Old-Fashioned Kentucky Butter Cake Recipe with Buttermilk

This Kentucky Butter Cake Recipe creates a dense, moist butter pound cake soaked in warm vanilla glaze, made with buttermilk for tenderness and depth. This Best Kentucky Butter Cake follows a classic Butter Cake Recipe method similar to a KY Butter Pound Cake or a Kentucky Bourbon Butter Cake Recipe variation, and it belongs among true Southern Desserts.

The crumb feels tight yet soft, and the glaze melts into every slice instead of resting on top. I bake this Kentucky Butter Cake when I want something steady, buttery, and deeply nostalgic.

If you enjoy that same buttery profile in cookie form, my Kentucky Butter Cake Cookies bring that flavor into a smaller, hand held version. The taste feels familiar from the first bite.

This cake depends on a balanced ratio of fat, sugar, eggs, and flour. Three cups of flour and two cups of sugar create structure and sweetness without drying the crumb.

The mixer runs a full three minutes at medium speed once everything combines. That timing builds a smooth batter and creates a fine, even texture.

The oven temperature stays at 325°F so the center bakes evenly. I tested higher temperatures before, and the edges set too quickly.

What You Need And Why I Chose It

All purpose flour provides structure and strength. Cake flour makes a softer cake, but this Butter Pound Cake benefits from a slice that holds firmly.

Granulated sugar sweetens and helps aerate the butter. The crystals create lift before the eggs even begin working.

Unsalted butter gives clean dairy flavor and control over salt levels. I always soften it fully because uneven butter creates dense streaks.

Eggs bind everything together and add richness. Four large eggs create the traditional pound cake density.

Buttermilk softens the crumb and adds gentle tang. That acidity balances sweetness and supports the baking soda.

Vanilla extract rounds the flavor. Pure vanilla stands out clearly in a simple cake like this.

If you enjoy coconut based cakes with similar structure, my Coconut Pound Cake follows the same foundation with a different flavor direction. The method stays consistent.

The Butter Glaze Spotlight

The glaze defines this Kentucky Butter Cake Recipe With Buttermilk. Sugar, butter, and water heat together just until dissolved, which keeps the texture smooth.

I remove the pan from heat before boiling begins. Boiling thickens the glaze too much and prevents deep absorption.

Warm cake receives warm glaze. I poke deep holes and pour slowly in stages so the cake absorbs everything evenly.

For a citrus driven variation in Bundt form, my Chocolate Orange Bundt Cake shows how bold flavor shifts the profile without changing the structure. The technique remains steady.

How To Make Kentucky Butter Cake

I preheat the oven and grease every curve of a 12 cup Bundt pan. Flour clings to buttered sides and prevents sticking.

I whisk dry ingredients first, then add butter, eggs, buttermilk, and vanilla into the same bowl. The mixer starts low, then runs at medium speed for three full minutes until the batter turns smooth and slightly fluffy.

The batter spreads evenly into the pan and bakes for about 65 minutes. The top turns golden and springs back lightly when pressed.

The glaze cooks while the cake bakes. I stir constantly until the sugar dissolves and the mixture reaches a gentle simmer.

The cake stays in the pan while warm. I poke holes across the surface and pour the glaze gradually so it soaks deep into the crumb.

If you appreciate tea based cakes with similar density, my Matcha Pound Cake follows the same mixing approach with a green tea flavor. The texture feels comparable.

How To Tell It Is Done

A toothpick inserted in the center comes out clean with a few moist crumbs. The top feels firm yet slightly springy.

The edges pull slightly from the pan. I rely most on the toothpick test because color alone can mislead.

Troubleshooting

A dense center usually means the cake needed more baking time. Add five minute intervals and check again.

Dry edges often come from overbaking. Start checking at 60 minutes.

Sticking happens when the pan lacks thorough greasing. Coat every ridge carefully.

Glaze pooling at the bottom means the cake cooled too much before glazing. Pour while the cake remains warm.

Ways To Change It

Three tablespoons of bourbon added to the glaze create a Kentucky Bourbon Butter Cake Recipe variation. The alcohol cooks off and leaves warmth.

One tablespoon lemon zest brightens the batter. Half a teaspoon almond extract adds subtle depth.

Each small change shifts flavor without disturbing structure. That flexibility keeps this cake useful.

Storage And Serving

Store the cake covered at room temperature for four days. The flavor deepens on day two.

Refrigerate up to one week if needed. Freeze tightly wrapped slices for two months and thaw at room temperature.

Serve slices plain, with berries, or with lightly sweetened cream. I often enjoy a thin slice with coffee the next morning because the texture stays moist.

Save This Kentucky Butter Cake

Save this Kentucky Butter Cake to your Southern Desserts or Butter Cake Recipe board for later. Share in the comments how your glaze soaked in or if you tried the bourbon version, and pin it so you can find it again.