Soft, rich, and just a little bit sticky in the best possible way, this Kentucky Butter Cake has a dense, velvety crumb that practically melts as you eat it. The warm butter glaze seeps deep into the cake, leaving behind pockets of sweet, buttery goodness in every bite. It’s tender but sturdy, moist without feeling heavy, and that golden crust? Slightly crisp, with just enough resistance to make each slice feel special.
There’s something magical that happens when hot butter sauce meets warm cake. You pour it on, and it just disappears into the cracks, like the cake’s been waiting for it all along. That’s what makes Kentucky Butter Cake more than just a pound cake, it’s tender, rich, and practically melts in your mouth.
I mean, who says you need frosting when you’ve got sweet butter sinking into every crumb?
I first saw this version years ago in a tattered church cookbook, the kind with splattered pages and hand-drawn hearts next to all the best recipes. It said to just dump everything together, then bake!
Talk about easy, but not the best idea. It also said to add the glaze to the top of the cake before inverting, but I disagree. That made it a little too difficult to remove from the cake pan, so instead, invert the cake then pour that sweet butter glaze on top. Not only will it be easier to handle, but it’ll be a much prettier presentation.
Don’t skip the glaze. Seriously. The whole personality of this cake changes once that butter sauce seeps into the holes. And you need to do it while the cake’s still warm. If you forget, fine, it’ll still be good, but that buttery tenderness only happens if it soaks in.
I love slicing off a piece and pairing it with tea and some fresh berries. The tartness cuts through the sweetness just enough. It’s the kind of cake that doesn’t need a holiday, but somehow feels like one.
If you’re in a bundt mood, you should also check out my blueberry bundt cake that stays soft for days or this super moist 7-Up cake.
The Three Butter Cakes You Should Know About
Butter cake isn’t just one thing. There are three completely different versions, and I honestly love them all.
- Kentucky Butter Cake – This is the one I’m talking about here, the one I grew up with. A classic vanilla pound cake baked in a bundt pan and drowned in sweet buttery glaze.
- St. Louis Butter Cake – Gooey, chewy, and kind of wild. It starts with a yeast dough and gets a crackly top with a thick, almost custard-like butter layer.
- Paula Deen’s Butter Cake – A shortcut version that starts with a box mix and ends in something rich and cream-cheesy. I changed it up so it uses a homemade cake instead of a box mix.
Why I Keep Coming Back to This Cake
- That Glaze – Warm butter, sugar, vanilla… poured right into the cake so it sinks deep. It’s not just a topping, it becomes part of the cake.
- It’s Better the Next Day – No joke, it gets even moister as it sits. Perfect for slicing up all week.
- You Probably Have Everything You Need – No fancy ingredients. If you bake at all, this is stuff that’s already in your kitchen.
Ingredients That Matter
You’ll need butter (lots of it), buttermilk (because we’re Southern and that’s what gives it the soft crumb), and vanilla (don’t skimp).
Check the recipe card below for the full list and exact measurements.
How To Make a Buttery Butter Cake
Step One: Preheat and Prep
Generously butter a bundt pan getting into all the grooves. Add some flour and tap out excess.
Step Two: Cream the butter
Add eggs and vanilla and mix.
Step Three: Whisk the dry ingredients
Step Four: Combine everything
Step Five: Bake
Pour into the prepared pan, making sure the batter lays flat and even, and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. It should be golden brown.
Step Six: Prepare the glaze
While the cake is baking, make the glaze.
Step Seven: Let Cool
Remove cake from the oven and let it sit on a cooling rack for 10 minutes, then invert onto a wire rack. Place parchment paper under the wire rack. Once the cake has been inverted onto a cake plate, poke holes into the top of the cake with a toothpick or cake tester.
Step Eight: Pour Glaze
While the cake is still hot pour the hot butter mixture over the top, let it go into the holes, and drip down the sides. Let the cake cool before slicing.
Tips That Help (Trust Me)
- Let your eggs and buttermilk come to room temp. It really does help everything mix better.
- Tap the batter-filled pan on the counter to break any air pockets.
- Want to shake things up? Add a splash of bourbon or rum to the glaze.
This is the kind of cake that turns into a tradition. Someone always asks for the recipe, and before you know it, you’re the “butter cake person.” I don’t hate that.
Don’t Forget!
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Ingredients
- Cake
- 1 cup butter 2 sticks, softened
- 2 cups sugar
- 4 eggs room temperature
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- Butter Glaze
- 3/4 cup sugar
- 1/3 cup butter
- 3 tbsp water
- 1 tbsp vanilla
Instructions
- Preheat oven to 350º. Generously butter a bundt pan getting into all the grooves. Add some flour and tap out excess.
- In a stand mixer, cream 1 cup of butter and 2 cups of sugar until light and fluffy. Add eggs one at a time mixing after each until well combined. Add vanilla and mix.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Alternate adding flour mixture and buttermilk mixing after each addition.
- Pour into the prepared bundt pan. Even the surface so that it is flat.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. It should be golden brown.
- Let it sit on a cooling rack for 10 minutes then invert onto a wire rack. Place parchment paper under the wire rack.
- While the cake is baking, make the glaze. Add the glaze ingredients to a saucepan over medium heat and cook until the sugar has melted, do not boil.
- Once the cake has been inverted, poke the top with holes with a toothpick or wooden skewer. While the cake is still hot pour the hot butter mixture over the top, let it go into the holes and drip down the sides. Let the cake cool before slicing.
Notes
- Make sure you grease and flour the bundt pan getting plenty of butter in all of the grooves.
- Add the butter sauce while it is hot and the cake is still warm.
