Kentucky Butter Cake

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Introduction

Kentucky Butter Cake is not just a cake—it’s an experience. Dense yet tender, rich without being heavy, and soaked in a warm butter-vanilla glaze that melts into every crumb, this cake has earned its place as a Southern classic. It’s the kind of dessert that doesn’t need frosting, decorations, or fancy toppings. One bite, and you understand why it has been passed down through generations.

This cake is famous for its simple ingredients, old-fashioned method, and unforgettable buttery flavor. It’s perfect for family gatherings, church events, holidays, or quiet evenings when you just want something homemade and comforting. Best of all, it’s beginner-friendly and forgiving, making it ideal for bakers of all levels.

In this recipe, we’ll walk through every step slowly and clearly—from choosing ingredients to baking, glazing, and storing—so you can achieve perfect results every time.

What Makes Kentucky Butter Cake Special?

Unlike regular butter cake, Kentucky Butter Cake is:

  • Baked until golden and sturdy

  • Soaked with a hot butter glaze while still warm

  • Dense yet moist, not dry or crumbly

  • Sweet but balanced, never overpowering

The glaze doesn’t sit on top—it soaks in, creating that signature melt-in-your-mouth texture.

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 unsalted butter, softened

  • 1 cup buttermilk, room temperature

  • 4 large eggs, 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

Equipment Needed

  • Large mixing bowl

  • Electric mixer or stand mixer

  • Bundt pan or deep round cake pan

  • Saucepan (for glaze)

  • Toothpick or skewer

  • Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (165°C).

Grease your bundt pan generously with butter or nonstick spray, making sure to get into all the crevices. Lightly dust with flour and tap out the excess. This step is important—Kentucky Butter Cake is rich and dense, and proper greasing prevents sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour

  • Sugar

  • Salt

  • Baking powder

  • Baking soda

Mixing the dry ingredients first ensures even distribution and helps the cake rise properly.

Step 3: Add the Butter and Buttermilk

Add the softened butter and buttermilk to the dry ingredients. Using a mixer on low speed, blend until the mixture is smooth and thick. Scrape down the sides of the bowl as needed.

This method may look unusual if you’re used to creaming butter and sugar first, but trust the process—it creates a fine, tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated.

The batter should be creamy, smooth, and slightly thick.

Step 5: Pour and Bake

Pour the batter evenly into the prepared pan. Smooth the top with a spatula.

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

The cake should be:

  • Light golden on top

  • Firm to the touch

  • Slightly pulling away from the edges

Making the Butter Glaze

Step 6: Prepare the Glaze

About 10 minutes before the cake finishes baking, make the glaze.

In a small saucepan over medium heat, combine:

  • Sugar

  • Butter

  • Water

Stir constantly until the butter melts and the sugar dissolves completely. Do not boil.

Remove from heat and stir in the vanilla extract.

Glazing the Cake (The Most Important Step)

Step 7: Glaze While Warm

Once the cake comes out of the oven, leave it in the pan.

Using a toothpick or skewer, poke holes all over the cake—deep holes help the glaze soak in properly.

Slowly pour the warm glaze over the cake, a little at a time, allowing it to absorb before adding more.

Let the cake rest in the pan for 30 minutes, soaking up all that buttery goodness.

Step 8: Unmold and Cool

After 30 minutes, carefully invert the cake onto a serving plate or cooling rack.

Let cool completely before slicing.

Texture and Flavor Notes

Kentucky Butter Cake should be:

  • Moist but not wet

  • Dense but tender

  • Rich without being greasy

  • Sweet with a deep butter-vanilla flavor

It tastes even better the next day as the glaze continues to settle.

Serving Suggestions

  • Serve plain with coffee or tea

  • Lightly dust with powdered sugar

  • Add fresh berries on the side

  • Serve warm with vanilla ice cream

  • Pair with whipped cream for special occasions

Storage Tips

  • Store at room temperature in an airtight container for up to 3 days

  • Refrigerate for up to 5 days

  • Freeze slices individually for up to 2 months

Common Mistakes and How to Avoid Them

  • Skipping the glaze – This is what makes the cake special

  • Overbaking – Leads to dryness

  • Not poking holes – Glaze won’t absorb properly

  • Cold ingredients – Affects texture

Why This Cake Is Loved by Everyone

  • Simple ingredients

  • Foolproof method

  • No frosting required

  • Crowd-pleasing flavor

  • Perfect for beginners and experienced bakers alike

This is the kind of cake people ask for again and again.

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