Kentucky Butter Cake
Kentucky butter cake is a rich, moist brown sugar cake that your family will ask for again and again, and it is so easy to prepare and bake! Brown sugar adds caramel flavor to this wonderful cake
Kentucky has several famous dishes, from Kentucky Derby pie to their savory Henry Bain sauce. This moist Kentucky butter cake is one of my favorite Kentucky desserts. It’s easy to mix and bake, and the moist, buttery texture is absolutely sublime. I use some brown sugar in the cake for it’s caramel notes, but a traditional Kentucky butter cake may be made just as successfully with white granulated sugar. If you’re looking for a showstopping cake that doesn’t take a lot of artistic ability, this cake is for you!
What if my cake is stuck in the pan?
Some pans are better than others—it might help to read reviews when you purchase your pan. If you cake sticks, heat can help to release the cake. Soak a towel in very hot water. Invert the cake onto the cake plate and drape the hot towel over it. The heat should help loosen any fat or syrup that might be holding it in. I used a nonstick 9-inch (10-cup) fluted Wilton pan, which worked well—the cake rose to the top of the pan. Greased with Baker’s Joy, my cake released easily.
What You’ll Like About This Dish
Moist and buttery. The warm glaze soaks into the cake for rich flavor in every bite.
Simple ingredients. Just pantry staples and real butter.
Brown sugar glaze. Adds caramel notes and a beautiful finish.
Perfect for gatherings. Makes a large cake that slices beautifully.
Ingredient Notes
- All-purpose flour – Forms the structure of this classic Bundt cake.
- Granulated + brown sugar – The combination adds depth and a caramelized flavor.
- Baking powder + baking soda – Lift and lighten the batter.
- Butter – Adds rich flavor and tender texture; use room-temperature butter.
- Buttermilk – Keeps the crumb moist and tender with a slight tang.
- Eggs – Bind the batter and help the cake rise.
- Vanilla – Essential for warm, classic flavor.
- Butter glaze – A simple mix of sugar, butter, vanilla, and water or bourbon that soaks into the warm cake.
Steps to Make Kentucky Butter Cake
- Preheat the oven and prepare a Bundt pan.
- Whisk together the dry ingredients.
- Beat the butter with the sugars until creamy.
- Add the eggs one at a time.
- Mix in the dry ingredients and buttermilk alternately.
- Spoon the batter into the prepared pan.
- Bake until a skewer comes out clean.
- Prepare the glaze while the cake bakes.
- Poke holes into the warm cake and slowly pour the glaze over.
- Let the glaze absorb, then invert the cake.
- Brush with the reserved glaze and cool completely.
Tips
- Grease the Bundt pan thoroughly to prevent sticking.
- Pour the glaze slowly so it has time to soak into the cake.
- Don’t overmix the batter once the dry ingredients are added.
- Use bourbon in the glaze for a traditional Kentucky twist.
Recipe Variations
- Add almond extract. Replace part of the vanilla for a different flavor profile.
- Swirl in cinnamon. Add a light cinnamon swirl to the batter for warmth.
- Use rum. Swap bourbon for dark rum for a deeper, richer glaze.
- Coconut version. Add shredded coconut to the batter and use coconut extract.
Serving Suggestions
- Serve slices with fresh berries.
- Pair with whipped cream or vanilla ice cream.
- Add confectioners’ sugar on top for a simple finish.
- Garnish with a drizzle of caramel sauce for extra indulgence.
How to Store
Refrigerate: Store the cooled cake covered or in an airtight container for up to 4 days. It stays moist thanks to the glaze.
Freeze: Freeze whole or sliced. Wrap tightly in plastic and foil and store for up to 2 months. Thaw at room temperature.
Reheat: Individual slices can be warmed briefly in the microwave or low oven to restore softness.
Kentucky Butter Cake
Ingredients
- 3 cups all-purpose flour, (382 grams)
- 1 cup granulated sugar, (198 grams)
- 1 cup brown sugar, packed, light or dark (212 grams )
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, (226 grams) room temperature, cut into 1-inch pieces
- 1 cup buttermilk, well shaken
- 4 large eggs
- 1 tablespoon vanilla extract
Butter Glaze
- 3/4 cup granulated sugar, (148.5 grams )
- 1/3 cup brown sugar, (70 grams)
- 1/2 cup unsalted butter, (113 grams)
- 4 tablespoons water, or bourbon
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 F. Grease and flour a 10 to 12-cup fluted pan or spray with baking spray.
- In a medium bowl, combine the flour, salt, baking powder, and baking soda. Whisk to blend the dry ingredients and set aside.
- In a mixing bowl with an electric mixer, beat the butter with 1 cup of granulated sugar and 1 cup of brown sugar. Add the eggs, one at a time, beating well after each addition.
- Add about 1/3 of the dry mixture and half of the buttermilk; beat on low speed until combined. Repeat with another 1/3 of the dry mixture and the remaining buttermilk, then add the remaining dry mixture and beat just until blended.
- Spoon the batter into the prepared Bundt cake pan. Bake in the preheated oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze. Combine 3/4 cup of granulated sugar, 1/3 cup of brown sugar, 1/2 cup of unsalted butter, 4 tablespoons of water, and 2 teaspoons of vanilla extract in a saucepan. Place the saucepan over medium-low heat and cook just until the butter is melted and the mixture begins to simmer. Remove from the heat.
- Leaving the baked cake in the pan, place it on a rack. Poke holes all over the cake with a skewer or chopstick.
- Transfer 3 tablespoons of the butter glaze to a small bowl and set aside.
- Slowly drizzle the remaining glaze over the cake, giving it time to sink into the holes. Continue until all of the glaze is used.
- Let the cake stand for 10 minutes, then carefully turn it out onto a cake plate.
- Brush the reserved glaze mixture over the outside of the cake with a pastry brush.
- Let the cake cool completely then dust with confectioners’ sugar, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
