There’s something instantly comforting about a cake that smells like home. The Kentucky Vanilla Butter Cake carries that nostalgia in every tender crumb, inviting you to slow down and savor a moment. It’s not just any dessert — it’s a reminder of those afternoons where the sun slants through the window just right, the air thick with the sweetness of vanilla and butter.

I remember the first time I baked this cake. I was halfway through the recipe when the phone rang, and I got distracted, almost forgetting to add the flour mixture back in just right. Somehow, that little hiccup didn’t ruin the cake; if anything, it made it feel more like mine. When it came out of the oven, golden and smelling like a dream, I poked holes in the warm cake and poured on the vanilla glaze, watching it soak in slowly, promising sweetness with every bite. Sitting down with a slice felt like a quiet celebration, the kind that happens when you realize simple things can be extraordinary.

Why you’ll love it:

Rich and moist with a delicate vanilla flavor that’s comforting without being overwhelming.
Classic Southern charm that’s perfect for sharing, though you might want to keep it all to yourself.
The glaze seeps into the cake, adding just enough sweetness while keeping things tender.
It’s simple — and that’s kind of the point. This cake doesn’t need fancy tricks to shine.

If you’re a bit nervous about baking a butter cake, this one’s forgiving. The batter is forgiving, the glaze is forgiving, and the end result feels like a warm hug. You might not get a perfect slice every time, but the taste will always hit the right note.

Kentucky Vanilla Butter Cake

Print Recipe

A classic Southern dessert, Kentucky Vanilla Butter Cake is a rich, moist butter cake with a delicate vanilla flavor and a tender crumb. Perfect for any occasion, this cake is traditionally topped with a simple vanilla glaze.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
2 teaspoons pure vanilla extract
1/2 cup unsalted butter, melted (for glaze)
1 cup powdered sugar (for glaze)
2 tablespoons whole milk (for glaze)
1 teaspoon pure vanilla extract (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until combined; do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 38-42 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 on a wire rack for 15 minutes.
While the cake is cooling, prepare the vanilla glaze by whisking together the melted butter, powdered sugar, whole milk, and vanilla extract in a small bowl until smooth.
Poke holes all over the top of the warm cake using a skewer or fork, then pour the glaze evenly over the cake, allowing it to soak in.
Let the cake cool completely before slicing and serving.

Kitchen Notes: This cake is baked in a standard 9×13 pan, so no need for special equipment—just your favorite mixing bowls and a sturdy spatula. I usually enjoy it with a cup of strong coffee or a glass of cold milk, but it’s just as good on its own. If you want to try something different, adding a handful of chopped pecans to the batter might add a nice crunch, though I haven’t tested exactly how much works best. Sometimes, I swap out the whole milk for buttermilk for a slight tang, but it’s not necessary. For a bit of seasonal flair, a sprinkle of cinnamon in the glaze adds a cozy twist, especially in cooler months.

FAQ:

Can I make this cake ahead of time? Yes! It actually tastes better the next day once the glaze has fully soaked in. Just store it in an airtight container at room temperature.

What if I don’t have whole milk? You can substitute with 2% milk or even a milk alternative, but the texture may be slightly different.

Is this cake gluten-free? No, it uses all-purpose flour, so it’s not suitable for gluten-free diets unless you try a special flour blend, which I haven’t yet.

This Kentucky Vanilla Butter Cake is one of those recipes that invites you in and keeps you coming back. If you’re craving something that feels like a story baked into a slice, this is it. Save it, try it, share it — and enjoy every buttery moment.