Kentucky Butter Cake is a simple, moist and delicious buttermilk Bundt cake brushed with a vanilla sugar glaze, creating a delicious sugar crust. Save a little glaze and pour over your slice! To. Die. For. It’s like your favorite glazed doughnut meets cake.
I’m not sure why it is called Kentucky Butter Cake.
Could it be because it’s delicious buttermilk cake? Or perhaps it’s the luscious vanilla-sugar-glaze that gets drizzle all over and inside this cake? Either way, this is hands down my favorite cake in all the lands. Years back my friend Colleen surprised me with a mini-Bundt version Kentucky butter cake and it was quite literally, love at first bite.
I’ve since made it a dozen or so times. It’s my go-to cake and I’ve yet to meet someone who didn’t fall in love with it too.
To Make This Kentucky Butter Cake You Will Need:
- unbleached all-purpose flour
- kosher salt
- baking powder
- baking soda
- unsalted butter
- granulated sugar
- eggs
- buttermilk
- pure vanilla extract
Preheat your oven to 325℉ or 160℃.
This is my go-to method when greasing a Bundt pan: I melt a tablespoon or so of butter and used my pastry brush to coat the inside of the 12-cup bundt pan generously. Avoid using to much to where it pools in the bottom, you do not want that.
Be sure you have butter in all the nooks and crannies before adding a heaping tablespoon of flour into the pan. Shake and tap to coat, tip out any excess and set the prepared Bundt pan off to the side.
In a medium bowl whisk together the 3 cups of flour with 1 teaspoon of kosher salt and baking powder and 1/2 teaspoon of baking soda, then set off to the side.
In a bowl of your stand mixer, cream together the butter and sugar.
Add in all the egg, buttermilk and vanilla, mix until combined, scraping the sides bottom of the bowl halfway through and also right before slowly add the dry ingredients.
Stop once the batter is just about combined. Use a rubber spatula to finish working in any last little bits of flour.
Don’t Have Buttermilk?
You can easily make your own buttermilk by combining 1 tablespoon lemon juice or white vinegar for every 1 cup whole milk or half and half.
The batter is super thick, so I like to spoon the Kentucky butter cake batter into already prepared Bundt pan. I tap the pan on the counter to settle the batter before smoothing the top with a spatula.
Bake at 325° for 50 to 60 minutes or until it is nice and golden and a cake tester comes out clean.
To Make The Glaze ‘you Will Need:
- unsalted butter
- sugar
- water
- pure vanilla extract
With 5 minutes left on the clock, make the glaze. In a small saucepan combine 1/3 cup unsalted butter, 3/4 cup granulated sugar, 3 tablespoons water and 2 teaspoons vanilla. Heat over low, stirring until melted. Do NOT bring to a boil.
Once the cake is baked and is hot from the oven, use a skewer and poke holes all over.
Then spoon the glaze over the cake. The glaze will seep down into those holes and leave little pockets of deliciousness.
Let your cake cool completely or until it’s just a little warm, before you turn it out onto the cooling rack. Then reheat the second half of the glaze over low heat.
Brush some of the remaining glaze over the entire cake until it’s nice and glossy. I usually do two coats 😉 .
So pretty! Now its time to slice a piece…
I like to drizzle a little (or a lot) of the leftover glaze onto still warm slices of this cake.
SO. GOOD.
HOW TO STORE BUNDT CAKES:
Store your bundt cake in an air-tight container. My bunt pan came in one, but I went ahead and linked one from Amazon in the recipe printable. For this cake, it can be stored at room temperature for 5 days. If making a bundt cake that has an icing containing dairy, I would keep it stored in the refrigerator.
HOW TO FREEZE BUNDT CAKES:
Let cool completely before tightly wrapping in 2 layers of plastic wrap. Then wrap in aluminum foil and freeze. You can also, wrap and freeze individual slices.
HOW TO THAW A BUNDT CAKE:
Remove and let thaw on your counter at room temperature.
