A cake so buttery, so tender, it practically dissolves on your tongue. Kentucky Butter Cake isn’t just dessert—it’s a buttery revelation wrapped in a sugar glaze. No fancy techniques, no obscure ingredients, just pure, unapologetic indulgence.
Why settle for dry, forgettable cakes when this one stays moist for days? Spoiler: The secret’s in the soak. Want to know how to make it?
Too bad—just kidding. Keep reading.
What Makes This Recipe So Good
This cake doesn’t just taste like butter—it lives for butter. The glaze seeps into every crumb, creating a texture so soft it’s almost illegal.
It’s like pound cake’s richer, more decadent cousin. And unlike finicky desserts, this one stays moist for days (if it lasts that long). Plus, it’s stupidly easy to make.
No layers, no frosting, just a single bowl and a whole lot of deliciousness.
Ingredients
- 3 cups all-purpose flour (spooned and leveled, unless you enjoy dense bricks)
- 2 cups granulated sugar (because subtlety is overrated)
- 1 tsp salt (to balance the sweetness, not your life choices)
- 1 tsp baking powder (the unsung hero of lift)
- ½ tsp baking soda (for that perfect crumb)
- 1 cup unsalted butter, softened (if it’s not soft, your arm will hate you)
- 4 large eggs (room temp, unless you enjoy lumpy batter)
- 1 cup buttermilk (no substitutes—this isn’t a negotiation)
- 2 tsp vanilla extract (the good stuff, not the sad imitation)
For the Glaze:
- ¾ cup granulated sugar (yes, more sugar)
- ⅓ cup butter (because why stop now?)
- 2 tbsp water (to pretend this is balanced)
- 2 tsp vanilla extract (glaze isn’t the time to skimp)
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C). Grease a Bundt pan like your cake’s life depends on it (because it does).
- Whisk dry ingredients—flour, sugar, salt, baking powder, and baking soda—in a bowl. Pretend you’re a scientist.A very hungry scientist.
- Cream butter and sugar in a separate bowl until fluffy. If your mixer sounds like it’s dying, you’re doing it right.
- Add eggs one at a time, mixing well after each. No one wants eggy streaks.Then, mix in the vanilla.
- Alternate dry ingredients and buttermilk, starting and ending with flour. Mix until just combined—overmixing is the enemy of tenderness.
- Pour batter into the pan and bake for 60-70 minutes. A toothpick should come out clean, unless you’re into gooey disasters.
- Make the glaze while the cake bakes: Melt butter, sugar, and water in a saucepan.Stir in vanilla. Try not to drink it.
- Poke holes in the warm cake and pour the glaze over it. Let it soak for 10 minutes.Walk away, or you’ll eat it prematurely.
- Flip onto a plate after 10 minutes. Resist the urge to face-plant into it.
Storage Instructions
Store this cake covered at room temp for up to 5 days (good luck with that). For longer storage, wrap it tightly and freeze for up to 3 months.
Thaw at room temp—microwaving ruins the magic.
Benefits of This Recipe
This cake is foolproof, crowd-pleasing, and stays moist for days. It’s perfect for potlucks, holidays, or “I survived Monday” celebrations. No fancy decorating skills needed—just dump, bake, and soak.
Plus, it’s a great way to use up leftover buttermilk (as if you’ll have leftovers).
Common Mistakes to Avoid
- Overmixing the batter—this isn’t a workout. Gentle folds only.
- Using cold ingredients—your cake will be denser than a philosophy textbook.
- Skipping the glaze soak—this is what makes the cake legendary. Don’t cheat yourself.
- Under-greasing the pan—nobody wants a cake that’s stuck in its past.
Alternatives
Out of buttermilk? Make a DIY version with 1 cup milk + 1 tbsp lemon juice or vinegar.
No Bundt pan? Use a 9×13-inch dish, but adjust baking time (start checking at 45 minutes). Want extra flavor?
Add a tsp of almond extract to the glaze. Feeling fancy? Top with fresh berries or whipped cream—but honestly, it doesn’t need it.
FAQ
Can I use salted butter?
Sure, but reduce the added salt by half.
Unless you’re into salty-sweet chaos.
Why did my cake sink in the middle?
You probably opened the oven door too early or underbaked it. Patience is a virtue—and a necessity.
Can I make this ahead of time?
Absolutely. It tastes better the next day.
The glaze soaks in deeper, and your willpower weakens.
What’s the best way to serve it?
Room temp or slightly warmed. Add ice cream if you’re feeling extra. Or just eat it straight from the pan—we won’t judge.
Final Thoughts
Kentucky Butter Cake is the dessert equivalent of a warm hug.
It’s simple, indulgent, and impossible to mess up (unless you ignore the instructions). Make it once, and it’ll become your go-to for every occasion—or no occasion at all. FYI, your friends will ask for the recipe.
Whether you share it is up to you.
