The Kentucky Butter Cake Recipe is one of those timeless Southern desserts that fills your kitchen with the most heavenly aroma and ends up being the star of any gathering. This cake combines a tender, buttery crumb with a luscious, rich glaze that seeps into every nook and cranny, creating a moist and flavorful indulgence that’s both comforting and downright addictive. If you want a dessert that feels like a warm hug from an old friend, this Kentucky Butter Cake Recipe will quickly become your go-to.
Ingredients You’ll Need
Gathering the ingredients for this Kentucky Butter Cake Recipe is wonderfully simple, yet each component plays a crucial role in delivering that classic taste and texture. From the tangy buttermilk that keeps the cake moist to the softened butter that imparts richness, every ingredient contributes to the magic.
- 1 cup buttermilk: Adds a subtle tang and tenderizes the crumb for moistness.
- 4 large eggs: Provide structure and richness while helping the cake rise beautifully.
- 2 teaspoons vanilla extract: Enhances flavor with warm, sweet notes.
- 3 cups all-purpose flour: The backbone of the cake; spooned and leveled for accurate measurement to ensure perfect texture.
- 2 cups granulated sugar: Sweetens the cake and contributes to a tender crumb.
- 1 teaspoon baking powder: Helps the cake rise and become fluffy.
- ½ teaspoon baking soda: Works with the buttermilk to lighten the texture.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup (2 sticks) unsalted butter, softened: Adds richness and moisture, essential for that buttery flavor.
- Confectioners’ sugar, for dusting: Adds a delicate, pretty finish right before serving.
- 5 tablespoons unsalted butter: For the luscious glaze that seeps into the cake.
- ¾ cup granulated sugar: Combined with butter to create the sweet, shiny glaze.
- ¼ cup water: Helps dissolve the sugar in the glaze for smoothness.
- 2 teaspoons vanilla extract: Added to the glaze for extra fragrance and flavor depth.
How to Make Kentucky Butter Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F and positioning the rack in the middle. Then, lovingly spray your 12-cup Bundt pan with a nonstick cooking spray that contains flour, like Baker’s Joy or Pam with flour, to make sure your cake releases perfectly after baking. This little step saves you a lot of frustration later!
Step 2: Whisk the Wet Ingredients
In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract until combined. Don’t worry if the mixture looks a bit curdled after sitting for a moment; that’s completely normal and won’t affect the final cake.
Step 3: Combine Dry Ingredients and Butter
Using the paddle attachment of your electric mixer, combine the flour, granulated sugar, baking powder, baking soda, and salt on low speed for about 30 seconds. Add the softened butter and half of your buttermilk mixture, mixing on low until the ingredients are moistened but still slightly crumbly—about one minute. This stage ensures the butter is well incorporated without overmixing.
Step 4: Finish the Batter
With the mixer on low, slowly pour in the remaining buttermilk mixture. Once combined, crank the mixer to medium speed and beat for three minutes, stopping halfway to scrape the bowl’s sides and bottom. The batter should turn pale and creamy, signaling it’s perfectly aerated for a tender cake crumb.
Step 5: Bake the Cake
Pour the batter into your prepared Bundt pan and bake for about one hour. You’ll know it’s done when a cake tester inserted into the center emerges clean. Remove the pan and place it on a cooling rack to slightly cool.
Step 6: Poke and Glaze the Cake
While the cake is still warm, use a skewer or toothpick to make about 40 holes in the bottom of the cake, going three-quarters down. Spoon half the warm glaze over the holes, allowing it to soak deeply into the cake. If the glaze pools on top, poke additional holes to help it absorb. Let the cake cool for 30 minutes before moving on.
Step 7: Invert and Glaze Again
Carefully invert the cake onto your serving platter. Brush or spoon the remaining glaze evenly over the top and sides. Go slow here so the glaze can soak in beautifully, making every bite moist and decadent. Let the cake rest at least one hour before serving to let all those flavors meld.
Step 8: Dust with Confectioners’ Sugar
Right before serving, dust the cake lightly with confectioners’ sugar using a fine sieve for an elegant final touch that adds just a hint of sweetness and irresistible charm.
Step 9: Make the Glaze
In a small saucepan over medium-high heat, combine the butter, granulated sugar, water, and vanilla. Bring it to a boil, then reduce heat and simmer until the sugar dissolves, roughly one minute. This glaze is the secret weapon that makes this Kentucky Butter Cake Recipe so special.
How to Serve Kentucky Butter Cake Recipe
Garnishes
While the classic confectioners’ sugar dusting is perfect as is, you can add some toasted pecans or a sprinkle of cinnamon for an extra layer of Southern charm. Fresh berries or a dollop of whipped cream can also brighten the plate and complement the buttery richness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert. For a brunch twist, serve alongside fresh fruit or a cup of rich, creamy coffee to balance the sweetness and enhance the comforting feel.
Creative Ways to Present
Want to wow guests? Serve individual slices topped with a scoop of bourbon-infused whipped cream or garnish each with a fresh mint sprig and a dusting of cocoa powder. You can also cut the cake into bite-sized squares for a party platter, letting guests indulge in small tastes of Southern bliss.
