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:

• 3 cups (13 1/2 oz) plain flour
• 2 cups white sugar
• 1 cup unsalted butter, at room temperature
• 1 cup buttermilk or sour milk
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

For the glaze:

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

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 325°F (163°C).

Generously grease and flour a 12-cup bundt pan or a 10-inch tube pan, making sure to get into all the nooks and crannies if using a bundt shape.

This step will help keep your cake from sticking and ensure a perfect release.

Step 2: Prepare the Cake Batter

• 3 cups (13 1/2 oz) plain flour
• 2 cups white sugar
• 1 cup unsalted butter, at room temperature
• 1 cup buttermilk or sour milk
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, softened unsalted butter, buttermilk (or sour milk), eggs, vanilla extract, salt, baking powder, and baking soda.

Start mixing on low speed until the ingredients are just moistened.

Then increase the mixer speed to medium and beat for about 3 minutes longer until the batter is smooth and creamy.

I like to stop and scrape down the sides partway through to make sure everything is well blended.

Step 3: Transfer Batter and Bake

• cake batter from Step 2

Spoon the cake batter (from Step 2) evenly into the prepared cake pan (from Step 1).

Spread the top with a spatula to even it out.

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

I like to check toward the earlier end of the range to avoid overbaking and keep the cake moist.

Step 4: Cool and Glaze the Cake

• baked cake from Step 3
• butter glaze (butter, sugar, water, vanilla extract – amounts per your preference)

Once the cake is baked, remove it from the oven and set the pan on a wire rack.

While the cake is still in the pan, pierce it all over with a fork or skewer to help the glaze soak in.

Prepare your favorite glaze or use a simple butter glaze by melting together some butter, sugar, water, and vanilla extract in a saucepan over low heat (do not boil).

Pour the hot glaze evenly over the warm cake, making sure it seeps into the holes.

Let the cake stand in the pan for 5 to 10 minutes to absorb the glaze.

I find that adding the glaze while the cake is warm really helps it soak up the flavor.

Step 5: Unmold, Cool, and Serve

Carefully turn the glazed cake out onto a cake plate and allow it to cool completely before serving.

If you like, sprinkle the top with confectioner’s sugar for a pretty finish.

Slice and enjoy!