KENTUCKY BUTTER CAKE

🍰✨ Kentucky Butter Cake — Moist, Sweet, and Totally Irresistible

Imagine a cake so buttery, so melt‑in‑your‑mouth delicious, that it doesn’t even need frosting — meet the Kentucky Butter Cake!

 

There are cakes, and then there are cakes. You know the kind — the ones that don’t need sprinkles, don’t need layers, don’t even need frosting to make you swoon. They’re simple, classic, and so good they practically sparkle on their own. That’s exactly what this Kentucky Butter Cake is all about.

This cake is:

• Moist and rich thanks to a buttery batter and a sweet glaze that soaks right in.
• Simple yet elegant — no fancy decorating skills required.
• Crowd‑pleasing — perfect for potlucks, holidays, or just a Tuesday night treat.
• Make‑ahead friendly — it actually tastes better the next day.
• Timeless — a recipe that feels like it’s been passed down for generations.

💬 Reader prompt: Are you a “frosting lover” or do you secretly prefer cakes that shine all on their own?

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!!

 

 

KENTUCKY BUTTER CAKE

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Ingredients

• 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
• BUTTER SAUCE/GLAZE
• 2 cups granulated sugar
• 1/2 cup water
• 2 sticks of butter
• 1 Tablespoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon salt

Instructions

• 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.

Notes

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

🔢 Calorie Count (Per Slice, Serves 12)

• Calories: ~480
• Protein: 5g
• Carbs: 58g
• Fat: 25g
• Fiber: 1g
• Sugar: 42g

 

🥕 Nutritional Facts & Fun

• Butter: Flavor + richness (and happiness).
• Buttermilk: Tangy balance + tender crumb.
• Eggs: Structure + protein.
• Cinnamon: Warm spice + antioxidants.
• Sugar: Sweetness + caramelization.

💬 Reader prompt: Do you love cinnamon in your cakes, or do you prefer it reserved for rolls and cookies?

👩‍🍳 Cooking Tips

• Bundt Pan Prep: Grease every nook and cranny to avoid sticking.
• Room Temp Ingredients: Ensures smooth batter and even baking.
• Glaze Trick: Pour glaze slowly so it soaks in instead of pooling.
• Flavor Boost: Add a splash of bourbon to the glaze for a Kentucky twist.
• Storage: Wrap tightly — it tastes even better the next day.

🔄 Recipe Variations

• Citrus Twist: Add lemon or orange zest to the batter.
• Nutty Version: Sprinkle chopped pecans into the pan before adding batter.
• Boozy Glaze: Swap water for bourbon or rum in the glaze.
• Holiday Vibes: Add nutmeg and cloves for a spiced version.
• Mini Cakes: Bake in muffin tins for individual servings.

💬 Reader prompt: Which version would you try first — citrus, nutty, or boozy?

🧒 Kid Tips

• Let kids help poke holes in the cake (they’ll love it).
• Serve with a scoop of vanilla ice cream for instant approval.
• Call it “magic butter cake” to make it sound extra fun.
• Bake mini versions for lunchbox treats.

🛒 Grocery Hacks

• Butter: Buy in bulk and freeze sticks.
• Buttermilk: Make your own with milk + lemon juice.
• Sugar: Store in airtight containers to prevent clumping.
• Flour: Scoop and level for accurate measuring.
• Eggs: Room temp = fluffier cakes.

💬 Reader prompt: Do you keep buttermilk on hand, or do you DIY it when needed?

🎯 Reader Challenge

This week, I challenge you to bake a Kentucky Butter Cake and share it with someone outside your household — a neighbor, a teacher, a friend. Post your creation with #LouLouGirlsButterLove so we can all spread the sweetness together.

🥪 Leftover Remix

• Butter Cake Trifle: Layer cubes with whipped cream and fruit.
• Cake Pops: Crumble and mix with frosting, then dip in chocolate.
• French Toast Cake: Dip slices in egg mixture and pan‑fry.
• Ice Cream Sundae Base: Warm cake topped with ice cream and caramel.
• Cake Milkshake: Blend with milk and vanilla ice cream.

💬 Reader prompt: Would you rather turn leftovers into cake pops or a trifle?

💭 Final Thoughts

This Kentucky Butter Cake is proof that simple ingredients can create something magical. It’s buttery, moist, and versatile enough to be a weeknight treat or a holiday showstopper. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?

Here’s the thing about butter cake — it’s never just cake. It’s the smell of sugar caramelizing in the oven, the joy of poking holes and watching glaze disappear, the comfort of knowing dessert is going to be a hit.

And this Kentucky Butter Cake? It’s a keeper. It’s rich, it’s moist, it’s the perfect balance of simple and indulgent. It’s the kind of recipe that makes you feel like you’re winning at life, even if the laundry is still in the dryer.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over glaze spills, and building little traditions that make life sweeter.

So here’s my challenge to you: bake this cake, share it with your people, and then tell me your twist. Did you add citrus? Did you sneak in bourbon? Did you double the glaze just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Butter Cake Series” next? I’m dreaming up almond butter cake, lemon butter cake, and maybe even a chocolate butter cake.

Until then, may your cakes be buttery, your glaze plentiful, your slices generous, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.

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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