May 17, 2018

Kentucky Butter Bundt Cake ~ #BundtBakers

"I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal." - Paula Deen

This Kentucky Butter Cake fits perfectly with this months theme for #BundtBakers - Southern Bundts.  And love her or hate her, I just cannot find fault with Paula Deen's opinion regarding butter as I have always felt the same way.  The real deal or not at all.

When I first looked at the recipe I could hardly believe my eyes - no creaming the butter first or adding the flour alternately with the liquid. All of the cake ingredients go into the mixing bowl together. Lucky for me, since I made this at the very last moment figuring if it worked out then all was good, and if not then I would have to bow out of #BundtBakers this month. This is the easiest cake I have ever made, and one that I will make again and again as it is absolutely fantastic.  The only change I made was to add a little bourbon to the glaze, because come on, it is a Kentucky cake after all.

This cake has such a tender crumb, is so moist and buttery, and then has a bourbon-butter sauce that gets poured over the top.  This sauce soaks into the cake and then, as the cake cools, it forms a slightly crunchy crust on the outside.  I kept trying to decide what the taste of the cake reminded me of, and then my daughter hit the nail on the head - it tastes a little like a madeleine cookie.  And the flavor improves even more if you make it the day before you want to devour it.

If you would like to know more about #BundtBakers and see what the other bakers made for our Southern Bundt theme please scroll down below the recipe.

Kentucky Butter Bundt Cake

Cake ~

  • 230g (1 cup) butter, cubed at room temperature
  • 400g (2 cups) granulated sugar
  • 4 eggs
  • 30ml (1 tablespoon) vanilla extract
  • 300g (3 cups) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 290ml (1 cup) buttermilk

Butter Glaze ~

  • 80g (⅓ cup) butter
  • 165g (¾ cup) granulated sugar
  • 60ml (2 tablespoons) water
  • 10ml (2 teaspoons) vanilla
  • 30ml (1 tablespoon) bourbon


  1. Preheat the oven to 165℃ (325℉)
  2. Spray a 25cm (10-inch) bundt pan with baking spray.
  3. Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment.
  4. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
  5. Pour the batter into the prepared pan and bake for 60-70 minutes until a cake tester comes out clean.
  6. While  the cake is baking make the glaze by combining all ingredients into a small saucepan over medium-low heat. 
  7. Stir continuously until the butter is melted and the sugar is dissolved - do not bring to a boil.
  8. Once the cake is done poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
  9. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Many thanks to Sue from Palatable Pastime for our Southern Bundts theme this month and hosting the event.

    And don’t forget to take a peek at what other talented bakers have baked this month ~


    1. I have to try this! Mix it all together at once is so simple. Very nice cake and such a nice plate!

    2. Really inviting cake. Can’t wait to try it.🌵🐝💜

    3. Yes, yes and yes again! I made a cake like this years ago and it disappeared quickly. Thanks for reminding me that it's time to make another one.

    4. I can' believe it!! All the ingredients in the same bowl, and mix together at the same time? I have to try it!!! Thanks for the recipe!! XOXO

    5. Love this one! The name sounds great, the one bowl and mix sounds great and the butter glaze sounds delicious! Apart from that, I totally agree with the butter-thing! Always butter for me too ;-) Best wishes and sunshine from Spain xx


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