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If there’s one dessert that always seems to win people over at gatherings, it’s Kentucky Butter Bundt Cake. You know that moment when everyone’s kinda hovering around the sweets table, eyeing their favorites, but suddenly one cake just disappears slice by slice? That’s this cake, every single time. It’s the buttery classic you never get tired of—simple but totally irresistible. Whenever I whip one up, family and friends always ask for the recipe, so I figured it’s high time to share my go-to steps for this Southern butter cake. And hey, if you love old-school flavors, you might also want to check out these deliciously smothered green beans and potatoes for a true comfort spread.
Kentucky Butter Bundt Cake: A Delicious Southern Tradition
Let’s be real, not all cakes can pull off this level of moistness and richness without being over-the-top sweet. The magic of the Kentucky Butter Cake recipe is in the way it stays soft and lush—even days after baking. Old-fashioned, sure, but always crowd-pleasing. Plus, there’s nothing fussy about it—no fancy layers, complicated fillings, or swirly piping.
The real star here is the buttery glaze. As soon as the cake comes out, you soak it with a vanilla-butter syrup that sneaks into every nook and cranny of the Bundt. It’s simple, homemade, and honestly, one of the best Bundt cake tips I can give is to not skimp on that buttery syrup. That’s what gives it everything. Serve it at a potluck or make it just because—either way, folks will ask for more.
The History and Origin of Kentucky Butter Bundt Cake
Every family seems to have a slightly different story about where their Kentucky Butter Bundt Cake recipe came from. This cake actually dates back decades, way before Pinterest or even colorful cake pans. Legend has it, some brilliant home baker in Kentucky started adding an extra-rich butter glaze to her Bundt, and it spread from there.
It’s now a staple at all kinds of Southern gatherings—think church potlucks, family reunions, and holidays. If you’re after real Kentucky-style desserts, this is as iconic as it gets. Most versions use really simple pantry ingredients, which makes sense, since folks were baking it with whatever they had on hand. That’s probably a big reason why it’s stuck around so long—there’s no need for anything fancy to make a knockout cake.
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You can even find fun moist Bundt cake variations inspired by this Southern legend popping up everywhere.
Essential Ingredients for the Perfect Kentucky Butter Bundt Cake
The good news: you don’t need a mile-long ingredient list here! The basics for any solid Kentucky Butter Bundt Cake are flour, sugar, eggs, butter (lots), baking powder, and a splash of vanilla. Sour cream or buttermilk helps make it even moister. That buttery glaze? Just more butter, sugar, vanilla, and a little water.
Here’s why each thing matters: Real butter brings that classic flavor you can’t fake (no margarine, please!). Sugar gives sweetness and helps the crust caramelize. And eggs lend richness and help the cake hold together. If you want to play with it, a pinch of nutmeg or almond extract is tasty—just keep it simple to let the butter shine.
Don’t forget that Bundt pan! A good nonstick one makes everything easier, and you’ll want to butter and flour it well. If you’re wondering how to make Bundt cake turn out perfect every time, definitely start with quality ingredients and prep that pan like your cake depends on it (because it does).
Tips and Tricks for Baking a Moist and Flavorful Bundt Cake
I could talk for ages about best Bundt cake tips, but here are some basics you can always trust. First, always start with room temperature ingredients—they blend smoother and help the cake rise just right. Don’t overmix the batter. Once the flour goes in, just stir until things come together.
Bake it in the center of your oven, and test with a toothpick; you want it just clean, not dry. The real trick for a truly moist Bundt cake is the glaze: poke tiny holes in your cake while it’s hot, and pour that buttery syrup slowly to soak it into every crumb.
And if you’re into moist Bundt cake variations, swap in lemon zest or a swirl of brown sugar for a different take. Just remember, the Kentucky Butter Cake recipe is a classic for a reason—no need to reinvent the wheel unless you really want to.
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Common Questions
Can I freeze Kentucky Butter Bundt Cake?
Yes, just wrap it tightly after it cools. Thaw at room temp, and the cake stays moist.
How do I know when my Bundt cake is done?
Check with a toothpick in the center—if it comes out clean or with just a crumb, you’re good.
What’s the best way to get the cake out of the pan?
Let it cool about 10-15 minutes, then gently loosen the edges with a butter knife and flip it onto a rack.
Can I make this as cupcakes or a sheet cake?
Totally! The flavor’s awesome either way—just adjust the baking time so you don’t overdo it.
Is it okay to swap buttermilk for sour cream?
Absolutely. Both work for keeping this Southern butter cake nice and tender.
Time to Bake – You’re Ready!
So, if you’ve been craving a rich, comforting dessert, this Kentucky Butter Bundt Cake is calling your name in the best way. You don’t need any complicated steps or fancy tools—just lots of butter, good company, and maybe a glass of milk on the side. If you want more ideas or expert takes, check out the BEST Kentucky Butter Cake Recipe – Carlsbad Cravings or tips from Easy Kentucky Butter Cake | Cookies and Cups. Seriously, you can’t go wrong with this one—just bake it and watch those slices disappear!
Kentucky Butter Bundt Cake
Ingredients
For the cake
- 3 cups all-purpose flour Sifted
- 2 cups granulated sugar Use regular sugar for sweetness
- 1 cup unsalted butter Use at room temperature
- 4 large eggs Room temperature for best results
- 1 tbsp baking powder For leavening
- 1 cup sour cream Alternatively, buttermilk can be used
- 1 tbsp vanilla extract For flavor
For the glaze
- 1 cup unsalted butter Melted for glazing
- 2 cups granulated sugar Will sweeten the glaze
- 1 tbsp vanilla extract For enhancing the glaze flavor
- 1/2 cup water To mix with the glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour and baking powder. Gradually add to the creamed mixture, alternating with sour cream and vanilla. Mix until just combined. Do not overmix.
Baking
- Pour the batter into the prepared bundt pan.
- Bake for 50 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let it cool for about 10-15 minutes before inverting it onto a wire rack.
Glazing
- In a saucepan, combine the melted butter, sugar, water, and vanilla over low heat until the sugar is dissolved.
- Poke holes in the warm cake and pour the glaze slowly over it, allowing it to soak in.
Serving
- Let the cake cool completely before slicing and serving.