The Best Kentucky Butter Cake Ever

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2 cups Granulated Sugar (for cake batter)
• 5 large Eggs (room temperature)
• 1 cup Buttermilk
• 3 sticks Unsalted Butter (softened, cut into cubes)
• 1 teaspoon Salt
• 0.5 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar (for butter glaze)
• 0.25 cup Unsalted Butter (for glaze, cut into pieces)
• 0.25 cup Water
• 0.5 teaspoon Cinnamon (ground)
• 0.125 teaspoon Salt (for glaze)
• 1.5 teaspoon Vanilla Extract (for glaze)

Instructions

1. Preheat oven and prepare bundt pan

   Set oven to 325°F. Grease the bundt pan with about 1 tablespoon of butter, then dust lightly with flour, tapping out excess.

   Time: PT5M

   Temperature: 325°F

2. Combine dry ingredients

   In a separate bowl whisk together 3 cups flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly distributed.

   Time: PT5M

3. Cream butter and sugar

   Using the stand mixer on medium speed, beat 3 sticks softened unsalted butter with 2 cups sugar for 3–4 minutes, until light and fluffy.

   Time: PT4M

4. Add eggs one at a time

   Reduce mixer speed to medium and add eggs one by one, mixing each until the yellow disappears before adding the next.

   Time: PT5M

5. Alternate flour mixture and buttermilk

   Switch mixer to low. Add the dry flour mixture in thirds, alternating with thirds of the 1 cup buttermilk. Begin and end with flour. Scrape bowl as needed.

   Time: PT6M

6. Final hand mix

   Turn mixer off. Using a rubber spatula, fold the batter by hand for about 1 minute to ensure any remaining flour at the bottom is incorporated.

   Time: PT1M

7. Bake the cake

   Pour batter into the prepared bundt pan. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT55M

   Temperature: 325°F

8. Prepare butter glaze while cake bakes

   In a small saucepan combine 0.25 cup butter, 0.25 cup water, 0.5 tsp cinnamon, 1.5 tsp vanilla, 1 cup sugar, and 0.125 tsp salt. Heat on low, stirring constantly until everything is melted and smooth; do not let it boil.

   Time: PT5M

9. Poke holes and pour glaze

   Remove the cake from the oven and let it cool 10 minutes. Insert a skewer and poke holes all over the top, then slowly pour the warm glaze over the cake, allowing it to soak into the holes before adding more.

   Time: PT5M

10. Finish with remaining glaze

    Brush the remaining reserved glaze over the exterior of the cake for a glossy finish.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Whole wheat flour
• Instead of Granulated Sugar: Superfine sugar
• Instead of Eggs: Egg replacer
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Unsalted Butter: Salted butter (reduce added salt)
• Instead of Salt: Kosher salt
• Instead of Baking Soda: Baking powder (adjust amount)
• Instead of Baking Powder: Double‑acting baking powder
• Instead of Vanilla Extract: Vanilla bean, Almond extract
• Instead of Granulated Sugar: Superfine sugar
• Instead of Unsalted Butter: Margarine
• Instead of Cinnamon: Nutmeg
• Instead of Salt: Kosher salt
• Instead of Vanilla Extract: Vanilla bean

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Paddle Attachment
• Bundt Pan
• Small Saucepan
• Whisk
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Toothpick
• Skewer

Critical Steps — Do Not Skip

• Greasing and flouring the bundt pan to ensure clean release.
• Alternating flour and buttermilk additions to avoid over‑mixing.
• Poking holes in the baked cake before glazing so the butter sauce penetrates.
• Monitoring bake time with a toothpick test to prevent over‑baking.

Chef Tips from the Video

• Use a kitchen scale for the butter (1 stick = 113 g) for consistent results.
• For extra flavor, add a pinch of nutmeg to the dry ingredients.
• Serve each slice with a scoop of vanilla ice cream for a classic Southern finish.

Troubleshooting

Storage

Refrigerator: Store covered in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Bake the cake a day ahead and store it wrapped; reheat gently before glazing.
• Prepare the butter glaze up to 2 hours in advance; keep warm over low heat.

Frequently Asked Questions