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Enjoy! And if you give this Kentucky Butter Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Kentucky Butter Cake
Ingredients
FOR THE CAKE:
- 1 tablespoons melted butter
- 3 cups unbleached all-purpose flour, plus 1 tablespoon for dusting pan
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla
FOR THE GLAZE:
- 3/4 cup white sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat your oven to 325℉ or 160℃.
- Brush an even layer of melted butter on the inside of a 12-cup bundt pan. Add in a tablespoon of flour, turning and tapping the pan to coat. Tip any excess flour out of the pan and set aside.
- In a medium bowl whisk together the flour, salt, baking powder and baking soda, then set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Then add in all of eggs, buttermilk and vanilla. Mix until combined, scraping down the sides half way.
- With the mixer on low, gradually add the dry ingredients into the buttermilk mixture, scraping down the sides and bottom of the bowl in between each addition. Mix until just combined, then use a spatula to mix in any last bit of flour.
- Spoon the cake batter into your prepared Bundt pan.
- Bake on the middle rack in your pre-heated oven for 50-60 minutes or until a cake tester comes out clean.
- With 5 minutes left on your timer, prepare glaze by combining the sugar, butter, water and vanilla in a small sauce pan. Heat on low until melted, stirring occasionally. Do NOT bring to a boil.
- Once the cake is baked, poke wholes while it's still warm. Spoon about half of the glaze all over, making sure the glaze seeps into the holes.
- Let cake cool COMPLETELY before inverting the cake onto a plate or cake stand.
- Once removed, re-heat glaze over low heat and brush over entire cake until there is no glaze left. Save any remaining glaze to pour over slices of cake.
Notes
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I'm so excited..I'm making this for easter!
What a gorgeous cake! I thought I was on a bundt cake strike, but I am going to have to make this, especially for that glaze.
This is definitely going on the "to do" list.
I made it-it was wonderful and everyone loved it!
Thank you for sharing this recipe. I happened upon on Tasty Kitchen and then visited your blog. You pictures are lovely and make me want to run to the kitchen and bake this yummy looking cake. 🙂
Thanks for this recipe. Im making this tonight for my daughters second B-0day cake with the in-laws. I found you on tasty Kitchen and I check your blog almost everyday. I have also used a few of your recipes a few times now.
Thanks Alot for a great Site…
Laurie Lafrenaye
This looks delish! Can I ask what brand of bundt pan you used for this recipe? I love the shape and the way the cake turned out.
Hi Wendy! I believe it's a Nordicware!
I really want to try it soon! I'm wanting to pour mashed strawberries sweetened with sugar all over the top! I'm drooling while typing, haha! Thanks for the butteryness 😀
Simplicity at its best! This cake was absolutely DELICIOUS and everyone who tasted of its goodness LOVED IT and begged for more!!!
This Bundt cake and glaze recipe, is the best. I use this recipe exclusively (Bundt or layered cakes.) Great recipe! Instructions are simple and easy.
Can I use cake flour instead of flour, sugar,etc.
thanks for the quick response – one more question – if I do use the cake flour, do I omit the baking powder,baking soda and salt?
Nope, cake flour is basically an aerated mixture of flour and cornstarch so everything else stays the same 🙂
When using cake flour add two( 2) tablespoons additional cake flour per cup of all=purpose flour. The opposite is true when a recipe calls for cake flour and you want to substitute all-purpose flour. All-purpose flour use two (2) tablespoons less flour.
When the recipe calls for:
Substitute:
1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted all-purpose flour
1 cup pastry flour = 1 cup minus 1 tablespoon all-purpose flour
1 cup self-rising flour = 1 cup minus 1 tablespoon all-purpose flour plus
1 1/2 teaspoons baking powder and 1/8 teaspoon salt
1 cup all-purpose flour = 1 cup plus 1 tablespoon pastry flour
I want to make 2 dozen Boston Cream cupcakes with this recipe. Do you recommend me doubling, tripling the recipe?
