Don’t – Use salted butter. Unsalted butter is the perfect choice for this cake!
Kentucky Butter Cake FAQ’s
Check out the answers to some of the most frequently asked questions about Kentucky Butter Cake below!
Where did Kentucky Butter Cake originate?
It is said to have first been made in 1963 by Nell Lewis who entered and won the Pillsbury Bake-off contest in Missouri.
What is Kentucky Butter cake made of?
Kentucky Butter Cake is made simple with just a handful of basic ingredients to include a vanilla or yellow cake mix, oil, eggs, buttermilk, vanilla extract, butter, sugar, and water.
What ingredients make Kentucky Butter Cake moist?
One of the key ingredients that make this Kentucky Butter Cake moist is buttermilk.
Buttermilk produces a tender, soft, and moist cake, and is one of my favorite tricks to make a box cake taste better.
It’s also my favorite ingredient for soft + flaky homemade biscuits.
Secondly, the vanilla butter glaze really helps create a more moist cake, as it soaks into every crevice.
What is the difference between a butter cake and a pound cake?
Both cakes are known for being moist, buttery, and delicious, however they are not the same.
Butter cakes are traditionally lighter in texture while pound cakes are more dense.
(Check out my homemade pound cake recipe here)
How do I store leftover Kentucky Butter Cake?
Store leftover cake at room temperature in an airtight container for up to 5 days.
I don’t recommend storing in the fridge, as this can cause it to dry out more quickly.