Kentucky Butter Cake (Rich, Buttery, and Incredibly Tender)

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Kentucky Butter Cake has been a Southern favorite for generations, and one bite explains why. With its rich vanilla flavor, incredibly tender crumb, warm butter sauce, and simple butter glaze, every slice is buttery, tender, and completely irresistible. Whether you’re serving it for a holiday, Sunday dinner, or simply because you’re craving a homemade dessert, this recipe is one you’ll make again and again.

The simple butter glaze is my own finishing touch, adding one more delicious layer of buttery flavor and a beautiful bakery-style finish.

If you love classic Southern desserts, be sure to try my Hummingbird Cake, Sock It To Me Cake, and Crack Cake. You can also browse all of my favorite homemade cakes in my Best Cake Recipes.

What Is Kentucky Butter Cake?

Kentucky Butter Cake is a classic Southern Bundt cake known for its rich butter flavor and incredibly tender texture. After baking, the warm cake is soaked with a buttery vanilla sauce that creates its signature flavor and delicate crust while keeping the inside wonderfully soft.

This version stays true to the classic while adding one simple finishing touch—a buttery glaze that gives the cake an extra layer of flavor and a beautiful bakery-style finish.

✨ Before You Begin

✨ Bring your ingredients to room temperature. Room-temperature butter, eggs, and sour cream create a smoother batter and a finer, more tender crumb.

✨ Use a 10- to 12-cup Bundt pan. For the easiest release, I recommend using Baker’s Joy baking spray. Spray the pan thoroughly, making sure every groove is coated, just before pouring in the batter.

✨ Pour the butter sauce slowly. Give the cake time to absorb the sauce between additions for the richest flavor and best texture.

✨ Let the cake cool completely before glazing. The glaze sets beautifully and won’t slide off a warm cake.

Kentucky Butter Cake Ingredients + Key Notes

You only need a handful of pantry staples to make this classic Kentucky Butter Cake, but each one plays an important role in creating its signature buttery flavor and velvety crumb.

All-Purpose Flour: Gives the cake structure while keeping the crumb soft and tender.

Baking Powder: Provides just enough lift without making the cake light like a traditional yellow cake.

Fine Salt: Balances the sweetness and enhances the buttery vanilla flavor throughout the cake.

Unsalted Butter: Butter is the star of this recipe, adding rich flavor to the cake, the butter sauce, and the glaze.

Neutral Oil: A small amount of vegetable or canola oil helps keep the cake exceptionally tender and moist without taking away from its buttery flavor.

Granulated Sugar: Sweetens the cake while creating a beautifully tender crumb.

Eggs: Five eggs give the cake richness, structure, and its signature velvety texture.

Vanilla Extract: Adds warm, classic flavor that perfectly complements the butter.

Full-Fat Sour Cream: One of the secrets to this recipe. Sour cream creates an incredibly tender crumb and helps keep the cake moist for days.

Butter Sauce

Butter: Creates the rich, buttery flavor Kentucky Butter Cake is famous for.

Sugar: Dissolves into the butter to form the sweet soaking syrup.

Water: Helps the butter sauce soak evenly into the cake.

Vanilla Extract: Adds another layer of warm vanilla flavor.

Salt: A small pinch brightens the butter flavor and balances the sweetness.

Butter Glaze

Powdered Sugar: Creates a smooth, glossy glaze.

Butter: Adds rich flavor and makes the glaze extra luscious.

Salt: Just a pinch enhances the butter flavor without making the glaze taste salty.

Milk: Added gradually to create a thick but pourable consistency that drapes beautifully over the cake.

🥣 How to Make Kentucky Butter Cake

Mix the Batter: Cream the butter, oil, and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Alternate adding the dry ingredients and sour cream, mixing just until combined.

Bake: Pour the batter into a well-greased Bundt pan and bake until a toothpick inserted near the center comes out clean or with a few moist crumbs.

Add the Butter Sauce: While the cake bakes, prepare the butter sauce. After the cake cools for 10 minutes, poke holes all over the surface and slowly spoon the warm butter sauce over the cake, allowing it to soak in between additions.

Cool and Glaze: Let the cake finish cooling before turning it out onto a serving plate. Once completely cool, beat together the butter glaze ingredients until smooth and drizzle over the cake.

