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You are here: Home / Recipes / Desserts / Cakes & Cupcakes / Kentucky Butter Cake

Kentucky Butter Cake

Yum

April 1, 2016 by Jodi + 191 Comments

This Kentucky Butter Cake is unbelievably delicious! A sweet, buttery cake coated with a sweet buttery sauce that soaks into the cake and leaves a sugary crust on the outside. It’s out of this world!

I think I might have to declare this Kentucky Butter Cake my most favorite vanilla pound cake to date. This cake is so crazy good that words don’t even begin to do it justice.

It’s moist, buttery and coated with a sweet buttery sauce that forms a crust on the outside and soaks into the cake making it just ridiculously delicious. I love the edges of the cake because the sauce seeps down the sides of the pan, coating the outside of the cake . . . AMAZING!

There are so many reasons to love this Kentucky Butter Cake where do I even begin?

The flavor is buttery and vanilla-y and not too sweet. It’s dense, but not too dense and so moist.  It’s so easy to make. You literally throw all the cake ingredients into your mixer and mix.  I’m pretty sure you can handle that.  It’s insanely good and the perfect dessert for any occasion. 

Finally, the best thing about this cake is the buttery, sugary glaze that is poured over it while it’s warm. It puddles up and slowly seeps into the cake and down the sides and leaves this sweet and crispy layer on top (ok, really the bottom when you flip the cake onto a serving plate).

This cake is heavenly!

A LITTLE SECRET . . .

This cake is even better on the second day and even the third. So if you can, plan ahead and make it a day or two in advance.

A few tips for making this cake:

  • Definitely make sure you butter/grease AND flour your pan. There is nothing worse than having a bundt cake not come cleanly out of the pan. I’ve never had a problem with this cake sticking, but I have other bundt cakes when I didn’t grease and flour the pan.
  • I’ve made this several times and the last time I made it I decided to 1 1/2 the butter sauce recipe. . . . best decision ever! It’s delicious made as the recipe is written, but just that little bit of extra sauce made it even all the more better.
  • Make sure you make the glaze AFTER the cake comes out of the oven! This gives the cake a chance to cool off just a bit. If you pour the glaze on as soon as it comes out of the oven (like I did the first time I made it), then the cake is so hot it quickly absorbs the glaze and the sugary, crusty coating doesn’t form on the outside.
  • If you can control yourself and not eat this all the day you make it, this cake tastes even better the second day so try and save a little.

Just look at the sugary bottom, is that not the most beautiful thing ever?! I so wish you could reach through your screen and snatch a piece.

This cake is completely fabulous on it’s own, but I’m sure topped with some fresh berries and whipping cream it would be incredibly scrumptious! It’s never lasted long enough for me to make it to the store to buy fresh berries.

This cake will not disappoint, I promise. You will be as in love with it as I am, I can almost guarantee it.

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Kentucky Butter Cake


★★★★★

4.8 from 6 reviews

  • Total Time: 70 minutes
  • Yield: 12 to 15 slices 1x
Print Recipe
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Ingredients

Units Scale

CAKE:

  • 1 cup butter, cubed at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

BUTTER GLAZE: (SEE NOTES)

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Instructions

CAKE:

  1. Preheat the oven to 325°.
  2. Grease a 10″ bundt pan with butter (or shortening works too) dust the pan with flour and set aside.
  3. Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for about 30-45 seconds and then increase the speed to medium and mix for 3 minutes.
  4. Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick entered into the center comes out clean.

GLAZE:

  1. After the cake is done, make the glaze ingredients by combining the sugar, butter, vanilla, and the water. Cook over medium heat, until fully melted and combined, BUT DO NOT BOIL!
  2. Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan.
  3. Let the cake to cool completely in the pan and then run a butter knife around the inside edges of the cake before inverting it onto a serving plate.

Notes

  • I’ve made this several times and the last time I made it I decided to 1 1/2 the butter sauce recipe. . . . best decision ever! It’s delicious made as the recipe is written, but just that little bit of extra sauce made it even all the more better.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Cakes & Cupcakes

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Recipe Source: Cookies & Cups via All Recipes

I linked up at Buns in My Oven

Filed Under: Cakes & Cupcakes Tagged With: bundt, butter cake, butter glaze, cake, pound cake

Comments

  1. Melanie @The Sisters Cafe says

    April 1, 2016 at 5:33 am

    Pound cake is my Mom;s favorite dessert! i will have to make this and pretend she is here:) lol! I will make ti for her when she gets home from her mission! Thanks for another awesome recipe!! xo

    Reply
    • Jodi says

      April 2, 2016 at 10:13 am

      Mel this cake is AMAZING!!! You definitely need to make it ASAP!! Xoxo

      Reply
      • Vicki McFarland says

        March 4, 2019 at 5:29 pm

        This is my new favorite cake!!! I thought my chocolate cake was the best ever and this has replaced it. I did take the glaze by 1 1/2 times the recipe. It was phenomenal. I can’t say enough. Thank you for sharing. Vicki McFarland in Chardon, Ohio.

        Reply
        • Jodi says

          March 5, 2019 at 2:06 pm

          Hi Vicki! Thank you so much for letting me know you love this cake. It is one of my favorites! Hey, if you love coconut, you need to try the coconut bundt cake on my site, it’s as amazing as this cake is. So good to hear from you, thanks for taking the time to leave a comment.

          Reply
          • Lollita says

            August 1, 2020 at 4:49 am

            What do you mean by 1 1/2 ? Is it 1 1/2 butter? I doubled the butter and the glaze was too runny

          • Jodi says

            August 1, 2020 at 7:47 pm

            I make 1 1/2 the whole butter sauce recipe like it says. Not just the butter, but all of the ingredients. Does that make sense?

          • Sandy says

            August 18, 2020 at 11:29 am

            Hi! Can you make this recipe with unsalted butter? That’s all I have on hand at the moment

          • Jodi says

            August 18, 2020 at 2:42 pm

            Yes, of course you can. You may want to taste the batter and see if you want to add a little extra salt, but it’s just a personal preference here.

      • Kelly Gifford says

        January 12, 2021 at 8:25 pm

        Love this cake. My cake though doesn’t come out with the sugar around it. What am I doing wrong.
        It’s still delicious I just want it to be like the picture.

