Kentucky Butter Cake

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I still remember the first time I poured warm butter sauce over a golden, crackly-topped cake and watched it seep into every crevice — that sticky, buttery finish is the reason Kentucky Butter Cake shows up at Sunday suppers and holiday tables alike. This version is straightforward, rich, and perfect when you want something comforting but impressive. If you like a boozy twist, you might also enjoy a richer take on the idea with a bourbon kick in this Kentucky bourbon butter cake I tested last winter.

Why you’ll love this dish

Kentucky Butter Cake is all about texture contrast: a tender, almost pound-cake crumb topped with a syrupy butter glaze that soaks in and keeps each slice moist for days. It’s easy to scale (single-layer Bundt for a crowd or an 8×8 for two), forgiving in technique, and uses pantry basics—flour, sugar, eggs, and butter—so you can have it on short notice.

• Kid-friendly: sweet and buttery without assertive spices.
• Budget-friendly: no specialty ingredients.
• Crowd-pleasing: looks bakery-level but is home-cook easy.
• Make-ahead friendly: flavor improves slightly after sitting overnight.

"The butter sauce is pure magic — the cake was moist the next day and still tasted freshly baked." — a tester’s quick note

The cooking process explained

This overview helps you know what’s coming so you can prep confidently.

1. Cream the butter and sugar until pale and fluffy.
2. Add eggs one at a time to build structure.
3. Alternate dry ingredients and milk for a tender crumb.
4. Bake until set and lightly golden (toothpick comes out clean).
5. Heat sugar, butter, and water into a glossy butter sauce.
6. Pour warm sauce over hot cake so it absorbs and glazes the top.
7. Cool, slice, and serve — best slightly warm or at room temperature.

What you’ll need

• 2 cups all-purpose flour (spoon and level for accuracy; cake flour can be substituted for a lighter crumb)
• 1.5 cups granulated sugar (for the cake)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup unsalted butter, softened (use high-quality butter for better flavor)
• 4 large eggs, room temperature (room temp eggs emulsify better)
• 1 cup milk (whole milk gives the richest result; buttermilk adds tang and tenderness)
• 1 tablespoon vanilla extract

For the butter sauce:

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/4 cup water

Notes and substitutions:

• For a lighter cake, swap half the all-purpose flour for cake flour.
• Need to go dairy-free? Use a high-quality vegan butter and any neutral non-dairy milk (see Variations).
• For more brown-butter flavor, brown the butter for the sauce and cool slightly before combining. For a different take on similar ratios, check this classic Kentucky Butter Cake recipe I referenced while developing this version.

Directions to follow

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Preparation

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch baking pan (a Bundt gives that classic presentation).
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

Batter
3. In the bowl of a stand mixer or a large bowl with a hand mixer, cream 1 cup softened butter with 1.5 cups sugar until pale and fluffy (about 3–4 minutes).
4. Add eggs one at a time, beating briefly after each addition. Stir in the vanilla.
5. With mixer on low, add the dry ingredients in three parts, alternating with the milk (dry, milk, dry, milk, finish with dry). Scrape the bowl and mix just until combined.

Baking
6. Transfer the batter to the prepared pan and smooth the top. Tap the pan on the counter to remove large air pockets.
7. Bake at 350°F: about 40–50 minutes for a Bundt, 30–35 minutes for a 9×13. Start checking at the earlier time. The cake is done when a toothpick inserted near the center comes out clean or with a few moist crumbs and the top is golden.

Preparing the butter sauce
8. While the cake bakes, combine 1 cup sugar, 1/2 cup butter, and 1/4 cup water in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves and the sauce is glossy (about 2–3 minutes). Turn off heat; keep warm. Do not overboil — you want a syrup, not a hard caramel.

Finishing and serving
9. Remove cake from oven and immediately poke holes across the top with a skewer or thin knife so the sauce can penetrate.
10. Slowly pour the warm butter sauce evenly over the hot cake. Let the cake sit for at least 15 minutes so it absorbs the sauce. If using a Bundt, invert onto a plate once the sauce has been absorbed and the cake has cooled slightly.
11. Serve warm or at room temperature.

Best ways to enjoy it

• Serve warm with a scoop of vanilla ice cream and a dusting of powdered sugar.
• Add a dollop of whipped cream and fresh berries for contrast.
• For tea time, slice thinly and pair with black tea or medium-roast coffee.
• For a brunch centerpiece, plate with caramelized bananas or bourbon-poached pears.

Keeping leftovers fresh

• Room temperature: Keep cake covered loosely with foil or in a cake dome for up to 2 days. The butter sauce helps preserve moisture.
• Refrigeration: Store in an airtight container for up to 5 days. Bring to room temperature or warm for a few minutes before serving to restore softness.
• Freezing: Wrap slices tightly in plastic, then foil; freeze up to 2 months. Thaw in the refrigerator overnight and warm briefly before serving.
  Food safety tip: Because the butter sauce is sugar- and butter-based (no raw egg), the cake is safe to leave at room temperature for a couple of days, but refrigerate if you live in very warm climates or if the cake will be stored longer.

Helpful cooking tips

• Room-temperature ingredients mix together more evenly; take your eggs and milk out 30 minutes before baking.
• Don’t overmix after adding flour — that keeps the crumb tender.
• Use the toothpick test rather than relying strictly on time. If the toothpick has a few moist crumbs, it’s done.
• When pouring the sauce, work slowly and keep a bowl underneath if you used a Bundt to catch excess — you can spoon extra over slices when serving.
• Short on time? Slice the cake into bars and turn them into portable treats; another easy spin is this Kentucky Butter Cake cookies adaptation that captures the same flavors with less hands-on time.

Recipe variations

• Brown-butter sauce: Brown the butter before adding sugar and water for a nutty, complex flavor.
• Citrus twist: Add 1 tablespoon lemon or orange zest to the batter and 1 teaspoon to the sauce for a bright finish.
• Bourbon glaze: Stir 1–2 tablespoons bourbon into the warm sauce for depth (best for adult gatherings).
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding.
• Vegan: Replace butter with vegan butter, eggs with 1/4 cup aquafaba per egg or commercial egg replacer, and use plant milk.

FAQ

Q: How long does this cake take from start to finish?
A: Active prep is about 20 minutes. Baking is 30–50 minutes depending on pan choice. Allow 15 minutes for sauce absorption. Plan roughly 1–1.5 hours total.

Q: Can I make the butter sauce ahead of time?
A: Yes. Store it in the refrigerator for up to a week in a sealed jar. Warm gently before pouring over the warm cake — cold sauce won’t absorb as well.

Q: My cake top browned too fast. What happened?
A: Oven temperatures vary. If browning too quickly, tent the cake loosely with foil during the last 10–15 minutes of baking.

Q: Is this cake safe to freeze after adding the butter sauce?
A: Yes — wrap slices tightly and freeze. The sauce may firm up in the freezer; warm slices gently to restore texture.

Q: Can I bake this in a 9×13 pan instead of a Bundt?
A: Absolutely. A 9×13 will bake faster and produce a shallower cake that soaks up sauce more evenly. Reduce baking time and test sooner with a toothpick.

Conclusion

If you want another trusted take on this classic Southern cake, try the reliable version at Kentucky Butter Cake Tried and True! Southern Recipe for extra background and photos. For a slightly different styling and presentation, read the step-by-step guide at Kentucky Butter Cake – Cookies and Cups. If you’re curious about a celebrated variation that won baking accolades, the Once Upon a Chef version is worth a look: Kentucky Butter Cake – Once Upon a Chef (Bake-Off Winner!).