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Kentucky Butter Cake

I like that this delicious cake can be served with anything - powdered sugar, whipped cream, fruits, berries, nuts, or a scoop of ice cream. Just use your imagination and decorate the Kentucky Butter Cake as you want.
5 from 2 votes
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Course: Bake
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 15


For the cake:

  • 3 cups all-purpose flour;
  • 1 tsp baking powder;
  • ½ tsp baking soda;
  • ½ tsp salt;
  • 1 cup unsalted butter, room temperature;
  • 2 cups sugar;
  • 1 cup milk;
  • 1 tbsp white vinegar;
  • 4 eggs, room temperature;
  • 2 tsp vanilla extract.

For the soaking syrup:

  • 1 cup sugar;
  • ½ cup unsalted butter;
  • 3 tbsp brandy;
  • 1 tsp vanilla extract.


  • Preheat oven to 350°F.
  • Add flour, baking powder, baking soda, and salt to the bowl. Set aside.
  • In another bowl, mix together milk, and white vinegar.
  • In a large mixing bowl, cream softened butter with sugar using an electric mixer or a food processor. The butter mixture should be pale yellow, light, and fluffy. Then, scrape the sides of the bowl with a spatula. Add eggs (one at a time), mix until well combined. Then, stir in vanilla extract.
  • Gradually add the milk mixture and dry ingredients to the batter, mix each time until combined.
  • Grease a 10-inch bundt pan with flour and cooking spray (or butter). Transfer the batter to the pan. Bake in the preheated oven for 50-60 minutes. The butter cake is ready when a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven. Let cool slightly while preparing the soaking syrup.
  • To make the soaking syrup: Combine sugar, butter, and brandy in a small saucepan over medium-low heat. Stir constantly until the butter melts (don't allow the syrup to boil). Turn off the heat. Add vanilla extract. Mix until combined.
  • Poke holes all over the cake with a skewer. Evenly pour the syrup over the butter cake. Allow the cake to cool to room temperature in the pan (at least 30 minutes), then turn out onto a serving plate. I like to preserve some syrup and brush the butter cake before serving.
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