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.
Print
Kentucky Butter Cake
- Total Time: 70 minutes
- Yield: 12 to 15 slices 1x
Ingredients
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:
- Preheat the oven to 325°.
- Grease a 10″ bundt pan with butter (or shortening works too) dust the pan with flour and set aside.
- 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.
- 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:
- 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!
- Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan.
- 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
Recipe Source: Cookies & Cups via All Recipes
I linked up at Buns in My Oven
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
Mel this cake is AMAZING!!! You definitely need to make it ASAP!! Xoxo
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.
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.
What do you mean by 1 1/2 ? Is it 1 1/2 butter? I doubled the butter and the glaze was too runny
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?
Hi! Can you make this recipe with unsalted butter? That’s all I have on hand at the moment
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.
Is this the Joy of Cooking Kentucky Butter Cake?
Hi Kim, not sure, I found this recipe on another blogger’s site who found it on Allrecipes.
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.
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.
Hi Jodi, Do you have your buttermilk at rooms temperature or straight out of the refrigerator?
Hi Angela, I usually just take it straight out of the fridge and use it.
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!!!
Hi Debbie. You can use pure vanilla or vanilla extract.
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.
So glad you loved this. I love that you ate some for breakfast, that is totally something I would do. Thanks for the comment.
So can I put chopped pecans in the glaze or in bottom of cake pan to bake on ?
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.
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
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!
I am wanting to make this into mini Bundts. Do you have any suggestions to alter to mini Bundt size?
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.
I made this cake 2 in 2 days absolutely delicious my family enjoy it!!
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.
It’s barely 9:30 and you have me salivating over this cake.
Well then I guess you better make it! You will be so in love with this cake, I promise!!
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
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.
Can you substitute margarine for the butter?
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.
Autumn, why would you want to substitute margarine for butter EVER? Butter is a natural fat; margarine is chemical! No diet advantage!
Hi Jodi, Sounds wonderful! Thanks for sharing the recipe! Blessings,Janet
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.
If I make this cake the day before we are going to eat it, should I refrigerate it overnight?
No, don’t refrigerate it. Just very loosely cover it with sara wrap or some kind of cover. Hope you enjoy it!
Have you ever inverted the cake and then poured the glaze on top?
I haven’t Colleen, but I don’t see why it wouldn’t work. Let me know if you try it.
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!
★★★★★
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.
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!
I love that story Leslie! I think the rum extract would be delicious, I’m going to have to try it. Thanks!
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.
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.
Is that rum extract or regular rum?
Rum Extract
good morning from Greece!baked it yesterday,a piece of heaven,thank you!
So glad you loved this!
I made this today and I love, love, love it. It’s easy and tastes amazing.
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.
Wonderful cake. I did not have any left over to try the second day. Will have to hide it next time.
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.
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
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.
Salted or unsalted butter?
Hi! I use salted butter.
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.
Hi Kim, it’s absolutely fine to use regular salt. Hope you love it. Merry Christmas!
Hi Kim, regular salt is just fine to use. Hope you love it. Merry Christmas!
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!
Hi Courtney! I hope this cake turned out for you. Happy Holidays!
What did you use to poke holes for the cake? A straw? Fork? Just didn’t want to wreck it!
Hi Meredith, I used a skewer to poke the holes.Good luck.
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
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.
Hi Jodi,
I just baked this cake and I’m waiting for it to cool. My husband and I are impatiently waiting.
Fern
Hi Fern, I hope you loved this cake! It’s even better on day two! Happy holidays!
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! 🙂
Thanks for the comment. So glad you made this cake and loved it. Happy New Year to you!
Can I substitute sour cream for butter milk?
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.
Just made this cake per the recipe exactly. Came out beautifully and taste amazing!!
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.
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 !!
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.
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!
I’m sure it was delicious with the rum! So happy you loved it. Thanks for leaving a comment.
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
Thanks Mary! I could eat this entire cake :)! Thank you for leaving a comment, I love reading them.
