My grandmother made this kentucky butter cake every Sunday after church for thirty years. The recipe, tucked inside her worn wooden recipe box, has fed three generations of our family. After perfecting this moist butter cake recipe through countless Sunday dinners and testing it on Liam's eager taste buds, I'm sharing every detail that makes this southern butter cake absolutely unforgettable. The secret lies in that warm buttery syrup glaze that soaks into every inch of the tender crumb.
Why You'll Love This Kentucky Butter Cake
This old fashioned kentucky butter cake wins hearts for good reason. The tender crumb stays moist longer than any other cake in my recipe collection. Liam calls it "the cake that stays squishy" - and he's right. Unlike dry pound cakes that go stale quickly, this butter glaze cake actually gets better overnight. The sweet butter syrup seeps into every crevice, creating pockets of rich, buttery goodness. It's perfect for potlucks because it travels well and needs no fancy frosting. Just that simple, glossy glaze that makes everyone ask for the recipe.
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Kentucky Butter Cake Ingredients
The Cake:
- Unsalted butter
- Granulated sugar
- Large eggs
- All-purpose flour
- Buttermilk
- Pure vanilla extract
- Baking powder
- Salt
The Butter Glaze:
- Butter
- Granulated sugar
- Water
- Vanilla extract
See recipe card for quantities.
How To Make Kentucky Butter Cake Step By Step
Step 1: Prep Your Pan and Oven
Start by generously greasing your 10-cup bundt pan with butter, then dust it with flour. This step matters more than you think - nothing ruins a beautiful kentucky butter cake faster than it sticking to the pan. Preheat your oven to 325°F and let all your ingredients come to room temperature. Cold eggs and buttermilk won't blend properly and you'll end up with a lumpy batter.
Step 2: Cream the Butter and Sugar
In your large mixing bowl, beat the softened butter and sugar together until light and fluffy. This takes about 4-5 minutes - don't rush it. This creaming creates tiny air pockets that make your moist butter cake tender. Add your eggs one at a time, beating well after each addition. The batter should look smooth and creamy before moving on.
Step 3: Add Dry and Wet Ingredients
Here's where patience pays off. Alternate adding your flour mixture and buttermilk to the batter, starting and ending with flour. Mix on low speed just until combined after each addition. Overmixing develops gluten and makes your cake tough instead of tender. Stir in the vanilla extract last. Pour the batter into your prepared bundt pan and smooth the top.
Step 4: Bake Until Golden
Slide your pan into the oven and bake for 60-70 minutes. The cake is done when a wooden skewer inserted in the center comes out clean. While it bakes, make your buttery syrup glaze by melting butter with sugar and water, then adding vanilla off the heat. The timing works perfectly - glaze ready when cake finishes.
Step 5: The Glaze Magic
This step transforms good cake into unforgettable kentucky butter cake. While the cake is still warm in the pan, poke holes all over with a wooden skewer. Slowly pour half the warm glaze over the cake, letting it soak in completely. Wait 5 minutes, then pour the remaining glaze. Let the cake cool completely in the pan - about 30 minutes - before flipping onto your serving plate.
Equipment For Kentucky Butter Cake
- 10-cup bundt pan
- Electric mixer
- Large mixing bowl
- Measuring cups/spoons
- Wooden skewer (for poking holes)
Kentucky Butter Cake Variations
These variations keep the classic alive with fun twists:
Lemon Kentucky Butter Cake
- Add fresh lemon zest to batter
- Use lemon juice in the glaze instead of vanilla
- Creates bright, citrusy flavor that cuts the richness
- Perfect for spring and summer gatherings
Almond Kentucky Butter Cake
- Replace vanilla extract with almond extract
- Press sliced almonds onto top before baking
- Toast almonds slightly for deeper nutty flavor
- Elegant twist on the traditional southern dessert
Bourbon Kentucky Butter Cake
- Add 2 tablespoons bourbon to the glaze
- Alcohol cooks off leaving rich caramel notes
- Perfect for adult celebrations and holidays
- True Kentucky flavor in every bite
Cinnamon Swirl Butter Cake
- Layer cinnamon sugar mixture through batter
- Add pinch of cinnamon to the butter glaze
- Creates warm spice pockets throughout cake
- Liam's favorite version for fall baking
Cream Cheese Glazed Version
- Replace butter glaze with cream cheese drizzle
- Mix softened cream cheese with powdered sugar
- Add vanilla and thin with milk
- Tangy twist on classic buttery syrup glaze
Substitutions
Dairy Alternatives:
- Plant butter → Regular butter
- Oat milk + vinegar → Buttermilk
- Coconut cream → Heavy cream
Flour Options:
- Gluten-free blend → All-purpose
- Cake flour → All-purpose (lighter texture)
Sugar Swaps:
- Coconut sugar → Granulated (darker color)
- Honey → Sugar in glaze (thinner consistency)
Storage Tips
Room Temperature Storage
- Cover with cake dome or plastic wrap loosely
- Keeps perfectly moist for 4 to 5 days on counter
- The butter glaze acts as natural preservative
- Actually tastes better the next day as flavors develop
Refrigerator Method
- Wrap tightly in plastic wrap or foil
- Stays fresh up to 1 week in fridge
- Bring to room temperature 30 minutes before serving
- Cold cake loses some of that buttery richness
Freezer Storage
- Wrap unglazed cake in plastic then foil
- Freeze up to 3 months for best quality
- Thaw overnight in refrigerator before serving
- Make fresh glaze and pour over thawed cake
Make Ahead Tips
- Bake cake day before your event for convenience
- Store at room temperature under cake dome
- Glaze soaks in deeper creating even moister texture
- Perfect for holidays when oven space is limited
Top Tip
- The foundation of this moist butter cake recipe starts with properly creamed butter and sugar. Beat them together for a full 4-5 minutes until the mixture turns pale and fluffy. This step creates thousands of tiny air pockets that give your cake its tender crumb. Liam loves watching the butter transform from yellow to almost white - he says it looks like vanilla ice cream.
