There’s something about the warm scent of vanilla and butter mingling in the kitchen that instantly feels like home. This Kentucky Vanilla Butter Cake has been my go-to whenever I need a little comfort, especially during those quiet late afternoons when time seems to stretch just enough for a small indulgence. I remember once pulling it from the oven just as the sun was dipping below the horizon, the golden crust catching the last light, and, well, I might have sneaked a slice before it even cooled completely. The texture is dense but tender, almost like biting into a cloud with a buttery kiss. It’s the kind of cake that invites you to pause, sit down, maybe with a cup of tea or coffee, and just enjoy that sweet moment. Or, honestly, sometimes I just eat it standing at the counter because I can’t wait.
Why You’ll Love It:
- The cake has a perfect balance of rich butter flavor and delicate vanilla, making it a timeless Southern favorite.
- Its moist crumb and golden crust create a satisfying contrast — not too light, not too heavy.
- It’s simple — and that’s kind of the point — no complicated steps or fancy ingredients to fuss over.
- Works beautifully for a casual snack or a more dressed-up dessert, depending on what you pair it with.
- Just a heads-up: it’s best enjoyed within a few days, so you might find yourself baking it more often than you planned.
If you’ve ever been a little nervous about baking something that feels classic and old-fashioned, don’t be. This cake is forgiving. I usually just grab what I have on hand, and somehow, it still turns out wonderfully.
PrintKentucky Vanilla Butter Cake
A classic Southern dessert, Kentucky Vanilla Butter Cake is a rich, moist butter cake with a delicate vanilla flavor and a golden crust. Perfect for any occasion, this cake is simple to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
2 1/2 cups (312 grams) all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (227 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk, at room temperature
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 9×13-inch baking pan, tapping out excess flour.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1 minute.
Gradually add the granulated sugar to the butter, beating on medium-high speed until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the pure vanilla extract.
Reduce the mixer speed to low. Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined after each addition; do not overmix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 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.
Run a knife around the edges of the cake to loosen it from the pan, then invert onto a serving platter or cooling rack to cool completely before slicing and serving.
Kitchen Notes: You don’t need any fancy equipment for this cake — just a good mixing bowl and a sturdy pan. I like serving it plain with a dusting of powdered sugar or alongside fresh berries when I’m feeling a bit fancy. Sometimes I add a touch of cinnamon to the batter, but that’s just me experimenting. If you want to switch things up, a splash of almond extract or a handful of chopped nuts could be fun, though I haven’t tested these variations extensively. This cake also freezes pretty well, so making a double batch isn’t a bad idea if you want to save some for later.
FAQ:
Q: Can I use regular milk instead of buttermilk?
A: You can, but the buttermilk adds a subtle tang and moisture that’s hard to replicate exactly.
Q: What pan size should I use?
A: A 9×13-inch pan works best to get that perfect thickness and crust.
Q: How long does it keep?
A: Store it in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Ready to bring a slice of Southern tradition into your kitchen? Try this Kentucky Vanilla Butter Cake today and see how a simple cake can turn an ordinary moment into a cozy memory.