        Reply
        • Jodi says

          January 13, 2021 at 12:54 pm

          Hi Kelly! Oh I ‘m so sorry you didn’t get the sugary crust on the outside, but I’m glad it still tasted delicious. A couple things could have been the reason. First, you need to wait for the cake to cool for about 5 minutes before you pour the glaze on. It says that in the notes of the recipe, so maybe you didn’t do that. Second, once it’s poured on the cake, I will take a butter knife and gently slide it randomly down between the edge of the bundt pan and the cake, pulling the cake slightly away from from pan, allowing the sugar mixture to seep down the sides. Does that make sense? Hopefully you’ll give this another try and be able to get the sugar crust around the outside edges. Take care.

          Reply
      • Angela says

        February 12, 2021 at 12:33 pm

        Hi Jodi, Do you have your buttermilk at rooms temperature or straight out of the refrigerator?

        Reply
        • Jodi says

          February 12, 2021 at 1:08 pm

          Hi Angela, I usually just take it straight out of the fridge and use it.

          Reply
      • Debbie says

        August 7, 2021 at 2:49 pm

        I am on my way to the store and hoping for a quick response.
        I assume vanilla means vanilla and not vanilla extract. Can you please specify if these measurements are for vancilla powder, paste, something else? I want to make sure it comes out as delicious as everyone says!!!

        Reply
        • Jodi says

          August 7, 2021 at 3:35 pm

          Hi Debbie. You can use pure vanilla or vanilla extract.

          Reply
    • Buddy Umbaugh says

      March 10, 2017 at 6:15 am

      Hi. I made this butter cake exactly by your recipe and it turned out fantastic!!! Was so moist and loved the crunch from the glaze. Loved the golden yellow color. Just had a piece with my morning coffee! Life is good! I will definitely be making this again, and telling my friends and family about it. Thanks for your great recipe.

      Reply
      • Jodi says

        March 10, 2017 at 7:01 am

        So glad you loved this. I love that you ate some for breakfast, that is totally something I would do. Thanks for the comment.

        Reply
        • Cheryl says

          April 6, 2017 at 9:45 pm

          So can I put chopped pecans in the glaze or in bottom of cake pan to bake on ?

          Reply
          • Jodi says

            April 7, 2017 at 8:21 am

            Hi Cheryl! You absolutely could add pecans if you’d like. Honestly, I think you’d be fine doing it either way, it’s just a matter of preference. I’d love to hear back how it turns out.

        • David M. says

          June 25, 2017 at 9:01 am

          The Kentucky Butter Cake is out of this world. I’ve made it several times. I’m making it again to take to work tomorrow. Thanks for sharing your happiness (recipes).
          David

          Reply
          • Jodi says

            June 25, 2017 at 11:56 am

            Thank you David! I have to agree with you about this cake being out of the world. Thanks for taking the time to leave a comment!

      • Rachel says

        December 20, 2022 at 9:15 am

        I am wanting to make this into mini Bundts. Do you have any suggestions to alter to mini Bundt size?

        Reply
        • Jodi says

          December 20, 2022 at 4:39 pm

          Hey Rachel, I haven’t ever made these in mini bundt size, so I really can’t give you any tips other than maybe search for other mini bundt cake recipes to get an idea for baking time. Sorry I’m not much help. Let me know if you give it a try and what you end up doing.

          Reply
    • Lisa says

      April 7, 2017 at 4:43 am

      I made this cake 2 in 2 days absolutely delicious my family enjoy it!!

      Reply
      • Jodi says

        April 7, 2017 at 8:08 am

        Thanks Lisa! So happy to hear your family liked it. I just made it again the other day, but put a little spin on it. I’ll post it soon.

        Reply
  2. Leslie says

    April 6, 2016 at 6:31 am

    It’s barely 9:30 and you have me salivating over this cake.

    Reply
    • Jodi says

      April 6, 2016 at 10:58 am

      Well then I guess you better make it! You will be so in love with this cake, I promise!!

      Reply
    • Rebecca Wilson says

      February 13, 2017 at 8:41 pm

      Hi Jodi,
      I made this cake last week for a “test” run because it sounded amazing! I love all things pound cake anyway. Well, it was more amazing than it sounded. I love to bake so for the holidays I try to make something special to take to work for my regulars.( I am a bartender.) So this Valentine’s I am taking this beauty and I know all my family (guest) will love it too.
      Thank you this is definitely one for the favorites list

      Reply
      • Jodi says

        February 13, 2017 at 9:52 pm

        Hi Rebecca! I’m so glad this cake turned out for you and that you loved it. It is definitely a favorite of ours. I could eat the entire thing.

        Reply
        • Autumn says

          March 1, 2017 at 5:14 pm

          Can you substitute margarine for the butter?

          Reply
          • Jodi says

            March 1, 2017 at 6:26 pm

            I never have Autumn so I don’t know how it will bake up. I know the butter gives this cake it’s yummy, rich flavor and I can’t promise it will taste as good with margarine.

          • Janet O says

            March 25, 2017 at 5:17 pm

            Autumn, why would you want to substitute margarine for butter EVER? Butter is a natural fat; margarine is chemical! No diet advantage!

  3. Janet Vinyard says

    April 6, 2016 at 8:51 am

    Hi Jodi, Sounds wonderful! Thanks for sharing the recipe! Blessings,Janet

    Reply
    • Jodi says

      April 6, 2016 at 10:58 am

      Hi Janet! This is so delicious, honestly I could have eaten the entire cake! I hope you have a chance to make it. Take care.

      Reply
  4. Beverly says

    May 15, 2016 at 10:22 pm

    If I make this cake the day before we are going to eat it, should I refrigerate it overnight?

    Reply
    • Jodi says

      May 16, 2016 at 3:12 pm

      No, don’t refrigerate it. Just very loosely cover it with sara wrap or some kind of cover. Hope you enjoy it!

      Reply
  5. Colleen Chandler says

    September 5, 2016 at 5:40 am

    Have you ever inverted the cake and then poured the glaze on top?

