Recipes · Uncategorized

Mama Rich’s Kentucky Butter Cake

Kentucky Cake 9

This week, I’m posting my husband’s absolute favorite cake in the world – Kentucky Butter Cake. I make this cake for him a lot, he deserves it after all. This recipe came from our very close family friend, Mama Rich, so I’m sharing it with all of you with her permission of course. It’s perfect for holidays, birthdays or just a regular Sunday when you want something sweet. It’s an easy recipe, so don’t feel overwhelmed by the fact that it’s a cake. Pictured below is my brother-in-law, this picture shows you the family excitement when they receive a butter cake from Mama Rich. He and my sister-in-law had just had their second baby girl. Mama Rich came for a visit and brought them a cake, we received this picture as a brag. I think he was just as excited about his cake and he was his new daughter.

Kentuck Cake 1

Mama Rich’s Kentucky Butter Cake


For the Cake

2 cups sugar

1 cup butter, softened

2 tsp. pure vanilla extract

4 eggs

3 cups sifted flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup buttermilk


For the Butter Sauce

¾ cup sugar

1/3 cup butter

3 tbs. water

2 tsp. pure vanilla extract
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Cream the butter in a stand mixer, or with a hand mixer on low for 3 minutes. Add the sugar and beat well. Add in the vanilla and eggs and blend well. Add the flour and all remaining ingredients and blend until moistened, about 3 minutes at medium speed. Pour batter into greased and floured Bundt pan. Bake about 40-50 minutes until a toothpick comes out clean when inserted.

While the cake is baking and almost finished , make the sauce in a small saucepan. Add in the sugar, butter and water and heat on medium-low heat, stirring constantly. Do not boil. Remove from heat and add in vanilla. When cake is done, remove from oven and use back of wooden spoon to poke holes all around the cake. Pour half of the butter sauce on the cake and let it absorb into the holes. After ten minutes, remove the cake from the Bundt pan, turning over onto a cake stand or plate. Brush or pour the rest of the butter sauce onto the cake. My husband makes sure I use every last drop so I pour excess into the middle where the hole is from the pan. Let cool and serve that baby up! Mama Rich says you can add a little powdered sugar if you want, and she also likes to serve it with fresh berries in the summer.

Note: I hardly ever have buttermilk on hand, so I add 1 tbs. white vinegar to a cup of milk and stir, let sit 5 minutes before using. Stir before adding it to your recipe.

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