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Kentucky Butter Bundt Cake

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This Kentucky Butter Bundt Cake is a wonderfully moist, basic cake that can be served in many ways and for many occasions.  From a simple slice to one grilled and topped with whipped cream and berries, this is one tasty dessert! 

Kentucky butter cake baked in a bundt pan

Kentucky Butter Bundt Cake

This buttery, buttermilk Bundt cake is extremely versatile. The blank vanilla canvas can be tweaked for all sorts of occasions, from an afternoon tea to an elegant dinner party. Let me enlighten you on the possibilities.

Ways to Serve a Vanilla Bundt Cake:

  • Simply serve slices with a dusting of powdered sugar.
  • Grill buttered slices on a grill pan and top with vanilla ice cream and either chocolate sauce or berries. A sprig of mint is always a nice touch!
  • Don slices with a dollop of sweetened whipped cream and balsamic strawberries or your favorite sweetened fresh fruit. I vote peaches.
  • How about with a scoop of mint chocolate chip ice cream drizzled with a rich fudge sauce or, for the holidays, or with a scoop of peppermint stick ice cream and a dollop of marshmallow cream?
  • Lemon curd and berries are perfect for the citrus lover.
  • Cube up leftovers and make a trifle by sprinkling with the cake with a liqueur and layering with custard, whipped cream, and berries! This is especially pretty composed in a glass bowl to showcase the layers.
Kentucky Butter Bundt Cake slice on a white dessert plate garnished with blueberries and a sprig of mint

Tips for Making Bundt Cakes:

I’ve added my tips to the recipe notes but thought I’d reinforce these hints for making a beautiful Bundt Cake.

  • Older Bundt pans have a tendency to stick. Especially if they’re “non-stick” and the coating is scratched or wearing off.
  • Usually, I’d suggest using Baker’s Joy or another non-stick flour and oil-based spray, but I find it will puddle in the bottom of the pan if you aren’t prepared to pour in the batter immediately after spraying. This results in a marred crust.
  • PRO-Tip: A better alternative, unless you’re really speedy, is to grease the pan with shortening (generously, but you don’t want it so thick that you can’t see the pan through the grease), then dust the pan with flour. Tap out the excess flour. Shortening works better than butter, but butter can be used in a pinch.
  • The original recipe for this Kentucky Butter Bundt cake called for completely cooling the cake in the pan before releasing it. This could easily be disastrous if your cake sticks, so I decided to release it as I do my other Bundt cakes, after 15 minutes.
  • Before releasing, I gently shake the pan back and forth until I feel that the cake is loose. Then I flip the cake onto the serving plate.
  • If a few pieces do stick to the pan, carefully remove them and find the proper spot on the cake to patch it back together. If needed a nice dusting of powdered sugar or frosting does wonders for camouflaging.
  • Fill your Bundt pan a little more than 2/3 full, definitely not to the top. If you’re using a smaller Bundt pan, pour extra batter into greased muffin tins, ramekins or a mini-Bundt cake pan.
Kentucky Butter Bundt Cake on a wavy edge white cake plate

More Vanilla Sweets You’ll Love:

a slice of Kentucky butter bundt cake

Kentucky Butter Bundt Cake

A simple, versatile butter cake that can be served in so many ways!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 10



  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter, at room temperature
  • 2 teaspoons vanilla
  • 4 eggs


  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla


  • Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Mix in the buttermilk, butter, vanilla and eggs. Scrape down the sides of the bowl, then beat for 3 minutes at medium speed. Pour batter into prepared pan.
  • Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean.
  • When the cake is almost done, make the butter sauce.
  • In a saucepan combine the remaining sugar, butter,  vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
  • With a long-tined fork or skewer prick holes in the still warm cake. Slowly pour 1/3 of the sauce over cake. Let cake cool for about 15 minutes (longer and it might stick in the pan), then flip it out of the pan onto a serving plate.
  • Brush the remaining glaze over the top of the cake. Let finish cooling. Serve slices with desired garnishes, ice cream, whipped cream, berries, etc.


Recipe adapted from AllRecipes.

After cake cools for 15 minutes, gently shake it back and forth to loosen the cake from the pan, then flip it onto the serving plate. Don't shake too vigorously or pieces of the cake may break off and stick.

Well used Bundt pans tend to stick, so I use a generous coating of butter or shortening, then a dusting of flour as my non-stick coating.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 609Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 140mgSodium: 594mgCarbohydrates: 85gFiber: 1gSugar: 56gProtein: 7g


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24 comments on “Kentucky Butter Bundt Cake”

  1. Kentucky in the name had me looking for bourbon (or something similar)? Looks like a beautiful cake. But then, so does that one in the ‘you might also likes’ with the chocolate ganache:@)

  2. Thought it would be a boozy bundt cake because of Kentucky….the cake turned out really beautiful, Liz.

  3. This cake looks absolutely perfect! Thanks for the great tips as well. I haven’t made a bundt cake in far too long.

  4. I remember my dad had a bundt cake mold hanging on the wall of our old house when I was a kid and I always wondered WTH it was!!! He never ever used it and I honestly think he got rid of it since moving 3 times, but I wish he did so he could make something as delicious as this recipe!!

  5. Dear lizzy love bundt cakes and this look awesome !! xoxoxo

  6. This sounds so good I just want to dive in ! pass me a fork!

  7. I love the texture of this cake – it looks so good!

  8. Since I’m from Bourbon Country, KY, i thought this would be a bourbon cake, but it sounds really good anyway. Lemon curd and berries would be delicious with it. Thanks!

  9. Such a perfect bundt, this is one I need to try!

  10. Ohhh it looks so yummy! Nice crumb, lush and beautiful! I love all the ways to serve it, especially the trifle! Great tips Liz!!

  11. I love the simple, unfussy look of this bundt. I would love a slice of this right now!

  12. I love cakes like this because they are so versatile and can be switched up to suit almost any situation.

  13. So easy and so delicious!
    Thanks for sharing.

  14. Bundt cakes are always an elegant dessert. This one sounds delicious. Great tips on how to make a bundt cake and ways to serve it.

  15. Great tips, Liz! I too find that allowing the bundt cake to cool completely before unmolding can be disastrous. Releasing it while warm does tend to work better. This is such a lovely bundt cake. It’s great with toppings but is also perfect on its own.

  16. Gorgeous! Making a paste of flour, butter and shortening to rub inside the mold helps a lot. Saw that somewhere recently. Liz, have a wonderful, happy Christmas and New Year! Hugs, Jen

  17. I have a friend raving about this cake for years now! She adds bourbon to the glaze… This MUST go to my make immediately list!

  18. Yummy yummy yummy! Perfect-looking cake dear Liz! We use the technique you mentioned with the butter and dusting with flour. We find that it works great, 99% of the times:) As for the other 1%, like you said, you can camouflage it (hehehe) 😀
    Great recipe!
    Sending you our love!

  19. I made this cake for Christmas a few years back and it disappeared quickly. I left in the pan until completely cooled and thankfully it didn’t stick. The sea salt sprinkled on top is a nice touch.

  20. This is one of my favorite cakes of all time! I love how well it turns out!

  21. This cake is absolutely delicious! It was so easy to make. I really appreciated all your tips about Bundt pans too. Very helpful!

  22. This is such a good cake! So rich and buttery, absolutely perfect

  23. Such an easy cake to make for a last minute dessert! It was a big hit with everyone.

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