Kentucky Butter Cake

Homemade Kentucky Butter Cake is perfectly moist with a buttery vanilla glaze. Refrigerate for a day for even more infused flavor no one can resist!

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 1 hour 8 minutes

Total Time 1 hour 53 minutes

Servings

Calories 367kcal

Preheat the oven to 350 F. Grease and flour a 9 cup bundt pan and set aside.
To make the cake batter, place the flour, sugar, baking powder, salt and baking soda into the bowl of a stand mixer fitted with a paddle attachment. Mix until combined. Add the butter to the bowl and beat together for about 1 minute or until the mixture is crumbly. Add the remaining cake ingredients and mix until combined and a smooth batter has formed. Pour the cake batter into the prepared bundt pan.
Place the pan into the oven to bake for 68 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
When the cake is almost done baking, make the glaze. Add all of the ingredients to a small saucepan. Place the pan over medium heat and bring to a simmer. Be sure to whisk often to prevent sugar crystals from forming. Allow the mixture to simmer for 5 minutes. Remove the pan from the heat.
Once the cake has baked, remove from the oven and place onto a cooling rack. Prior to glazing, you can slice the domed bottom off to allow the cake to sit level on a cake stand, however, doing so is not at all necessary. Pour half of the glaze over the surface of the bottom of the cake. Let the cake cool for 10 minutes in the bundt pan. Carefully flip the bundt pan over onto a cake stand. Gently lift the bundt pan up off of the cake. Use a pastry brush to brush the remaining glaze onto the surface of the cake. Let the cake cool for several more minutes before slicing and serving.

Storage

Cake may be stored in a covered container at room temp or in the fridge for up to 5 days.