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This old fashioned Kentucky Butter Cake is the kind of rich golden pound cake that everyone falls in love with after just one bite. It bakes up tender with a buttery crumb and gets drenched in a sweet vanilla butter glaze while still warm. This is the dessert I bring to potlucks and holiday gatherings when I want that moment of quiet awe around the table.
The very first time I made this was for a neighbor’s birthday and each of us fighting for the last crumb hooked me on the recipe for life.
Ingredients
- Butter at room temperature: brings the richness and helps the cake bake up soft and moist Always look for European style or high fat butter for the best flavor
- Granulated sugar: sweetens and helps form that crisp outside edge Choose regular white sugar for the right texture
- Eggs: provide structure and help with a tender crumb Farm fresh if possible for brighter color
- Vanilla: gives the cake warmth and depth Use pure vanilla extract and not imitation for best results
- All purpose flour: is sturdy enough to hold the glaze but comes out tender Look for unbleached flour for best texture
- Kosher salt: brightens the flavor and balances sweet Try to avoid regular table salt which can taste harsh
- Baking powder and baking soda: provide lift and golden color Make sure they are fresh so the cake rises nicely
- Buttermilk: gives the crumb tang and keeps the cake moist and fluffy Whole fat buttermilk tastes even better if you can find it
- Butter glaze with sugar water and vanilla: soaks in for sticky edges and the classic Kentucky flavor Use fine baking sugar so it melts seamlessly
Step-by-Step Instructions
- Prepare the Pan:
- Thoroughly grease a 10 inch bundt pan with soft butter making sure to get into every crevice then dust generously with flour and tip out any excess Greasing well is crucial for releasing the cake later
- Mix the Cake Batter:
- In a stand mixer fitted with the paddle attachment combine butter sugar eggs vanilla flour salt baking powder baking soda and buttermilk on low speed Mix just until ingredients are moistened then beat on medium for a full three minutes until the batter is creamy and pale and no lumps remain Scrape the bowl down once halfway
- Bake the Cake:
- Pour the thick batter into your prepared pan smoothing the top with a spatula Tap the pan on the counter to release bubbles Set into a preheated 325 degree oven and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean The cake should be deeply golden with a fragrant crust
- Make the Butter Glaze:
- While the cake is baking combine butter sugar water and vanilla in a saucepan Heat over medium stirring often until the butter melts completely and sugar dissolves The glaze should stay just steamy not boiling Remove from heat as soon as the ingredients come together
- Glaze the Cake:
- Once the cake comes out of the oven leave it in the pan and poke holes across the top with a skewer Pour the warm glaze slowly over the cake so it seeps into every crack Let the cake cool in the pan while it absorbs the syrup This is what makes each slice so moist
- Unmold and Serve:
- When the cake is fully cool run a butter knife around all the edges and the inner tube to loosen Gently invert onto a large plate and let any extra glaze drizzle down Serve slices thick and as is or with berries
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I always love using real buttermilk in this recipe and remember the time my son helped poke holes for the glaze getting as many in as he could Each time I slice into the cake it reminds me of baking together and the thick vanilla aroma that fills our kitchen
Storage Tips
Let the cake cool completely If keeping for more than two days wrap tightly in plastic and store at room temp for up to four days For longer storage freeze slices in a single layer then wrap well and keep in the freezer for up to two months This cake thaws quickly and tastes great at room temperature or lightly warmed
Ingredient Substitutions
If you are out of buttermilk you can quickly sour regular milk by adding one tablespoon of lemon juice or vinegar to a cup of whole milk and letting it stand five minutes Unsalted butter can be used just add a pinch more salt in the mix Do not substitute self rising flour as the texture will be off
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Serving Suggestions
Kentucky Butter Cake shines all on its own but is lovely with fresh berries or a dollop of whipped cream For a little extra you can spoon any extra glaze over each slice before serving My family sometimes warms it up and enjoys with morning coffee or afternoon tea
History of Kentucky Butter Cake
The recipe originated in the Bluegrass State in the 1960s and quickly gained popularity for its generous glaze and homey ingredients It was a staple at potluck suppers and family reunions across the South earning its reputation as a "winner cake" at local fairs I first had it at a Kentucky Derby party and have been making it ever since
Frequently Asked Questions About Recipes
- → What gives Kentucky Butter Cake its moist texture?
The generous amount of butter and buttermilk in the batter help create a soft, rich crumb, while soaking the cake with a buttery glaze keeps every slice extra moist.
- → Can I make this without a bundt pan?
Yes, the cake can be baked in a tube pan or divided into loaf pans. Just adjust baking time and check for doneness with a toothpick.
- → How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or shortening, then dust with flour, making sure to reach every crevice before adding the batter.
- → What is the secret to a flavorful glaze?
Heat the butter, sugar, water, and vanilla gently until combined, but do not let it boil. Pour over the cake while both the glaze and cake are warm for best absorption.
- → How should Kentucky Butter Cake be stored?
Once cooled, the cake can be wrapped tightly and kept at room temperature for up to 3 days. It also freezes well for longer keeping.