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 Isn’t Just a Cake—It’s an Experience
This isn’t just a dessert—it’s the dessert. The kind that makes people stop mid-bite and say, “Wait… what is this?” The secret? A warm butter glaze that soaks into the cake, creating a moist, tender crumb and a sugary crust that’s downright irresistible.
I’ve been baking this Kentucky Butter Cake for over a decade, tweaking and testing until it’s foolproof. It’s one of those magical recipes that feels fancy but uses pantry staples. No fussy techniques, no hard-to-find ingredients, just simple steps that lead to a showstopper.
Whether you’re bringing it to a baby shower, serving it at a dinner party, or gifting it to a neighbor, this cake always delivers. It’s buttery, soft, comforting, and just a little indulgent. And if you’re thinking, “It’s just a pound cake,” think again. The glaze changes everything.
Once you try it, I promise, it’ll become a go-to in your recipe box.
What is Kentucky Butter Cake?
Only the best cake you will ever make, perfect for special occasions, and this easy recipe is easily made ahead of time. Originally, a traditional pound cake recipe has a pound of butter, a pound of flour, sugar, and eggs. But this is a delicious version that reduces the eggs slightly, making it slightly less dense than a classic pound cake.
Why Is It Called Kentucky Butter Cake?
There’s a bit of mystery around the origins of Kentucky Butter Cake. Some say it won the Pillsbury Bake-Off in the 1960s, while others aren’t so sure. Like many good stories, the details depend on who you ask. But honestly, does it really matter? What we do know is that this cake has stood the test of time and earned its place as a favorite.
So what makes it “Kentucky”? One word: bourbon. Many bakers add a splash to the batter, the glaze, or both, giving the cake that classic Southern charm. It’s a recipe that’s just as fun to make as it is to eat!
Simple Ingredients for Butter Pound Cake
- Butter | at room temperature. Use real butter, it’s not Kentucky Butter cake or Butter pound cake for nothing! Remember, if it’s soft when it comes out of the fridge, it’s not real butter. I used unsalted butter; if using salted butter, decrease the salt by ¼ teaspoon. Giving it’s signature buttery flavor.
- 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.
- Sugar Syrup: You’ll need butter, sugar, water, and a little vanilla.
DIY Buttermilk
It is easy to make your own buttermilk; just add 2 tablespoons of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. It is best to let this sit out until it’s room temperature; this will give the cake a much smoother texture in the long run.
The Secret to Prepping Your Pan for 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 it away, then use a pastry brush to make sure you get into all 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
Preheat the oven to 325°F (350°F for High Altitude), and make sure you have thoroughly prepped your bundt or tube pan! See above about getting your cake to release.
In the bowl of a stand mixer, place all ingredients in the order listed. Or in a large bowl cream the butter and sugar together with a hand mixer.
Pour in buttermilk and mix on low speed for 30 seconds, then increase to medium and mix for 3-4 minutes. For best results, beat on the longer side, especially if you used all-natural cane sugar.
Pour the cake batter into the prepared bundt pan and smooth the 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.
Bake for 65-75 minutes until a cake tester or skewer inserted into the center of the cake comes out clean or with a few moist crumbs. Remove from oven onto cooling rack.
For the Vanilla Butter Glaze
Add all ingredients into a small pan over medium-low heat and stir until the butter is melted and dissolved. Do not boil.
Poke holes all over the warm cake with a skewer or knife, then pour the glaze over it and allow it to cool completely in the pan (this will form a sweet crust on the cake). When the cake is completely cooled, invert the pan onto a serving plate and dust with powdered sugar.
Kentucky Butter Cake Tips for Success
- Stuck Cake Fix: If your Bundt cake sticks, pop it back in a 325°F oven for 5 minutes, then carefully invert onto a plate. You may need to gently loosen the edges with a butter knife before reheating.
- Room Temperature Ingredients: Use room temp butter, eggs, and buttermilk for the best texture and a tender crumb.
- Grease That Pan Well: Bundt pans can be tricky! Be sure to grease and flour thoroughly, getting into every nook and cranny.
- Don’t Overmix: Mix until just combined. Overmixing leads to a dense, tough cake.
- No Peeking: Avoid opening the oven for at least 50 minutes. Let the cake bake undisturbed so it rises properly.
- Watch the Bake Time: Overbaking is the #1 reason for dry cake. Check for doneness around 60 minutes, and don’t bake a minute longer than needed.
- Poking for Glaze: Use a rounded skewer, butter knife, or chopstick to poke holes for the glaze. This helps it soak evenly into the cake.
- Perfect for Any Occasion: This easy, buttery cake shines at Christmas, Easter, Derby Day, Mother’s Day or anytime you want to impress at a potluck!
High Altitude Adjustments
No changes to the ingredients are needed for high altitude unless you’re baking above 7,000 feet. In that case, reduce the baking soda and baking powder by ¼ teaspoon each.