⭐ Pro Tips

⭐ Spray the pan just before filling it. I had excellent results using Baker’s Joy baking spray. Thoroughly coat every groove of your 10- to 12-cup Bundt pan immediately before adding the batter. Spraying the pan too early can allow the coating to settle toward the bottom, making it harder for the cake to release cleanly.

⭐ Use room-temperature ingredients. Butter, eggs, and sour cream blend together more smoothly, creating a finer, more tender crumb.

⭐ Don’t overmix the batter. Mix just until the flour disappears to keep the cake soft and tender.

⭐ Start checking early. Every oven bakes differently, so begin checking the cake around 48 minutes. It’s done when a bamboo skewer inserted near the center comes out clean or with a few moist crumbs. Overbaking is the quickest way to lose that incredibly tender crumb.

⭐ Pour the butter sauce slowly. Giving the cake time to absorb the sauce between additions helps create its signature buttery flavor without making it soggy.

⭐ Cool completely before glazing. A completely cooled cake helps the butter glaze set into a beautiful finish instead of running off the cake.

Storing + Reheating + Freezing + Make-Ahead

Storing: Cover the cake tightly or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.

Reheating: Kentucky Butter Cake is delicious at room temperature, but if you prefer it warm, microwave individual slices for 10 to 15 seconds to soften the butter and glaze.

Freezing: Freeze the whole cake or individual slices for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil, and thaw overnight in the refrigerator or at room temperature before serving.

Make-Ahead: Kentucky Butter Cake is an excellent make-ahead dessert. Bake and soak the cake a day in advance, then glaze it after it has cooled completely or just before serving. In fact, many people think this cake tastes even better the next day after the butter sauce has had more time to soak into the crumb.

Frequently Asked Questions

♦ Why is it called Kentucky Butter Cake?

Kentucky Butter Cake gets its name from the warm butter sauce that’s poured over the cake while it’s still warm. The sauce soaks into the cake, creating its signature buttery flavor and incredibly tender texture that has made this Southern classic popular for generations.

♦ What’s the difference between Kentucky Butter Cake and pound cake?

While both are rich, buttery cakes, Kentucky Butter Cake is lighter in texture than a traditional pound cake. Its signature butter sauce soaks into the cake after baking, giving it a moist, velvety crumb and rich buttery flavor that sets it apart.

♦ Why did my Kentucky Butter Cake stick to the pan?

Bundt pans have lots of crevices, so it’s important to thoroughly grease and flour every groove before adding the batter. Let the cake rest after adding the butter sauce, then carefully invert it onto a serving plate.

♦ Can I make Kentucky Butter Cake ahead of time?

Yes! In fact, this cake is even better the next day after the butter sauce has had more time to soak into the crumb. Bake it a day ahead, then glaze it once it’s completely cooled or just before serving.

♦ Can I freeze Kentucky Butter Cake?

Absolutely. Wrap the whole cake or individual slices tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

♦ Should Kentucky Butter Cake be served warm, cold, or at room temperature?

Kentucky Butter Cake is best served at room temperature. Because it’s made with plenty of real butter in the cake, butter sauce, and glaze, chilling the cake firms the butter and can make the crumb seem less tender. Let refrigerated cake sit at room temperature for 30 to 60 minutes before serving to bring back its rich buttery flavor and soft, velvety texture.

Still have questions? Leave a comment below and I’ll be happy to help!

More Classic Cake Recipes

If you loved this Kentucky Butter Cake, here are a few more homemade cake recipes that are perfect for holidays, celebrations, or anytime you’re craving an old-fashioned dessert.

Red Velvet Bundt Cake – Rich, moist, and finished with a luscious cream cheese frosting.

Apple Bundt Cake – Packed with fresh apples, warm cinnamon, and a sweet glaze.

Chocolate Chip Bundt Cake – A buttery Bundt cake filled with melty chocolate chips.

Pumpkin Bundt Cake – Soft, warmly spiced, and topped with a simple glaze.

Hummingbird Bundt Cake – A Southern favorite made with bananas, pineapple, and pecans for an incredibly moist, flavorful cake.

⭐ Tried This Recipe?

I’d love to hear what you think! Please leave a star rating and comment below to let me know how your Kentucky Butter Cake turned out.

Tip for mobile readers: scroll just a bit to tap the stars — thank you!

