Introduction: A Taste of Southern Comfort

Few things capture the essence of Southern hospitality quite like a slice of Kentucky Butter Cake. With its rich, buttery texture and a sweet, irresistible glaze that seeps into every crumb, this cake is a true classic. Whether you’re baking for a family gathering, a holiday, or just a cozy evening treat, this recipe is bound to impress.

This cake is more than just a dessert; it’s a cherished tradition. Every bite takes you back to simpler times—Sunday afternoons at grandma’s house, where the aroma of fresh-baked cake filled the air. If you’ve never tried this iconic treat before, now is the perfect time to bring a little Southern magic to your kitchen.

What Is Kentucky Butter Cake?

Kentucky Butter Cake is a classic Southern dessert that has been winning hearts for generations. Unlike a traditional pound cake, this cake has a signature butter glaze that soaks into the warm cake, making it incredibly moist and flavorful. The combination of simple ingredients and a straightforward baking process makes it a favorite for home bakers of all skill levels.

What Makes It Special?

Rich, buttery flavor – The name says it all. This cake is all about that deep, buttery goodness.
Moist, tender crumb – Thanks to the unique butter glaze, every bite is infused with flavor.
Perfect for any occasion – Whether it’s a holiday feast or a casual family treat, this cake is always a hit.

Why You’ll Love This Kentucky Butter Cake Recipe

If you enjoy easy, no-fuss desserts that deliver maximum flavor, this recipe is for you. Here’s why you’ll love it:

Easy to make – No tricky methods, just basic ingredients and straightforward steps.
Crowd-pleaser – Perfect for gatherings, holidays, or just a comforting treat.
Better with time – This cake tastes even better the next day as the glaze fully absorbs into the cake.

Ingredients You’ll Need

For the Butter Cake:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
1 cup whole milk
1 tablespoon white vinegar
4 large eggs
2 teaspoons vanilla extract

For the Butter Glaze:

1 cup granulated sugar
½ cup unsalted butter
3 tablespoons brandy (or water as a substitute)
1 teaspoon vanilla extract

Detailed Instructions for Making the Perfect Kentucky Butter Cake

Preparing the Bundt Pan

Generously grease and flour a 10-inch Bundt cake pan (12-cup capacity).
Make sure every corner is covered to avoid sticking.

Making the Cake Batter

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, combine the milk and vinegar; let it sit for a few minutes to form buttermilk.
With a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing only until combined.
Stir in vanilla extract.
Alternate adding the dry ingredients and the buttermilk mixture to the batter, starting and ending with the dry ingredients.
Scrape the sides of the bowl to make sure everything is fully combined.

Baking the Cake

Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven but keep the cake in the pan.

Preparing & Pouring the Butter Glaze

In a small saucepan, combine sugar, butter, and brandy (or water).
Cook over medium-low heat, stirring frequently, until the sugar dissolves (do not let it boil).
Remove from heat and stir in vanilla extract.
Using a chopstick or skewer, poke holes into the warm cake.
Slowly pour two-thirds of the glaze over the cake, allowing it to soak in.

Cooling and Unmolding the Cake

Allow the cake to cool in the pan for 30 minutes.
Flip it onto a wire rack and let it cool completely.
Brush the remaining glaze over the top for extra shine and flavor.

Tips & Tricks for the Best Kentucky Butter Cake

Use room temperature ingredients – Ensures a smooth batter and even baking.
Avoid overmixing the batter – This helps keep the cake soft and tender.
Grease the Bundt pan thoroughly – Prevents sticking and ensures a beautiful shape.
Let the cake rest before inverting – Prevents it from breaking apart.

Variations & Substitutions

Alcohol-Free Version – Replace brandy with water or orange juice.
Citrus Zing – Add lemon or orange zest to the batter.
Chocolate Butter Cake – Replace ½ cup of flour with cocoa powder.

How to Store & Serve Kentucky Butter Cake

Storage Tips

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Stays fresh for up to a week.
Freezing: Wrap slices in plastic wrap and freeze for up to 3 months.

Serving Suggestions

Dust with powdered sugar.
Pair with whipped cream or fresh berries.
Heat a slice and serve it with a scoop of vanilla ice cream.

Frequently Asked Questions (FAQ)

Is it possible to make Kentucky Butter Cake in advance?

Yes! It actually tastes better the next day as the glaze fully absorbs into the cake.

Can I use a different type of pan instead of a Bundt pan?

A 9×13-inch pan works, but the baking time may need adjustment.

Why is my cake sticking to the pan?

Make sure to grease and flour the pan properly and let the cake cool for exactly 30 minutes before inverting.

How do I make a gluten-free version?

Substitute all-purpose flour with a high-quality gluten-free flour blend.

Conclusion: Enjoy a Slice of Southern Tradition

Now that you have everything you need to create the perfect Kentucky Butter Cake, it’s time to bring this Southern favorite to life in your own kitchen. Whether served at a family gathering or enjoyed with a cup of coffee, this cake is bound to become a staple in your home.

Give it a go and let us know how it turns out! Share your experience in the comments below, and don’t forget to pass this recipe along to fellow dessert lovers.

Kentucky Butter Cake Recipe – A Classic Dessert in 5 Easy Steps!

Discover the rich history of Kentucky Butter Cake! Learn how this classic Southern dessert differs from pound cake and get the best butter cake recipe.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 48

Total Time 5

Course Dessert

Cuisine American

Servings 14

Calories 416 kcal

Ingredients

Butter Cake

3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
2 cups granulated sugar
1 cup whole milk
1 tablespoon white vinegar
4 large eggs
2 teaspoons vanilla extract

Butter Glaze

1 cup granulated sugar
½ cup unsalted butter
3 tablespoons brandy water can be substituted
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Generously grease and flour or spray with nonstick Baking spray a 10-inch Bundt cake pan (12 cups).
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
Mix milk and vinegar together in a separate small bowl or measuring cup.
Add the eggs one at a time to the butter mixture stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Scrap down the bowl and beater as needed. Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but do not remove from the pan.
In the last few minutes of the cake baking, add the sugar, butter, and brand to a small saucepan. Place over medium-low heat and stir very frequently until the sugar dissolves. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument. Go close but not all the way through to the bottom.
Slowly and carefully pour the butter glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.

Notes

Butter and flour the cake pan very well, as there is a lot going on here, and you don’t want it to stick. I love Bakers Joy, which is a nonstick baking spray, but I was out of it this time, so I really had to work with the butter and flour to get all those nooks and crannies.
Alcohol and its fumes are flammable, so put the brandy for the butter glaze in the pan away from the flame.
Use the smaller end of a chopstick, a thick bamboo skewer, or even a straw to poke holes in the cake.
The cake should cool for about 30 minutes total time after taking it out of the oven before inverting, so plan everything accordingly. Too little time or too much time could cause the cake to stick.