Description
A classic, old-fashioned Kentucky Butter Cake with an ultra-moist, tender crumb and a warm buttery glaze that soaks into every bite. Perfect for Sunday dinners, potlucks, and make-ahead desserts—this cake gets even better overnight.
Ingredients
Scale
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs (room temperature)
- 3 cups All-purpose flour
- 1 cup Buttermilk (room temperature)
- 2 tsp Vanilla extract
- 1 tsp Baking powder
- ½ tsp Salt
- ½ cup Butter
- 1 cup Granulated sugar
- ¼ cup Water
- 1 tbsp Vanilla extract (Added off heat)
Instructions
- Generously butter and flour a 10-cup bundt pan. Preheat oven to 325°F. Allow butter, eggs, and buttermilk to come to room temperature for a smooth batter.
- Beat softened butter and sugar on medium speed for 4–5 minutes until pale, light, and fluffy. Add eggs one at a time, fully beating after each.
- Alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix on low only until just combined. Stir in vanilla.
- Pour batter into prepared bundt pan. Bake 60–70 minutes, or until a skewer comes out clean. Prepare glaze while cake bakes.
- Melt butter in a saucepan. Add sugar and water and heat until sugar dissolves. Remove from heat and stir in vanilla.
- While the cake is still warm in the pan, poke holes throughout using a wooden skewer. Pour half the warm glaze over cake. Let absorb 5 minutes, then pour remaining glaze. Cool 30 minutes before inverting.
Notes
- This cake gets better overnight.
- Store leftovers in an airtight container.
- Perfect for potlucks and gatherings.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg