Kentucky Butter Cake

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I learned this Kentucky Butter Cake from a friend who brings it to every family gathering — dense, buttery, and deeply nostalgic. It’s a Southern-style butter-soaked cake that’s perfect for holidays, brunches, or whenever you want a dessert that feels both homey and impressive. The magic is a simple yellow cake baked in a bundt or square pan, then drenched with a warm, buttery sugar sauce so the crumb stays tender and glossy.

If you enjoy bourbon-spiked versions, try the bourbon twist for an adult-friendly finish: bourbon butter cake variation.

Why you’ll love this dish

This cake hits a few sweet spots: it’s quick to mix, uses pantry staples, and rewards you with a very moist, buttery crumb that keeps well. It’s kid-approved but elegant enough for company. Make it for a potluck, holiday table, or lazy Saturday when you want something comforting with minimal fuss. The butter sauce soaks in slowly, giving each slice a shiny, caramel-like edge that’s irresistible.

“A friend brought this to our holiday dinner and everyone went back for seconds — the butter sauce makes it unforgettable.”

How this recipe comes together

Step-by-step overview:

• Cream the butter and sugar to build structure and aeration.
• Add eggs one at a time for stability and emulsification.
• Fold dry ingredients with milk in alternation to keep the batter tender.
• Bake until a skewer comes out with a few moist crumbs and the top is golden.
• Warm a simple butter-sugar-water sauce and pour it slowly over the hot cake so it soaks in.

This gives you a preview: mix, bake, sauce, rest, serve.

What you’ll need

Ingredient list (for one 10-inch bundt or 9×13 pan):

• 2 cups all-purpose flour (spoon and level for accuracy; swap with 1:1 gluten-free flour if needed)
• 1½ cups sugar (for the cake)
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup (2 sticks) unsalted butter, softened (plus ½ cup for the sauce)
• 4 large eggs, room temperature
• 1 cup milk (whole milk is best; buttermilk adds tang)
• 1 tablespoon vanilla extract
• 1 cup sugar (for the butter sauce)
• ½ cup unsalted butter (for the butter sauce)
• ¼ cup water (for the butter sauce)

Note: If you’re curious about other takes and texture differences, here’s another close version to compare ingredients and method: classic butter cake comparison.

Step-by-step instructions

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Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, or grease a 9×13-inch pan.
2. Bring butter and eggs to room temperature for even mixing.
3. Sift flour, baking powder, and salt together; set aside.

Baking the cake:
4. In a large bowl, cream 1 cup softened butter with 1½ cups sugar until light and fluffy (about 3–4 minutes with a hand or stand mixer).
5. Add eggs one at a time, mixing until incorporated; scrape the bowl.
6. Stir in vanilla.
7. Add the dry ingredients in three parts, alternating with the milk (dry, milk, dry, milk, dry). Mix gently until just combined — overmixing tightens the crumb.
8. Pour batter into the prepared pan, smooth the top, and bake 35–45 minutes for a bundt (30–35 for a 9×13). A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
9. Let the cake cool in the pan 10 minutes before turning out onto a wire rack.

Preparing the butter sauce:
10. While the cake bakes (or in the last 10 minutes), combine 1 cup sugar, ½ cup butter, and ¼ cup water in a small saucepan over medium heat.
11. Stir until butter melts and sugar dissolves. Bring to a gentle simmer for 1–2 minutes to thicken slightly, then remove from heat. The sauce should be warm, not boiling.

Serving:
12. Place the warm cake on a plate or cooling rack over a tray to catch drips.
13. Slowly spoon or brush the warm butter sauce over the hot cake in stages, letting it soak in between applications for deeper penetration.
14. Let the cake rest 20–30 minutes before slicing so the sauce finishes absorbing.

Best ways to enjoy it

Serve slices slightly warm with a dollop of whipped cream, a scoop of vanilla ice cream, or lightly sweetened mascarpone. Toasted pecans or sliced almonds on top add crunch. For a brunch spread, pair it with strong coffee or a smoky tea. If you want a playful variation with cookies for guests: try mini versions alongside buttery cookies for a dessert flight: butter cake and cookie pairing ideas.

Storage and reheating tips

• Room temperature: Keep loosely covered at room temp for up to 2 days. The sauce keeps the crumb moist.
• Refrigerator: To extend life, wrap tightly and refrigerate up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap whole cake or slices tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge, then warm gently.
• Reheating: Microwave a slice for 10–20 seconds, or warm in a 325°F oven for 8–12 minutes to revive softness.

Food safety: Because this cake uses whole eggs and a high-butter content (low water activity), standard refrigeration is fine for storage beyond a couple of days.

Pro chef tips

• Use room-temperature eggs and butter for smooth emulsification and an even crumb.
• Don’t overmix after adding flour; mix until just combined to avoid a dense cake.
• Warm sauce absorbs better — avoid pouring cold sauce over a cold cake.
• If using a bundt pan, grease nooks with a pastry brush and dust with flour for an easy release.
• For glossy edges, apply the sauce in two or three passes, letting it settle between pours.

Creative twists

• Bourbon Butter Cake: Add 1–2 tablespoons bourbon to the butter sauce for classic Kentucky flair.
• Citrus boost: Stir 1–2 teaspoons lemon or orange zest into the batter and a tablespoon of juice into the sauce.
• Nutty crunch: Fold 1 cup chopped pecans into the batter or sprinkle toasted nuts on top after saucing.
• Dietary swaps: Use a dairy-free butter and plant milk for a vegan-ish version (texture will differ). For gluten-free, a 1:1 gf flour blend works best.
• Mini cakes: Bake in muffin tins (reduce bake time to 18–22 minutes) and drizzle with sauce for individual servings.

Common questions

Q: Can I make this cake ahead of time?
A: Yes. Bake the cake, cool completely, then store covered at room temp for 1–2 days or refrigerate up to 5 days. For best texture, rewarm slices briefly before serving and add a little extra warmed sauce if it seems dry.

Q: Can I skip the butter sauce?
A: You could, but the sauce is what defines the “butter cake” experience. Without it the cake is a plain butter cake; the sauce adds moisture and sheen.

Q: How do I prevent the cake from sticking to the bundt pan?
A: Thoroughly grease all crevices with butter or nonstick spray and dust with flour. Let the cake cool 10–15 minutes before turning it out upside down on a rack.

Q: Can I add fruit to the batter?
A: Small, sturdy fruits like diced apples work best. Berries release moisture and can make the batter soggy unless you toss them in a bit of flour before folding.

Q: Is there a gluten-free option?
A: Yes — use a reliable 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum if your blend lacks it for structure.

Conclusion

For a classic southern dessert that’s simultaneously comforting and show-stopping, this Kentucky Butter Cake is hard to beat. If you want alternate tested versions and technique photos, see the tried-and-true approach at Kentucky Butter Cake Tried and True! Southern Recipe. For another popular interpretation with step-by-step photos and notes, check out the recipe at Kentucky Butter Cake – Cookies and Cups. If you’re curious about a chef-tested, bake-off winning version with extra tips, read the take at Kentucky Butter Cake – Once Upon a Chef (Bake-Off Winner!).