I was just scrolling that endless Instagram scroll a few mornings ago when my sister-in-law’s sister posted something about whipping up a Kentucky Butter Cake. Did she just say “BUTTER CAKE”? I didn’t even know it was a thing. But I knew if it was, I needed to try it! So I quickly googled it and found that it is a pound cake like Bundt cake with a sugar and butter glaze poured over it! Yes, please!
I found the recipe on Cookies and Cups. She also has a cookie version of a Kentucky Butter Cake that I can’t wait to try!
It’s very simple to make, and I love the dense, moist texture of the cake. It keeps very well and tasted even better the next day. We kept ours on a covered cake plate on the counter and every time someone opened the lid, the smell of sugar and butter filled the air.
What keeps this cake so moist is the butter and sugar glaze. When the cake is just out of the oven, you poke holes in it with a knife, and then the glaze soaks in. It also coats the outside creating a delicious sugary crust as the cake and glaze cool. The boys thought this was the best part.
I think a slice of this cake with a cup of coffee or tea is perfection. It’s also delicious with whipped cream and berries. It’s a pretty cake that isn’t fussy. It’s rich, sweet, and buttery, but not over the top. Make one this week, so you can display it on your kitchen counter and steal a slice when no one is looking too. Happy Monday, friends.
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Kentucky Butter Cake
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This Kentucky Butter Cake is a sugar and butter lover’s dream! I love how easy it comes together, keeps so well, and serves a crowd!
Ingredients
For the Cake
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
For the Glaze
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 325 degrees. Prepare a 10 inch Bundt pan by spraying it with Pam Nonstick Spray for Baking very thoroughly, or grease the pan very well with softened butter. I did have one tiny area that stuck to the pan, but I was able to cover it with a bit of powdered sugar.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together on medium speed. Add eggs one at a time and mix until incorporated. Add vanilla and mix.
- In a separate medium sized bowl, mix flour, salt, baking powder, and baking soda. Slowly add 1/3 of the dry mixture at a time, alternating with the buttermilk. Mix on low speed until everything is incorporated.
- Pour the batter into the prepared pan and bake for 65-75 minutes. A toothpick inserted into the center of the cake should come out cleanly.
- To make the glaze, add the butter, sugar, water, and vanilla extract into a small pan. Over medium heat, melt the butter and dissolve the sugar. Poke holes with a knife into the cake and pour glaze over the top. Allow the cake to cool completely, and then turn out onto a cake stand or platter.
Nutrition
- Serving Size: 1 Slice
- Calories: 508
- Sugar: 47g
- Sodium: 495mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7.2g
- Trans Fat: 0.8g
- Carbohydrates: 71g
- Fiber: 0.8g
- Protein: 6.2g
- Cholesterol: 117mg
Peg says
A recipe for Kentucky Butter Cake was shared with me by a colleague years ago. My love for her yummy goodness led her to making several for a charity event that I organized as treats at rest stops.
This dense batter us also similiar to 7-up Cake, a mandatory dessert as a child at all West Texas church socials. Also quite delish and tasty.
Both cakes, no matter how well the pan has been prepared, can be difficult to remove from the pan. Many times, I have not been so lucky with being able tonuse powdered sugar. Frustration on appearance have led to many needing to be trashed or frozen as crumbs to use as struesal topping on pies.
The answer to that is Grandmother Franklin’s pan grease, a blend of shortening, butter, flour and oil. Several recipes around the ‘net; Grandmother’s required a stick of butter and “eyeball the rest til you have a thick paste”.
Thanks for the memories this morning. On this cold morning in Houston, this warms my heart.
Julie says
Thank you so much for your comment, Peg! I’m so glad to know about Grandmother Franklin’s pan grease and will try that next time for sure. Happy baking to you!
Jenny says
I’m not a ‘chocolate’ dessert lover, and am partial to pound cake so I gave this cake a try today. Absolutely delicious. Tastes like an old-fashioned cake. Not like pound cake but so moist and delicious. Thanks for sharing.
Julie says
Thank you, Jenny!