A rich, buttery Bundt cake soaked in vanilla glaze. This Kentucky Butter Cake is moist, golden, and perfect for gatherings or simple desserts.

For the Cake

1 cup buttermilk

4 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

Confectioners’ sugar, for dusting

For the Glaze

5 tablespoons unsalted butter

¾ cup granulated sugar

¼ cup water

2 teaspoons vanilla extract

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1. Preheat oven to 325°F. Spray a 12-cup Bundt pan with baking spray that includes flour.

2. In a medium bowl, whisk buttermilk, eggs, and vanilla. Set aside.

3. In a large mixing bowl, mix flour, sugar, baking powder, baking soda, and salt.

4. Add softened butter and half of the buttermilk mixture. Mix on low speed until just combined.

5. Add the remaining buttermilk mixture gradually. Increase to medium speed and mix for 3 minutes.

6. Pour the batter into the prepared Bundt pan. Bake for 60 minutes or until a toothpick comes out clean.

7. While cake is baking, prepare glaze: In a saucepan, combine butter, sugar, water, and vanilla. Simmer for 1 minute until sugar is dissolved.

8. Once cake is out of the oven, poke holes all over the warm cake using a skewer or toothpick.

9. Pour half the glaze over the cake while it’s still in the pan. Let sit for 30 minutes.

10. Invert the cake onto a serving platter. Spoon or brush the remaining glaze over the top and sides.

11. Let sit for at least 1 hour. Dust with confectioners’ sugar before serving.

Make-Ahead Tip: This cake tastes even better the next day.

To Freeze: Wrap the cooled cake in plastic wrap and foil. Freeze for up to 3 months.

Thaw overnight at room temperature before serving.