It Has the Word “Butter” In the Title, So It Must Be Good


At the risk of sounding like Paula Deen, butter makes everything better.  Am I right?  Of course I am!  Kentucky Butter Cake is about as sinful and decadent as it gets.  The cake is something like a pound cake, but it has a rich butter sauce that seeps into holes poked into the cake, making it incredibly moist and…Oh, wow! Crazy good!  I don’t make it often because that would not be a good thing for my waistline or my heart, but when I do, it meets with nothing but raves.  This is a perfect cake to make for the holidays.  It is a big cake that serves about 16, so make it for a crowd.

Kentucky Butter Cake

Kentucky Butter Cake

Kentucky Butter Cake


3 c. flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

2 c. sugar

1 c. butter, softened

4 large eggs, room temperature

1 c. buttermilk or sour cream

2 tbsp. vanilla extract

Sift together flour, baking powder, salt & baking soda in medium bowl, set aside.  Beat sugar,  butter and vanilla in bowl until blended.  Add eggs 1 at a time, beating well after each addition.  Add in flour mixture alternating with sour cream or buttermilk,  beginning and ending with the flour mixture.

Spoon batter into greased tube or bundt pan.  Bake at 325 degrees for 1 hour, 15 minutes or until toothpick inserted in center comes out clean.


1 c. sugar

1/2 c. butter

1/4 c. water

Powdered Sugar

Heat (granulated) sugar, butter, water & vanilla in small saucepan over medium heat until sugar dissolves and butter has melted (about 10 minutes). DO NOT BOIL! Prick cake with wooden toothpick immediately after removing from the oven.  Pour all of the hot sauce over cake and let stand until completely cool.  Invert cake onto cake plate and sprinkle top with powdered sugar.

It’s all about the butter!

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