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!
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.
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.
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.
Affiliate Disclosure: Some links provided may be affiliate links where I may earn a commission if you purchase something after clicking on a link. No extra cost is added to you. Also, as an Amazon Associate, I earn from qualifying purchases made through links.
Need to upgrade your kitchen organization? Check out these Pantry Organization Canisters
Related Recipes
Shortcut Irish Cream Bundt Cake
Copycat Entenmann’s Pound Cake
Simple Italian Sponge Cake
Kentucky Butter Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoon vanilla extract
Butter Sauce:
- ¾ cup sugar
- ⅓ cup unsalted butter
- 3 tablespoon water
- 2 teaspoon vanilla extract
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
Frequently Asked Questions
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.
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.
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.
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.
You May also Like:
- Pumpkin Spice Cake Roll with Cream Cheese Filling
- Homemade Apple Turnovers
- Creamy Avocado Egg Salad That Will Change Your Lunch Game
- The Buttery Kentucky Cake Everyone’s Obsessed With
- Avocado Tacos with Easy Jalapeño Hot Sauce
