by Sheryl


This cake looks pretty and tastes beyond amazing! Rich, buttery, insanely moist Kentucky Butter Cake infused with a heavenly butter sauce that soaked through and smothered the cake leaving an irresistible sugar crust. A fabulous cake that incredibly delicious as is or with berries and whipped cream.



24 tbsp (3 sticks) unsalted butter softened to room temperature
2 c. granulated sugar
5 large eggs at room temperature
3 c. all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c. buttermilk or sour milk
1 tbsp vanilla extract


1 c. granulated sugar
1/4 c. water
1/2 c. unsalted butter
1 1/2 tsp vanilla extract
1/2 tsp cinnamon optional
1/8 tsp salt


Step 1: Prepare the oven. Preheat it to 325 degrees F. Grab a 10-inch (12 cups) Bundt pan and generously grease and flour. Set aside.

Step 2: Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a separate bowl, whisk the vanilla and buttermilk, then set aside.

Step 3: Into a standard mixer fitted with the paddle attachment, add the butter and sugar. Beat for about 3 to 4 minutes on medium-high speed until light and fluffy, scraping down the sides on occasion. Adjust the speed to medium, then add the egg a piece at a time, beating every after each addition just until the yellow disappears.

Step 4: Adjust the mixer speed to low and slowly add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Beat until just combined. Then, stir the mixture by hand to get the flour at the bottom. To the prepared pan, pour the batter, tapping the pan on the counter a couple of times to remove the air bubbles. Place in the preheated oven and bake for about 50 to 60 minutes until a wooden toothpick inserted near the middle of the cake comes out clean.

Step 5: Remove the cake from the oven when done and onto a wire rack. Allow the cake to rest for at least 5 minutes before poking holes on the entire cake using the thin end of a chopstick to about ¾ of the way down.

Step 6: To make the butter glaze, heat the sugar, butter, water, and salt to a medium saucepan over low heat until melted, stirring often, making sure not to let the mixture come to a boil. Then, stir in the vanilla and cinnamon (optional) once the mixture has melted. Set aside 1/4 cup of glaze for later. And spoon the rest over the bottom of the cake, slowly moving it to make sure the glaze seeps into the holes. Allow the cake to cool for no longer than 30 minutes before running a knife around the edges, shaking it a couple of times to loosen the cake. Then, onto a plate or cake stand, invert the cake.

Step 7: Rewarm the glaze once the cake has completely cooked, then evenly brush it on the cake, moving slowly. Before serving, allow the cake to sit for at least an hour or overnight. You can tightly wrap the cooled cake if not serving right away, setting it in plastic wrap to store at room temperature.

Step 8: When ready to serve, slice the cake and serve as is or with fresh berries and whipped cream or strawberry or raspberry sauce. Enjoy!



To make DIY buttermilk, add a tbsp lemon juice or vinegar to a measuring cup. Add the milk to equal one cup. Then, swirl and set for 10 minutes or so until the bubbles form on top.


Because the cake is sticky, make sure to grease and flour your pan well. You can also sugar the pan, just follow these steps:

1. On the entire inside of the pan. Evenly brush about 1 ½ tbsp of softened butter, making sure to get every nook and cranny.

2. Beginning on the top edges of the pan sprinkle 2 tbsp granulated sugar. Tap and turn the pan to evenly coat it.

3. Do the same with a tbsp flour, tapping a couple of times to remove the excess. If using sugar, you do not need flour anymore but I always use both just in case.


Do the same technique and use 2 tbsp flour instead of sugar.


A dusting of powdered sugar

Fresh berries: strawberries, raspberries, blueberries, and/or blackberries

Strawberry syrup or raspberry syrup

A dollop of whipped cream (and berries!)

Vanilla ice cream (and berries!)

Lemon curd (and berries!)

Chocolate ganache

Caramel sauce


Tightly wrap the completely cooled cake in plastic wrap once the glaze is set. Store the cake at room temperature for a few days.


1. Once the glaze has completely set, double wrap the cake tightly using plastic wrap and freeze for up to 3 months.

2. When ready to serve, thaw the cake completely in the fridge overnight. Remove the plastic wrap and let the cake come to room temperature on the counter.

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