Kentucky Butter Cake is so easy to make, out of this world delicious, and so moist it will melt in your mouth! This is a perfect treat for a every day celebration to the queen is coming over worthy.




You know how you scroll through social media and a picture grabs your attention? This is what happened with this cake! I’m not from Kentucky so I had never heard of this cake before, but this Utah woman was intrigued.

This cake was so easy make! Let me repeat, this cake was so easy to make! It comes out beautiful! You can keep it like it is and dress it up with fresh berries.



Since food is my jam, we always have delicious treats around the house. We usually share with family members that live close to us or if it’s a weekend when I make it (like I did with this cake) it usually dries out because we get too busy. THAT DIDN’T HAPPEN WITH THIS CAKE! My husband ate every single bite!!






  • CAKE
  • 3 sticks butter softened to room temperature
  • 2 cups granulated sugar
  • 5 eggs at room temperature
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 2 cups granulated sugar
  • 1/2 cup water
  • 2 sticks of butter
  • 1 Tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt


  • Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 10-inch (12-cup) Bundt pan. I used butter, flour, and a handful of sugar. It makes a great crust and since this is a sticky cake, this helps.

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Whisk vanilla with buttermilk and set aside.

  • Add butter and sugar with a mixer and beat on medium-high speed for at least 3-4 minutes (no shorter!), until light and fluffy, scraping down sides of the bowl occasionally. Reduce speed to medium and add eggs, one at a time.

  • Reduce speed to low and gradually add flour mixture to butter mixture in thirds, alternately with buttermilk in between each third. Beat just until combined, giving the batter a final stir by hand to get any flour at the bottom.

  • Pour the batter in the prepared Bundt pan and tap pan on the counter a few times to get rid of any air bubbles. Bake at 325 degrees F until a wooden pick inserted near the center of cake comes out with a few crumbs, 50 – 60 minutes.

  • Place cake on a wire rack and let rest 5 minutes then poke holes all over the cake, going about ¾ of the way down. You may also use the back of a utensil or a skewer, but you’ll want wiggle it around so the holes become larger.

  • Immediately after poking holes in the cake, make the Butter Glaze. Add sugar, butter, water and salt to a medium saucepan. Heat on low until melted, stirring occasionally, without letting the mixture boil. Once melted, stir in the vanilla and optional cinnamon.

  • Keep 1/2 of the glaze to use later. Spoon the part of the glaze all over the bottom (which is now the top) of the cake, moving slowly so it has time to seep into the holes and not run over the edges of the cake.

  • Let the cake cool for 30 minutes (no longer or the glaze can stick and harden like glue) then run a knife around the edges of the cake, shake a few times until loose then invert the cake onto a plate or cake stand.

  • Once the cake has cooled completely, rewarm the glaze (DON’T let it boil) and brush it evenly all over the cake, moving slowly so it has time to seep in. Make sure to leave some of the glaze so you can add some to each individual slice. Let the cake sit for at least an hour before serving. It will be moister and it will let the flavors time to marry.

  • Serve cake plain or amazing with fresh berries and whipped cream or strawberry or raspberry sauce.


When serving, you can sprinkle a light coat of powdered sugar on top or garnish with fresh berries.



Did you try our KENTUCKY BUTTER CAKE recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!




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6 thoughts on “KENTUCKY BUTTER CAKE”

  1. That does sound delicious! I’m thinking of using this as a base this weekend for serving strawberry shortcake… never having made it before do you think that would be a good pairing? We’ve tried lots of different options for strawberry shortcake (real shortcake, angel food cake, pound cake, etc. even brownies) and have loved them all. Plus I’m kind of itching to try something new!

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