There’s nothing quite like a rich and moist Kentucky Butter Cake to satisfy your sweet tooth. This traditional Southern pound cake is infused with a luscious buttery glaze that seeps into every bite, making it incredibly soft and flavorful. Whether you’re serving it at a family gathering or enjoying it with a cup of coffee, this cake is sure to become a household favorite.

Ready to bake the best butter cake you’ve ever tasted? Let’s dive in!

Tools Needed and Cooking Details

Tools Required:

• 10-inch Bundt cake pan
• Mixing bowls (large and medium)
• Stand mixer or hand mixer
• Whisk
• Measuring cups and spoons
• Saucepan
• Cooling rack
• Chopstick or skewer (for poking holes)

Servings and Cooking Time:

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 1 cup milk
• 1 tablespoon white vinegar (to make buttermilk)
• 4 large eggs
• 2 teaspoons vanilla extract

For the Butter Glaze:

• 1 cup sugar
• 1/2 cup unsalted butter
• 3 tablespoons brandy (or water for a non-alcoholic version)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt cake pan to ensure easy removal after baking.

2. Mix Dry Ingredients

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

3. Cream Butter and Sugar

In a separate large bowl, use a stand or hand mixer to cream the softened butter and sugar until light and fluffy, about 5 minutes.

4. Prepare Buttermilk Mixture

In a small bowl, mix milk and vinegar to create homemade buttermilk. Let it sit for about 5 minutes.

5. Combine Wet and Dry Ingredients

Add the eggs one at a time to the butter-sugar mixture, beating just until incorporated after each addition. Stir in vanilla extract.

Alternately add the dry ingredients and buttermilk mixture in batches, beginning and ending with the dry ingredients. Stir until just combined—do not overmix.

6. Bake the Cake

Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

7. Prepare the Cake for Glaze

While the cake is still warm in the pan, poke holes throughout the cake using a chopstick or skewer. Make sure the holes are deep enough for the glaze to seep in but not all the way through.

8. Make the Butter Glaze

In a small saucepan, melt butter and sugar over medium-low heat. Add brandy (or water) and stir until sugar is dissolved. Do not let the mixture boil. Remove from heat and stir in vanilla extract.

9. Apply the Glaze

Slowly pour the glaze over the cake, allowing it to soak into the holes. Let the cake rest in the pan for 30 minutes to absorb the glaze fully.

10. Invert and Glaze Again

After 30 minutes, invert the cake onto a cooling rack and brush the top with the reserved butter glaze for an extra layer of flavor.

Tips for the Perfect Kentucky Butter Cake

• Don’t overmix the batter, as it can make the cake dense.
• Properly grease and flour your Bundt pan to avoid sticking.
• Use room-temperature ingredients for a smooth, well-incorporated batter.
• Let the glaze soak in—this step is key to a moist and flavorful cake.
• Try different extracts such as almond or rum for a unique twist.

Serving and Storage Tips

Serving:

• Serve slices warm or at room temperature for the best flavor.
• Pair with whipped cream, vanilla ice cream, or fresh berries.
• Dust with powdered sugar for an elegant touch.

Storage:

• Store at room temperature for up to 3 days, covered with plastic wrap.
• Refrigerate for up to a week in an airtight container.
• Freeze slices wrapped in plastic wrap for up to 3 months.

Frequently Asked Questions

1. Can I use store-bought buttermilk instead of making my own?

Yes! Simply replace the milk and vinegar mixture with 1 cup of store-bought buttermilk.

2. Can I make this cake without a Bundt pan?

Absolutely! You can use a 9×13-inch pan, but the baking time may be slightly shorter, so check for doneness earlier.

3. Can I substitute the brandy in the glaze?

Yes! You can replace the brandy with water, orange juice, or rum extract.

4. Why did my cake stick to the pan?

Make sure to grease and flour the Bundt pan properly, covering every crevice. Let the cake cool slightly before inverting.

5. Can I make this cake ahead of time?

Yes! The cake tastes even better the next day as the flavors meld. Simply store it covered at room temperature overnight.

Conclusion

Kentucky Butter Cake is the ultimate indulgence—a buttery, moist, and flavorful dessert that’s perfect for any occasion. With its rich glaze that soaks deep into every bite, it’s a Southern classic that will have your guests asking for seconds. Follow the tips above, and you’ll have a flawless cake every time.

Ready to bake? Try this recipe today and enjoy the magic of homemade butter cake!