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Kentucky Butter Cake

A moist and buttery cake soaked in a rich glaze, perfect for creating cherished memories with loved ones.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Use high-quality brand like King Arthur Flour for best results.
  • 1 teaspoon baking powder Make sure it’s fresh for that perfect rise!
  • 1/2 teaspoon baking soda Enhances the texture and flavor.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter, softened Use softened butter for easy creaming, preferably Land O'Lakes.
  • 2 cups granulated sugar Gives that lovely sweetness without being overwhelming.
  • 4 large eggs Room temperature eggs mix in better.
  • 1 teaspoon vanilla extract Go for pure vanilla extract for best flavor.
  • 1 cup buttermilk This is the secret to moisture.
For the Glaze
  • 1/2 cup butter Unsalted.
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract This glaze takes the cake over the top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and flour a bundt pan.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. Cream softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. Gradually add the flour mixture alternately with buttermilk, starting and ending with the flour mixture. Mix lightly to combine.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 60-70 minutes, until a toothpick inserted comes out clean.
Making the Glaze
  1. Combine butter, sugar, and water in a saucepan over medium heat. Bring to a boil, stirring until butter melts. Stir in vanilla extract.
Finishing Touch
  1. Let the cake cool in the pan for 10 minutes, then invert onto a platter. Poke holes and pour glaze over the warm cake.
  2. Allow the cake to cool completely before slicing.

Notes

Store at room temperature for up to 3 days. Can be refrigerated for a week or frozen for 3 months.