Yield: 16 slices

Kentucky Butter Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

A moist vanilla flavored cake with the best buttery glaze in each and every bite is the perfect comfort food dessert. This Kentucky Butter Cake recipe is a must try!


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

For the glaze

  • ⅓ cup unsalted butter
  • ¾ cup granulated sugar
  • 2 Tablespoons water
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F. Grease and flour a 12 cup bundt pan (or use my homemade cake release). Set aside.
  2. In a large mixing bowl, combine butter and sugar. Blend until fully combined. Add in eggs and vanilla extract. Slowly add flour, salt, baking powder and baking soda. Alternate additions of dry ingredients with the buttermilk (about 2-3 additions). Beat for 2 full minutes.
  3. Pour cake batter into prepared bundt pan. Bake for 65-70 minutes, until a toothpick inserted into the center comes out clean.
  4. While the cake is finishing cooking, make the glaze. Combine butter, sugar, and water in a small saucepan. Heat over medium heat just until the sugar is dissolved, do not boil. Add in vanilla.
  5. When the cake is done baking, poke holes over the warm cake using a kabob skewer or knife. Pour glaze evenly on the cake while it is still IN THE PAN.
  6. Allow to cool completely in the pan.
  7. Once cooled, invert onto a flat cake platter. This cake is best made the day before. Store in airtight container at room temperature.


  • Make the day before: I like the taste of Kentucky Butter Cake best the day after baking. This gives that delicious buttery glaze the chance to seep into every nook and cranny of the cake! If you just can't wait, though, feel free to dig in as soon as the cake is cooled.
  • Use a cake release! Using a homemade cake release all but guarantees your butter cake will slide out of the pan easily. If you don't want to make a cake release, be sure to thoroughly grease AND flour the pan. There's nothing as disappointing as a bundt cake that falls apart when you try to take it out of the pan.
  • Store the cake in an airtight container. Cover the cake whenever you're not eating it to help lock in all that good moisture that makes the cake so delicious.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:



    Serving Size:

    1 slice

    Amount Per Serving: Calories: 380Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 198mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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