) works well.
- Poke lots of holes. You’ll want plenty so the glaze can soak into the cake. If you have a long skewer, it will work well to make deep holes in the cake for the glaze to soak further down. A toothpick will work, too, but the holes will be more shallow.
- Don’t rush adding the glaze. Instead of pouring the glaze over the cake, I recommend spooning it over the cake so it can soak into the cake more easily. If you pour it over the cake, you’ll likely lose a good bit down the sides.
- Take care removing the cake from the pan. Before removing the cake, use a thin knife or an offset spatula (my preferred tool because of its flexibility) to loosen the cake from the sides of the pan. If you greased your pan thoroughly, it should now come out of the pan easily when you flip it onto a plate.
- Be patient. If you can bear to wait, this cake is even better the day after it’s baked. That gives that buttery glaze time to really soak into the cake and make it even more delicious. It’s a great make-ahead dessert!
Serving Suggestions
- Dust with sugar. A simple sprinkle of confectioners’ sugar (also known as powdered sugar) adds a bit of sweetness and elegance.
- Serve with fresh berries. Add a dollop of whipped cream and fresh berries like strawberries, blueberries, or raspberries.
- Add caramel. For a bit more decadence, drizzle slices with caramel sauce.
- Serve with a fruit compote. Dress up your cake with a fruit compote for a delicious contrast in texture and flavor. Try my blueberry compote or spiced apple compote.
How to Store
Once your Kentucky butter cake has cooled, cover it tightly or place it in an airtight container. It should keep at room temperature up to 4 days. You can extend that up to a week if stored in the refrigerator. Just make extra sure it’s well-sealed, as it can become dry in the refrigerator. Bring to room temperature or warm briefly in the microwave for serving.
Can This Cake Be Frozen?
Yes! Wrap the cooled cake or individual slices in plastic wrap and then wrap again in aluminum foil or place in an airtight, freezer-safe container or resealable bag. Properly stored, it should keep in the freezer up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. Serve at room temperature or warm in the microwave.
More Cake Recipes You’ll Love
Kentucky Butter Cake
This Kentucky butter cake is a rich, buttery, and ultra-moist cake with a simple glaze that soaks into every bite. And it’s easy to make with pantry staples and guaranteed to be a crowd-pleaser!
Ingredients
For the cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 cup (236ml) buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the butter glaze:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) water
- 1 teaspoon vanilla extract
- confectioners’ sugar, for garnish
Instructions
To make the cake:
- Preheat the oven to 325°F. Generously* grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer on medium speed, cream the butter and sugar in a separate bowl until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla.
- Add the flour mixture to the butter mixture in three parts, alternating with two portions of the buttermilk. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack.
To make the glaze:
- In a saucepan over medium heat, melt the butter. Stir in the sugar, water, and vanilla. Cook until the sugar is fully dissolved and the glaze is smooth.
- While the cake is still warm, poke small holes all over it with a skewer or toothpick. Slowly ladle or spoon the warm glaze over the cake, allowing it to soak in.
- Let the cake cool and the glaze soak into it for 10 minutes. Run a thin knife or spatula around the edges and then turn the cake out onto a serving plate.
- Dust with confectioners’ sugar for serving.
Notes
*Take care to grease the pan thoroughly. I recommend a cooking spray with flour, like Baker's Joy or Pam Baking.
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