Homemade Kentucky Vanilla Butter Cake

If you ask me, Kentucky vanilla butter cake is one of those recipes that just feels like home.

This classic Southern dessert brings together the simple goodness of butter, vanilla, and a tender crumb that melts in your mouth. The magic happens when a warm, sweet glaze soaks into the cake, creating little pockets of sweetness in every bite.

It’s the kind of cake that doesn’t need fancy decorations or multiple layers to make people happy. Just a sprinkle of powdered sugar on top, and you’re good to go.

It’s a dependable dessert that’s welcome at any gathering, from Sunday suppers to birthday celebrations, and always leaves folks asking for the recipe.

What Kind of Butter Should I Use?

For this classic Kentucky butter cake, unsalted butter is your best bet since it gives you complete control over the salt content in your recipe. You’ll want to make sure your butter is truly at room temperature – this means soft enough that your finger can easily leave an indent, but not so soft that it’s melting or greasy. Most bakers prefer European-style butter for its higher fat content (around 82-84% compared to American butter’s 80%), which can lead to a more tender crumb in your cake. If you’re using salted butter instead, just remember to reduce the amount of added salt in the recipe by about 1/4 teaspoon per stick of butter. Just be sure to avoid margarine or butter substitutes, as they won’t give you the same rich flavor and texture that real butter provides.

Options for Substitutions

This classic cake recipe can be adapted with several substitutions if you’re missing ingredients:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too!
• All-purpose flour: You can use cake flour for an even softer texture – just use 3 cups plus 6 tablespoons of cake flour instead of 3 cups all-purpose flour. Self-rising flour isn’t recommended unless you skip the baking powder and salt.
• Butter: While real butter gives the best flavor and is recommended for this Kentucky classic, you can use margarine in both cake and topping. Just avoid using oil as it will change the texture significantly.
• Vanilla extract: Pure vanilla extract is best, but you can use vanilla bean paste (same amount) or even almond extract for a different flavor (use half the amount as it’s stronger).
• Granulated sugar: For a slightly different flavor, try using half granulated and half light brown sugar in the cake batter. Just don’t replace all the granulated sugar with brown sugar as it will change the texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making Kentucky Vanilla Butter Cake is using cold ingredients – room temperature butter, eggs, and buttermilk are crucial for achieving that perfectly smooth, velvety texture. Another common error is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of the tender crumb you’re looking for – mix just until the ingredients are combined. The timing of the vanilla butter sauce is also critical – you’ll want to pour it over the cake while both the cake and sauce are still warm, allowing the liquid to seep into the cake properly rather than pooling on top or around the edges. For the best results, use real vanilla extract rather than artificial flavoring, and if you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.

What to Serve With Kentucky Butter Cake?

This rich, buttery cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream – both help balance out the cake’s sweetness. A cup of hot coffee or tea makes for an excellent companion, especially during afternoon gatherings or dessert time. If you’re feeling fancy, try serving it with fresh berries on the side – strawberries, raspberries, or blueberries add a nice pop of color and tartness that complements the vanilla flavor. For an extra special touch, warm up each slice for about 10-15 seconds in the microwave to bring out that amazing buttery aroma and make it extra soft.

Storage Instructions

Keep Fresh: This Kentucky vanilla butter cake stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you live somewhere humid, pop it in the fridge instead – it’ll stay fresh for up to a week. Just make sure the cake is completely cool before storing to keep that perfect texture!

Freeze: Want to save some for later? This cake freezes really well! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. It’s super handy when you need a quick dessert or want to prep ahead for a special occasion.

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator, then bring it to room temperature for about an hour before serving. If you want to warm up a slice, just pop it in the microwave for 10-15 seconds – it’ll taste almost like it’s fresh from the oven!