I’m not a hundred percent but I think it would work. It’s hard to say without ever testing it out 🙂
Can’t wait to try this cake. It looks amazing!
This looks wonderful and I am hoping to make it tomorrow. One question: why cool it in the pan? I have never seen that direction for a bundt cake before…
Hi Laura! Great question! If the cake was too hot the glaze that you brush on after would just slide right off. This way it sticks to it a little better and the cake should slide out easier this way too I believe:)
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This looks like it could be a winner. I am seeking a recipe to replace my favorite boxed cake mix. I have vowed to never buy it again, because I am very annoyed that the amount in the box has been decreased. That caused me to adjust my recipes that used it. To me, that’s like only getting eleven eggs in a dozen. I would have preferred a simple increase in price.
This is an old-time cake recipe that is so delicious! You won’t be disappointed. Wonderful with a cup of hot coffee or tea. Enjoy and come visit KY!
Instructions missing.
After the third paragraph it should read to add the dry ingredients to the butter mix.
Is missing.
Most experienced cooks won’t have a problem. I did not and the cake is great, but maybe it will be a good idea to correct it.
Best regards!
mmmmmm! really good!
I think this cake is delish!
The buttermilk, butter, eggs would not cream. The butter was soft the buttermilk room temp but the eggs were straight from the fridge …was this my mistake the cold eggs?
I tried again….everything room temp including the eggs…..it is a liquid mess. What am I doing wrong?
Hi Linda, I’m sorry to hear this recipe is giving you problems. I’m not sure what’s going on. It’s hard to say without being with you in the kitchen. But if you’re up to giving it another go, maybe try this approach: beat the butter and sugar together until light, fluffy and pale in color, add in the eggs one at a time, mixing after each one. Combine the remaining dry ingredients, then alternate adding the buttermilk and vanilla (combined) with the dry ingredients. I really hope this helps and PLEASE keep me posted!!
Hi! This looks sooo good! My question is about the glaze..I will be making my niece’s bday cake next week. Do you think I could use the glaze like I would a simple syrup to keep my cake moist?
Hi Ericka! Great question! I would personally stick to a simple syrup, only because this recipe has more sugar than water and could possibly leave your cake with a crisp, sugary outer layer. If you wanted to, you could add a little vanilla to the simple syrup for more flavor. I hope this helps! 🙂
look yummy!!!!!!!!
making this for easter sunday the church will love this
Why do so many of the recipes not have printable on them? I have a book for my favorites.
I’ve double checked and the orange printer icon is on the recipe printable. Let me know if you’re still having issues with this! Thanks!
I am desperately searching for the bundt cake pan used for this cake I love it and want to add. It to my collection. I have Nordic ware with no success. Any suggestions? I can’t wait to try this recipe.
I have checked Nordic ware with no success.
Jan….Amazon has lots of them. Try: http://www.amazon.com/Nordic-Ware-Platinum-Collection-Original/dp/B00004RFQ4
I really want to try this in a couple days for company, but I only have an old bundt pan that cakes generally stick to and get too dark. I don’t want to buy another because I rarely use them. Could I make this in something other than a bundt pan, and, if so, what would the baking times be? Thanks in advance!
I LOVE that you do not use any confectioner’s sugar (powdered sugar) in this recipe, which I think tastes bad and ruins perfectly good food. There are a few of us out there somewhere that hate powdered sugar, and my challenge to all others is, pay attention, ask yourself, does this icing taste good or terrible? If terrible, what is it causing that bad flavor. Huh? Probably the confectioner sugar. Thanks again. I look forward to trying this recipe. I found it by googling for a made from scratch melted butter cake recipe, and here you are! Merci. Gracias.
