Kentucky Butter Cake on wooden cake stand with whipped cream and berries on a grey background.

Kentucky Butter Cake

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices 1x



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


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.


  • 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