Easy Old-Fashioned Butter Pound Bundt Cake Recipe

Ready for the oven in 15 minutes, this Kentucky Butter Cake recipe is so simple and so good! A buttery pound cake soaked in a rich vanilla butter glaze that seeps into the crumb, leaving the cake super moist with a sugary crunch.

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Shannon raved: “This recipe is AMAZING!! Made for a work party & good thing I made 2, everyone loved it. I didn’t have buttermilk so I had to make sour milk & it still turned out great. Going to make for Easter/My Birthday and use it for strawberry shortcake with homemade whipped cream. If you are looking for something different from chocolate cake this is the perfect recipe.”

This is not a dessert, it’s an experience. As someone who’s been making this cake for years I can tell you it’s the kind of cake that makes people stop mid bite and ask “what’s in this?” The answer is a butter glaze that seeps into the cake while it’s still warm and creates a moist crumb and a sweet crust. The flavors are big but balanced, it’s a showstopper for parties and a comfort for anytime.

I’ve fine tuned this recipe to make it as easy and foolproof as possible. I’ve taken it to baby showers, served it at countless dinner parties and given it to friends and neighbors—it’s that kind of cake. With minimal ingredients and a simple method this Kentucky Butter Cake proves you don’t need to overcomplicate things to get amazing results.

If you’re thinking “it’s just a pound cake” think again! The beauty of a Kentucky Butter Cake is in it’s simplicity and technique. It’s a butter pound cake but with one game changing addition—the glaze. Poured over the cake (the original poke cake perhaps?) as soon as it comes out of the oven it soaks into the layers and turns a classic dessert into something truly special. Trust me once you make this it will become a staple in your recipe box.

I’ve been making this cake for over 10 years, fine tuning and testing to make it as foolproof as possible. I love that it uses ingredients you probably already have in your pantry but it feels special enough for any occasion. And let’s not forget the reviews—this cake gets rave reviews from friends, family and readers. It’s buttery and soft, it never fails.

What is Kentucky Butter Cake?

Only the best cake you will ever make, perfect for special occasions and this easy recipe is easily made a head of time. Originally a traditional pound cake recipe has a pound of butter, a pound of flour, sugar, and eggs. But this is delicious version reduces the eggs slightly making it a little bit less dense than a classic recipe pound cake.

Why Is It Called Kentucky Butter Cake

There’s some mystery around the origins of Kentucky Butter Cake. Supposedly it won the Pillsbury Bake-Off in the 1960s but like many stories, the truth varies depending on where you look. Some say yes, others say no—but does it really matter? What’s for sure is this cake has stood the test of time as a favorite. What makes it extra “Kentucky,” you ask? Bourbon! Many bakers add a splash of bourbon to the batter, the glaze or both, giving the cake a Southern flair. It’s a recipe that’s as fun to make as it is to eat!

Butter Pound Cake Recipe Ingredients

For the full list of ingredients and directions, print the recipe card at the end of this post.

• Butter | at room temperature. Use real butter, it’s not Kentucky Butter cake or Butter pound cake for nothing! Remember if it’s soft coming out of the fridge it’s not real butter. I used unsalted butter, if using salted butter, decrease the salt by ¼ teaspoon.
• Sugar | I use all-natural cane sugar, but regular white sugar may be used
• Eggs | You want all of your ingredients to be room temperature!
• Vanilla Extract | you will use a tablespoon worth, so be sure you have enough! Sometimes I use my homemade Bourbon Vanilla Extract! YUM!
• All-purpose Flour | I use organic, unbleached AP flour in my baking, no need for cake flour here, told you it isn’t fussy!
• Salt, Baking Powder, Baking Soda | The trifecta for a perfect rise, with the right amount of density
• Buttermilk | Buttermilk adds wonderful moisture, tang and flavor, you can make your own if you don’t have any.

The Secret to prepping your pan for Butter Pound Cake

Start by buttering a 10 cup bundt pan (a 12 cup pan will work too), really, really well! I take a soft stick of butter, hold it by the wrapper and smoosh away, then using a pastry brush, make sure you get into all of the ridges.

Then toss a couple tablespoons of flour into the buttered bundt cake pan, I like to do this over a trash can or sink, slowly turn the pan and pat the sides to allow the flour to coat all sides. This is a great video showing you how.

