Go Back
–+ servings

Kentucky Butter Cake

Please rate us
A rich and moist cake topped with a syrupy buttery glaze perfect for any occasion.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Baked Goods, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 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

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
Batter
  1. 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).
  2. Add eggs one at a time, beating briefly after each addition. Stir in the vanilla.
  3. 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
  1. Transfer the batter to the prepared pan and smooth the top. Tap the pan on the counter to remove large air pockets.
  2. Bake at 350°F: about 40–50 minutes for a Bundt, 30–35 minutes for a 9x13. 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
  1. 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.
Finishing and serving
  1. Remove cake from oven and immediately poke holes across the top with a skewer or thin knife so the sauce can penetrate.
  2. 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.
  3. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 30g

Notes

For a lighter cake, swap half the all-purpose flour for cake flour. Need to go dairy-free? Use high-quality vegan butter and any neutral non-dairy milk. For more brown-butter flavor, brown the butter for the sauce and cool slightly before combining.
Tried this recipe?Let us know how it was!