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!
Thanks for leaving me a comment Concetta. I’m so happy you loved this cake. It’s definitely a winner!
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?
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.
What if you don’t have buttermilk can I not use just regular milk. I really want to try it out
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.
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!!!!
Hi Sandra! I hope you love this cake as much as we do. Let me know what you think.
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
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.
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.
Hi Allison! You’re comment just totally made me laugh. I’m so happy your daughter loved this cake! Thanks for the great comment.
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.
Hi Kayla, I just use a wooden skewer and use the fatter end.
HI Jodi,
As we don’t eat eggs, what can I substitute for them ? Would love to try this cake
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!
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!
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.
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.
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.
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
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 🙂
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!
Let me know what you think.
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?
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.
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
Thanks for the comment! I hope you love this cake.
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!
So happy to hear everyone loved it. Good to know it’s just as delicious with rice flour. Thanks Jessica!
Did you use a 10 cup or a 12-15 cup bundt pan? Thanks, Laura
Hi Laura, I have the Nordic Ware anniversary bundt pan. I believe it’s a 12-cup capacity.
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?
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.
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.
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.
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!
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.
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.
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:-)
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.
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.
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.
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!
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.
Could these be made in to cupcakes? If so about how many would these yield?
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.
Loved making this cake and loved eating it! It was so simple and absolutely delicious! Thank you for sharing it 🙂
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.
Can I use this for cupcakes ? And can I use regular instead or cream?
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?
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.
Do I have to use a Bundt pan or can I use anymor other kind?
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.
I only have reduced fat buttermilk. Do you think this would be ok?
Hi Amy, that should be just fine. You’ll love this cake.
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
Yes, you should be just fine. Just keep it in a cool place and keep it covered.
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 : )
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.
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!
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!
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.
It was delicious Jodi! Thanks for the recipe, I will definitely be making it many more times
Yay! I’m so happy to hear it turned out! Thanks for letting me know.
Is it possible to make this cake without the glaze? I wanted to drizzle chocolate ganache over it
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.
Can you use the “baking pam spray with flour” instead of using butter and then flour to coat the pan?
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!
Can you freeze this cake after the glaze is added? Will it thaw with the sugary crisp edges.
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.
Hi Jodi
Making this for the first time and I don’t have paddle attachment…can I use my regular mixer beaters
Yes of course! Let me know how it turns out.
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!
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!
Are your cooking temp and time for standard oven or convection?
Hey Anthony, the temperature is for a standard oven. I will alway specify if it’s anything other than that.
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!
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.
I’ve baked A LOT of cakes and this is hands-down the most delicious! Simple recipe with awesome results. Thanks!
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.
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?
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??
★★★★
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.
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
Hey Jen, a hand mixer will work fine. You will love this cake! Happy holidays!
Awesome! Thank you, you as well.
Hi I am thinking about making this cake. What is difference in this & pound cake?
Hi Sabrina! This basically is a pound cake with a sweet buttery sauce poured over it that soaks into the cake. It’s amazing!
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.
★★★★★
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.
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
Yep! Everything in the bowl at the same time. Super easy and amazingly delicious!
Will I need to refrigerate the cake ?
No, store it at room temperature for up to three or four days.
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?
I don’t know of anyone who has, so sorry.
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!
★★★★★
Thanks Teresa! I’m so glad you made this and loved it. I agree, it just gets better with age.
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!!
★★★★★
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❤️.
It looks delicious. Thank you for sharing this recipe.
I do not have all purpose flour only self rising flour can I use that do I leave out baking powder
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.
Can you use self rising flour instead of AP, salt & baking powder ?
Hi Karen, I’ve never tried it but I am sure it would work just fine.
Sooooo delicious!!! This was a huge hit! Thank you!
★★★★★
Thank you!
Ok I’m having a brain fart, I can’t wrap my brain around the 1 1/2 the sauce recipe. Please help me!!!
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
Can I make this wonderful cake in 13×9 pan
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.