Easy Kentucky Butter Cake | Cookies and Cups

by shopidea.net
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This Kentucky Butter Cake recipe is super moist, buttery, and coated in a sweet butter sauce that gives it a crusty exterior that soaks into the cake and stays delicious for days. The result is an amazingly sweet, buttery-soft cake that’s perfect on its own or topped with strawberries and whipped cream.

Kentucky butter cake on a platter dusted with powdered sugar

Kentucky Butter Cake: What to Expect

  • Simple materials. Your kitchen should have everything you need to make this incredibly delicious cake.
  • Perfect for making ahead of time! Let me tell you that this Kentucky Butter Cake tastes even better on the second day! This allows the cake to absorb all of the sugar syrup while also relaxing a bit to let all the liquid work in. Sure, you can enjoy it the same day, but if you have the patience, give it a day to reach its peak.
  • flavor. It’s essentially just a butter cake, but all the flavors combine with the buttery sugar syrup to give it an extra hint of vanilla and a slightly crunchy crust. Something like a giant glazed donut.
  • So many offering options! Add whipped cream and strawberries to this and enjoy the best strawberry shortcake of your life.

What is Kentucky Butter Cake?

Kentucky Butter is the most delicious vanilla pound cake I’ve ever had. The batter is rich but soft, and topped with an outrageous butter/sugar/vanilla sauce that soaks into the cake while remaining crispy and sweet on the outside. Perfect on its own, with coffee, topped with ice cream, or served with whipped cream or strawberries. The possibilities are endless.

Slices of butter cake on a cake plate


As mentioned above, this cake recipe consists of simple ingredients, so we recommend using high-quality ingredients. Flavors make the cake! For the complete ingredient list and instructions, scroll to the bottom of this post and check out the recipe card.

  • butter. This recipe uses salted butter, but you can also use unsalted butter depending on what you have on hand or your preference. Use butter for both the cake and the butter glaze.
  • Sugars: I use granulated sugar for the cake batter and butter glaze, and I also use powdered sugar to decorate the cake once it’s finished.
  • egg. Use large sized eggs for this recipe and all my baking recipes unless otherwise specified.
  • vanilla extract. You can also use vanilla bean paste if you have it. If you use vanilla bean paste, the color of the cake and syrup will be a little darker thanks to the vanilla beans.
  • dry material: All-purpose flour, baking soda, baking powder, kosher salt.
  • buttermilk. Using buttermilk in this recipe makes the cake softer. If you don’t have buttermilk, you can easily make it at home. Use my homemade buttermilk recipe!

How to make Kentucky Butter Cake

The dough came together in no time…

  • prepare the pot: Apply plenty of grease. bundt pan. You can also use baking spray or nonstick spray, or brush with butter or shortening and sprinkle with flour or powdered sugar. You need to grease the pan generously, because not only the cake will stick, but also the sugar syrup.

tips: If using a non-stick baking spray, we recommend spraying it right before adding the dough. I find this technique helps prevent sticking better than spraying the pan before adding cake batter and letting it sit.

  • The batter mixes easily and you can add all the ingredients at the same time, just like you would with a cake mix. You can’t go wrong with this cake!
  • Once the cake is baked, make the sugar syrup. Boil the butter, sugar, vanilla, and a little water together until the sugar dissolves, but do not boil.
  • Make a hole in the warm cake and pour a generous amount of sugar sauce over the top. Leave the cake in the mold to cool completely. You can also leave it in the pan overnight. Just run a butter knife around the edges to prevent the cake from sticking.
Kentucky Butter Cake Cooled in a Bundt Pan


  1. Make sure the butter is completely at room temperature So there can be no lumps! You’ll be mixing everything at the same time, so the butter needs to be well mixed. If the butter is not at room temperature, mix in just the granulated sugar before adding all other ingredients.
  2. Leave the bundt cake in the mold to cool completely. If you prefer, you can leave the cake in the pot overnight. The longer the cake sits, the tastier it becomes!
  3. Use a butter knife to loosen the cake from the sides of the pan. When the time is up, flip the cake out of the pan and loosen the edges of the cake to make the process easier.
  4. Sprinkle powdered sugar on the cake and it’s done! Dusting with powdered sugar not only makes the cake nicer, but also helps hide any imperfections in the cake.
Kentucky butter cake in a golden plate dusted with powdered sugar

Ideas offered:

The slices and flavors are so perfect that you’ll probably end up eating them for breakfast, lunch, or dessert.

  • Because that’s just perfect!
  • Comes with fresh fruit and fresh cream!
  • Serve warm with ice cream
  • Use the remaining slices for French toast!


  • Adding 1/2 teaspoon of almond extract adds a slightly different flavor.
  • Add a boozy twist by substituting bourbon or rum in the glaze instead of water.
  • add mini chocolate chips If you like chocolate!
A slice of Kentucky butter cake served on a cake plate dusted with powdered sugar.

Looking for more bundt cake recipes? Try these:

This recipe was originally posted in 2015 and updated in 2024 with new tips.


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Kentucky Butter Cake is the moistest vanilla pound cake ever made with simple ingredients.


  • 1 cup butter cubed at room temperature
  • 2 cups Granulated sugar
  • Four big eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

butter glaze

  • 1/3 cup butter
  • 3/4 cup Granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

  1. Preheat the oven to 165°C/325°F. Generously grease a 10-inch bundt pan with butter or shortening. Dust the pan with flour and set aside.
  2. Place all cake ingredients into the bowl of the stand mixer provided. paddle attachment. Mix on low speed for 30 seconds, then increase speed to medium and mix for 3 minutes.
  3. Pour the batter into the prepared pan and bake for 65 to 75 minutes, until a toothpick inserted in the center comes out clean.
  4. Once the cake is complete, make the glaze.Mix all ingredients in small pieces pot Heat over medium-low heat. Continue stirring until the butter is melted and the sugar is dissolved. Do not boil.
  5. Poke holes all over the warm cake with a knife and pour the glaze evenly over the cake while still in the tin.
  6. Allow the cake to cool completely in the pan, then invert the cake onto a plate.
  7. In fact, I like to make this cake the day before, and it becomes even more moist and flavorful if I let it sit overnight.


Store tightly closed at room temperature for up to 3 days


  • Serving size: 1 slice
  • calorie: 514
  • sugar: 47.1g
  • sodium: 296.3mg
  • fat: 23g
  • carbohydrates: 71.4g
  • protein: 6.2g
  • cholesterol: 118.5mg

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