The Best Kentucky Butter Cake Recipe

Kentucky Butter Cake is an old-fashioned vanilla bundt cake that’s soaked in a sweet butter-vanilla sauce after baking.

What Makes It So Special? It’s Buttery, Moist, And Soaked In A Simple Vanilla Butter Sauce That Seeps Into Every Crumb.

You Don’t Need A Mixer Or Any Special Tricks—Just A Bundt Pan And Your Favorite Wooden Spoon.

Whether You’re Baking For A Potluck, A Holiday, Or Just Because You’ve Got A Stick Of Butter Calling Your Name, This Cake’s Got Your Back.

It’s The Kind Of Dessert That Tastes Even Better The Next Day (If It Lasts That Long), And It Pairs Perfectly With A Scoop Of Vanilla Ice Cream, A Few Fresh Strawberries, Or Just A Dusting Of Powdered Sugar.

Why You’ll Love Kentucky Butter Cake?

1. No frosting needed—just a buttery glaze that melts into every crumb.

2. Stores like a dream and tastes better the next day.

3. You don’t need any fancy tools—just a bundt pan and a saucepan.

4. It’s one of those desserts that people will always ask you for the recipe.

How To Make Kentucky Butter Cake?

Recipe Overview

Kentucky Butter Cake is an easy, no-fuss recipe that delivers a buttery, moist crumb and a rich vanilla flavor with every slice.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Cuisine: American, Southern
• Course: Dessert
• Difficulty: Easy
• Yield: 12 servings
• Calories: ~420 per serving

Equipment You’ll Need

• Bundt pan (10-12 cup size)
• Mixing bowls
• Electric mixer or hand whisk
• Saucepan
• Cooling rack
• Sifter or fine mesh strainer

Ingredients

For the Cake:

• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract

For the Butter Sauce:

• ¾ cup white sugar
• ⅓ cup unsalted butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

Ingredient Notes

1. Buttermilk: This is key for keeping the cake moist and giving it that subtle tang. If you don’t have buttermilk, you can make a quick version by mixing 1 tablespoon lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

2. Vanilla Extract: Use real vanilla for the best flavor. It’s the heart of this cake.

3. Butter: Make sure it’s unsalted and at room temperature so it creams properly with the sugar.

4. Flour: Unbleached all-purpose flour gives the cake its perfect structure.

Instructions

1. Prep Your Pan and Oven

Preheat your oven to 325°F (163°C). Grease your bundt pan generously with butter or baking spray and lightly dust with flour. This step is super important—this cake loves to stick if you don’t prep well!

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In another bowl, beat the softened butter and sugar together until light and fluffy—about 3-5 minutes. Don’t rush this step; it’s what gives the cake that tender crumb.

4. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each one. Then add in the vanilla extract.

5. Combine Wet and Dry

Alternatively, add the flour mixture and buttermilk to the creamed butter. Start and end with the flour. Mix just until combined—don’t overmix.

6. Bake

Pour the batter into the prepared bundt pan and smooth out the top. Bake for 55–65 minutes or until a toothpick comes out clean.

7. Make the Butter Sauce

About 10 minutes before the cake finishes baking, melt the butter, sugar, and water in a small saucepan over low heat. Stir constantly until the sugar dissolves. Remove from the heat and stir in the vanilla.

8. Soak the Cake

Right after you take the cake out of the oven, poke holes all over with a skewer or fork. Slowly pour the warm butter sauce over the cake while it’s still in the pan. Let it soak for at least 15–20 minutes.

9. Cool and Serve

Once the cake has cooled a bit and the sauce is absorbed, invert it onto a plate. Sprinkle with powdered sugar if you’d like, and serve.

Nutrition Facts (Per Slice)

Nutrition	Amount
Calories	420
Fat	22g
Carbohydrates	52g
Protein	5g
Sugar	37g

Does Kentucky Butter Cake have to be refrigerated?

No, it can sit at room temperature for 3–4 days. If it’s hot and humid, I pop it in the fridge and warm up slices before serving.

Tips

1. Add Bourbon: A splash of bourbon in the butter sauce gives this cake a grown-up twist that’s true to its Kentucky roots.

2. Try Citrus: Swap out the vanilla extract for lemon or orange zest in the batter for a bright, citrusy version.

3. Top It Off: Serve with fresh strawberries, a dollop of whipped cream, or a drizzle of chocolate sauce for something extra.

Expert Tips

1. Cake Sticking? Make sure to grease and flour every nook and cranny of your bundt pan. I even recommend brushing melted butter into the pan with a pastry brush.

2. Too Dense? This usually means the batter was overmixed. Stop once everything is just combined.

3. Cake Cracked on Top? Totally fine—this cake is flipped upside down so no one will see!

Serving Suggestions

1. Slice and serve with a scoop of vanilla ice cream

2. Pair with fresh berries and a dusting of powdered sugar

3. Great with hot coffee or iced tea for a simple afternoon treat

FAQ

Final Thoughts

If you’ve never tried making Kentucky Butter Cake, this is the one to bake.

It’s easy, super flavorful, and makes everyone think you’ve been baking for years.

I’d love to know how yours turns out—drop a comment or tag me if you share it online!