Best Kentucky Butter Cake

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Rich, buttery, and irresistibly moist, the Best Kentucky Butter Cake is a Southern classic that melts in your mouth with every bite. Its golden crust is perfectly crisped on the outside, while the inside remains tender, dense, and infused with a sweet buttery glaze that soaks into every crumb. This is the kind of cake that doesn’t need frosting — the magic is in the glaze that’s poured on top while it’s still warm, creating a sugary crust that cracks gently beneath your fork.

Perfect for both everyday treats and special occasions, this cake brings comfort and nostalgia in the most delicious way. Whether served with a dusting of powdered sugar or paired with a scoop of vanilla ice cream, it’s the kind of dessert that keeps people coming back for seconds (and thirds). If you’re looking for a crowd-pleasing, no-fuss dessert that tastes like home, this Kentucky Butter Cake is exactly what you need.

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Ingredients for Best Kentucky Butter Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 4 large eggs
• 2 teaspoons vanilla extract

For the butter glaze:

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

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Step 1: Preheat and Prepare

Start by preheating your oven to 325°F (165°C). Generously grease and flour a Bundt cake pan, making sure to coat every groove so the cake releases easily once baked. This is key to getting that perfect golden crust.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter, giving the cake its tender texture.

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Step 3: Cream Butter and Eggs

Add the softened butter to the dry ingredients and mix using a hand mixer or stand mixer on low speed until it resembles coarse crumbs. Beat in the eggs one at a time, mixing well after each addition. This step builds structure and richness into the cake.

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Step 4: Add Buttermilk and Vanilla

Slowly pour in the buttermilk and vanilla extract, then mix on medium speed until the batter becomes smooth and creamy. Be careful not to overmix—just enough to blend everything evenly.

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Step 5: Bake to Perfection

Pour the batter into your prepared Bundt pan and smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisped.

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Step 6: Prepare the Butter Glaze

While the cake is baking, make the glaze. In a small saucepan over low heat, melt the butter, then stir in the sugar and water. Heat until the sugar is dissolved but don’t let it boil. Remove from heat and stir in the vanilla extract.

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Step 7: Glaze the Cake

As soon as the cake comes out of the oven, use a skewer or toothpick to poke small holes all over the top. Slowly pour the warm glaze over the cake while it’s still in the pan, allowing it to soak in. Let the cake sit for 15–20 minutes before inverting it onto a plate.

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Step 8: Serve and Enjoy

Once the cake is fully cooled, dust it with powdered sugar for a beautiful finish. Slice and enjoy this buttery, melt-in-your-mouth delight on its own or with whipped cream or fruit on the side.

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Storage Instructions

To keep your Kentucky Butter Cake fresh and moist, store it at room temperature in an airtight container for up to 4 days. The glaze helps lock in moisture, so it stays delicious even on day three or four.

For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy it, thaw at room temperature overnight. You can warm individual slices in the microwave for about 10 seconds to bring back that freshly-baked feel.

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Estimated Nutrition

Per slice (based on 12 servings)

• Calories: 470
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrates: 60g
• Sugars: 40g
• Protein: 5g

Note: Nutritional values are approximate and can vary depending on ingredients used.

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Frequently Asked Questions

What makes Kentucky Butter Cake different from other pound cakes?

The key difference is the butter glaze that’s poured over the cake right after baking. It soaks into the cake and adds rich flavor and moisture.

Can I use milk instead of buttermilk?

Buttermilk gives the cake its tender crumb and subtle tang. If you don’t have any, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.

Do I have to use a Bundt pan?

Traditionally, yes, but you can also use a tube pan. Just avoid using a regular cake pan, as the center may not cook through evenly.

Can I freeze the whole cake?

Absolutely! Once cooled and glazed, wrap the entire cake well and freeze it for up to 3 months. Let it thaw at room temperature before serving.

Why poke holes in the cake before glazing?

Poking holes helps the glaze seep deep into the cake, making it extra moist and flavorful in every bite.

Can I add flavorings to the glaze?

Yes! You can swap the vanilla extract for almond, rum, or even bourbon extract for a twist.

Is this cake overly sweet?

Despite the sugar glaze, it’s surprisingly well-balanced. The richness of the butter and the tang of the buttermilk keep the sweetness from being overpowering.

How do I know when the cake is fully baked?

Insert a toothpick into the center. If it comes out clean with just a few crumbs, it’s ready. The top should also feel springy to the touch and golden brown.

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