Kentucky Butter Bundt Cake

If you haven’t ever had a Kentucky butter bundt cake, it’s one simple and easy yet yummy Southern cake that you will remember for its buttery vanilla infused flavors. This classic dessert boasts a moist, tender crumb and is soaked in a luxurious butter sauce that’s enhanced with a hint of Rodelle Vanilla Extract. Watching as the butter sauce is absorbed into the cake is quite satisfying, and makes for a moist cake that stays for days. This cake is timeless so it can be used for any occasion, from casual gatherings to elegant celebrations. Easy to make and impossible to resist, our Kentucky Butter Bundt Cake is sure to become a favorite in your recipe collection!  

 We should note that this is a very sugary and buttery recipe so highly recommend starting with a small slice and savoring each bite. Eat it too fast and you might get a sugar headache! 

  • Medium
  • 120 mins
  • 16 servings
top view of a kentucky butter bundt cake on a white cake stand. The cake is dusted with powdered sugar and a portion of it is sliced and laying sideways. Surrounding the bake is a small plate with cut up butter, a bundle of vanilla beans, plates, and a sifter with powdered sugar. The table is a light pink and tan color.
Side close up photo of the kentucky butter bundt cake showing the inside of the cake. You can see the central part of the bundt cake has more sugar and butter while the outer layer is light and fluffy. the cake stands on a white cake stand and the background is a glass vial with some dried plant accessory. side photo of the kentucky butter bundt cake on a white cake stand. The foreground contains Rodelle's 2oz Pure Tanzanian Vanilla Extract and a plate with butter sliced up. the background contains a stack of speckled earth toned plates and a bundle of vanilla beans and a dried plant accessory like wheat. The background is white and the table is a tan and pink color. The image feels warm.
Ingredients

CAKE:

  • 1 cup butter (2 sticks), room temperature + extra for greasing the pan
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tbsp Rodelle Tanzanian Pure Vanilla Extract
  • 1 tsp Rodelle Vanilla Paste
  • 3 cups all-purpose flour + extra for dusting the pan
  • 1 tsp fine salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk (see notes for a diy buttermilk recipe)

BUTTER SAUCE:

Uses
Occasions
Directions
  1. Prepare your bundt cake pan by coating with butter (pan spray or shortening can be used as well), and lightly dust with flour until the entire pan is coated, set aside.
  2. Preheat the oven to 325 and prepare your stand mixer with the paddle attachment
  3. In the bowl of the stand mixer, beat the butter and sugar together light and fluffy (2-3 minutes on medium speed)
  4. Beat eggs in one at a time, beating well after each addition
  5. While eggs mix in, prepare the remaining dry ingredients by mixing together in a bowl and set to the side
  6. Add in vanilla and vanilla paste to the butter mixture and stir to combine
  7. Alternate adding the dry ingredients and buttermilk ½ at a time until all ingredients have been incorporated into the mixture
  8. Beat the batter on medium speed for 2-3 minutes
  9. Pour batter into the prepared bundt cake pan and tap on the counter 3-4 times to help fill all nooks and crannies and pop any large air bubbles
  10. Bake for 1hr
  11. The cake is finished baking when a toothpick inserted into the center comes out clean. If after 1hr of baking the toothpick does not come out clean, return to the oven and continue baking, and test in 2-5 minute intervals
  12. In the last few minutes of baking, make the butter sauce:
    1. Add all ingredients to a medium sauce pan and cook on medium high heat until the butter is melted and the sugar is dissolved, but is not boiling
  13. Once the cake is finished baking, poke holes all throughout the top of the cake with a kebab skewer or chopstick, ensuring you’re not completely piercing the cake, but instead going ~3/4 of the way through the cake
  14. Slowly pour or spoon the butter sauce into the still hot cake, adding more as it gets soaked up reserving ~1/4 cup of the sauce for drizzling if desired.
  15. Let the cake rest for 30 minutes, and if using, transfer the remaining sauce to a microwave safe bowl.
  16. Once the cake has cooled for 30 minutes, place a plate, cake stand, or cutting board face down onto the top of the cake, and in one fluid motion, flip the cake and plate/board so they face right side up.
  17. Slowly and carefully, wiggle and lift the bundt pan until you feel the sides release and slowly lift off the cake. The slower this process is done, the more likely your cake won’t lose any pieces
  18. Dust the top of the cake with powdered sugar, or if using, reheat the sauce in the microwave until the sugar is dissolved and brush over the top.
  19. You can slice and serve right away, or let it sit on the counter for up to 3 days.
  20. **Recommend heating the cake up for 10-15 seconds before eating to help re-melt any solidified butter and sugar crystals!

Note:

  • Do not over-flour the pan, be sure to give it a good whack over the garbage can to get rid of the excess
  • If there’s no buttermilk at the store, fear not! You can make your own (even out of dairy free milk!) You’ll need:
    • 1 cup milk minus 1 tablespoon
    • 1 tablespoon distilled white vinegar
    • Pour ingredients together and stir. Let sit for 5 minutes before use. It will look curdled but that is normal!
  • After sitting for a while, the glaze on top of the cake may start to look like a glazed donut, this is normal!

Recipe was developed for Rodelle by Shelby Jenkins. Photos taken by Kathryn Herndon at @kniftykat