The Buttery Kentucky Cake Everyone’s Obsessed With


The Buttery Kentucky Cake Everyone’s Obsessed With is the perfect Southern dessert made completely from scratch.

This cake is all about rich, buttery flavor with just a hint of vanilla. It’s simple but delivers big on taste.

You’ll need a few pantry staples like flour, sugar, and eggs, along with buttermilk and butter to create the magic. The real star of this cake is the butter sauce that soaks into every bite, making it super moist.

If you’re a fan of easy, homemade desserts, this one is a must-try!

Closeup of Kentucky Butter Cake on a white plate.

Why You’ll Love This Recipe

Rich and Buttery Flavor

This cake is all about that deep, rich butter flavor in every bite. The simple ingredients come together to create a dessert that’s full of buttery goodness.

Moist and Tender Texture

Thanks to the butter sauce that soaks into the cake, every slice is moist and tender. It’s the kind of cake that practically melts in your mouth.

Easy to Make from Scratch

Even if you’re not an experienced baker, this cake is a breeze to whip up. You only need a few basic ingredients to make a delicious homemade dessert.

Perfect for Any Occasion

Whether it’s a family gathering or a holiday celebration, this cake fits right in. It’s simple enough for a weeknight treat but special enough for guests.

cake ingredients in small bowls on a light colored surface.

Tips and Tricks

Using Room Temperature Ingredients

Make sure the butter and eggs are at room temperature before starting. This helps them blend better with the other ingredients, giving the cake a smoother texture.

Grease the Pan Well

Be sure to grease and flour the Bundt pan thoroughly to prevent sticking. This cake is dense, and a well-prepared pan ensures it comes out cleanly without breaking.

Let the Cake Cool in the Pan

Allow the cake to cool for at least 30 minutes in the pan after you pour the butter sauce on top. This helps the sauce soak in fully and keeps the cake moist.

Don’t Overmix the Batter

When mixing the cake batter, beat just until combined. Overmixing can cause the cake to become tough, so keep an eye on the consistency.

A pitcher of buttermilk

Ingredient Substitutions

Buttermilk Substitute

If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and it will work just like buttermilk.

Unsalted Butter Substitute

If you only have salted butter, use it, but reduce the added salt in the recipe by half. This will keep the flavor balanced without overpowering the cake.

Vanilla Extract Substitute

If you’re out of vanilla extract, you can use almond extract or maple syrup in equal amounts. It will change the flavor slightly, but still taste great.

Sugar Substitute

For a lower sugar option, you can try using a sugar substitute like Stevia or monk fruit in place of regular sugar. Be sure to follow the conversion instructions on the package for best results.

How to Store


To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 1 week.

This cake is freezer-friendly. You can freeze it for up to 3 months by wrapping it in plastic wrap and placing it in a freezer-safe container. When ready to enjoy, let the cake thaw at room temperature.

To reheat, warm individual slices in the microwave for about 10-15 seconds. This helps the cake retain its moist texture without drying out.

Kentucky butter cake on a white plate on a white surface.



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Closeup of Kentucky Butter Cake on a white plate.

Kentucky Butter Cake

Nesting Lane Indulge
Enjoy the rich goodness of this moist Southern Kentucky Butter Cake made from scratch with simple ingredients. Perfect for any occasion!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Butter Sauce:

Instructions
 

  • Preheat the oven to 325°F
  • Grease and flour a 10-inch Bundt pan.
  • In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda.
  • Add buttermilk, softened butter, eggs, and vanilla extract to the dry ingredients.
  • Using an electric mixer, beat the mixture on medium speed for 3 minutes until smooth.
  • Pour the batter into the prepared Bundt pan.
  • Bake for 1 hour or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the butter sauce.
  • In a saucepan, combine sugar, butter, water, and vanilla extract over medium heat.
  • Stir the mixture until fully melted and combined. Do not boil.
  • Remove the cake from the oven and use a toothpick to prick holes all over the warm cake.
  • Slowly pour the butter sauce over the top of the cake, allowing it to soak in.
  • Let the cake cool in the pan for 30 minutes before removing it.

Nutrition

Calories: 508kcalCarbohydrates: 71gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 117mgSodium: 336mgPotassium: 96mgFiber: 1gSugar: 47gCalcium: 67mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe by half to balance the flavor.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. You can bake it the day before and store it at room temperature or in the fridge. The flavor often improves as the butter sauce soaks in.

Can I use a different type of pan?

A Bundt pan works best for this recipe because of its shape, but you can use a regular cake pan if needed. Just keep in mind that the baking time may vary.

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5 from 1 vote (1 rating without comment)

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