Old Fashion Kentucky Butter Cake

Although I did not grow up in the South, I not only live in Kentucky now but I am married to a born and raised Southerner. And not only does he not really love healthy food, he loves his sweets.

So even though I may be back on track with my nutrition plan, which includes clean and simple recipes with lots of veggies, he still wants cake. Hey, maybe you do to! No judgement here.

This classic bundt cake is incredibly moist and buttery (hence “butter” cake) and the butter glaze makes a nice crust on the bottom of the cake as it soaks into the cake itself. I topped mine with Powdered sugar, mostly because it was pretty (and it can hide any imperfections from removing the cake from the pan) but it is honestly sweet enough without it.

This recipe is still the Traditional recipe my husband’s grandmother used to make so it is still full of Gluten and Dairy. However, after I tasted a small bite I am determined to perfect it with Gluten-Free and Non-Diary ingredients. So stay posted!

I admit, I don’t usually flour my pans when I make cake, but in the case it truly is necessary or else you will risk losing the top off your cake when removing it from the pan. Also, take the time to grease with a solid grease like butter, ghee or coconut oil. Spray will just run to the bottom and make a mess in the pan.

Once the cake is done, don’t be afraid to poke A LOT of holes in the top for the glaze to soak in. I actually spoon the glaze on so I can control it from just running down the sides. I know that it a little OCD, but you really want the glaze to go down into the cake then form a thin layer on the bottom. Let the cake finish cooling to about room temperature but not to all the way cool when you remove it from the pan. Not because it makes it easier but because you will seriously want a slice while it is still slightly warm. Trust me. Loosen the cake from the pan around the edges some where the glaze has seeped over the edge. Once out, dust with the powdered sugar and serve.

Again, this cake is amazing warm, but it does keep well in an air tight cake container. It will still be good for several days, which is rarely the case with cake in my opinion.

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Old Fashion Kentucky Butter Cake

This traditional southern recipe is a simple yet impressive cake. Serve topped with powdered sugar or with whipped cream and fruit!

Course Dessert

Cuisine Southern

Keyword cake

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Cooling time 15 minutes

Total Time 1 hour 20 minutes

Servings 12 people

Author Amber Gaines

Ingredients

For the Cake

• 1 cup butter, room temperature cubed
• 2 cups sugar
• 4 eggs, room temperature lightly beaten
• 1 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk

For the Butter Glaze

• 1/3 cup butter cubed
• 3/4 cup sugar
• 2 tbsp water
• 2 tsp vanilla

Optional: Powdered sugar for dusting

Instructions

For the cake

1. Heavily Grease the insides of a bundt pan and lightly flour. Set aside. Preheat oven to 325 degrees.
   

2. In a medium bowl, combine flour, salt, baking powder and baking soda. Whisk to fully combine and set aside.
   

3. Add room temperature butter to the bowl of a stand mixer and beat on medium to cream. Add the sugar and continue to beat on medium another 1-2 minutes until fully combined.

4. Add the lightly beaten eggs and vanilla and beat again until well combined.
   

5. Add 1 cup of the flour mixture and 1/3 of the buttermilk to the butter mixture mixing continuously. Continue adding flour and buttermilk slowly until all combined. Scrape the sides and bottom of the bowl and mix on medium for 1 more minute to be sure all of the flour is fully combined.
   

6. Pour into prepared bundt pan and place in oven for 65 minutes. Check that a toothpick inserted in the middle comes out clean. Cook in 5 minute increments until fully done. Remove from the oven and set pan on a wire rack.
   

For the Glaze

1. As soon as the cake is removed from the oven. Make the glaze. Add add of the glaze ingredients to a small pan over medium-low heat. Cook just until all of the butter is melted and sugar is dissolved. Do not bring to a boil.
   

2. Poke holes all over the top of the cake. Spoon the glaze over the entire bottom of the cake allowing it to run into the holes.
   

3. Allow to almost fully cool so that the glaze on the top has made a crust. Turn the cake out onto the cake plate and generously dust with powdered sugar. Enjoy warm or up to several days kept in an air tight cake container.
   

Recipe Notes

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