    Reply
    • Jodi says

      September 5, 2016 at 9:17 am

      I haven’t Colleen, but I don’t see why it wouldn’t work. Let me know if you try it.

      Reply
      • Sue says

        July 11, 2021 at 7:46 am

        I do this all the time with my K-Butter Cakes. Typically, I use a metal shish-ke-bob skewer and poke holes throughout the top (which was actually the bottom while cooking) and sides. Then I use a medicine syringe to suck up the butter sauce and inject it in each of the holes. I always leave a bit of the sauce to the. Pour over the entire cake once the injecting process is complete. Takes a little extra time, but OMG!

        ★★★★★

        Reply
        • Jodi says

          July 11, 2021 at 10:15 am

          Sue, that is a great idea and I’m sure makes this cake even more amazing! I’ll have to give it a try. Thanks for the tip.

          Reply
  6. Leslie says

    October 6, 2016 at 4:17 am

    I received this recipe almost 50 years ago from a fellow church member. It became a family favorite and my go to recipe for a special occasion or even a bake sale. So several years ago an item was needed for a brown bag auction. I pulled out my trusty Kentucky Butter Cake recipe baked it and put it in a cake container I saved from a grocery store cake. I made up a “fancy” copy of the recipe on the computer and taped it to the cake container with a pretty ribbon bow! It sold for $25! There is one difference from yours–my recipe calls for either vanilla extract or rum. I usually use the rum — it’s divine!

    Reply
    • Jodi says

      October 6, 2016 at 5:36 pm

      I love that story Leslie! I think the rum extract would be delicious, I’m going to have to try it. Thanks!

      Reply
    • Kim says

      October 7, 2016 at 2:31 pm

      Leslie, how much extract did you use? I baked this cake this weekend and all of it did not come out the pan and it crumbled when cut. I think I am going to invert and then glaze it to see how that works. I am open to other suggestions. Thanks. Great recipe.

      Reply
      • Jodi says

        October 8, 2016 at 1:04 pm

        Kim, I’ve never had this cake stick in the pan and/or crumble. I always butter and flour my pan really well (sometimes I use shortening). Don’t just spray it with cooking spray. I’m sorry it didn’t come out of the pan well. Just make sure you coat the pan really, really well.

        Reply
    • Linda says

      November 17, 2021 at 4:33 am

      Is that rum extract or regular rum?

      Reply
      • Geraldine Walsh says

        December 24, 2021 at 8:06 pm

        Rum Extract

        Reply
  7. Ana-Cook Kay-The Book says

    October 30, 2016 at 3:12 am

    good morning from Greece!baked it yesterday,a piece of heaven,thank you!

    Reply
    • Jodi says

      October 30, 2016 at 3:54 pm

      So glad you loved this!

      Reply
  8. Trish says

    November 8, 2016 at 4:37 pm

    I made this today and I love, love, love it. It’s easy and tastes amazing.

    Reply
    • Jodi says

      November 8, 2016 at 6:07 pm

      Hi Trish! I’m so happy to hear you made and loved this cake. You just wait, it’s even better the second day! Enjoy! Thanks for leaving a comment.

      Reply
  9. Kathy says

    December 7, 2016 at 8:43 am

    Wonderful cake. I did not have any left over to try the second day. Will have to hide it next time.

    Reply
    • Jodi says

      December 7, 2016 at 9:37 am

      Thanks Kathy! We absolutely are in love with this cake! You definitely need to hide some because it’s even better the second day! Thanks for the nice comment.

      Reply
  10. Morgan says

    December 17, 2016 at 12:17 pm

    Hi Jodi!
    I’m pretty new to the baking world and would love to try this cake, but I am a little confused with the footnote that says “I decided to 1½ the butter sauce recipe. . . . best decision ever!”. Is is asking me to double the butter sauce recipe or to double the butter in the butter sauce recipie or something else?

    Sorry for my confusing I just want to make sure I get it right!

    Thank you!
    Morgan

    Reply
    • Jodi says

      December 18, 2016 at 6:02 pm

      Hi Morgan, sorry if that confused you. I took the whole recipe for the butter sauce and made a full recipe plus a half recipe.

      Reply
  11. Treva says

    December 21, 2016 at 8:58 am

    Salted or unsalted butter?

    Reply
    • Jodi says

      December 21, 2016 at 4:36 pm

      Hi! I use salted butter.

      Reply
  12. Kim M says

    December 22, 2016 at 1:18 pm

    Hi Jodi,

    Kosher salt vs. regular salt… Does it make a difference or by preference? I want to bake this tomorrow morning for a pre-Christmas Eve gathering.

    Reply
    • Jodi says

      December 22, 2016 at 9:42 pm

      Hi Kim, it’s absolutely fine to use regular salt. Hope you love it. Merry Christmas!

      Reply
    • Jodi says

      December 22, 2016 at 9:46 pm

      Hi Kim, regular salt is just fine to use. Hope you love it. Merry Christmas!

      Reply
  13. Courtney S says

    December 24, 2016 at 6:59 am

    Hi Jodi, Hello from Scotts Valley, CA. I’m making this for the first time today and bringing it to our family Christmas gathering. Thanks for the recipe! I can’t wait to try it!! Merry Christmas!

    Reply
    • Jodi says

      December 26, 2016 at 9:31 am

      Hi Courtney! I hope this cake turned out for you. Happy Holidays!

      Reply
  14. Meredith says

    December 24, 2016 at 11:40 am

    What did you use to poke holes for the cake? A straw? Fork? Just didn’t want to wreck it!

    Reply
    • Jodi says

      December 26, 2016 at 9:31 am

      Hi Meredith, I used a skewer to poke the holes.Good luck.

      Reply
  15. Kimberly Wigfall says

    December 24, 2016 at 1:44 pm

    Hi Jodi.The first time I made this cake, I took it to my work place to share with my co workers. It was a big hit. I’ve been getting so many requests soon after, that I starting charging because the most important ingredient is the most expensive. Nevertheless, this is an awesome cake. I may have gained a few pounds because of it. Planet Fitness will in my future in January 2017 lol

    Reply
    • Jodi says

      December 26, 2016 at 9:33 am

      Hi Kimberly! I’m so glad you love this cake and I love that you’re getting requests for it. It is definitely worth every calorie! Thank goodness for Planet Fitness, right?! Hope you had a Merry Christmas.