If you snapped a photo, share it on Instagram and tag @gonna_want_seconds—I love seeing your creations!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Kentucky Butter Cake

This Kentucky Butter Cake is rich, buttery, and incredibly tender with a velvety crumb, warm butter sauce, and a simple butter glaze.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 12 people

Author: Kathleen

Ingredients

• ▢ 3 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup unsalted butter at room temperature
• ▢ 2 tablespoons vegetable oil
• ▢ 2 cups sugar
• ▢ 5 large eggs at room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1 cup sour cream at room temperature

Butter Sauce

• ▢ 3/4 cup sugar
• ▢ 1/3 cup water
• ▢ 1/2 cup unsalted butter
• ▢ 2 teaspoons vanilla extract
• ▢ pinch salt

Butter Glaze

• ▢ 1 1/4 cups powdered sugar, sifted
• ▢ 1/4 cup unsalted butter
• ▢ pinch salt
• ▢ 1-2 tablespoons, plus more if needed milk

US Customary - Metric

Instructions

Make The Cake

• Prepare the pan: Preheat the oven to 325°F (163ºC).
• Mix the dry ingredients: In a medium bowl, whisk together the flour (3 cups), baking powder (2 teaspoons), and salt (1 teaspoon). Set aside.
• Cream the butter, oil, and sugar: In a large mixing bowl, beat the butter (1 cup), oil (2 tablespoons), and sugar (2 cups) until light and fluffy, about 4-5 minutes.
• Prepare the pan: Just before transferring the batter, thoroughly coat a 10- to 12-cup Bundt pan with Baker's Joy baking spray, making sure to cover every groove.
• Add the eggs and extract: Add the eggs one at a time (5), beating well after each addition. Mix in the vanilla extract (1 tablespoon).
• Finish the batter: Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix just until combined.
• Fill the pan: Pour the batter into the prepared Bundt pan and spread evenly.
• Bake the cake: Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean.

Make The Soak

• Make the butter soak: While the cake bakes, combine the sugar (3/4 cup), water (1/3 cup), butter (1/2 cup), and salt (a pinch) in a small saucepan over medium-low heat. Cook, stirring occasionally, until the butter is melted and the sugar has dissolved. Remove from the heat and stir in the vanilla extract (2 teaspoons).
• Poke the cake: Let the cake cool in the pan for 10 minutes. Using a skewer or toothpick, poke holes all over the cake while it is still in the pan.
• Add the soak: Slowly spoon the warm butter sauce over the cake, allowing it to absorb between additions.
• Rest and unmold: Let the cake rest in the pan for 15-20 minutes, then carefully invert onto a serving plate and cool completely.

Make The Glaze

• Prepare the glaze: Once the cake has cooled completely, place the powdered sugar (1 1/4 cups) and salt (a pinch) in a medium mixing bowl. Pour the warm melted butter (1/4 cup) over the powdered sugar, then add 1 tablespoon milk.

  Using a handheld electric mixer on low speed, beat until smooth and creamy. Add additional milk, 1 teaspoon at a time, beating after each addition, until the glaze is thick but pourable.
• Glaze and serve: Drizzle the glaze over the cooled cake and let it set before slicing. For the best flavor and texture, serve the cake at room temperature.

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Notes

1. Spray the pan just before filling it. I had excellent results using Baker’s Joy baking spray. Thoroughly coat every groove of your 10- to 12-cup Bundt pan immediately before adding the batter. Spraying the pan too early can allow the coating to settle toward the bottom, making it harder for the cake to release cleanly.
2. Use room-temperature ingredients. Butter, eggs, and sour cream blend together more smoothly, creating a finer, more tender crumb.
3. Don’t overmix the batter. Mix just until the flour disappears to keep the cake soft and tender.
4. Start checking early. Every oven bakes differently, so begin checking the cake around 48 minutes. It’s done when a bamboo skewer inserted near the center comes out clean or with a few moist crumbs. Overbaking is the quickest way to lose that incredibly tender crumb.
5. Pour the butter sauce slowly. Giving the cake time to absorb the sauce between additions helps create its signature buttery flavor without making it soggy.
6. Cool completely before glazing. A completely cooled cake helps the butter glaze set into a beautiful finish instead of running off the cake.

Nutrition

Serving: 1serving | Calories: 670kcal | Carbohydrates: 84g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 160mg | Sodium: 236mg | Potassium: 167mg | Sugar: 59g | Vitamin A: 1061IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2mg

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