Food and Drinks

Butter cake recipe

Take a bite of this deliciously soft, fluffy, and soft Butter Cake, And your mouth will be watering. It’s deliciously sweet and will be a melting sensation when you soak it in a delicious buttery glaze. The cake has a stunning golden crust and only requires a few ingredients.

Also referred to as Kentucky butter cake, the cake is delicious, buttery, and soft. Due to the glaze, the cake has a moist texture and remains wet for days, even at room temperature. The buttery glaze provides this cake with a delicious crunchy coating reminiscent of a donut glaze.

It’s the perfect cake for any occasion, from potlucks to birthday events, because kids and adults love it. You’ll love it too because it’s one cake that doesn’t require any additional decorations. It’s simple, quick, and made from ingredients you can find in your kitchen. If you’ve just purchased the latest bundt pan and are looking for another recipe to use, try my chocolate bundt cake recipe, vanilla bundt cake recipe, or sour-cream recipe for pound cake.


Flour There is no need to cut out special flours; this all-purpose flour is ideal for this cake.

Agents for leavening — to prevent the cake from becoming too dense, you can use baking soda and baking soda to help make the cake rise. Check if they’re expired to ensure the most effective outcomes.

Butter Make sure you purchase unsalted butter and non-salted butter. It is not a salted butter with the exact amount of salt found in different brands. Therefore, it is best to make your own. Be sure to bring the butter that is not salted to room temperature before completing the cake batter. This implies that it’s soft enough, which means that when you press it, your fingers leave an impression.

I use whole milk to enhance the flavor and ensure the crumb is soft and supple.


Combine the flour, baking powder, salt, and baking soda in a bowl.

In a stand mixer equipped with paddles, beat the sugar and butter at a medium speed until they become fluffy. Then, add eggs, one at one time, beating after each.

When the mixer is on low and gradually introduce the flour mix to the butter, alternating with the milk, starting and concluding with the flour mixture.

Pour this batter into the 10to 12-cup Bundt pan. Bake for one hour.

To create the glaze, combine the sugar, butter, and water in a tiny pot. Let it simmer until transparent with a slight thickening. Remove from the heat and mix in the vanilla.

The glaze should be spread over the cake pan. Let it cool for 15 mins before placing the cake on the rack on a wire, and let it cool thoroughly before serving.


I suggest that you bring the eggs to temperatures that allow them to be incorporated into the batter but are not overbearing. If you haven’t brought your eggs to room temperature, set them in an unheated bowl of tap water to get them warm.

Ensure you check the flour amount you use in the recipe since adding too much flour can cause the cake to become heavy. The most efficient and most straightforward method to measure flour is to use the kitchen scale. If you don’t have one, you can fluff your flour using the help of a spoon, then sprinkle it into the measuring cup, then use an instrument to bring it to a level.

Even if you’re using an unstick bundt pan, I suggest butter and flour in the pan. This helps the cake flow out quickly and reduces the possibility of the cake’s tops becoming stuck and ripping as it is turned out. Be sure to grease each crevice!

Use a small spatula or spoon to get cake batter in the crevices inside the bundt cake pan. Then, gently tap it against the counter after filling to remove air bubbles in the pan’s base, which may scratch the cake’s surface.

Do not open the oven to check the cake—the steam accumulates, which can cause the cake to be cooked unevenly and fall.


This cake is delicious as is. However, it is possible to add toppings! A sprinkle of powdered sugar on top of the cake is straightforward and straightforward. You can also decorate each cake slice by adding fresh fruits, whipped topping, homemade caramel sauce, Ice cream,, and my chocolate Ganache recipe.


Although the ingredients are comparable, the butter cake and the pound cake differ. The name “pound cake” is because it contains one 1 pound of flour, butter, and sugar. The proportions of the ingredients vary in the butter cake.


There is no requirement to store this cake in a refrigerator. It can be covered and stored at room temperature when the cake has been cooled.


You can store this cake for up to 3 months. Once thoroughly chilled, wrap it with aluminum foil before freezing. Let it sit overnight before you can enjoy it.


The oven should be preheated to 325°F. Butter and then flour a 10-to 12-cup Bundt pan.

Within a bowl, combine flour with salt, baking powder, and baking soda.

In the large mixing bowl or stand mixer equipped with paddles, beat the sugar and butter with a medium speed until they become fluffy, about 3 to 4 minutes while stopping to scrape the sides of the bowl frequently. When the mixer is set to low, the eggs are added, one at the moment mixing thoroughly following each addition.

When the mixer is set to low, gradually add flour and butter, alternately with milk, beginning and concluding with the flour mixture. Mix until it is combined with each addition. Pour this batter into the baking pan.

Bake for half an hour or until a wooden spoon near the middle is clear.


Once the cake has been removed from the oven, mix the sugar and butter with the remaining water in a tiny pot. Bring to a boil on medium-high heat while stirring continuously. Cook with a constant stirring until the liquid is opaque and slightly thickened, around 2 minutes. Remove from the heat and add the vanilla.

Sprinkle the cake over the pan. Allow to cool for 15 minutes. Place the cake on the wire rack, and allow it to cool completely before serving. The cake that has been cooled can be stored at room temperature for up to 5 days.