Brace yourself. This Kentucky Butter Cake isn’t here to play. It’s rich, it’s unapologetically buttery, and it comes drenched in a vanilla glaze that soaks in like it’s got something to prove.

Imagine the perfect mix of a tender crumb and a golden crust that crackles ever so slightly when you slice in. That’s what we’re working with. The glaze doesn’t just sit pretty on top—it dives deep into every inch, locking in flavor and moisture like some kind of sweet sorcery.

Whether you’re baking to impress your in-laws, win the office potluck, or just feel like you’ve earned something amazing today—this is your cake. Let’s get into it.

Recipe Snapshot

Category	Details
Yield	1 10-inch Bundt cake
Serving Size	1 slice
Prep Time	20 minutes
Bake Time	55–65 minutes
Total Time	About 1 hour 30 minutes
Calories per Serving	~450
Primary Cooking Method	Baking
Occasion	Potluck, Celebration, Everyday Treat
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Kentucky Butter Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: American (Southern)Difficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

For the Cake
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup buttermilk, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
For the Butter Glaze
¾ cup granulated sugar
⅓ cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract

Directions

Prep Your Tools and Ingredients
Start by letting your butter, eggs, and buttermilk sit out until they’re at room temperature—this helps everything blend beautifully. Preheat your oven to 325°F (163°C), and take a moment to generously grease and flour a bundt pan. Every nook and cranny. Trust me, you don’t want to stick.
Combine the Dry Goods
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This is your dry base—smooth and ready to soak up flavor.
Whip the Butter & Eggs
In another bowl, beat the softened butter until it’s light and fluffy. Now bring in the eggs—one at a time—letting each fully mix in before adding the next. You’re looking for a silky, sunshine-yellow blend.
Blend the Batter
Time to marry the wet and dry. Alternate adding the dry mix and the buttermilk into the butter-egg combo. Start with dry, go to wet, repeat, and finish with dry. Stir in that sweet vanilla extract and admire your thick, creamy batter.
Bake the Cake
Pour the batter into your prepped bundt pan, smoothing the top. Pop it in the oven and bake for 55–65 minutes. You want a golden top and a toothpick that comes out clean with a few tender crumbs.
Glaze It Up
Near the end of baking, melt butter, sugar, and water together in a saucepan until it’s all one glossy mix. Turn off the heat and stir in the vanilla. That’s your glaze—it’s sweet, warm, and buttery as heck.
Drench the Cake
As soon as the cake comes out of the oven, poke holes all over the top with a skewer. While it’s still hot in the pan, pour the glaze over it slowly. Let it soak, seep, and settle.
Let It Rest & Flip
Give the cake at least 30 minutes to cool and soak in the glaze. Then flip it out of the pan gently. Any leftover glaze? Spoon it right on top. You’ve earned this.

Extra Tips

Make sure all your ingredients are at room temperature—especially the butter, eggs, and buttermilk. This helps everything mix smoothly and bake evenly.
Don’t skimp on greasing and flouring the bundt pan. Every nook matters. Nonstick spray with flour (like Baker’s Joy) is a good backup if you’re worried.
Pour the glaze slowly and evenly so it really soaks in. If it pools a bit in one area, just guide it with a spoon.
Letting the cake rest in the pan after glazing isn’t optional—it gives the glaze time to work its magic.
This cake’s flavor intensifies overnight, so making it a day ahead is secretly genius.

Equipment List

10-inch bundt pan
Electric mixer (hand or stand)
Mixing bowls
Measuring cups and spoons
Whisk
Small saucepan
Wooden skewer or fork
Rubber spatula

Choosing the Right Ingredients

Flour: Use unbleached all-purpose flour for structure. Sift it if it’s clumpy.
Butter: Real unsalted butter is a must here—margarine won’t cut it.
Buttermilk: The acidity helps with tenderness and flavor. If you’re subbing, go for the lemon juice + milk trick.
Eggs: Large eggs at room temperature help the batter bind and rise evenly.
Vanilla Extract: Go for pure vanilla, not imitation—it makes a real difference.

