Kentucky Butter Cake

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Kentucky Butter Cake is an insanely moist pound cake with a sweet, buttery sauce that soaks through the cake. This cake tastes even better the next day!

Kentucky Butter Cake


This Kentucky Butter Cake isn’t overly sweet and has plenty of butter flavor. It is the perfect cake to snack on while sipping a cup of coffee or tea. This is a typical pound cake type recipe with a dense texture, but not too dense. It’s easy to make from ingredients you likely have on hand.

Kentucky Butter Cake is a pound cake type cake that is so moist and delicious


All the ingredients get mixed together using a stand mixer, then the batter is poured into a Bundt pan and baked for about an hour.

While it’s still warm, you poke holes in the cake and let a delicious butter sauce seep down into the cake. The outside gets a little buttery and crispy and the inside is so buttery and moist.

Kentucky Butter Cake- an old southern favorite


Kentucky Butter Cake freezes really well. Just wrap it well in plastic wrap or foil.

Kentucky Butter Cake with a sweet buttery glaze


You’ll like this cake so much, you’ll be making an excuse to eat it first thing in the morning for breakfast.


Kentucky Butter Cake recipe
Watch the short video below to see how easy this cake is to make!

Kentucky Butter Cake

Kentucky Butter Cake

Course: Dessert
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16
Kentucky Butter Cake is an insanely moist pound cake with a sweet, buttery sauce that soaks through the cake. This cake tastes even better the next day!
Print Recipe


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

Butter Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees and grease and flour a Bundt pan or use baking spray with flour.
  • Whisk together the flour, baking powder, salt, and baking soda.
  • Using an electric stand mixer, cream the butter and sugar for about 5 minutes.
  • Mix in eggs one at a time.
  • Add the vanilla to the buttermilk.
  • Add flour mixture to butter mixture., alternating with buttermilk, beginning and ending with flour mixture.
  • Pour batter into Bundt pan and bake for 60 minutes.
  • Make butter sauce when you are getting ready to take cake out of the oven. Bring sugar, water, and butter to a low boil, stirring to dissolve sugar. Remove from heat and stir in vanilla.
  • After cake is removed from oven, poke holes in the top and pour the butter mixture down into holes. Let cake cool for about 10 minutes and then remove from pan. Don't let it cool much longer before removing from pan or it will stick. 

Recipe Source:

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59 thoughts on “Kentucky Butter Cake

  1. Made this and took it to work. People were going back for seconds which is pretty unusual. Everyone loved it. My oven is a challenge to use but I was really pleased with how it turned out. Great recipe!

  2. This cake is delicious! You really need a thick stick to poke even holes like a fat chopstick so the sauce soaks in evenly but its good some of the sauce soaks into the outside crust. I sprayed the pan pretty heavily with Baker’s Joy and the cake came out perfect. Thank you for this recipe!

  3. I’m a single guy who loves to cook but never learned the ins/outs of baking. The 1st time I tried making KBC, I apparently miss measured or just read the recipe wrong. Near the end of the baking cycle, with the house filled with this wonderful bakery aroma, I checked the progress of what had to be Manna from the Gods. “The Cake” was oozing well over the top of my bundt pan, forming a golden brown, bell shaped mountain in my oven. With potholders, I grabbed the pan and got it into the kitchen sink.

    After a few hours, getting ready to clean up the mess, my girlfriend & I broke off a ‘still in the sink’ piece for a taste. Had friends drop in and they too, pinched off a piece for ‘a … ‘still in the sink’, TASTE’ ….. The entire KBC was gone before morning…. never make it out of the sink or pan… and obviously, before any butter sauce was added.

  4. This was the very first recipe I learned to make when I was 9 out of an old pillsbury cookbook. This recipe has a few modifications in the instructions, which I do appreciate. I think it makes the cake turn out a little better. But this is an old recipe that has been around forever. This has been my go to since I was young and its always a hit. Glad too see everyone else enjoys it too!

  5. My 14 yr old son doesn’t eat cake or cupcakes. Weird, I know. But the first time I made this, the house smelled so amazing that he wanted to try a “tiny” piece. Well needless to say, he had more after that. Now every time I make it he has a huge piece. He even made one himself with my assistance. I have made this cake about 10 times. It never disappoints. I have a coworker who has asked me to bake one twice already. Great recipe.

  6. I was feeling the season last year and thought I’d try something a little different. Just before pouring into the pan, I added 1 cup of FRESH UNCOOKED cranberries. OH.MY.GOSH!!!! I named it “Twisted Iowa Butter Cake”. Try it, you will NOT be sorry!!

  7. I make this cake
    But what I do is take different fruits and mix a quarter cup sugar, some lime juice over fruit. Refrigerate it to pull juice from fruit. Then slice cake and put fruit on it. I call it fruit salsa. Delicious!!

  8. I have made this cake several times, each n every time i make it, it instantly disappears. Nothing but rave reviews.
    Thank you so much for this scrumptious recipe!
    This will always be my go to recipe for a Kentucky Butter cake😍😍

  9. Great flavor and easy to make. But a shame you have way too much “SEO” and popup ads. It really turned me from being willing to try others or recommend the site. I dont mind affiliate adverts. But this Way to many bells and whistles interrupting the visit and read. But a great bake

  10. My Son Served An LDS Mission In Georgia and I Made This Cake When He Came Home and He Loves It So Much That I Am Constantly Making It!!!!! We All Love It!

    1. If you have regular milk, you can make your own buttermilk with 1 cup of regular milk and 1 tablespoon of white vinegar stirred in. Let sit for 5 to 10 minutes and you have buttermilk.

  11. Too much going on on this page!!!! Keeps shutting down. Very frustrating, especially in the middle of trying to bake this cake!!!!

  12. Very good flavor, but much too sweet! Especially when the sauce is added, I found it sweet enough to give me a cavity. Next time, I would cut the sugar in the batter and reduce the amount of glaze. Otherwise, amazing with a little bit of unsweetened whipped cream.

  13. I’ve made this cake several times because it’s one of the best cakes I’ve ever had!!! Everyone loves it!!!

    1. I was going to try the almond but I think I will use alcohol instead. I usually make a jack Daniels cake so this should work too

  14. I made this vegan by using Bob’s Red Mill Egg Replacer, cashew milk instead of buttermilk, and vegan butter and it turned out really well! I would definitely make this again.

    1. Unsalted for baking. That way, you can control how much salt to use; most cake and cookie recipes require a little bit of salt added.

  15. Will heating it back up in the oven after its done affect the flavor? I wanna put a thin layer of cream cheese topping on it

    1. Why are you adding anything to this amazing cake?!?! It’s like adding water color from the dollar store to the Mona Lisa.

    1. I’ve tried it and it is still good. You just have to adjust your cooking time and I brushed the butter sauce on for a more even distribution.

  16. Made this cake yesterday. Was gone in less than 24 hours. My family is asking me to make another today lol AMAZING

  17. The best cake I have ever tasted.
    Great succes with this one, just as you described it – buttery, yet light, and moist, and fragrant.
    Melts in your mouth especially when eaten warm.
    I baked it in ceramic lasagna pan using ricotta cheese cake mixture for the topping but the foundation was all your fabulous cake.

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