      Reply
  16. Fern Bell says

    December 24, 2016 at 9:01 pm

    Hi Jodi,

    I just baked this cake and I’m waiting for it to cool. My husband and I are impatiently waiting.

    Fern

    Reply
    • Jodi says

      December 26, 2016 at 9:34 am

      Hi Fern, I hope you loved this cake! It’s even better on day two! Happy holidays!

      Reply
  17. Alaiff says

    January 1, 2017 at 3:26 am

    I’ve just baked this cake for my mum and the house smells so wonderful. She just can’t get her hands off the butter cake! Thank you and happy new year! 🙂

    Reply
    • Jodi says

      January 1, 2017 at 5:41 pm

      Thanks for the comment. So glad you made this cake and loved it. Happy New Year to you!

      Reply
  18. Shelly Riley says

    January 6, 2017 at 5:19 pm

    Can I substitute sour cream for butter milk?

    Reply
    • Jodi says

      January 7, 2017 at 6:38 am

      I haven’t tried this Shelly, but you could certainly give it a try. I recommend adding milk to the sour cream to get it more the consistency of buttermilk.

      Reply
  19. Patricia Redd says

    January 7, 2017 at 6:15 pm

    Just made this cake per the recipe exactly. Came out beautifully and taste amazing!!

    Reply
    • Jodi says

      January 7, 2017 at 9:12 pm

      Hi Patricia, I’m so happy you made and loved this. If you are a fan of coconut, and since you loved this cake, you need to try the coconut cake I just posted, it’s just as amazing as this Kentucky Butter Cake. Thanks for leaving a comment.

      Reply
      • Lillian says

        May 5, 2017 at 8:26 pm

        HI ! This cake looks yummy a di will try making it soon but I was wandering if it’s possible to translate this Cake recipe to Hebrew? It does not give an option to do so ! Thanks !!

        Reply
        • Jodi says

          May 6, 2017 at 8:09 am

          Hi Lillian. Sorry, I don’t provide translation options on my site. I’m sure you can google “english to hebrew translation” to find a site that will and then copy and paste the recipe there. Good luck.

          Reply
  20. K.Mac says

    January 15, 2017 at 4:19 pm

    Just finished a piece of this fabulous Butter Cake! Delicious, and the only change I made was 2 tablespoons of Rum for the 2 tablespoons of water in the glaze! Dang was this good!

    Reply
    • Jodi says

      January 16, 2017 at 8:19 pm

      I’m sure it was delicious with the rum! So happy you loved it. Thanks for leaving a comment.

      Reply
  21. Mary Caruso says

    January 28, 2017 at 8:50 pm

    Tested this cake out for a cake walk for our children’s schools open house this weekend. It made the cut!!! Everyone in my house loved it. Made it Friday evening and they all had it for breakfast Saturday morning. It didn’t make the whole day:) thanks for sharing

    Reply
    • Jodi says

      January 29, 2017 at 4:53 pm

      Thanks Mary! I could eat this entire cake :)! Thank you for leaving a comment, I love reading them.

      Reply
  22. Concetta says

    February 25, 2017 at 12:43 pm

    This cake came out delicious! I made it with whole wheat flour (what I had on hand) and it is incredible. Thank you for posting this on Pinterest!

    Reply
    • Jodi says

      February 25, 2017 at 4:42 pm

      Thanks for leaving me a comment Concetta. I’m so happy you loved this cake. It’s definitely a winner!

      Reply
  23. Valerie says

    February 28, 2017 at 1:28 pm

    Making a cake for my Grandaddy for his 91st Birthday. He wants a butter/yellow cake with chocolate frosting.Could I possibly use this recipe for a layer cake?

    Reply
    • Jodi says

      February 28, 2017 at 2:02 pm

      Hi Valerie! I honestly don’t know that I would turn this into a layer cake. It’s a pretty dense cake, not light and airy like most layer cakes are. You can certainly try it, but I’d hate for you to be disappointed if it didn’t work. This dinette cake is delicious and might be more what you’re looking for.

      Reply
  24. Jillian Wier says

    March 1, 2017 at 7:56 pm

    What if you don’t have buttermilk can I not use just regular milk. I really want to try it out

    Reply
    • Jodi says

      March 2, 2017 at 1:46 pm

      Hi Jillian, you can make your own buttermilk like this: for each cup of buttermilk, you use 1 tablespoon of white vinegar OR lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. I’ve done this many times when I’ve been out of buttermilk. Good luck.

      Reply
  25. Sandra Minor says

    March 4, 2017 at 4:37 pm

    Just made this cake and topped it with the glaze. Looks soooo yummy! I can’t wait for it to completely cool so that I can dive into it. Pound cakes are a favorite in my house and my youngest son has been known to eat an entire pound cake. Since I have a home cake baking business, I will definitely be adding this one to my inventory. Most pound cakes take a bit more time and effort, but this recipe was a quick and easy cake to make. I will let you know how mine turned out. I have no doubts that it will be absolutely outstanding! Thanks so much!!!!

    Reply
    • Jodi says

      March 4, 2017 at 5:04 pm

      Hi Sandra! I hope you love this cake as much as we do. Let me know what you think.

      Reply
  26. Jacqueline says

    March 5, 2017 at 8:43 pm

    This is a lovely cake! Moist and just sweet enough. I followed your advice and made a portion and a half of the glaze. Next time I may try some ameretto or rum. I was out of heavy whipping cream so I mixed some vanilla bean paste and a couple of tablespoons of sugar into a container of creme fraich and spooned a dollop on each slice, it was amazing,
    . Thank you!!! Jacqueline

    Reply
    • Jodi says

      March 5, 2017 at 8:51 pm

      Hi Jacqueline! I am thrilled you loved this cake, who wouldn’t love it, right? Thanks for letting me know how it turned out for you.

      Reply
  27. Allison says

    March 28, 2017 at 10:06 am

    So I totally had to resist the urge to cream the butter and sugar as I would with every other cake I make. I’m glad I did. My nine years old daughter who hates sweets asked for a slice in her lunch box. That’s a win in my house.

