Here’s a rich, moist, and irresistible Kentucky Butter Cake recipe — a Southern classic known for its buttery crumb and sweet vanilla butter sauce that soaks into the cake after baking. It’s perfect for holidays or a simple dessert with coffee or tea.
🍰 Kentucky Butter Cake
Servings: 10–12
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: ~1.5 hours (plus cooling)
Ingredients:
🧁 For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup buttermilk
🍯 For the Butter Sauce:
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¾ cup granulated sugar
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⅓ cup unsalted butter
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3 tablespoons water
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2 teaspoons vanilla extract
Instructions:
1. Prep the Oven and Pan:
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch Bundt pan thoroughly (or use baking spray with flour).
2. Make the Cake Batter:
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In a large bowl, cream the butter and sugar until light and fluffy (3–4 minutes).
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Beat in eggs, one at a time, mixing well after each. Add vanilla.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with flour.
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Mix until just combined — do not overmix.
3. Bake:
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Pour batter evenly into prepared pan.
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Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
4. Make the Butter Sauce:
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While the cake is baking, combine sugar, butter, and water in a small saucepan.
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Heat over medium until the butter is melted and sugar is mostly dissolved.
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Remove from heat and stir in vanilla. Do not boil.
5. Soak the Cake:
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When the cake comes out of the oven, poke holes all over the top (while still in the pan) using a skewer or fork.
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Slowly pour the warm butter sauce over the hot cake, letting it soak in.
6. Cool and Invert:
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Let the cake cool in the pan for 30–45 minutes, then invert onto a serving plate.
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Optional: Dust with powdered sugar or glaze before serving.
✅ Tips:
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The longer the sauce soaks in the pan, the more flavorful the cake.
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This cake tastes even better the next day — perfect for making ahead.
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Can be frozen (wrap well) for up to 2 months.