OR, use a REALLY good baking spray that already contains flour, like this Bak-Klene, a favorite of mine, along with this Gluten-Free version from La Tourangelle Baking Spray. Not all baking sprays work for this cake, so proceed with caution and if in doubt, use the butter and flour method.

How to make Kentucky Butter Pound Cake

1. Preheat the oven to 325F (350F for High Altitude) and make sure you have prepped your bundt pan or tube pan very well! See above about getting your cake to release.
2. In the bowl of a stand mixer, place all ingredients in order listed. You may also use an electric mixer (hand mixer) with a large batter bowl.

3. Pour in buttermilk* mixing on low speed for 30 seconds, then increase speed to medium speed and mix for 3-4 minutes. For best results beat on the longer side, especially if you used all-natural cane sugar.

4. Pour the cake batter into prepared  bundt pan  and smooth batter to even out. Place the bundt pan with batter on a cutting board or hot pad and give it a few gentle taps to settle the batter.
5. Bake for 65-75 minutes until toothpick or skewer inserted into the center of the cake comes out clean or with a few moist crumbs. Remove from oven onto wire rack.

For the Vanilla Butter Glaze

1. Add all ingredients into small pan over medium-low heat and stir until the butter is melted and dissolved. Do not boil.

2. Poke holes all over the warm cake, using a skewer or a knife, then pour the glaze over the warm cake and allow to cool completely in the pan (this will form the sweet crust on the cake). When cake is completely cooled, invert pan onto serving plate, dust with powdered sugar.

Kentucky Butter Cake Recipe Tips

• If your bundt cake sticks | simply warm cake in pan in a preheated 325° oven for 5 minutes, invert immediately onto a plate and allow to cool completely. You might need to release the sides of the cake, carefully using a butter knife prior to heating and then releasing.
• Room Temperature | All of your ingredients should be at room temperature, this will ensure the best, tender crumb and moist cake.
• Make sure you have greased and floured your pan really, really well, getting into all the nooks and crannies!
• Do not overmix the cake batter!
• No Peeking | Let the cake do its thing for at least 50 minutes before you start opening the oven to check on it.
• Do not over bake the old-fashioned pound cake! This is the main reason for dry cakes!
• Poke holes using a thick butter knife, skewer that is rounded or even better, use a chopstick!

This easy pound cake recipe, is a decadent cake and will not disappoint! Give it a try this Christmas, Easter, Derby Day, Mother’s Day or bring to your next potluck.

High Altitude Adjustments

I did not alter the ingredients at all for high altitude, if you are above 7,000 feet, you may want to reduce your baking soda and baking powder by ¼ teaspoon.

Otherwise make as directed, but do BAKE AT A HIGHER TEMPERATURE, preheat and bake at 350 degrees, unless you are using a dark coated pan.

Variations of this Butter Cake Recipe from scratch

• I love a basic cake that with a few slight changes you can make into just about any flavor! Think of the Kentucky Butter cake as a blank canvas!
• Replace the vanilla with lemon extract, almond flavoring (add a little at a time, as almond flavoring can be strong), peppermint, chocolate flavor, and even rum extract.
• Serve topped with your favorite chocolate sauce, or go one better with this hot fudge sauce.
• Or take it to another level with strawberry syrup or cook up a simple strawberry sauce (or raspberries) and serve with fresh berries, kind of like a strawberry shortcake.

Butter Pound Cake FAQs Asked Questions

How to Store Kentucky Butter Pound Cake

Store your Kentucky Butter Cake in an airtight container at room temperature for up to 3 days, I love these bundt carriers. For longer storage refrigerate for up to a week.

Make Ahead Tips: Cool the bundt cake after baking, then flash freeze on a parchment lined baking tray for 1-2 hours. Wrap well in plastic wrap, twice (you don’t want freezer burn), then again in foil and freeze for up to 3 months. Or slice and freeze individual portions by wrapping tightly in plastic wrap and foil. Thaw when needed and enjoy that buttery, sugary crunch like it was fresh from the oven.

Don’t forget your Mint Juleps and the Caramel Bourbon Sauce! And may the best horse (and jockey) win! Wanna take this totally over the top, try making the cake and sauce with my Bourbon Vanilla Extract.

