This Kentucky butter cake is my top choice for a timeless dessert. The glaze seeps into every bite, making it moist, flavorful, and downright irresistible. This recipe is the original unchanged Pillsbury Bake Off winner from 1964.
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Instantly One of My Favorites
On a recent trip to Amish country, I stumbled across a stack of old Pillsbury Grand National Championship cookbooks—the kind of vintage treasures that make me giddy. Tucked inside the 15th year’s collection was this Kentucky Butter Cake, and it instantly became one of my favorites.
The recipe itself is a classic, and while I’ve made just a few tweaks (mainly to help the cake release from the pan and let the glaze work its magic), the heart of it remains exactly as it was written all those years ago.
What I love most is how timeless it feels. The buttermilk keeps the cake incredibly moist—even days later—and the glaze is the real star. Half of it soaks into the cake, making each bite melt in your mouth, while the rest forms a light, sugary crust on the outside that reminds me a little of my favorite 7Up Cake.
Best of all, it’s made with simple pantry staples, nothing fancy, just good old-fashioned flavors that never go out of style. This is the kind of cake I pull out for guests, holidays, or even just as a sweet little treat with an afternoon cup of coffee. If you love a recipe that’s stood the test of time, this one’s a true classic winner.
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Key Ingredients and Substitutions
- All-purpose flour: Creates the structure of the cake. Make sure to measure accurately for the right texture.
- Baking powder: Helps the cake rise and become light.
- Salt: Balances sweetness and enhances flavor.
- Baking soda: Works with the buttermilk to help the cake rise.
- Butter: The key to the cake’s rich flavor and moist texture. Use room-temperature butter for the batter and melted butter for the sauce.
- Granulated sugar: Sweetens the cake and is also used in the buttery glaze for extra flavor.
- Eggs: Add structure and richness. Use at room temperature for best results.
- Buttermilk: Keeps the cake moist and tender. You can make your own by combining milk with vinegar or lemon juice.
- Vanilla extract: Adds warm, aromatic flavor to both the cake and the glaze.
- Powdered sugar: Lightly dusted over the cooled cake for a finishing touch.
How to Make Kentucky Butter Cake
Preparation
Grease and flour the bottom of a tube pan. Preheat oven to 325˚F.
Step 1 – Mix Dry Ingredients
Sift together flour, baking powder, salt, and baking soda. Set aside.
Step 2 – Cream Butter & Sugar
In a large bowl, beat butter and sugar with a hand mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
Step 3 – Combine Wet & Dry
In a small bowl, mix buttermilk and vanilla. Add the dry ingredients and buttermilk mixture alternately to the creamed mixture, starting and ending with dry. Blend well after each addition.
Step 4 – Bake
Pour batter into prepared pan. Bake for 60–65 minutes, or until the cake springs back when touched.
Step 5 – Make Butter Sauce
In a small saucepan, combine sugar, water, and butter. Heat until butter melts, then stir in vanilla.
Step 6 – Soak Cake
While still in the pan, loosen edges and poke holes in the cake. Spoon half the sauce over the holes and let cool for 30 minutes.
Step 7 – Glaze & Finish
Remove cake from the pan and brush remaining sauce on top. Sprinkle with powdered sugar before serving.
Lynette’s Tip
Use a skewer instead of a toothpick to poke the holes for the butter sauce. The larger holes let more syrup soak in, giving you a richer, more flavorful cake.
Recipe Variations
More Classic Cake Recipes You’ll Enjoy
Kentucky Butter Cake
Equipment
- 1 tube pan
Ingredients
Cake
- 3 Cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Cup butter room temperature
- 2 Cups granulated sugar
- 4 large eggs
- 1 Cup buttermilk
- 2 teaspoons pure vanilla
Butter Sauce
- 1 Cup granulated sugar
- 1/4 Cup water
- 1/2 Cup butter
- 1 Tablespoon pure vanilla
Dusting on Top
- 1/4 Cup powdered sugar
Instructions
- Grease and flour the bottom of a tube pan. Preheat the oven to 325˚ F.
Cake Instructions
- Sift together the all-purpose flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, using a hand mixer, cream the butter and sugar. (Creaming means beating the butter and sugar together until fluffy.). Blend in the unbeaten eggs one at a time into the creamed butter and sugar. Beat well after each egg on low speed with your mixer.
- In a third small bowl, combine the buttermilk and pure vanilla.
- Add alternatively the dry ingredients and the buttermilk mixture to the creamed sugar. Begin and end with the dry ingredients. Blend well after each addition with your mixer on low speed.
- Bake at 325˚ in a preheated oven for 60-65 minutes or until the cake springs back when touched.
Butter Sauce
- Combine in a small saucepan the sugar, water, and butter. Heat until the butter is just melted. Add vanilla.
Glaze the Cake with Butter Sauce
- Run a spatula along the edge and stem of the pan. Prick the cake with a skewer or toothpick. Spoon in half of the hot syrup into the holes, taking care to avoid the edges of the cake. Let the cake cool in the pan for 30 minutes.
- Flip the tube pan onto a serving plate and remove the cake from the pan. Brush the remaining syrup on top. Let fully cool. Sprinkle with powdered sugar before serving.
Notes
Variations:
- Citrus Version: Add 1 tablespoon of lemon or orange zest to the batter for a bright, fresh flavor. Replace some or all of the vanilla in the cake and sauce with citrus extract.
- Almond Flavor: Replace half of the vanilla in both the cake and butter sauce with almond extract for a rich, nutty taste.
- Spiced Cake: Mix 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg into the dry ingredients for a warm, cozy flavor.
Nutrition
Recipe FAQs
Yes. Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, then let sit for 10 minutes before using.
Poking holes lets the butter sauce soak deep into the cake, making it extra moist and flavorful.
You can, but the glaze is what gives this cake its signature moist texture and sweet, slightly crunchy exterior.
need recipe in numeric not metric form
Have made this. Recipe for years ! Delicious! In the butter sauce I have used rum flavor instead of vanilla. That’s good too.