- When that warm cake comes out of the oven, grab your wooden skewer and go to town. Poke holes every inch across the entire surface - don't be shy about it. These holes create pathways for that buttery syrup glaze to travel deep into the cake. I learned this the hard way when my first few cakes had dry centers because I was too gentle with the poking.
- I know it's tempting to flip that gorgeous glazed pound cake out right away, but patience is everything here. Let your kentucky butter cake cool in the bundt pan for at least 30 minutes after glazing. This resting time allows the butter glaze to set slightly and the cake to firm up enough to hold its shape. If you flip too early, the cake might break apart or the glaze will pool messily on your plate instead of staying beautifully absorbed in every slice.
FAQ
What is Kentucky butter cake?
Kentucky butter cake is a traditional southern dessert featuring a dense, moist vanilla bundt cake soaked with warm butter glaze. Unlike regular cakes, this classic American cake recipe gets doused with buttery syrup while warm, creating an incredibly tender, rich texture that stays fresh for days.
What does a Kentucky butter cake taste like?
This old fashioned kentucky butter cake tastes like vanilla pound cake meets caramel heaven. The buttery sugar glaze creates a sweet, rich flavor with hints of vanilla throughout. The texture is dense yet incredibly moist, with a slightly crispy exterior and soft, butter-soaked interior.
What is the difference between St Louis butter cake and Kentucky butter cake?
St. Louis butter cake is a gooey, custard-like coffee cake with a dense bottom and gooey top layer. Kentucky butter cake is a glazed bundt cake soaked in butter syrup. St. Louis version is more like a bar cookie, while Kentucky style is a traditional southern butter cake.
What's the difference between a butter cake and a pound cake?
Traditional pound cake uses equal weights of butter, sugar, eggs, and flour without additional leavening. Kentucky butter cake adds buttermilk and baking powder for lighter texture, plus that signature butter glaze. The glaze makes this butter cake recipe moister and sweeter than classic pound cake.
Time to Bake Something Special!
Now you have every secret to making perfect kentucky butter cake - from the double butter technique to Grandma Ruth's three-pour method. This traditional southern dessert proves that simple ingredients create the most memorable treats. Whether you're baking for Sunday dinner or bringing dessert to a potluck, this old fashioned kentucky butter cake never disappoints.
Craving more sweet treats? Try our Easy Homemade Matcha Tiramisu Recipe for a modern twist on a classic Italian dessert. Love fruity flavors? Our Easy Strawberry Pop Tart Sugar Cookies bring childhood nostalgia to your cookie jar. Or impress everyone with The Best Strawberry Swirl Cheesecake Recipe that looks fancy but comes together easily!
Share your baking success! Tag @EmilyAndLiamKitchen and #SouthernBaking. We love seeing your butter cakes!
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Kentucky Butter Cake
Equipment
- 1 10-cup Bundt pan (Greased and floured)
- 1 Electric mixer (Hand or stand mixer)
- 1 Large mixing bowl
- 1 Measuring cups & spoons
- 1 Wooden skewer (For poking glaze holes)
Ingredients
Cake
- 1 cup Unsalted butter - softened
- 2 cups Granulated sugar
- 4 large Eggs - room temperature
- 3 cups All-purpose flour
- 1 cup Buttermilk - room temperature
- 2 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Butter Glaze
- ½ cup Butter
- 1 cup Granulated sugar
- ¼ cup Water
- 1 tablespoon Vanilla extract - Added off heat
Instructions
- Generously butter and flour a 10-cup bundt pan. Preheat oven to 325°F. Allow butter, eggs, and buttermilk to come to room temperature for a smooth batter.
- Beat softened butter and sugar on medium speed for 4-5 minutes until pale, light, and fluffy. Add eggs one at a time, fully beating after each.
- Alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix on low only until just combined. Stir in vanilla.
- Pour batter into prepared bundt pan. Bake 60-70 minutes, or until a skewer comes out clean. Prepare glaze while cake bakes.
- Melt butter in a saucepan. Add sugar and water and heat until sugar dissolves. Remove from heat and stir in vanilla.
- While the cake is still warm in the pan, poke holes throughout using a wooden skewer. Pour half the warm glaze over cake. Let absorb 5 minutes, then pour remaining glaze. Cool 30 minutes before inverting.
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