More great bundt cakes

• Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}
• Nothing Bundt Cake Recipe | Chocolate Chocolate Chip Bundtlets and Bundt Cake
• Cinnamon Swirl Bundt Cake
• Pear Bundt Cake
• Easy Chocolate Loaf Cake

If you loved this old-fashioned butter pound cake recipe please leave a comment below.

Recipe Card

Kentucky Butter Cake Recipe from Scratch

5 from 26 readers

Author: Kathleen Pope

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 -16 slices

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This Kentucky Butter Cake is simply delicious and ridiculously easy! You can’t mess it up! Rich buttery pound cake drenched in a vanilla sauce and if desired, served with Vanilla Bourbon Caramel sauce.

Equipment

• ▢
  KitchenAid  5-Qt. Artisan Design Series with Glass Bowl – Sea Glass
• ▢
  Nordic Ware Platinum Collection Anniversary Bundt Pan

Ingredients 

US Customary – Metric

CAKE

• ▢ 1 cup butter room temp, cubed
• ▢ 2 cups sugar I use all-natural cane sugar, regular white may be used
• ▢ 4 large eggs room temp
• ▢ 1 tablespoon vanilla extract not teaspoon

• ▢ 3 cups all-purpose flour I use unbleached
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 cup buttermilk*

VANILLA BUTTER GLAZE

• ▢ ⅓ cup butter
• ▢ ¾ cup sugar unbleached cane sugar (granulated may be substituted)
• ▢ 2 tablespoons water
• ▢ 2 teaspoons vanilla extract

Get Recipe Ingredients

Instructions

• Prepare your 10-12 cup bundt pan by slathering with butter, using a pastry brush if needed to get up and down the sides and the center tube siding. Dust the bundt pan with a few tablespoons of flour, knocking out any excess. Set aside.
• Preheat your oven to 325° F, see Notes for high altitude adjustments.
• In the bowl of a stand mixer (or hand mixer works too) place ingredients in order listed. Mix on low for 30 seconds to combine ingredients, slowly increasing speed to medium for 3-4 minutes. Mix a bit longer if you’ve used natural cane sugar as it’s more granular. Pour the batter into the prepared pan and bake for 65-75 minutes until cake tester comes out clean.
• The cake should be a beautiful golden color and have some small cracks on top. Remove from oven and set on cooling rack.

Butter Glaze

• In a small saucepan, place all glaze ingredients and stir consistently over medium-low heat. Stir until butter and sugar is dissolved, if using natural cane sugar, reduce your heat slightly and stir, cooking a bit longer. Do not boil. Remove from stovetop once the glaze has thickened slightly and set aside.
• Using a butterknife or chopstick, poke holes all over cake, trying to go all of the way to the bottom of the cake, this will allow that glaze to seep through the entire cake. Pour warm glaze evenly over the warm cake, I like to pour a little extra at the edges and center, so those get extra crunchy with the glaze as it cools. Allow cake to cool completely in pan.
• Once cooled, invert pan onto serving plate. It might help to carefully insert a butter knife along the edges and sides of cake if it's sticking a bit. If that doesn't do the trick, place cake in preheated 325°F oven for 5 minutes, remove and invert immediately. Allow to cool before dusting with sugar. Dust cooled cake with powdered sugar.
• If desired, serve cake with warmed Bourbon Vanilla Sauce. Cake is fresh for up to 3 days, a week in the fridge or up to a couple months if frozen.

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Notes

No Buttermilk? No problem, add 1 teaspoon of white vinegar or lemon juice to a cup of milk, stir and let stand 5 minutes.

Forget to bring your eggs to room temp? Simply immerse eggs in bowl of warm water for 10 minutes while you prep the rest of your ingredients.

High Altitude Adjustments

I did not alter the ingredients at all for high altitude, if you are above 7,000 feet, you may want to reduce your baking soda and baking powder by ¼ teaspoon.

Otherwise make as directed, but do BAKE AT A HIGHER TEMPERATURE, preheat and bake at 350 degrees, unless you are using a dark coated pan.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 483mg | Potassium: 93mg | Fiber: 1g | Sugar: 47g | Vitamin A: 753IU | Calcium: 64mg | Iron: 2mg

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