Name: Kentucky Butter Cake from Scratch
Prep time: 10 min
Cook time: 1 h
Total time: 4 h 20 min
Cuisine: Southern
Ingredients: 1 cup unsalted butter, room temperature (for cake); 2 cups granulated sugar (for cake); 4 large eggs, room temperature; 2 teaspoons pure vanilla extract (1 for cake, 1 for sauce); 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk, room temperature; 1/2 cup unsalted butter (for sauce); 3/4 cup granulated sugar (for sauce); 1/4 cup water; Confectioners’ sugar, for dusting

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A rich, tender cake soaked in a buttery vanilla sauce—that’s exactly what my Kentucky Butter Cake delivers. Inspired by classic Southern baking, this cake strikes the perfect balance between a moist yellow cake and a pound cake. I adore how the warm butter sauce seeps into every bite, offering a comforting, melt‑in‑your‑mouth experience that feels both nostalgic and indulgent.

Kentucky Butter Cake from Scratch

Why You’ll Love This Recipe

I’m always drawn to desserts that are both effortless and comforting. This cake checks both boxes.

Heavenly butter flavor: The cake is rich yet delicate, with a sauce that enhances every crumb.
Simple ingredients: No need for fancy pantry staples—everything’s probably sitting in my kitchen already.
Perfect texture: Soft and tender—not too dense like pound cake, not too airy like angel food.
Southern charm: Ideal for gatherings, Derby festivities, or a cozy afternoon treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake

Unsalted butter, room temperature
Granulated sugar
Large eggs, room temperature
Pure vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Buttermilk, room temperature
Confectioners’ sugar for dusting

Butter Sauce

Granulated sugar
Unsalted butter
Water
Pure vanilla extract

Directions

Preheat oven to 350 °F. Grease and flour a 12‑cup Bundt pan.
Whisk together flour, baking powder, baking soda, and salt; set aside.
Cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
Alternate adding dry ingredients and buttermilk—begin and end with dry ingredients.
Pour batter into the prepared pan. Bake 55–65 minutes, until a toothpick comes out clean.
While the cake bakes, melt butter with sugar, water, and vanilla over medium heat just until sugar dissolves—don’t boil.
Cool the cake in the pan for 10 minutes, invert slightly, then place back in the pan. Poke holes about 1″ apart over the top.
Pour warm butter sauce over the cake, allowing it to soak in. Let it rest 30 minutes, then invert onto a wire rack to cool entirely. Dust with confectioners’ sugar before serving.

Servings and timing

Yield: 12 generous servings
Prep time: 10 minutes
Bake time: Around 1 hour
Cooling + soaking: 3 hours total (10 minutes initial cooling, 30 minutes sauce soak, then cool completely)
Total time: Approximately 4 hours and 20 minutes

Variations

Boozy twist: Swap the water in the sauce with equal parts bourbon or rum for a touch of warmth.
Pan adaptions: Use a 13×9 pan or two 8″ rounds—bake 30–35 minutes instead.
Add-ins: Fold in 1 cup of chocolate chips, chopped pecans, walnuts, or fresh berries.

Storage / Reheating

Room temperature: Covered, the cake stays moist for up to 5 days.
Make‑ahead: I often let it soak overnight—it deepens the flavor beautifully.
Freezing: Wrap cooled whole cake or slices in plastic wrap and place in freezer bags. Freeze up to 3 months. Thaw in the fridge, then bring to room temp before serving.

FAQs

Can I use a buttermilk substitute?

Yes—I whisk 1 tablespoon white vinegar into milk, let it sit 10 minutes, and use it just like buttermilk.

Is butter cake the same as pound cake?

Not quite. Butter cake is lighter and airier, while pound cake is denser and richer.

Where did this cake come from?

It’s a Southern classic. An early version dates back to the 1960s and has since become a staple in Southern kitchens.

Can I make the cake in advance?

Absolutely. The flavor actually improves when made a day ahead—just cover it and store at room temperature.

How do I prevent the cake from sticking to the pan?

I use a pan release (a paste with oil and flour). If I don’t have that, I grease and flour the pan thoroughly before adding batter.

Conclusion

I love how straightforward this cake is, yet the results are downright luxurious. Buttery, vanilla‑soaked perfection—that’s Kentucky Butter Cake. It’s one of those desserts that makes any day feel special. If I’m entertaining or just craving something indulgent, this is my go‑to Southern classic.