    Reply
    • Jodi says

      March 28, 2017 at 11:48 am

      Hi Allison! You’re comment just totally made me laugh. I’m so happy your daughter loved this cake! Thanks for the great comment.

      Reply
  28. Kayla says

    March 28, 2017 at 6:28 pm

    Wondering what you use to poke the cake? Want to make sure I don’t use a utensils that is too large or small in diameter.

    Reply
    • Jodi says

      March 28, 2017 at 7:12 pm

      Hi Kayla, I just use a wooden skewer and use the fatter end.

      Reply
  29. Vasu says

    March 31, 2017 at 11:46 am

    HI Jodi,

    As we don’t eat eggs, what can I substitute for them ? Would love to try this cake

    Reply
    • Jodi says

      April 1, 2017 at 1:26 pm

      Hi Vasu, I’m not sure what the best options are. I googled it and found the following: For recipes which use eggs primarily as a leavening agent you can try the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Not sure how well it works as I’ve never done it because I use eggs. I’m sure there are other options, you can go ahead and google it and fine others if you’d like. Good luck!

      Reply
  30. Jane Simons says

    April 15, 2017 at 5:43 am

    I made this for an early Easter celebration and doubled the recipe for the sugar glaze and served some on the side (warmed) along with fresh sliced strawberries and it was divine! Honestly, the best cake ever!

    Reply
    • Jodi says

      April 15, 2017 at 8:11 am

      Hi Jane! That sounds divine! I’m going to have to try that. So glad you loved this cake, not sure how anyone couldn’t love it. Thanks for letting me know. I love hearing from people.

      Reply
  31. Ria says

    April 17, 2017 at 11:19 am

    I just made this cake and it is so awesome…the thing is since I am getting ready for my hummingbirds to come I used up most of my sugar for their nectar, so I used some sugar and about 15 percent of brown sugar, it still turned out wonderful. Thanks so much for the recipe.

    Reply
    • Jodi says

      April 17, 2017 at 12:42 pm

      Hi Ria, so happy you loved this cake, it definitely is a winner. Good to know brown sugar can work in a pinch. Thanks for the comment.

      Reply
  32. E. Champion says

    April 18, 2017 at 8:01 pm

    I wish I didn’t go through your other cake recipes yet because now I am torn between this butter cake and the white chocolate raspberry bundt cake lol. I have always wanted to try the Kentucky Butter Cake because everyone says it’s so good. but since I am carrying it to a get together, I wanted a cake that not only tastes delicious but looks pretty as well. so, I decided to make your white chocolate raspberry bundt cake this weekend instead. but now I am confused hahaha! hmmm… which cake is more delicious in your opinion? carrying both is not an option lol so you have to help me pick which one I need to make this weekend! love your blog btw

    Reply
    • Jodi says

      April 19, 2017 at 11:51 am

      Oh you can’t make me choose!! I honestly don’t think I could, they are both completely fabulous you can’t go wrong with either. Thanks for the nice comment 🙂

      Reply
      • E. Champion says

        April 20, 2017 at 8:21 pm

        lol I was hoping you’d decide for me. I think I am going to make the Kentucky Butter Cake for our family get together instead of the white chocolate raspberry bundt cake so I don’t have to worry about the frosting melting and all kinds of things I do not want the cake doing lol. it’s getting warm in AL I hate it! anyway, thank you so much for responding to both my comments. can’t wait to dig into this cake!

        Reply
        • Jodi says

          April 21, 2017 at 11:19 am

          Let me know what you think.

          Reply
    • TIA says

      November 17, 2021 at 7:43 pm

      So I tried out your recipe for this fabulous cake, it came out amazing, I was wondering how long can the cake last being fresh? Is safe to put it in the fridge or freezer?

      Reply
      • Jodi says

        November 18, 2021 at 10:00 am

        This cake will be good stored at room temperature for up to four days. Yes you can refrigerate and freeze it. Be sure to wrap it well if you freeze it. Put it in your fridge overnight or several hours to come to room temperature. The sugary coating on the outside will most likely be a different texture after freezing it, but will still taste delicious.

        Reply
  33. Elham says

    May 7, 2017 at 9:16 am

    Thank you very much for this awesome and easy recipe, I’m trying now, I just put it in the oven.
    Greetings from Arabian gulf, Saudi Arabia.
    Love, Elham. إلهام
    <3

    Reply
    • Jodi says

      May 7, 2017 at 6:16 pm

      Thanks for the comment! I hope you love this cake.

      Reply
  34. Jessica says

    May 29, 2017 at 5:36 pm

    I made this recipe gluten free with rice flour (because my daughter in law has celiacs) for our Memorial Day cookout and it was amazing, everyone raved about it!

    Reply
    • Jodi says

      May 30, 2017 at 12:26 pm

      So happy to hear everyone loved it. Good to know it’s just as delicious with rice flour. Thanks Jessica!

      Reply
  35. Laura says

    May 30, 2017 at 5:07 am

    Did you use a 10 cup or a 12-15 cup bundt pan? Thanks, Laura

    Reply
    • Jodi says

      May 30, 2017 at 12:51 pm

      Hi Laura, I have the Nordic Ware anniversary bundt pan. I believe it’s a 12-cup capacity.

      Reply
  36. Amy says

    June 6, 2017 at 2:59 pm

    I was thinking of putting vanilla bean instead of the vanilla extract in the cake. Thoughts on if I should just add the bean or substitute it?

    Reply
    • Jodi says

      June 6, 2017 at 7:39 pm

      Hi Amy, I’m guessing you mean could you scrape the vanilla bean and put the seeds in? I think that would work great and be delicious.

      Reply
  37. Erin says

    June 8, 2017 at 6:54 pm

    How cool does the cake have to be before inverting it? My 11-year old baked this for our sweet older neighbor and cannot wait to take it to her. I bought some good quality lemon curd and fresh berries. Hope those flavors compliment one another.

    Reply
    • Jodi says

      June 9, 2017 at 6:39 am

      Hi Erin, I usually let the cake cool almost completely before I invert it, but I’m sure you could give it a try maybe a bit sooner. Hope it turned out.

