Kentucky Butter Cake is a rich, moist Southern-style pound cake soaked in a sweet buttery vanilla sauce that melts into every bite. The outside develops a delicate golden crust while the inside stays soft and tender. It’s simple, classic comfort baking at its best.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Sauce
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
- Add buttermilk, softened butter, eggs, and vanilla. Beat until smooth and creamy, about 3 minutes.
- Pour batter into the prepared Bundt pan and spread evenly.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the butter sauce. In a saucepan over low heat, combine sugar, butter, and water. Stir until butter melts completely. Do not boil. Remove from heat and stir in vanilla.
- When the cake comes out of the oven, leave it in the pan. Use a skewer or toothpick to poke holes all over the warm cake.
- Slowly pour the butter sauce evenly over the cake, allowing it to soak in.
- Let the cake cool in the pan for about 30 minutes before inverting onto a serving plate.
Tips
- The flavor gets even better the next day.
- Serve plain or with whipped cream and fresh berries.
- Make sure the cake is still warm when adding the butter sauce so it absorbs properly.
Storage
Store covered at room temperature for up to 4 days. It also freezes well for up to 2 months.
Prep Time
15 minutes
Cook Time
60 minutes
Total Time
1 hour 15 minutes
Servings
12 slices
