This Kentucky Butter Cake Recipe Is All About the Rich Vanilla Sauce

If you enjoy pound cake, you’ll love this dessert!

Preparation Time: 15 minutes
Standing Time: 30 minutes
Baking Time: 1 hour
Cooling Time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 16
Yield: 1 (10-inch) cake

Tips for Making Kentucky Butter Cake

Here are some top tips from our kitchen for making a great Kentucky butter cake:

• Use room-temperature butter to get the best texture.
• We recommend using buttermilk for the batter. It’s a thick, creamy, slightly tangy milk. If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with enough regular milk to make 1 cup. Let it sit for 5 minutes before using.
• To get a soft, tender cake, avoid overmixing. Alternate between adding wet and dry ingredients, and stop mixing once everything is combined.
• Got leftover cake? Turn it into a trifle by layering cake cubes with berries, vanilla pudding, and whipped cream.

Ingredients

Cake:

• 1 cup butter
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1 tablespoon vanilla extract
• 1 cup buttermilk

Butter Sauce:

• 3/4 cup sugar
• 1/3 cup butter
• 3 tablespoons water
• 1 tablespoon vanilla extract

Directions:

1. Let 1 cup of butter and the eggs sit at room temperature for about 30 minutes. Meanwhile, grease and flour a 10-inch fluted pan. Mix together the flour, baking powder, baking soda, and salt in a separate bowl.
2. Preheat the oven to 325°F. Using an electric mixer, beat softened butter for about 30 seconds, then gradually add 2 cups of sugar, beating until well mixed. Make sure to scrape down the sides of the bowl, then continue beating for 2 more minutes. Add the eggs one at a time, ensuring each is fully mixed before adding the next.. Stir in the vanilla.
3. Gradually add the flour mixture and buttermilk, alternating between the two, and mix just until combined. Spread the batter into the prepared pan.
4. Bake for 60-70 minutes, or until a toothpick comes out clean.
5. For the butter sauce, melt 3/4 cup sugar, 1/3 cup butter, and water in a saucepan. Stir in the vanilla but do not boil.
6. Once the cake is done, poke holes in it while still warm and spoon the butter sauce over it. Let it cool in the pan for 30 minutes before removing and serving.

Storage Tips:

You can wrap and store the cake at room temperature for up to 3 days or freeze it for up to 3 months.