Can I use buttermilk that I make from a recipe for instance, I see a recipe for regular milk and lemon juice, or do I need to use the real stuf… Thanks
I made this cake and it was a hit. I like the bunt pan that you use so I ordered it off of Nordic ware….when I received it…..it was a smaller version of a regular size bunt pan can you please tell me what size your bunt pan is? Thank you
Hi can I use this version for mini bundt cakes?
Made this cake yesterday,it is soooo good almost gone
Should I eliminate the 1 teaspoon of salt if I use salted butter?
Hi Joyce! You could, but maybe try reducing it to 1/2 teaspoon?
I have made this cake for years and years! It is my go-to cake for every occasion. The only difference–I make mine with rum flavoring. Rum flavoring, not rum liquor. The cake tastes like the Butter Rum Lifesavers. I’ve never tried it with vanilla, but I think it’s time to try it! Why don’t you try it with the rum flavoring (I usually use about 2-3 tsp. in the cake and 2-3 tsp. in the glaze) and let us know what you think. By the way, I’m betting that you use REAL vanilla extract and not imitation vanilla. There’s just no comparison!
I’ll definitely give your rum version a try! And yes, I always use real vanilla! 🙂
I have made this cake for years. It is easy to make and always makes a hit.
Can this recipe be used to make mini bundt cakes?
Absolutely!
My eggs and buttermilk didn’t cream either. But as I added the flour it all came together. I’m looking at a beautiful cake!
Yay! Glad to hear it turned out for you, Dawn!
I made this today and it’s so yummy!
I’m so happy to hear it, Denise!
I’m not a baker but this looked to good not to give it a try…. It’s super easy to make and absolutely amazing with
Sorry my comment was cut off… I made this with Bourbon!
ha ha! Hate when that happens! I love the bourbon addition!!
I need some help!
I’ve made this cake twice now and both times it sticks in one spot. I thought the first time was because I didn’t grease and flour enough so this time I really greased and floured using a recipe from Pinterest called “Miracle Release” for baking it seems as if everyone uses it with success. My bunt pan is pretty old and maybe needs to be replaced could this be the culprit?
Any ideas why this cake keeps Sticking? The cake is delicious and easy to make
Hi Grace! Great question!! I have found that over the years nonstick fades, I’ve had to re-purchase nonstick muffin pans for that same reason. However, I also swear by nonstick spray with flour – especially for bundt pans and doughnut pans. I’ll have to look into this “miracle release” sounds like it might be better than the store-bought spray. I hope this helps!
I bake this cake multiple times and every time I bake it it comes out better and better. Thanks again for this recipe love it.
I would love to make this cake, but don’t have a Bundt pan any suggestions.
Hi Barbara! I would think a 9×13 would work. I haven’t tested it, so if you try it, I’d love to know how it worked for you! Enjoy!
It’s called Kentucky butter rum cake it’s from a Pillsberry cook off . I think it’s from 1964. I have made that cake many times it’s one of my favorites. Great for take a long
oh interesting!
I am making this cake tonight for a special occasion – please can you let me know how many GRAMS your idea of “3 cups of flour” is ?
I am finding all sorts of measurements for 1 cup of flour … some say 120g , some say 160g etc..
Please help me ASAP
thank you and I cant wait to make this!
Thanks
Tanya
This cake was easy to make and my family loved it. The vanilla flavor stood out nicely. It is a very dense cake but at the same time moist. I made the mistake of not saving the extra glaze to drizzle on the individual slices. Will definitely make again and save the glaze!
It looks delicious.Thank you for sharing this recipe.
I love this cake.. but the 2x I have made it, it has overflowed. Leaving a mess in my stove. What size pan are you using?Thank you. Bobbi
I want to add bourbon to this cake. Should I use it in the batter; may leave a bitter taste. Or should I add it to the last glazing?
Could I make cupcakes from this recipe? With just 2 people in house, I’m afraid cake would go bad before it was eaten, plus I can send some to my grandson in college.
I want to use this for a tiered baby shower cake. How much batter does the recipe produce?