      Reply
  38. Claire says

    June 26, 2017 at 3:19 am

    Hi, Jodi! I am excited to try this recipe! I noticed that you mentioned you may try something new with this recipe. Anything new that I may want to know? Thanks so much!

    Reply
  39. Sadie says

    July 2, 2017 at 10:50 am

    I’m intrigued by the somewhat unusual way of mixing the cake batter and searched through the reviews to see if there were any comments about using the more traditional method of creaming the butter/sugar, adding the eggs and vanilla, and lastly adding the dry ingredients alternately with the buttermilk. I’m curious if you’ve tried the more traditional prep, or if you’ve always used the “dump everything in a bowl and mix for 3 – 4 minutes” method.

    Reply
    • Jodi says

      July 2, 2017 at 1:01 pm

      Hi Sadie, I have always just made this using the dump and mix method. I should give it a try the other way. I’ll let you know if I do.

      Reply
  40. Teresa says

    July 7, 2017 at 2:08 am

    Hi Jodi! This recipe sounds delicious. I am going To try this out for a family gstheting. I was wondering if this could be made in a 9×13 making dish? To get more servings.
    Thanks:-)

    Reply
    • Jodi says

      July 7, 2017 at 5:00 am

      Hi Teresa, I’ve never tried baking it in a 9×13 so I’m not sure how it would bake up. If you don’t cut the slices really thick, you can easily get as many servings, if not more, as you would baking it in a 9×13 pan.

      Reply
  41. Patricia says

    July 10, 2017 at 8:48 pm

    Made this cake today (for company I might add)… followed your instructions to the letter even though I had my doubts about letting it cool completely before taking it out of the pan…..should have trusted my doubts……stuck to the pan to the point that it all fell apart in pieces trying to shake it out!
    And I have a good Nordicwear bundt pan…nothing has ever stuck to this pan. How in the world was this method supposed to work?!? I am so frustrated right now I want to cry.

    Reply
    • Jodi says

      July 11, 2017 at 12:41 pm

      I’m so sorry to hear that it completely stuck Patricia. I have never, ever had this cake stick. I use shortening and grease every nook & cranny of the pan and then I flour it too. I know how frustrated you feel because I have had other cakes stick, especially before I got my good Nordic Ware pan. I’m really sorry this didn’t work out for you.

      Reply
      • Jane Simons says

        July 11, 2017 at 1:23 pm

        I didn’t use a bundt pan, but just made this the other day in a tube pan and lined the bottom with parchment after greasing the pan with shortening and dusting with powder. The cake fell out beautifully after a ran an unserrated edge along the inside of the pan.(as my entire family watched – I think to see what I would do if it didn’t come out;) and did not stick at all. I can only imagine your frustration to have this stick and then fall apart – especially when you made it for company. Don’t give up though, try it again with a tube pan – it is just TOO good to not make again and every time I make it, it gets rave reviews and not a crumb is left. Good luck!

        Reply
        • Jodi says

          July 11, 2017 at 5:41 pm

          Thanks Jane for letting us know that a tube pan works well too. I’ve never had a problem with it sticking in my bundt pan, but I’ll have to try it in my tube pan. So happy to hear it turned out and you loved it.

          Reply
  42. Marie says

    August 4, 2017 at 12:17 pm

    Could these be made in to cupcakes? If so about how many would these yield?

    Reply
    • Jodi says

      August 4, 2017 at 2:53 pm

      Marie, I have never made these into cupcakes so I can’t say how they would turn out or how many it would make. The cake itself is pretty dense, so I’m not sure how they would bake up as cupcakes. Sorry I can’t be more helpful. If you do try it, I’d love to hear how they turn out.

      Reply
  43. Holly says

    August 14, 2017 at 4:06 pm

    Loved making this cake and loved eating it! It was so simple and absolutely delicious! Thank you for sharing it 🙂

    Reply
    • Jodi says

      August 15, 2017 at 12:28 pm

      Hi Holly! Thanks for letting me know you loved this cake! I have to agree with you that it is absolutely delicious! Thanks for letting me know.

      Reply
  44. Amanda says

    August 28, 2017 at 12:41 pm

    Can I use this for cupcakes ? And can I use regular instead or cream?

    Reply
    • Jodi says

      August 28, 2017 at 12:59 pm

      I’ve never made cupcakes with this cake batter so I don’t know how they would turn out. You can certainly try. I’m not sure about your second question. Are you asking if you can use regular milk or cream in place of the buttermilk?

      Reply
  45. Gail says

    September 4, 2017 at 3:11 am

    Thank you so very much for this wonderful cake, I have just made it today, it has turned so well. I added the rind on 1 lemon and the juice of the lemon, and I made it with brown sugar.

    Reply
  46. Taya says

    November 4, 2017 at 7:29 am

    Do I have to use a Bundt pan or can I use anymor other kind?

    Reply
    • Jodi says

      November 4, 2017 at 9:11 am

      Hi Taya, I’ve only made this cake in a bundt pan, but you should be able to bake it in a 9×13 or 2 9-inch round pans. You’ll need to adjust the baking time. I’d start with 30 minutes and go from there.

      Reply
  47. Amy says

    November 22, 2017 at 3:11 pm

    I only have reduced fat buttermilk. Do you think this would be ok?

    Reply
    • Jodi says

      November 22, 2017 at 7:30 pm

      Hi Amy, that should be just fine. You’ll love this cake.

      Reply
  48. Annette says

    November 30, 2017 at 9:31 am

    If I make this on a Thursday afternoon for a Saturday evening xmas party, will it be okay, or should I wait until the day before

    Reply
    • Jodi says

      November 30, 2017 at 11:58 am

      Yes, you should be just fine. Just keep it in a cool place and keep it covered.

      Reply
  49. Laura says

    June 28, 2018 at 5:39 am

    Hi Jodi, could I make this in a square pan?
    I want to make it before I travel, and a square cake just travels better!!
    Thanks for an answer : )

    Reply
    • Jodi says

      June 28, 2018 at 8:35 pm

      Hi Laura! I have never made this in a square pan so I don’t know how it would turn out. It would have to be made at least in a 9×13, it would be too much batter for a 9×9 or 8×8. But like I said, I’ve never tried it so I can’t make any promises. So sorry.

