I love how simple ingredients come together to create such a rich and flavorful cake. The buttery crumb is soft and melt-in-your-mouth, while the glaze gives it that signature sweetness and a slightly crisp coating around the outside. It’s a perfect make-ahead dessert because it actually tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
For the glaze:
1 cup granulated sugar
1/2 cup unsalted butter
2 teaspoons vanilla extract
1/4 cup water
Directions
I begin by preheating the oven to 350°F (175°C) and greasing a bundt cake pan thoroughly.
In a large mixing bowl, I cream the softened butter and sugar until the mixture is light and fluffy.
I add the eggs one at a time, making sure to mix well after each addition. Then I stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add the dry ingredients to the wet ingredients gradually, alternating with the milk, starting and ending with the flour mixture. I mix just until combined.
I pour the batter into the prepared bundt pan, smoothing the top. The cake bakes for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, I prepare the glaze. I combine the sugar, butter, vanilla, and water in a small saucepan, bringing it to a gentle boil and stirring until everything is melted and smooth.
After the cake bakes, I let it cool in the pan for 10 minutes, then I invert it onto a serving plate. While it’s still warm, I pour the glaze slowly over the top so it can soak in.
I let the cake cool completely before slicing, which allows the glaze to settle and the flavor to deepen.
Servings and timing
This cake makes 12 slices and takes about 85 minutes total—20 minutes of prep and 65 minutes to bake. Each serving is approximately 450 calories.
Variations
Sometimes I swap out the vanilla in the glaze for almond or rum extract for a twist in flavor. I’ve also added a sprinkle of nutmeg or cinnamon to the batter for a warm, spiced version. For a citrusy variation, I stir in a little lemon or orange zest into the batter and use citrus juice in the glaze.
Storage/Reheating
I store the cake at room temperature, covered tightly, for up to 4 days. It stays moist thanks to the glaze. If I want to store it longer, I wrap it well and freeze slices individually for up to 3 months. When I’m ready to eat a frozen slice, I let it thaw at room temperature or warm it slightly in the microwave.
FAQs
Can I make this cake ahead of time?
Yes, I often make it the day before serving. The glaze has time to soak in, and the flavor actually improves overnight.
Do I have to use a bundt pan?
A bundt pan gives it the classic look and ensures even baking, but I can use two loaf pans if needed. I adjust the baking time accordingly.
Why is the glaze added while the cake is warm?
Pouring the glaze over the warm cake lets it seep into the crumb and create that moist, buttery texture all the way through.
Can I reduce the sugar?
This cake is meant to be sweet and rich, but I’ve reduced the sugar by about 1/4 cup before without compromising texture too much.
What’s the best way to serve it?
I usually serve it plain, but a dollop of whipped cream or a handful of fresh berries makes it even more special.
Conclusion
Kentucky Butter Cake is one of those timeless recipes I love coming back to. It’s simple, deeply satisfying, and always a hit with guests. From the tender crumb to the buttery glaze, every slice is pure comfort—and perfect for any occasion.