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 35-45 g
• Fat: 200-220 g
• Carbohydrates: 500-550 g

Ingredients

For the cake:

• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk (or sour milk for tanginess)
• 1 cup unsalted butter, at room temperature (softened for easy creaming)
• 4 large eggs (room temperature for better incorporation)
• 3 cups all-purpose flour (I use King Arthur all-purpose flour)
• 2 tsp vanilla extract (pure vanilla for best flavor)
• 2 cups sugar
• 1 tsp salt

For the glaze:

• 2 tsp vanilla extract (pure vanilla extract)
• 3/4 cup sugar
• 3 tbsp water
• 1/3 cup butter (I prefer Kerrygold unsalted butter)

Step 1: Prepare Pan and Preheat Oven

• Butter or cooking spray for pan

Preheat your oven to 325°F and generously grease a 9-inch round or square cake pan with butter or cooking spray, making sure to coat the bottom and sides evenly.

This temperature is lower than standard baking temperatures, which allows the butter cake to bake gently and develop a tender crumb without browning too quickly on the outside.

Step 2: Gather Ingredients and Prepare Mise en Place

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup unsalted butter, at room temperature
• 4 large eggs, at room temperature

Measure out all your dry ingredients (flour, salt, baking powder, and baking soda) and set aside.

Make sure your butter is at room temperature and your eggs are room temperature as well—these details matter tremendously for proper emulsification and a tender crumb.

I always take my eggs out of the refrigerator while I’m prepping because cold eggs don’t incorporate smoothly into the batter, which can lead to a denser cake.

Step 3: Cream Butter and Sugar, Then Build the Batter

• 2 cups sugar
• butter from Step 2
• 4 large eggs from Step 2
• 1 cup buttermilk
• 2 tsp vanilla extract
• dry ingredient mixture from Step 2

In a large mixing bowl, combine the softened butter and 2 cups sugar.

Beat together for 2-3 minutes until the mixture is light, pale, and fluffy—this aerates the batter and creates a tender crumb.

Add the eggs one at a time, beating well after each addition to fully incorporate before adding the next egg.

Pour in the buttermilk and vanilla extract, then add the dry ingredient mixture from Step 2 all at once.

Beat the entire mixture for 3 minutes on medium speed until fully combined and smooth.

The longer beating ensures the flour is fully hydrated and the batter is uniform.

Step 4: Pour Batter and Bake the Cake

• batter from Step 3

Spoon the batter into your prepared pan from Step 1, smoothing the top with a spatula for even baking.

Place the pan in the preheated 325°F oven and bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The cake is done when the top is golden brown and springs back when lightly pressed.

Step 5: Prepare the Vanilla Butter Glaze While Cake Cools

• 1/3 cup butter
• 3/4 cup sugar
• 3 tbsp water
• 2 tsp vanilla extract

While the cake is baking, you can prepare the glaze so it’s ready to apply immediately after baking.

In a small saucepan over medium heat, melt 1/3 cup butter with 3/4 cup sugar and 3 tablespoons water, stirring occasionally until the sugar dissolves completely.

Remove from heat and stir in the 2 tsp vanilla extract.

Keep the glaze warm but not hot—it should be pourable but not smoking.

Step 6: Apply Glaze and Set the Cake

• cake from Step 4
• warm glaze from Step 5

Remove the cake from the oven and let it cool for 2-3 minutes in the pan.

Using a fork, poke holes all over the top of the warm cake—this allows the glaze to soak in and create pockets of sweet, buttery flavor throughout.

I like to poke the holes fairly close together and go fairly deep, but not so deep that you hit the bottom of the pan.

Slowly pour the warm glaze from Step 5 over the entire surface of the cake, allowing it to be absorbed.

Let the cake sit in the pan for 5-10 minutes to allow the glaze to set.

Step 7: Turn Out and Cool the Cake

Run a thin knife around the edges of the pan to loosen the cake, then place a serving plate upside-down on top of the pan.

Carefully flip the pan and plate together so the cake lands on the plate with the glazed top facing down.

Lift off the pan—the cake should release easily.

Allow the cake to cool to room temperature before serving, which takes about 1-2 hours.

This cooling time allows the glaze to fully set and the cake structure to firm up for cleaner slicing.