      Reply
  50. Gail says

    July 8, 2018 at 9:32 pm

    Unbelievable! How can you just dump all ingredients in a mixer and come up with this fabulous cake?!! I made 1 1/2 the butter sauce. I have always done all cakes the traditional way but this is just so much easier.
    Do you think this method would work for most cakes or just the pound cakes?
    Thanks so much for a great recipe!

    Reply
  51. Ayida says

    September 8, 2018 at 6:32 am

    Mine is in the oven right now! I had to do a bit of math to convert this recipe because I don’t have a bundt pan, I used a 9×5 inch loaf pan. Curious to see if it worked out!

    Reply
    • Jodi says

      September 9, 2018 at 5:01 pm

      Hi Ayida, let me know how it turned out, I’m super curious. I hope it was as delicious as it is in bundt pan form.

      Reply
      • Ayida says

        September 15, 2018 at 5:20 am

        It was delicious Jodi! Thanks for the recipe, I will definitely be making it many more times

        Reply
        • Jodi says

          September 16, 2018 at 7:28 pm

          Yay! I’m so happy to hear it turned out! Thanks for letting me know.

          Reply
  52. Elaine says

    October 11, 2018 at 8:33 am

    Is it possible to make this cake without the glaze? I wanted to drizzle chocolate ganache over it

    Reply
    • Jodi says

      October 12, 2018 at 7:36 am

      Hi Elaine! The glaze is what kind of sets this cake apart from your typical bundt cake. It soaks into the cake, and gives the cake such an amazing flavor, richness and added sweetness. I’m sure you could leave it off and just drizzle a ganache over it, but it will definitely change the flavor of the cake.

      Reply
  53. Melissa says

    November 26, 2018 at 9:09 pm

    Can you use the “baking pam spray with flour” instead of using butter and then flour to coat the pan?

    Reply
    • Jodi says

      November 28, 2018 at 11:34 am

      Hi Melissa! You should be just fine using the spray with flour and then adding more flour to coat the pan really well. Just make sure you spray the pan really well. Hope you love it!

      Reply
  54. Elle says

    August 16, 2019 at 5:48 am

    Can you freeze this cake after the glaze is added? Will it thaw with the sugary crisp edges.

    Reply
    • Jodi says

      August 16, 2019 at 6:29 am

      Hi Elle! I’ve never frozen this cake, so I’m not 100% sure about the sugary crisp edges. But if I had to guess, I don’t think the edges will stay sugary and crisp after thawing it. I’d love to hear back if you give it a try.

      Reply
  55. Randi says

    October 15, 2019 at 7:35 pm

    Hi Jodi
    Making this for the first time and I don’t have paddle attachment…can I use my regular mixer beaters

    Reply
    • Jodi says

      October 15, 2019 at 8:49 pm

      Yes of course! Let me know how it turns out.

      Reply
  56. Vickie says

    November 27, 2019 at 8:10 pm

    Hello, I tried this recipe twice and both times it fell. BOMBER! I Followed the recipe exactly. The cake had a good flavor. Any suggestions!

    Reply
    • Jodi says

      November 27, 2019 at 10:13 pm

      Hi Vickie, I’m sorry this hasn’t worked out for you either time you’ve made it. This cake turns out perfectly for me every time I make it. How did it not turn out, what was wrong with it? I might be able to help you more if I know that. So sorry!

      Reply
  57. Anthony Maiello says

    November 30, 2019 at 9:46 am

    Are your cooking temp and time for standard oven or convection?

    Reply
    • Jodi says

      November 30, 2019 at 5:59 pm

      Hey Anthony, the temperature is for a standard oven. I will alway specify if it’s anything other than that.

      Reply
  58. Mom of 5 says

    June 19, 2020 at 8:26 am

    First of all I’d like to say that tbis was by far the best butter pound cake I’ve made!!! This recipe is absolutely DELICIOUS!!! I would like to know if there is a way to male a chocolate version? Please help! I’d love to make it in chocolate for the hubs, who likes chocolate cake!

    Reply
    • Jodi says

      June 20, 2020 at 7:33 am

      I’m so happy you loved this cake. I have to agree, it’s fabulous. I’ve never tried a chocolate version of it but you might want to google it and see if you can find one somewhere. If I ever get around to testing a chocolate version, I will let you know. Thanks again for letting me know you loved it.

      Reply
  59. Dawn says

    October 24, 2020 at 6:30 am

    I’ve baked A LOT of cakes and this is hands-down the most delicious! Simple recipe with awesome results. Thanks!

    Reply
    • Jodi says

      October 25, 2020 at 7:31 am

      Hi Dawn! I am thrilled you made this cake and loved it. I have to agree, it’s the most delicious and simple cake to make. Thanks for letting me know! Take care.

      Reply
  60. Becky says

    November 13, 2020 at 10:50 am

    I am making today and always follow a new recipe exactly as written the first time. I am making a raspberry sauce to put on it. However, I am curious if you, or anyone else, have ever made this a “chocolate” butter cake?

    Reply
  61. Pam says

    November 19, 2020 at 12:48 am

    Hi Jodi! I love the cake, buuuuuuut….it was a little dry! I made the sweet butter sauce exactly like the recipe said. What could have happened??

    ★★★★

    Reply
    • Jodi says

      November 19, 2020 at 7:52 pm

      Hi Pam! I’m sorry to hear it turned out dry. My best guess is that you overcooked it. Every oven is different so it may not need the full cooking time in your oven.

      Reply
  62. Jen says

    December 18, 2020 at 7:55 am

    Hi!! So excited to make this today. Butter cake is my favorite. I unfortunately don’t have a paddle attachment though, and literally all the stores seem to be sold out. Everyone is baking during Covid!

    Would a hand mixer be better, or just mix by Hand myself?

    Thank you

    Reply
    • Jodi says

      December 18, 2020 at 8:49 am

      Hey Jen, a hand mixer will work fine. You will love this cake! Happy holidays!

      Reply
      • Jen says

        December 18, 2020 at 10:31 am

        Awesome! Thank you, you as well.

        Reply
  63. Sabrina says

    March 10, 2021 at 12:12 pm

    Hi I am thinking about making this cake. What is difference in this & pound cake?

