Whether you’re hosting Easter dinner, a Kentucky Derby party, or you’re just looking for a delicious dessert to serve to friends and family, this Kentucky Butter Cake is a winner!
It’s rich and moist with plenty of sweet flavor that would satisfy any sweet tooth!
The secret to this decadent dessert is the butter sauce which is poured right into the cake after baking. It’s the trick to the luxurious texture and flavor.
You can even make this cake a day in advance!
This is one of those rare cakes that tastes even better the next day! It just really sets and becomes so dense and yummy!
To keep it fresh, wrap it in layers of plastic wrap so it’s completely sealed. Avoid slicing into pieces until you’re ready to serve this delicious dessert.
Serving the Cake
While this dessert is delicious served alone, it can also easily be paired with other favorite sweet treats!
Our Favorite Toppings for Kentucky Butter Cakes:
- powdered sugar
- fresh strawberries or blueberries
- strawberry syrup
- whipped cream
- ice cream
- lemon curd
- chocolate or caramel sauce
You can always pair a few toppings together too. For example, we love whipped cream and strawberries together!
The cake is pretty simple to make! While other recipes call for a stand-mixer, our KitchenAid Hand Mixer did a great job! You’re welcome to use either type of mixer though.
Before doing anything – you’ll want to preheat your oven to 325 degrees.
Then, grease and flour your 10-inch bundt pan. This is definitely a step you don’t want to miss because the cake can get stuck even if you’re using a nonstick pan.
To start making the Kentucky Butter Cake, you want to have all of your ingredients together.
We’ll start with making the cake and while it cooks we’ll make the vanilla butter sauce to go on top. Yum!
You’ll want to cream 2 cups of sugar and 1 cup of butter together until they’re completely combined. Then, you’ll add your buttermilk, vanilla, and eggs and continue to mix for about 30 seconds.
Then, you’ll add the flour, salt, baking powder, baking soda and beat for 3 minutes.
That’s it! You’re ready to pour the cake batter into the prepared cake pan!
It needs to bake for 55-65 minutes. You should be able to poke it with a toothpick and have the center come out clean when it’s done.
While the cake is baking, begin making the butter sauce.
In a small saucepan, combine the remaining ¾ cup of sugar, ⅓ cup of butter, 2 teaspoons of vanilla, and 3 tablespoons of water.
Cook over medium heat for 2-3 minutes until fully melted. Do not allow it to boil.
Once the cake is baked, use a long-tined fork or wooden skewer to poke holes in the cake.
Drizzle the sauce over the cake and allow it to be absorbed into the cake. Let the it completely cool in the pan.
Transfer it to a serving platter and sprinkle with powdered sugar before slicing.
Tips to Getting it Out of the Bundt Pan
It can be so frustrating to bake something and then have it stick the pan – especially when it’s a bundt cake!
First – don’t forget to grease and flour your bundt pan even if you’re using the nonstick variety. You don’t want it getting stuck!
Another tip would be to wait 10 minutes once you’ve removed it from the oven, turn it onto a plate (still in the bundt pan) and then turn it back up right in the pan and pour on the sauce. This can help it from sticking as well!
After removing it from the pan, a sprinkle of powdered sugar can easily hide any imperfections, so don’t stress if you have to use a butter knife to wiggle it free from the pan.
For the cake
- 2 cups white sugar
- 1 cup butter, softened
- 1 cup buttermilk
- 4 eggs
- 1 teaspoons vanilla extract
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Powdered sugar for garnish, optional
For the butter sauce
- ¾ cup white sugar
- ⅓ cup butter
- 2 teaspoons vanilla
- 3 tablespoons water
- Preheat the oven to 325 degrees.
- Grease and flour a 10-inch bundt pan.
- Using a stand mixer or hand mixer, cream 2 cups of sugar and 1 cup of butter together until completely combined.
- Add the buttermilk, vanilla, and eggs and continue to mix for about 30 seconds.
- Add the flour, salt, baking powder, baking soda and beat for 3 minutes.
- Pour the cake batter into the prepared cake pan.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, begin making the butter sauce.
- In a small saucepan, combine the remaining ¾ cup of sugar, ⅓ cup of butter, 2 teaspoons of vanilla, and 3 tablespoons of water.
- Cook over medium heat for 2-3 minutes until fully melted. Do not allow it to boil.
- Once the cake is baked, use a long-tined fork or wooden skewer to poke holes in the cake.
- Drizzle the sauce over the cake and allow it to be absorbed into the cake.
- Let the it completely cool in the pan.
- Transfer it to a serving platter and sprinkle with powdered sugar before slicing.
You'll want to grease and flour your bundt pan to make sure it comes out easily.
We like to top our cake with powdered sugar, but you can also serve it with a scoop of vanilla or strawberry ice cream, fresh fruit or whipped cream.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
It’s Perfect for the Kentucky Derby or Steeplechase Parties
While you can serve this cake at any time, we love it in the Spring and Summer months. It goes so well with fresh fruit and ice cream, and it’s perfect for Easter and later on — derby parties!
While the Kentucky Derby goes without saying – Nashville’s Iroquois Steeplechase is such a huge event here!
Since this cake is even better on the second day – it’s perfect for carrying along to either event or sharing it at home while watching it on TV with family and friends.
Have you tried this Kentucky Butter Cake?
Tell us about your experience below!
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