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Kentucky Butter Cake

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This Southern-style butter-soaked cake is dense, buttery, and perfect for any gathering, drizzled with a warm sugar sauce for a moist, glossy finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour spoon and level for accuracy; swap with 1:1 gluten-free flour if needed
  • 1.5 cups sugar for the cake
  • 0.5 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup 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
For the Butter Sauce
  • 1 cup sugar for the butter sauce
  • 0.5 cup unsalted butter for the butter sauce
  • 0.25 cup water for the butter sauce

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or grease a 9x13-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
  1. 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).
  2. Add eggs one at a time, mixing until incorporated; scrape the bowl.
  3. Stir in vanilla.
  4. Add the dry ingredients in three parts, alternating with the milk (dry, milk, dry, milk, dry). Mix gently until just combined.
  5. Pour batter into the prepared pan, smooth the top, and bake 35–45 minutes for a bundt (30–35 for a 9x13).
  6. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack.
Preparing the Butter Sauce
  1. 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.
  2. Stir until butter melts and sugar dissolves. Bring to a gentle simmer for 1–2 minutes to thicken slightly, then remove from heat.
Serving
  1. Place the warm cake on a plate or cooling rack over a tray to catch drips.
  2. Slowly spoon or brush the warm butter sauce over the hot cake in stages, letting it soak in between applications.
  3. Let the cake rest for 20–30 minutes before slicing so the sauce finishes absorbing.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 24g

Notes

Serve slices slightly warm with whipped cream, vanilla ice cream, or mascarpone. Keeps well at room temperature or in the fridge for up to 5 days.
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