🍰 Kentucky Butter Cake

Here’s a rich and moist Kentucky Butter Cake — a classic Southern dessert with a buttery vanilla flavor and a sweet glaze that soaks into every bite. Simple ingredients, big flavor, and perfect for any occasion!

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🍰 Kentucky Butter Cake

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: ~1 hour 30 minutes (includes cooling)
Servings: 12–16

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📝 Ingredients:

For the cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract

For the butter glaze:

• ¾ cup sugar
• ⅓ cup butter
• 3 tablespoons water
• 2 teaspoons vanilla extract

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👩‍🍳 Instructions:

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan very well.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add butter, eggs, buttermilk, and vanilla. Beat with a hand or stand mixer on medium speed for 2–3 minutes until smooth and creamy.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, make the butter glaze: In a saucepan over low heat, combine sugar, butter, and water. Heat until butter is melted and sugar is mostly dissolved. Stir in vanilla and remove from heat (do not boil).
7. When cake is done, poke holes all over the top with a skewer or fork. Slowly pour the warm glaze over the cake while still in the pan.
8. Let the cake sit for at least 30 minutes to soak up the glaze, then invert onto a plate or cake stand.

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✅ Tips:

• For easier release, use a nonstick Bundt pan and coat it with butter and flour (or baking spray with flour).
• Cake tastes even better the next day as the glaze settles in!
• Dust with powdered sugar or serve with whipped cream and berries for a pretty finish.

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🧊 Storage:

• Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze individual slices for up to 2 months.