This scrumptious Kentucky Butter Cake Recipe is a super moist vanilla butter pound cake with a sweet butter sauce that soaks through the cake. The sweet buttery sauce is brushed on the outside of the cake, creating a heavenly crisp crust that takes this cake over the top with the flavor of vanilla and butter. Prepare to be wowed.
One would wonder why it is called Kentucky But r Cake when the base for this recipe mes from Nell Lewis of Platte City, Missouri. She won the Pillsbury Bake-Off Contest back in 1963 th this cake re pe.
Sometimes life just calls r cake and butter! This cake is what dreams are made of. If you have never made a Kentucky butter Cake, I am going to let you know that they are dangerous. Yes, I said it. I am just putting it out there. If you have intentions of eating just a small portion of this cake, then you had better be prepared to deliver pieces to the neighbors as quickly as possible or freeze it as soon it cools.
How to make Kentucky Butter Cake
Butter Cake
First, in a medium bowl, whisk together the flour, sugar, baking powder, baking oda, and salt. Now cream the butter and sugar together using a stand mixer fitted with the paddle attachment or hand mixer until it is light and fluffy. Then, combine your milk and vinegar to make buttermilk. While the buttermilk is working its magic, dd the eggs one at a time nd the vanilla to the butter mixture stirring just until incorporate between each egg.
Now stir in the buttermilk and the dry ingredients in intervals alternating between the two. Stir just until combined. Spoon the batter into a well-greased and floured Bundt pan and bake. Remove from the oven but do not remove from the pan y . Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instru nt.
Butter Glaze
While the cake is cooling in a saucepan over medium heat, combine the butter, sugar, and brandy. C ok until everything is melted, stirring very frequently. D not let the butter glaze boil. Remove from the heat and stir in the vanilla. R serve 1/3 cup of the butter sauce to brush over the top of the cake. Pour the butter sauce into the holes slowly and carefully. Let the cake cool on a cooling rack for a tota of 30 minutes before inverting. Gently brush the remaining glaze over the cake.
Recipe Notes and Tips
- Butter and flour the cake pan very well, as there is a lot going on here, and you don’t want it to stick. I love Bakers Joy which is a nonstick baking spray, but I was out of it this time, so I really had to work with the butter and flour to get all those nooks and crannies.
- You can substitute one cup of buttermilk for the milk and vinegar or save the money and mix it yourself like in the recipe.
- Use the smaller end of a chopstick, a thick bamboo skewer, or even a straw to poke holes in the cake.
- Alcohol and its fumes are flammable, so put the brandy for the butter glaze in the pan away from the flame.
- As always, preheat our oven and load the cake on the middle rack in the center of the oven.
- The cake should cool for abou 30 minutes total time after taking it out of the oven before inverting, so plan everything accordingly. Too short of time or too long of time could cause the cake to stick.
- Do not let the butter sauce boil. Stay right there with it so you n keep a close eye on it.
- Top each with fresh berries like strawberries, raspberries, blackberries, or blueberries, followed by a dollop of whipped cream.
- This cake is even more delicious on the second day. Trust me on that one!
- Store this cake wrapped with plastic wrap or stored in an airtight container on the counter for up to 2 days or in the ref gerator for up to 5 days.
Other cake recipes you will love!
Kentucky Butter Cake
Ingredients
Butter Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
Butter Glaze
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 tablespoons brandy water can be substituted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Generously grease and flour or spray with nonstick cooking spray a 10-inch Bundt cake pan (12 cups).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
- Mix milk and vinegar together in a separate small bowl or measuring cup.
- Add the eggs one at a time to the butter mixture stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Scrap down the bowl and beater as needed. Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but do not remove from the pan.
- Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument. Go close but not all the way through to the bottom.
- In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir very frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
- Slowly and carefully pour over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.
Notes
- Butter and flour the cake pan very well, as a lot is happening here, and you don't want it to stick. I love Bakers Joy which is a nonstick baking spray, but I was out of it this time, so I really had to work with the butter and flour to get all those nooks and crannies.
- You can substitute one cup of buttermilk for the milk and vinegar or save the money and mix it yourself like in the recipe.
- Use the smaller end of a chopstick, a thick bamboo skewer, or even a straw to poke holes in the cake.
- Alcohol and its fumes are flammable, so put the brandy for the butter glaze in the pan away from the flame.
- As always, preheat your oven and load the cake on the middle rack in the center of the oven.
- The cake should cool for about 30 minutes after taking it out of the oven before inverting, so plan everything accordingly. Too short of time or too long of time could cause the cake to stick.
- Do not let the butter sauce boil. Stay right there with it so you can keep a close eye on it.
- Top each with fresh berries like strawberries, raspberries, blackberries, or blueberries, followed by a dollop of whipped cream.
- This cake is even more delicious on the second day. Trust me on that one!
- Store this cake wrapped with plastic wrap or stored in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Nutrition
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Joanna
Can you use a 13×9 pan for this cake?
Beth Pierce
I am not sure as I have never tried. Theoretically I am sure that you can but I have not tested the results.
Teresa
I just fixed it and it was delicious. Hope to see more recipes posted.
Beth Pierce
Thanks so much! I will try my best!
Chuck
Recipe says five-ingredient glaze, but I only see four ingredients listed…
Beth Pierce
I fixed it. It is a four ingredient glaze. Thanks for the heads up!
Sharon
Wondering If I can reduce the amount of Sugar from 2 cups to 1 cup in the cake, and from 1 cup to 1/2 cut in the glaze? My husband is not supposed to have a lot of sweets/sugar? I meanwould the cake still turn out OK??
Beth Pierce
I do not think that would work. Here is an article on it.
Toni
My husband really loved this!! He said we should do it every weekend!! So delish!
Maria
My mouth is literally watering while reading the recipe. I can’t wait to try this one!
Krissy
You had me at butter sauce that soaks through the cake. Everyone loved it!
Tim
My mom got a similar recipe from a pilsbury bake off book a long time ago and it was called Kentucky butter rum cake and we begged her to make it as often as possible.
Beth Pierce
Smart kids. I have a Easy Rum Cake too that is absolutely delicious and always a huge hit with company!!
Betsy
I love how moist & buttery this cake is! Such a wonderful cake to enjoy with a nice cup of Earl Grey. I may become addicted to this delicious cake! Yum!
Kim
Goodness! Made this and now I’m renaming it Washington Butter Cake! It was delicious!
Andrea Thueson
Such rich buttery goodness and the touch of brandy on the glaze makes this out of this world!
Tawanna
My family loves this recipe! I have to make a cake once a month lol
Beth Pierce
Thanks so much Tawanna! So glad that you and the family like it!!
Gerry
When it says “stir in…” does that mean do not use a mixer, but stir it by hand?
Beth Pierce
Yes stir it in by hand.
Kara
It’s crazy that such a simple looking cake can taste so fantastic! We don’t drink alcohol so I didn’t have any brandy. I used water and a bit of rum flavoring. Amazing!
Katie
This looks amazing! I’m excited to try this one.
wilhelmina
Wowzers! This cake is so rich and buttery and it has the most amazing texture!