Kentucky Butter Cake Recipe

The first time I made Kentucky Butter Cake, I didn’t expect much—just another vanilla cake, right?
But then I poured that warm butter-sugar glaze on top… and everything changed.
It soaked right in and made the whole thing melt-in-your-mouth good.

It’s rich, golden, and tastes like something Grandma would’ve baked on a Sunday.
No frosting needed—just a buttery crust and a soft, sweet center.
One slice, and you’ll get why this one never lasts more than a day at our house.

Let’s bake it together. It’s simple, but oh—it’s special.

Why You’ll Love This Recipe

• Rich and Moist Texture: Thanks to the buttermilk and butter combination, this cake is soft with a perfect, tender crumb.
• Simple Pantry Ingredients: Nothing fancy—just the basics, done right.
• Make-Ahead Friendly: Tastes even better the next day after soaking in the glaze.
• No Frosting Needed: The buttery rum glaze soaks into the cake, creating a built-in topping.
• Crowd-Pleaser: Great for holidays, potlucks, or gifting to neighbors and friends.

What You Need to Know Before You Start

Prep Time & Cook Time
Prep Time: 20 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour and 30 minutes (including cooling and glazing)

Servings
This recipe yields 12–16 slices, depending on how generous you’re feeling. Great for feeding a group or saving for leftovers.

Difficulty
Beginner-friendly with professional results. No frosting or decorating needed—just bake, soak, and slice.

Required Kitchen Tools

• 10–12 cup Bundt pan (nonstick, preferably)
• Stand mixer or hand mixer
• Mixing bowls (large and medium)
• Whisk and rubber spatula
• Saucepan (for glaze)
• Pastry brush or skewer (for glazing the cake)
• Cooling rack

Ingredients for Kentucky Butter Cake

Here’s what you’ll need for the cake and the glaze. Exact measurements are listed in the recipe card at the end of this post.

For the Cake

• All-purpose flour – The base of the cake, spooned and leveled for accuracy.
• Baking powder – Helps give the cake just the right lift.
• Salt – Balances the sweetness.
• Unsalted butter – For a rich flavor base. Use room temperature butter for easier mixing.
• Butter-flavored shortening – Adds moisture and enhances that classic Southern cake texture.
• Granulated sugar – Sweetens and helps build structure.
• Eggs – Adds structure and richness. Room temperature eggs blend best.
• Buttermilk – Makes the cake incredibly moist and adds a subtle tang.
• Vanilla extract – For warm, mellow flavor.
• Rum extract – Adds depth to the flavor (non-alcoholic, but you can use real rum if preferred).

For the Butter Rum Glaze

Rum extract – Optional, but recommended for that signature touch.

Unsalted butter – The buttery base of the glaze.

Granulated sugar – Sweetens and creates a slightly crisp glaze crust.

Water or rum – You can choose your intensity—water for a kid-friendly version, or rum for more flavor depth.

Vanilla extract – Enhances the overall glaze flavor.

Variations for Kentucky Butter Cake

• Use Real Rum: Want a deeper flavor? Replace some or all of the water in the glaze with dark or spiced rum.
• Lemon Twist: Add lemon zest to the batter and a squeeze of lemon juice in the glaze for a citrus variation.
• Coconut Touch: Swap rum extract with coconut extract and top with toasted coconut flakes.
• Brown Butter Glaze: Brown the butter for the glaze to add a nutty, caramel-like depth.
• Nut Topping: Sprinkle chopped pecans or walnuts into the Bundt pan before pouring in the batter for a surprise crunch.

How to Make Kentucky Butter Cake

Step-by-Step Instructions

1. Prep the Bundt Pan

Generously grease and flour your Bundt pan, making sure to get into all the curves. This step is crucial—this cake is sticky and needs a well-prepped pan to release cleanly.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter, Shortening, and Sugar

In a large bowl or stand mixer, beat the unsalted butter and butter-flavored shortening until smooth. Add granulated sugar and beat on medium speed for 3–5 minutes, until light and fluffy. Don’t rush this step—it builds structure and air into the batter.

4. Add the Eggs

One at a time, add the eggs, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is fully incorporated.

5. Combine Wet Ingredients

In a separate bowl, whisk together buttermilk, vanilla extract, and rum extract.

6. Alternate Adding Dry and Wet

With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture in batches. Start and end with the flour. Mix just until combined—do not overmix.

7. Pour and Bake

Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake in a preheated 325°F (163°C) oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. Make the Glaze

While the cake bakes, combine butter, sugar, and water (or rum) in a small saucepan. Cook over medium heat until the sugar is fully dissolved but do not boil. Remove from heat and stir in vanilla and rum extract.

9. Glaze the Cake

Let the cake cool in the pan for 10 minutes. Then, poke holes all over the cake using a skewer or toothpick. Slowly pour the warm glaze over the cake while it’s still in the pan. Allow it to soak in fully, about 15–20 minutes.

10. Unmold and Cool

Gently turn the cake out onto a wire rack or serving plate. Let cool completely before slicing.

How to Serve Kentucky Butter Cake

This cake is rich on its own, but here are a few ideas if you want to dress it up:

• Simple Slices: Just slice and serve. No frosting needed—the glaze does all the work.
• With Berries: Fresh strawberries or raspberries add a bright contrast to the buttery flavor.
• With Ice Cream: A scoop of vanilla or butter pecan ice cream pairs beautifully with warm cake.
• Toasted: Warm slices in the toaster oven for a crisp edge and soft center—especially good for day-old cake.

Storing Kentucky Butter Cake

• Room Temperature: Store tightly wrapped or in an airtight container for up to 4 days.
• Refrigerator: It can last up to a week in the fridge, though the texture may firm up slightly. Bring to room temperature before serving.
• Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

Tips and Tricks for Success

• Don’t Overmix: Once the flour is added, mix gently. Overmixing can make the cake dense.
• Soak Slowly: Pour the glaze gradually over the cake while it’s still warm so it soaks in evenly.
• Use a Quality Bundt Pan: A well-made pan with a nonstick surface will help with easy release and clean definition.
• Grease Every Crevice: Use a pastry brush to apply butter or shortening into every part of the pan, then dust with flour.
• Flavor Choice: The rum extract adds a traditional flavor, but feel free to substitute with almond or coconut for a twist.

Nutrition

Nutrient	Per Slice (1 of 16)
Calories	375 kcal
Total Fat	20g
Saturated Fat	11g
Cholesterol	70mg
Sodium	180mg
Total Carbohydrate	45g
Sugars	30g
Protein	4g
Fiber	0.5g

Note: Nutritional values are estimates and may vary based on brands and portion sizes used.

Kentucky Butter Cake FAQs

Can I make this cake in advance?
Yes! It actually tastes better the next day as the glaze continues to soak in and soften the crumb.

Can I use real rum instead of rum extract?
Absolutely. Replace the rum extract and part of the water in the glaze with dark or spiced rum for more depth.

Can I skip the rum flavor altogether?
Yes, feel free to omit both rum and rum extract. It’ll still be buttery and delicious.

Why use both butter and shortening?
The combination makes the crumb tender and moist, while maintaining structure and richness.

Can I freeze this cake?
Yes. Let it cool completely, then wrap tightly in plastic and foil. It keeps well for up to 2 months in the freezer.

Conclusion

Kentucky Butter Cake is the kind of timeless, humble dessert that doesn’t need a spotlight—it brings its own. Whether you’re baking it for a celebration or just because it’s Tuesday, this cake delivers. It’s buttery, tender, and glazed to perfection—every bite soaked in sweetness. If you’ve never tried it, now’s the time. This one belongs in your recipe box.