I first heard about Kentucky Butter Cake while scrolling social media. The name alone — butter cake — was enough to make me curious. After a quick search I discovered it’s a dense, pound-style Bundt cake finished with a buttery sugar glaze poured over the hot cake so it soaks in, keeping the crumb incredibly moist. I had to try it.
The version I followed is based on a well-known recipe that yields a rich, tender cake with plenty of buttery flavor. There’s also a cookie adaptation of the same idea that sounds tempting for a different take. For this cake, the simple technique of poking holes in the warm cake and pouring the glaze over the top makes all the difference: the glaze penetrates the interior and also forms a slightly crisp, sugary coating on the outside as everything cools.
The cake is straightforward to make and keeps beautifully. We left ours covered on the counter and it smelled irresistible every time the lid was lifted. The texture is dense but tender, and the flavor improves after a day as the glaze fully soaks in. A slice with a cup of coffee or tea is perfect; it’s also lovely served with whipped cream and fresh berries for a lighter contrast.
What sets Kentucky Butter Cake apart is that buttery sugar glaze. Right out of the oven you poke holes in the cake, then pour the warm glaze over it so it sinks in. As the cake cools, the glaze creates a slightly crunchy, sweet exterior while keeping the interior moist and tender. That golden sugary crust is a favorite part for many.
This cake is rich and buttery without being overly fussy. It looks pretty on a cake stand, slices cleanly, and serves a crowd — an ideal choice for a weekend bake. Make one and keep it covered on the counter so you can sneak a slice when no one is watching.
Kentucky Butter Cake
5 from 1 review
- Author: Julie
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This Kentucky Butter Cake is a sugar-and-butter lover’s dream: easy to make, holds well, and serves a crowd. The buttery glaze keeps the cake moist while adding a sweet, slightly crisp exterior.
Ingredients
Scale
For the Cake
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
For the Glaze
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 325°F. Prepare a 10-inch Bundt pan by thoroughly spraying it with a baking nonstick spray or greasing it well with softened butter. Take care to coat all nooks to help the cake release cleanly.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing until each is incorporated, then mix in the vanilla.
- In a separate bowl, whisk together the flour, kosher salt, baking powder, and baking soda. With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (begin and end with the dry ingredients). Mix just until combined.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary; start checking near 60 minutes.
- While the cake bakes, make the glaze: combine the butter, granulated sugar, water, and vanilla in a small saucepan. Warm over medium heat just until the butter melts and the sugar dissolves, stirring to combine. Do not boil.
- When the cake comes out of the oven, use a knife to poke holes across the top and into the cake. Slowly pour or spoon the warm glaze over the cake so it soaks in. Allow the cake to cool completely in the pan so the glaze can absorb and the exterior can set, then invert onto a cake stand or platter.
Nutrition
- Serving Size: 1 Slice
- Calories: 508
- Sugar: 47g
- Sodium: 495mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7.2g
- Trans Fat: 0.8g
- Carbohydrates: 71g
- Fiber: 0.8g
- Protein: 6.2g
- Cholesterol: 117mg