Make-Ahead Tips

Bake the cake a day or two ahead—its flavor gets even better with time.
After glazing and cooling, the store covered at room temperature overnight.
For freezing: cool the baked cake completely before glazing.
Wrap it tightly in plastic wrap and aluminum foil.
Freeze for up to 2 months.
To serve, thaw overnight in the fridge, bring to room temp, and then glaze it fresh.

Storage Instructions

Store the fully cooled and glazed cake at room temperature, tightly covered, for up to 4 days.
If you want to refrigerate it, wrap it well to prevent it from drying out—it’ll last up to a week.
For long-term storage, freeze the unglazed cake for up to 2 months. Glaze fresh before serving.
Always let the cake come to room temperature before enjoying—it brings back that perfect texture.

Food Safety

When it comes to baking with rich ingredients like butter, eggs, and dairy, a little caution goes a long way. Always use fresh eggs and high-quality dairy to avoid any risk of spoilage or off-flavors sneaking into your cake.

Once baked, make sure the cake cools completely before storing. Leaving it uncovered or unrefrigerated in a humid environment is a surefire way to invite mold or staleness. If you’re freezing the cake, wrap it tightly with plastic wrap followed by aluminum foil to keep freezer burn at bay and lock in that buttery goodness.

Before diving into leftovers, give your cake a once-over—look for any discoloration, funky smells, or texture changes. If anything seems off, better to skip that slice. Safety first, always.

FAQ

Can I use milk instead of buttermilk?
Buttermilk gives the cake its signature tenderness and tang. If you’re out, you can make a quick substitute: mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5–10 minutes.

Do I have to use a bundt pan?
A bundt pan gives the cake its beautiful shape and helps it bake evenly. You can try a tube pan, but avoid loaf or standard cake pans—they might not bake through or hold the glaze properly.

Can I skip the glaze?
Technically, sure—but why would you? The glaze is what makes this cake unforgettable. It locks in moisture and adds that irresistible crust.

Can I freeze slices?
Absolutely. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight and reheat gently or enjoy at room temp.

Serving Suggestions

With Ice Cream or Whipped Cream

Serve each warm slice with a generous scoop of vanilla ice cream or a fluffy swirl of whipped cream. The contrast of cool and creamy with warm, buttery cake is irresistible.

Drizzled with Extras

Want to go over the top? Drizzle a little extra butter glaze—or caramel sauce—right over the slice. It takes that already rich flavor and turns it into full-blown decadence.

Add Fresh Berries

Toss a handful of raspberries, strawberries, or blueberries on the plate for a fresh contrast. They add brightness and balance the sweetness while looking picture-perfect.

A Dusting of Sugar

A light snowfall of powdered sugar right before serving gives the cake a polished, elegant finish. It’s a simple touch that feels special.

Coffee or Tea Companion

This cake shines at brunch or as a midday treat. Pair it with a hot cup of coffee or tea and let the rich, buttery crumbs melt into the moment.

Nutritional Information

Calories: ~450 per serving
Total Fat: ~23g
Saturated Fat: ~14g
Cholesterol: ~95mg
Sodium: ~270mg
Total Carbohydrates: ~56g
Sugars: ~35g
Protein: ~5g

These values are approximate and can vary based on specific ingredients used.

Final Thoughts

Let’s be honest—this isn’t just any butter cake. It’s the kind of dessert you bake once and suddenly find yourself making for every holiday, potluck, or emotional crisis. It’s easy to throw together, impressively rich, and somehow manages to taste even better the next day. That buttery glaze? Literal magic.

Whether you’re a baking newbie or a seasoned pro, this Kentucky Butter Cake is the ultimate go-to recipe when you want to wow without stress. Bake it, share it (or not), and let it become a new favorite in your dessert lineup.

Kentucky Butter Cake That’ll Blow Your Mind

Recipe Snapshot