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Kentucky Butter Cake with a slice cut out, showing its soft golden crumb and buttery glaze dripping onto a decorative white plate.

Kentucky Butter Cake

A classic, old-fashioned Kentucky Butter Cake with an ultra-moist, tender crumb and a warm buttery glaze that soaks into every bite. Perfect for Sunday dinners, potlucks, and make-ahead desserts—this cake gets even better overnight.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Grandma's Kentucky butter cake, Kentucky Butter Cake, Kentucky butter cake Crumbl, Kentucky butter cake recipe on Facebook, Old fashioned Kentucky butter cake, Paula Deen Kentucky butter cake, Recipe for Kentucky butter cake
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Glazing Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 520kcal
Cost: $9

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 120g | Calories: 520kcal | Carbohydrates: 62g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 210mg | Potassium: 95mg | Fiber: 1g | Sugar: 45g | Vitamin A: 900IU | Calcium: 55mg | Iron: 1.6mg