Kentucky Butter Cake Recipe

It’s true that most cakes in the United States contain butter, but did you know that there’s a whole category where butter takes center stage? These decadent dessert recipes vary by region, and the most prominent butter cake that’s jumped state lines is probably the gooey St. Louis Butter Cake, which feels more like a cousin of lemon bars than a cake confection. Delicious, yes, but not quite the showstopper for a grand table.

For good looks and a rich taste, a buttery bundt cake delivers.  Bundt cakes are all about the pan itself, which is often fluted or otherwise molded into intricate designs. Not only does this make a beautiful cake without the added steps of layering and icing, it shows off the skill of the baker. While the pans’ edges and ridges take a bit of skill to master, the crusty possibilities of caramelization await. 

For the Butteriest Bundt, Go Kentucky-Style

Although you can bake plenty of pound cakes in a bundt pan, it’s hard to top a Kentucky butter cake. Sara Bradley, executive chef of Freight House in her hometown of Paducah, Kentucky and Top Chef finalist on Seasons 16 and 20, remembers her mother making this cake often when she was growing up.

Each family seems to have personal tweaks of their own to this rich cake, but the keys to a Kentucky butter cake, Bradley says, are two-fold. First, the cake itself must be a high ratio cake where by weight, the sugar weighs more than the flour. The second is a sauce or glaze that is soaked into the cake while it is warm out of the oven.

Bradley’s family recipe was a vanilla pound cake with a lemony butter glaze, but her mom is a master cook, so she often experimented with a variety of combinations.

Julie Jensen of Lexington, Kentucky grew up in Trinidad and Tobago and also learned to bake from her mother, who baked cakes for every family member’s birthday. She has been featured on the Food Network for her cake artistry and loves to bring a sculptural element to her creations.

Jensen’s spin on the state’s butter cake is inspired by one of its biggest cultural touchstones: bourbon. “Bourbon is such a big part of the culture here, I wanted to incorporate it in a way that felt intentional, not overpowering,” she says. “I focused on rich buttery flavor with balanced sweetness, then finished the cake with a warm bourbon glaze that soaks in. It keeps the cake familiar while giving it a true Kentucky touch.”

Tips for Making Kentucky Butter Cake

• The key to bundt pan success is greasing the pan well. Try a spray such as Baker’s Joy or PAM Baking that has flour incorporated to make this easier, or use a regular spray then coat with flour. If your bundt pan has a nonstick coating, use softened butter and flour or try the internet-popular cake goop, rather than a nonstick spray, which can damage the coating over time. Whichever ingredients you use, take your time to make sure every part of the pan is coated, including the center tube. 
• Bourbon isn’t required here. You can play with the bourbon in this recipe either by leaving it out completely—the results will still be delicious—or by replacing the amount used with another liquid, from an amaro liqueur or rum to lemon juice.
• It’s best to allow the main ingredients to come to room temperature before mixing, so ideally, plan ahead and let your eggs, butter, and flour sit to come to room temperature for 1 to 2 hours, depending on your climate.

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