    Reply
    • Jodi says

      March 10, 2021 at 5:48 pm

      Hi Sabrina! This basically is a pound cake with a sweet buttery sauce poured over it that soaks into the cake. It’s amazing!

      Reply
  64. Lisa Burns says

    March 13, 2021 at 1:23 pm

    Just tried this last night and it did not disappoint!
    It was so easy to make and everyone raved over it.
    I took the suggestion to increase the glaze recipe by half and that was a good decision.
    There’s so many different toppings or additions you can serve with this cake, because of its simplicity.
    Thank you for sharing it- it’s instantly become a family favorite! I would have added a picture, but never got the chance.

    ★★★★★

    Reply
    • Jodi says

      March 13, 2021 at 2:28 pm

      Hi Lisa! I am so glad to hear this cake did not disappoint you and that everyone loved it. Good decision to make more glaze. You’re right about the toppings, there are so many options. Thanks for taking the time to leave a comment.Take care.

      Reply
  65. Mary Reeves says

    April 1, 2021 at 4:36 pm

    Hi Jodi, I just have one question. Do you really put everything in the bowl at the same time?? That would be a dream come true! My pound cake creams butter and sugar. Then add eggs one at a time. Then flour and sour cream alternately. It makes a mess! I just need reassurance before making this tomorrow!
    Thanks,
    Mary Reeves

    Reply
    • Jodi says

      April 1, 2021 at 6:46 pm

      Yep! Everything in the bowl at the same time. Super easy and amazingly delicious!

      Reply
  66. Gwen Halko says

    August 13, 2021 at 5:09 am

    Will I need to refrigerate the cake ?

    Reply
    • Jodi says

      August 13, 2021 at 6:54 am

      No, store it at room temperature for up to three or four days.

      Reply
  67. Genita Gray says

    December 12, 2021 at 4:17 pm

    I have a grandson who is allergic to milk so we always use Earth Balance in his food. Do you know if anyone has used it in the Kentucky Butter Cale?

    Reply
    • Jodi says

      December 14, 2021 at 8:44 am

      I don’t know of anyone who has, so sorry.

      Reply
  68. Teresa says

    February 9, 2022 at 7:21 am

    Hi I made this Kentucky butter cake and followed directions exactly as written. It was a marvelous, delicious cake that tasted even better the 2nd and 3rd day. I’d be proud to bring this cake as a dessert or gift to anyone. Don’t hesitate and do follow recipe as printed, you won’t regret it!

    ★★★★★

    Reply
    • Jodi says

      February 9, 2022 at 8:42 am

      Thanks Teresa! I’m so glad you made this and loved it. I agree, it just gets better with age.

      Reply
  69. Carolyn says

    April 20, 2022 at 5:59 am

    This is the first recipe I’ve tried from your site and I can assure you it won’t be the last! Your recipe for Kentucky Butter Cake is DELICIOUS!!!! I followed the recipe (and notes) exactly and it is wonderful. The cake is moist, buttery and NOT dense like most pound cakes. Like suggested in comments, while slowly pouring the glaze, I used a “butter knife and gently slide it randomly down between the edge of the bundt pan and the cake, pulling the cake slightly away from from pan, allowing the sugar mixture to seep down the sides”, (which would be helpful to include in the note section of the recipe). Thanks for sharing such a fabulous recipe!!

    ★★★★★

    Reply
    • Jodi says

      April 20, 2022 at 6:28 am

      Thanks Carolyn for the sweet comment. I absolutely LOVE this cake and I’m so happy you do too! Keep coming back for more recipes❤️.

      Reply
  70. Baishakhi says

    May 22, 2022 at 11:46 am

    It looks delicious. Thank you for sharing this recipe.

    Reply
  71. Linda says

    May 23, 2022 at 6:54 pm

    I do not have all purpose flour only self rising flour can I use that do I leave out baking powder

    Reply
    • Jodi says

      May 24, 2022 at 12:36 pm

      Hi Linda, that should work just fine. Just be sure to omit only the baking powder and reduce the salt, but leave the baking soda in.

      Reply
  72. Karen says

    June 5, 2022 at 8:31 am

    Can you use self rising flour instead of AP, salt & baking powder ?

    Reply
    • Jodi says

      June 5, 2022 at 6:19 pm

      Hi Karen, I’ve never tried it but I am sure it would work just fine.

      Reply
  73. CasiB says

    September 11, 2022 at 7:50 pm

    Sooooo delicious!!! This was a huge hit! Thank you!

    ★★★★★

    Reply
    • Jodi says

      September 13, 2022 at 5:58 am

      Thank you!

      Reply
  74. Tina says

    September 23, 2022 at 8:00 am

    Ok I’m having a brain fart, I can’t wrap my brain around the 1 1/2 the sauce recipe. Please help me!!!

    Reply
    • Jodi says

      September 23, 2022 at 8:29 am

      Hi Tina! Make the full batch and then half the ingredients of the full batch. . (1/3 cup doesn’t half perfectly so I round up)

      1/3 cup butter + 3 tablespoons = 8 TABLESPOONS BUTTER
      3/4 cup granulated sugar + 1/4 cup + 2 tablespoons = 1 CUP and 2 TABLESPOONS SUGAR
      2 tablespoons water + 1 tablespoon = 3 TABLESPOONS WATER
      2 teaspoons vanilla + 1 teaspoon = 3 TEASPOONS TOTAL VANILLA

      Reply
  75. Anne Davis says

    October 5, 2022 at 8:09 am

    Can I make this wonderful cake in 13×9 pan

    Reply
    • Jodi says

      October 5, 2022 at 9:41 am

      Hi Anne! I’ve never baked this in a 9×13, but I think it would work just fine! Not sure of the baking time, so you will need to keep an eye on it.

      Reply

Trackbacks

  1. Mini-Cakes and Cake Pop Valentine’s Day Assortment – Diane's Cake Creations says:
    January 27, 2019 at 6:03 am

    […] base is from a recipe I absolutely adore from 5 Boys Baker for Kentucky Butter Cake (sans the butter sauce). It is a super delicious pound cake recipe that I turn to again and again. […]

    Reply

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