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

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!
4.77 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16


  • 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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34 thoughts on “Kentucky Butter Cake

  1. 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.

  2. 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

  3. 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.

    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.

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

  5. 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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