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–+ servings

Kentucky Butter Cake

Kentucky Butter Cake is a beloved dessert that has been cherished by generations of Southerners. This buttery cake recipe is simple to make.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 13

INGREDIENTS

Butter Cake

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

Butter Glaze

  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 3 tablespoons brandy water can be substituted
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Preheat Oven: Preheat oven to 350 degrees. Generously grease and flour or spray a 10-inch Bundt cake pan (12 cups).
  • Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
  • Prepare Buttermilk Mixture: Mix milk and vinegar together in a separate small bowl or measuring cup.
  • Combine Wet Ingredients: Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals, alternating between the two, stirring just until combined. Scrape down the bowl and beater as needed.
  • Bake: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan.
  • Prepare Cake for Glaze: Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument, going close but not all the way through to the bottom.
  • Make Butter Glaze: In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
  • Apply Glaze: Slowly and carefully pour the glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.

Notes

  • Butter and flour the cake pan well to prevent sticking.
  • Substitute one cup of buttermilk for the milk and vinegar if preferred.
  • Use a chopstick, thick bamboo skewer, or straw to poke holes in the cake.
  • Be cautious with the flammable nature of alcohol when making the glaze.
  • Preheat your oven and place the cake on the middle rack in the center.
  • Allow the cake to cool for about 30 minutes before inverting.
  • Do not let the butter sauce boil.
  • Optionally, top with fresh berries and whipped cream.
  • The cake can be stored wrapped in plastic wrap or in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.