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Delicious homemade Kentucky Butter Cake topped with sweet glaze

Kentucky Butter Cake

A rich and moist cake that combines the flavors of buttery goodness and sugary glaze, creating a nostalgic dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup butter (cubed, at room temperature) Provides the cake with a rich, creamy base. For a lighter option, substitute with unsweetened applesauce.
  • 2 cups granulated sugar Sweetens the cake harmoniously; coconut sugar can be used for a lower glycemic option.
  • 4 large eggs Essential for structure; use flax eggs for a vegan alternative.
  • 1 tablespoon vanilla extract Adds depth of flavor; substitute with almond extract for a twist.
  • 3 cups all-purpose flour Forms the cake's structure; use a 1:1 gluten-free flour blend for a gluten-free version.
  • 1 teaspoon kosher salt Balances sweetness; table salt can be used but sparingly.
  • 1 teaspoon baking powder Helps the cake rise; ensure it's fresh for best results.
  • 1/2 teaspoon baking soda Aids in fluffy texture; substitute with cream of tartar if baking soda isn’t available.
  • 1 cup buttermilk Contributes to moisture and tang; substitute with plain yogurt mixed with water.
For the glaze
  • 1/3 cup butter Complements the sugar for a rich finish; margarine can be an alternative.
  • 3/4 cup granulated sugar Sweetens the glaze; use brown sugar for a deeper flavor.
  • 2 tablespoons water Helps dissolve the glaze.
  • 2 teaspoons vanilla extract Ties flavors together; substitute with almond extract.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan liberally with butter or shortening, and dust it with flour to prevent sticking.
  2. Place all the cake ingredients into a stand mixer bowl fitted with the paddle attachment. Mix on low for 30 seconds, then increase to medium speed for about 3 minutes until fully combined and smooth.
  3. Pour the batter into the prepared bundt pan and bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.
Glaze Preparation
  1. While the cake is baking, prepare the glaze by combining the butter, sugar, water, and vanilla in a saucepan. Heat over medium-low, stirring until the butter melts and the sugar dissolves; do not let it boil.
  2. Once the cake is baked, remove it from the oven and poke holes all over the surface using a knife.
  3. Pour the glaze evenly onto the warm cake while still in the pan, allowing it to soak in.
  4. Let the cake cool completely in the pan before inverting it onto a serving plate.

Notes

For a decorative finish, dust with powdered sugar before serving. Experiment with flavors by adding lemon zest or cardamom to the batter. Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate in humid climates.