Make Ahead and Storage
Storing Leftovers
The Kentucky Butter Cake Recipe keeps very well at room temperature. Once fully cooled, cover the cake with a dome or wrap tightly with plastic wrap. This will keep it moist and fresh for several days without drying out—a perfect make-ahead dessert for busy days or entertaining.
Freezing
If you want to enjoy this tasty treat much later, freezing is a great option. After the cake is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a heavy-duty freezer bag. It will stay fresh in the freezer for up to three months. When ready to enjoy, just thaw overnight on the countertop.
Reheating
To bring back that fresh-out-of-the-oven warmth, gently reheat slices in the microwave for about 15-20 seconds, or warm the whole cake in a low oven (around 275°F) covered with foil. This will refresh the moist texture and melt the glaze slightly for a delightful homemade dessert experience.
FAQs
Can I substitute regular milk for buttermilk in the Kentucky Butter Cake Recipe?
While buttermilk adds a specific tang and tender texture, you can create a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Let it sit for 5 minutes before using. This will give you the acidity needed for the cake to turn out beautifully.
What type of pan works best for this cake?
A 12-cup Bundt pan is ideal because its shape helps the cake cook evenly and makes poking holes for the glaze easy. If you don’t have a Bundt pan, a tube pan or even a large round cake pan can work, but the texture and soaking will be slightly different.
Can I make the Kentucky Butter Cake Recipe gluten-free?
You can experiment with gluten-free all-purpose flour blends, but results may vary since gluten provides structure. Look for a blend that includes xanthan gum and follow the package instructions. The cake may be more delicate but should still be delicious if handled gently.
How long does the cake stay fresh?
Stored properly at room temperature, the cake stays moist and fresh for up to 4 days. After that, its quality may start to decline, so freezing leftovers if you don’t plan to eat it quickly is a good idea.
Is the glaze too sweet?
The glaze on this Kentucky Butter Cake Recipe strikes a lovely balance between buttery richness and sweetness. If you prefer it less sweet, you can reduce the sugar slightly or add a pinch of salt to the glaze to mellow it out without losing that signature buttery taste.
Final Thoughts
This Kentucky Butter Cake Recipe is one of those truly special desserts that brings a little piece of Southern hospitality into your home. It’s warm, buttery, and deeply satisfying—a true crowd-pleaser that’s perfect for any occasion. I can’t recommend enough that you give this one a try; I promise it will become a beloved classic in your recipe collection.
Print
Kentucky Butter Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
Description
Kentucky Butter Cake is a moist, tender Bundt cake infused with a luscious butter glaze that soaks deep into the cake, making it irresistibly rich and flavorful. This classic southern dessert features a tender crumb enhanced by buttermilk and vanilla, topped with a buttery vanilla glaze that adds a perfect balance of sweetness and buttery richness. Ideal for gatherings and celebrations, this cake pairs perfectly with coffee or tea.
Ingredients
For the Cake:
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
For the Glaze:
- 5 tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 2 teaspoons vanilla extract
For Garnish:
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Pan: Preheat the oven to 325°F and set the oven rack in the middle position. Thoroughly spray a 12-cup Bundt pan with nonstick cooking spray combined with flour to ensure the cake releases easily.
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract. The mixture may look slightly curdled as it rests—this is normal; set it aside for later use.
- Combine Dry Ingredients and Butter: In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and salt. Beat on low speed for 30 seconds to blend everything. Add the softened butter and half of the buttermilk mixture, mixing on low speed until moistened but still crumbly, roughly one minute.
- Add Remaining Wet Ingredients and Beat: With the mixer running on low, gradually add the remaining buttermilk mixture. Increase the speed to medium and beat for three minutes, pausing once to scrape down the sides and bottom of the bowl. The batter should become pale and creamy; scrape it down again to ensure even mixing.
- Bake the Cake: Transfer the batter into the prepared Bundt pan, smoothing the surface if needed. Bake for about 1 hour or until a cake tester inserted in the center comes out clean. Remove from the oven and set the pan on a cooling rack.
- Prepare the Glaze: In a small saucepan over medium-high heat, combine butter, granulated sugar, water, and vanilla extract. Bring to a boil, then reduce heat and simmer for about one minute until the sugar has dissolved fully. Remove from heat and keep warm.
- Glaze the Cake While Warm: Using a skewer or toothpick, poke about 40 holes in the bottom of the still-warm cake, penetrating about ¾ of the way down. Spoon half the warm glaze evenly over the cake, allowing it to absorb into the holes. If glaze pools on the surface, poke more holes to help absorption. Let the cake cool on the rack for 30 minutes.
- Invert and Apply Remaining Glaze: Carefully invert the cake onto a serving platter. Brush or spoon the remaining glaze evenly over the top and sides, allowing it to soak in slowly for the best flavor penetration. Let the cake sit for at least one hour before serving.
- Finish and Serve: Just before serving, dust the top with confectioners’ sugar using a fine sieve for an elegant touch.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, then let it sit for 5 minutes before using.
- This cake keeps well for several days when stored in a cake dome or covered with plastic wrap at room temperature.
- The cake can be frozen for up to 3 months; ensure it is fully cooled before double-wrapping tightly and thaw overnight before serving.
- Use nonstick baking spray that contains flour for best Bundt pan release.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
