This Kentucky butter cake is a delicious, classic dessert that’s perfect for any occasion. This cake tastes like a glazed donut and pairs perfectly with coffee! It is rich, moist, and totally irresistible.
The best part about this Bundt cake is that it’s so easy to make. You don’t need any special ingredients or equipment, just a few simple kitchen tools. So, if you’re looking for a show-stopping dessert that’s sure to impress, give this Kentucky butter cake a try. You won’t be disappointed!
There are two components to this recipe: the buttery cake and the sweet glaze. The glaze is spooned over the cake and will seep through the cake and make it moist and delicious.
Let’s take a quick look at how to make it. Be sure to gather all of your ingredients before getting started. You need the following:
Cake Ingredients
- 3 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Ingredients for Glaze
- 1 cup white granulated sugar
- ½ cup unsalted butter
- Water (as needed)
Instructions
Step 1: Preheat the oven to 325 degrees. Coat your Bundt pan with shortening then sprinkle with flour and shake off.
Step 2: Sift together the all-purpose flour, kosher salt, baking powder, and baking soda in a medium-sized bowl and set aside.
Step 3: Using a large mixing bowl, cream together the unsalted butter and granulated sugar at medium speed. This will take around 4 to 5 minutes. You will know it’s done once the mixture is light and fluffy. Then add in the eggs, one at a time, and then the vanilla. Mix just until the vanilla is incorporated then turn off the mixer.
Step 4: Next, add the dry ingredients and buttermilk in ½ cup increments to the butter mixture. Alternating the two and slowly mixing everything together. Mix until you can no longer see the flour by itself. Do not overmix the cake batter.
Step 5: Pour the batter into the prepared pan and place it on the middle rack in the oven.
Step 6: At the 50-minute mark, start checking the cake using a toothpick or cake tester. If it’s still gooey in the middle, place it back into the oven and check it every 10 minutes until it is done.
Step 7: When the cake is done, remove it from the oven and using a wooden spoon handle or dowel, poke holes in the bottom of the warm cake.
Step 8: After poking the holes in the cake, prepare the glaze.
Step 9: In a medium saucepan, mix together the granulated sugar and unsalted butter. Stir continuously until the sugar and butter have melted. Add just enough water to make the glaze thin and pourable. Do not let the mixture come to a boil.
Step 10: Then using a spoon or while holding the saucepan, evenly spread the buttery sauce over the bottom of the cake, allowing the glaze to seep into the holes.
Step 11: Let the cake completely cool in the Bundt pan.
Step 12: Once it has cooled, invert it onto a serving plate. Slice and enjoy.
Recipe Notes
When coating the Bundt pan, make sure every single crevice is covered with shortening and flour. You do not want any shiny pieces to remain. To tap the flour out, turn the pan upside down over your sink and tap with your hands until you have an even amount of flour coating the shortening inside the pan. (If that seems like too much work for you, you can spray the pan with Baker’s Joy.)
You can also add a teaspoon of cinnamon to the butter glaze to add an extra kick of flavor to the cake.
To keep the cake moist, keep it covered at all times. Store any leftovers in an airtight container for best results.
Can The Cake Be Frozen?
To thaw, allow the cake or slices to come to room temperature on the counter, and then serve.
Do They Have to Be Refrigerated?
Kentucky Butter Cake
Equipment
- 1 Bundt pan
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Ingredients for Glaze
- 1 cup white granulated sugar
- ½ cup unsalted butter
- water as needed
Instructions
- Preheat the oven to 325 degrees. Coat your Bundt pan with shortening then sprinkle with flour and shake off.
- Sift together the all-purpose flour, kosher salt, baking powder, and baking soda in a medium-sized bowl and set aside.
- Using a large mixing bowl, cream together the unsalted butter and granulated sugar at medium speed. This will take around 4 to 5 minutes. You will know it’s done once the mixture is light and fluffy. Then add in the eggs, one at a time, and then the vanilla. Mix just until the vanilla is incorporated then turn off the mixer.
- Next, add the dry ingredients and buttermilk in ½ cup increments to the butter mixture. Alternating the two and slowly mixing everything together. Mix until you can no longer see the flour by itself. Do not overmix the cake batter.
- Pour the batter into the prepared pan and place it on the middle rack in the preheated oven.
- At the 50-minute mark, start checking the cake using a toothpick or cake tester. If it’s still gooey in the middle, place it back into the oven and check it every 10 minutes until it is done.
- When the cake is done, remove it from the oven and using a wooden spoon handle or dowel, poke holes in the bottom of the warm cake.
- After poking the holes in the cake, prepare the glaze.
- In a medium saucepan, mix together the granulated sugar and unsalted butter. Stir continuously until the sugar and butter have melted. Add just enough water to make the glaze thin and pourable. Do not let the mixture come to a boil.
- Using a spoon or while holding the saucepan, evenly spread the buttery sauce over the bottom of the cake, allowing the glaze to seep into the holes.
- Let the cake completely cool in the Bundt pan.
- Once it has cooled, invert it onto a serving plate. Slice and enjoy.
Video
Nutrition
Be sure to come back and tell us how your Kentucky Butter Cake turned out!
Sherry lee says
Im not sure on how 2 w/ the bundt pan,poking holes in btm of pan w/out,removing it out of pan. ??? Am i reading this wrong???
Lynda says
I know it can seem confusing. Keep in mind that while the cake is still in the pan, the “bottom” is at the top and the “top” is at the bottom. Once the cake has cooled, you will invert it onto a plate. (In plain English, you will flip the cake out onto a plate.)
If it is still not clear, let me know.