Kentucky Butter Cake
Kentucky Butter Cake is a homemade moist butter cake that is topped with a buttered rum sauce. The ultimate southern cake recipe!
A DELICIOUS OLD-FASHIONED CAKE RECIPE
This recipe has been around for a long time because it is such a great cake! Butter cake is very moist and the rum just makes it even better. The addition of buttermilk is the secret to making homemade cakes super moist. So don’t skimp on using real buttermilk here.
I made this today as a Labor Day treat and it is beyond heavenly!!!!!! Thank you so much for the awesome recipe. I did half vanilla and half rum….I just couldn’t bring myself to choose!
– Nicole
CAN I MAKE THIS CAKE WITHOUT RUM?
Yes, no problem! Just substitute the rum in the recipe with vanilla extract. You can also use a rum extract in this recipe if you don’t keep rum on hand at home.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sugar – you could use sugar alternatives for this if you prefer.
- eggs – if you have time, allow the eggs to come to room temperature. This helps them to mix into the batter much easier.
- unsalted butter – forgot to put the butter out to soften? Check out my tips on How to Soften Butter Quickly!
- rum (or vanilla extract) – this cake is traditionally made with rum. If you want, you can use rum extract or skip it altogether and just use vanilla – it’s an easy swap.
- buttermilk – you really need the buttermilk for moistness here. I know it’s tempting to just swap out for milk but don’t – it really makes a difference here.
- all-purpose flour – if you don’t have a kitchen scale, be sure you aren’t over measuring your flour or you will end up with a dry cake. Use the dip and scoop method. Don’t measure straight from the flour bag. Stick a spoon in and scoop out flour and put into a measuring cup. Once you’ve got a very full measuring cup, scoop off the excess with the flat end of a butter knife. Don’t push the flour into the measuring cup. This will ensure a more accurate measurement of flour.
- salt
- baking powder and baking soda – yep, we use both. If you haven’t used your baking powder or baking soda in a while and they’ve bene opened, make sure you check they’re still active.
- water
HOW TO MAKE KENTUCKY BUTTER CAKE:
For the cake:
In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer. Add flour, salt, baking powder, baking soda, and vanilla or rum and mix.
Pour batter into a well-sprayed bundt pan. Note: I like to use Baker’s Joy spray. It also has flour in it which is really the best for baked goods. Bake in a preheated 325 degree oven for 55 to 60 minutes until done. Let cool in the pan at least 30 minutes before removing.
For the sauce:
Combine all sauce ingredients in a saucepan and cook over medium heat until fully melted. Do not boil! Once completely melted and combined, pour over cake.
Note: You can take a skewer or fork and poke holes in the cake, then use a turkey baster to put sauce into holes or you can just pour it straight over the cake. The cake will soak up the sauce.
CRAVING MORE RECIPES?
- Southern Pound Cake
- Kentucky Derby Pie
- Butter Rum Blondies
- Louisiana Crunch Cake
- Sock It To Me Cake
- Pecan Praline Cake with Butter Sauce
- Watergate Cake
- Southern Banana Pudding
- Kentucky Hot Brown Sliders
- Cinnamon Roll Cake
- Italian Love Cake
- White Texas Sheet Cake
- Homemade Yellow Cake Mix
- Punch Bowl Cake
Originally published: May 2011
Updated photos and republished: April 2025
Kentucky Butter Cake
Ingredients
For the cake:
- 2 cups sugar
- 4 large eggs
- 2 sticks unsalted butter (1 cup), softened to room temperature
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons rum (can use rum extract or vanilla extract)
For the rum sauce:
- ¾ cup sugar
- ⅓ cup unsalted butter
- 3 Tablespoons water
- 2 teaspoons rum (can use rum extract or vanilla extract)
Instructions
For the cake:
- Preheat oven to 325F degrees. Spray a 10-cup bundt pan with nonstick baking spray. Note: I like to use Baker's Joy spray. It also has flour in it which is really the best for baked goods. Make sure to spray very well into the nooks and crannies.
- In a large bowl cream together 2 cups sugar, 4 large eggs, 2 sticks unsalted butter (1 cup), softened to room temperature and 1 cup buttermilk with a mixer (can use a stand mixer or handheld electric mixer.)
- Add 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 2 teaspoons rum and mix.
- Pour batter into prepared bundt pan.
- Bake in preheated oven (on the middle rack) for 55 to 60 minutes until done. A toothpick inserted should come out clean.
- Let cool in the pan at least 30 minutes before removing. Try to put the cake on a serving plate that has slightly higher sides so it can hold all the buttered rum sauce when pouring later.
For the rum sauce:
- Combine 3/4 cup sugar, 1/3 cup unsalted butter, 3 Tablespoons water and 2 teaspoons rum in a saucepan and cook over medium heat until fully melted and warm. Do not boil!
- Pour very slowly onto the top of the cake. Cake will slowly soak up the sauce.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I have ate this Cake all my life. It is truly The Very Best Cake Ever. You can never go wrong with this Cake. Top it with some fresh fruits of your choice if you would like to but I like mine just Plane. You will add this to your cake rotations for sure. A must try for everyone.
Thanks so much Donna!! I like mine the same way!
Hello, what size Bundt pan did you use ? Thank you
Hello! Can I start this in a cold oven? Thank you!
Do you freeze with the glaze or without
Hi Michele! I would probably freeze it without – good question!
Don’t have a bundt cake pan. Could i use regular cake pans or cupcakes pans?
I honestly haven’t tested it in a cake pan. If you try it – please let me know!
yes i made it in regular
Do you think I could do in individual cheesecake pans?
Been making this for years. Best eaten the next day! Also great as a strawberry shortcake!
Can I make this into smaller bundt cakes?
Hi Carol, you should be able to make it into smaller bundt cakes. I haven’t tested that out but it should work. Let me know if you try it!
Does this cake hold well for a day or 2 or does it get to soggy if you don’t eat it the day you make it? I was going to make it Wednesday day for an event on Thursday night.
Yes, it holds well for 2-2.5 days. Just wrap it up tightly and store on a cold windowsill. I’ve done it many times in the run-up to Christmas.
Can this cake be frozen? How long?
Hi Lanie, yes it can. As long as you wrap it really well, you can freeze it for up to 3 months.
Is this Rum extract or the real deal?
Right an what kind did you use exactly was about to comment but saw this I def wanna make like right now lol thanks brandie
I just use Captain Morgan rum. 😉
The real deal if you have it. If not-vanilla extract or rum extract.
Use real rum if you have it. If not, the extract will work in a pinch. 🙂
I made this today as a Labor Day treat and it is beyond heavenly!!!!!! Thank you so much for the awesome recipe. I did half vanilla and half rum….I just couldn't bring myself to choose 😉
I wanna use both to lol the vanilla is a treat its good on anything great added flavor thanks for the comment as I was gonna ask brandi about using both glad you tried it an enjoyed it with that being said this is my next dessert.
Lovely recipe – thank you!
Wow – so good! Thank you!!
I really can't wait too try this!! Thank you for sharing 🙂
I have made this cake several times and it is absolutely FANTASTIC!
What if you only have self rising flour?
Hi. I’ve made this cake twice now and I used self rising flour. I reduced the amount of self rising flour by two tablespoons. It turned out perfectly!