Kentucky Butter Bundt Cake

Kentucky Butter Bundt
The Spruce
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
527 Calories
27g Fat
67g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 527
% Daily Value*
Total Fat 27g 35%
Saturated Fat 15g 73%
Cholesterol 126mg 42%
Sodium 788mg 34%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 8%
Protein 6g
Calcium 123mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich Kentucky butter cake is incredibly delicious. The butter soaks into the cake, forming an amazingly moist and buttery layer. It really doesn't need icing, but I sifted some powdered sugar over the top after I unmolded it.

Another thing to love about this cake—the batter ingredients are poured into the mixing bowl and beat together all at once. No need to cream the butter and sugar, add the dry ingredients alternating with the milk, etc.. And the butter-sugar sauce is a snap to prepare. It just involves heating until the butter has melted.

Bake this cake for a special event or party, or take it along to a potluck dinner—everyone will thank you. Oh, and take a few copies of the recipe to share.


  • For the Bundt Cake
  • 3 cups (or 13 1/2 ounces) all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (or sour milk)
  • 1 cup butter (room temperature)
  • 2 teaspoons vanilla
  • 4 large eggs
  • For the Sauce
  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla

Steps to Make It

  1. Gather the ingredients.

    Kentucky Butter Bundt Cake
     The Spruce
  2. Preheat the oven to 325 F (165 C/Gas 3).

  3. Generously grease and flour a 12-cup Bundt pan or 10-inch tube pan. Make sure you get all the nooks and crannies of the Bundt cake pan.

    Greased Bundt cake pan
     The Spruce
  4. In a large bowl, combine the flour, 2 cups of sugar, salt, baking powder and soda, the buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and the eggs; beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 minutes longer.

    Kentucky Bundt Butter Cake batter in a mixing bowl
     The Spruce
  5. Spoon the batter into the prepared cake pan and spread evenly.

    Kentucky Butter cake batter in a Bundt Cake pan
     The Spruce
  6. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

    Cooked Kentucky Butter Bundt Cake
     The Spruce
  7. Meanwhile, in a small saucepan over low heat, combine the 3/4 cup of sugar, 1/3 cup of butter, 3 tablespoons of water, and 2 teaspoons of vanilla; cook, stirring, just until butter melts. Do not bring the mixture to a boil.

    Melting butter, sugar and vanilla in a pan
     The Spruce
  8. Remove the cake to a rack and (while it is still in the pan) pierce it all over with a fork or skewer.

    Piercing a Kentucky Bundt cake with a fork
     The Spruce
  9. Pour the hot butter sauce over the warm cake.

    Butter sauce on Kentucky Butter Bundt Cake
     The Spruce
  10. Let the cake stand 5 to 10 minutes, or until sauce is absorbed. 

    Kentucky Butter Bundt Cake
     The Spruce
  11. Then carefully turn it out onto a cake plate and sprinkle with some confectioners' sugar, if you'd like.

    Kentucky Butter Bundt Cake
     The Spruce
  12. Serve and enjoy.


  • Bake this cake in a Bundt cake pan and use a skewer instead of a fork to make the holes so the butter and sugar mixture would penetrate down into the cake. 
  • If you're looking for a little extra flavor, you could also drizzle a simple vanilla glaze over the cake.

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