Otherwise, bake as directed with one key adjustment: increase your oven temperature to 350°F (unless you’re using a dark-coated pan, then stick with 325°F). Since you’re baking at a higher temperature, check for doneness a little earlier than the recipe suggests.
Easy Variations for This Butter Cake
One of the best things about this cake is its adaptability. Think of it as your blank canvas, ready for any flavor twist!
Flavor Swaps – Swap out the vanilla extract with:
- Lemon extract for a bright, citrusy twist
- Almond extract (start with just ¼ teaspoon—it’s strong!)
- Peppermint or rum extract for the holidays
- Coconut or maple extract for something unique
- Chocolate extract for a rich, cocoa-kissed cake
Toppings & Sauces – Dress it up with your favorite:
- Chocolate sauce or my decadent homemade hot fudge
- Caramel drizzle and sea salt for a sweet-salty vibe or try this butterscotch sauce
- Strawberry or raspberry sauce with fresh berries for a shortcake-style treat
- Peach compote or apple cider glaze in the fall, or any fresh fruit
- A dusting of powdered sugar for simple elegance
Other Ideas
- Add mini chocolate chips or toasted nuts to the batter
- Stir in orange zest or cinnamon for a cozy twist
- Make it festive with a bourbon glaze or even a splash of Irish cream!
Butter Pound Cake FAQs
Actually, for a real pound cake, you would only use real butter, no oil.
While I have never tried it personally, I have made other bundt cakes gluten-free and they worked great, my favorite cake flours to use for gluten-free are Bob’s Red Mill 1-to-1 or King Arthur Cup for Cup, if you try it let me know how it turns out.
Yes! In fact, I encourage you to do just that; a day or two makes the cake even moister and more delicious than on the first day.
How to Store Kentucky Butter Cake
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. I love using a Bundt cake carrier for easy storage and transport.
Make-Ahead & Freezing Tips
Let the cake cool completely, then flash freeze on a parchment-lined tray for 1–2 hours. Wrap tightly in plastic wrap (twice), then in foil. Freeze whole or in slices for up to 3 months.
To serve, thaw at room temperature; no need to reheat! It’ll still have that buttery, sugary crunch like it’s 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
- White Chocolate Raspberry Bundt Cake
- Chocolate Chocolate Chip Nothing Bundt Cake
- Cinnamon Swirl Bundt Cake
- Pear Bundt Cake
- Chocolate Cake
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Equipment
Ingredients
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* make your own if needed!
VANILLA BUTTER GLAZE
- ⅓ cup butter
- ¾ cup sugar unbleached cane sugar (granulated may be substituted)
- 2 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Prep the Oven & Pan: Preheat oven to 325°F (165°C). Grease a 10-cup Bundt pan generously with baking spray or butter, then lightly flour it.
- Make the Batter: In a stand mixer or large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla and buttermilk.1 cup butter, 2 cups sugar, 4 large eggs, 1 tablespoon vanilla extract, 1 cup buttermilk*
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients in two additions, mixing just until combined.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
Butter Glaze
- Make the Butter Sauce (while cake bakes or cools): In a small saucepan, combine butter, sugar, water, and vanilla. Heat over medium-low, stirring until the sugar dissolves and the sauce is smooth. Don't boil.⅓ cup butter, ¾ cup sugar, 2 tablespoons water, 2 teaspoons vanilla extract
- Soak the Cake: Poke holes all over the cake (while still in the pan) using a skewer or fork. Slowly pour the warm butter sauce over the cake, letting it soak in.
- Cool & Serve: Allow the cake to absorb the sauce for at least 30 minutes (or longer) in the pan. Carefully invert onto a serving plate. Serve warm, at room temperature, or chilled
Notes
- Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
- To freeze: Cool completely, then wrap tightly in plastic wrap (twice) and foil. Freeze whole or in slices for up to 3 months.
- To thaw: Let sit at room temperature. No need to reheat, still buttery and delicious!
Nutrition
Ebony Simmons
This is my first ever pound cake. So happy I chose this recipe! This cake is so delicious! I wouldn’t change a thing about it.
Thank you Ebony! Oh that makes me smile!
Mary Garner
This is the most beautiful, delicious cake i’ve ever made, thank you for this wonderful recipe.
Thank you so much Mary!! You made my day!
Elizabeth
Love this recipe
Thank you!! We do too!
Shannon
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.
Thank you so much dear, Shannon for your kind comment! Perfect to make your own buttermilk (sour milk), so glad it was such a hit! Happy Easter and birthday!
Sharon
Does this need to be stored in the fridge?
Hi Sharon, No, it doesn’t, in fact for most cakes and breads unless they are using uncooked dairy, I don’t recommend refrigeration as it can dry them out. Instead if you want to preserve it for longer, I suggest freezing it (wrapping it well first). You can freeze whole or in slices for quick thawing!
Jacqueline Meldrum
Such a pretty cake. I’d love to have a slice right now.
Wish I could push one through!
Tara
Oh wow! This pound cake looks absolutely incredible! I especially love that buttery vanilla glaze over the top. Yum!
Right? It is the best!