There’s something about waking up to the scent of butter and vanilla that makes a Sunday morning feel slow and full of promise. This Kentucky Vanilla Butter Cake is exactly that kind of comfort—a tender, buttery crumb with a glaze that’s just sweet enough to make you linger at the table longer than planned. I remember the last time I made it, the glaze dripped a little too quickly down one side, and I was too distracted by the phone buzzing to even fix it. Somehow, those little imperfections made it feel even more like home.
That first bite is a quiet moment: soft, rich cake melting on your tongue with vanilla notes that remind you of simpler times—maybe a family gathering, maybe a quiet afternoon with a good book. It’s the kind of cake that doesn’t try too hard to impress, but wins you over bite by bite. I usually slice it thick, sometimes with a dollop of whipped cream or a few fresh berries when I’m feeling fancy, but honestly, it’s perfect just as it is.
Why You’ll Love It
- The texture is incredibly moist, thanks to a balance of butter and milk that keeps the crumb tender without being dense.
- It’s simple — and that’s kind of the point. No complicated ingredients or fussy techniques, just straightforward baking done well.
- The vanilla glaze adds a delicate sweetness that sets it apart from your everyday butter cake, though it might get a little messy if you’re not patient.
- Even with its classic roots, this cake feels cozy and inviting, perfect for any occasion where you want to share something homemade.
It might not be the fanciest dessert on the table, but that’s exactly why it’s so endearing—it’s approachable and honest, like a warm hug from the inside out.
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Kentucky Vanilla Butter Cake
- Total Time: 1 hour
- Yield: 8 1x
Description
A classic Kentucky Vanilla Butter Cake featuring a moist, buttery crumb with a rich vanilla flavor and a delicate vanilla glaze. Perfect for any occasion, this cake is simple to make and irresistibly delicious.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
1/2 cup unsalted butter, melted (for glaze)
1 cup powdered sugar (for glaze)
2 teaspoons pure vanilla extract (for glaze)
2 tablespoons whole milk (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Add the dry ingredients to the butter mixture alternately with 1 cup whole milk, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
Stir in 2 teaspoons pure vanilla extract until evenly incorporated.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Invert the cake onto a wire rack to cool completely.
To prepare the glaze, whisk together 1/2 cup melted unsalted butter, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, and 2 tablespoons whole milk until smooth and pourable.
Once the cake is completely cool, drizzle the vanilla glaze evenly over the top, allowing it to drip down the sides.
Let the glaze set for 10-15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes
Using a bundt or tube pan helps create those beautiful ridges that catch the glaze just right, but if you only have a different pan, it’ll still bake up deliciously. I usually let the cake cool fully before glazing to avoid the glaze sliding off too fast, though sometimes I get impatient and it ends up pooling a bit at the bottom—it’s not a disaster, just a little more indulgent. If you want to mix it up, adding a hint of almond extract or folding in some lemon zest has worked well for me, but I haven’t tested those variations enough to say they’re foolproof. Serving this cake with a cup of strong coffee or a scoop of vanilla ice cream can turn a simple slice into a small celebration.
FAQ
Can I make this cake ahead of time? Yes, it keeps well for a few days at room temperature if covered. For longer storage, refrigerate and bring to room temp before serving.
What if I don’t have whole milk? You can substitute with 2% milk or even a mix of milk and cream for extra richness, though it might slightly change the texture.
Is this cake gluten-free? Not as written, but you could experiment with gluten-free flour blends. I haven’t tried that yet.
Ready to bring a little southern warmth to your kitchen? Give this cake a try and see how a simple vanilla butter cake can brighten even the quietest mornings.