0 from 12 votes
The Best Kentucky Butter Cake Recipe
This delicious Kentucky butter cake takes a simple poke cake to a whole new level with its buttery cream cheese topping that gets soaked into the cake.
Prep Time
25 mins
Cook Time
25 mins
Chill time
1 hr 30 mins
Total Time
2 hrs 25 mins
Servings: 12 servings
Calories: 492 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 1 box yellow cake mix (15.2 ounces)
- 1 cup buttermilk
- 4 ounces cream cheese (softened)
- 2 eggs
Glaze Topping
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 1 tsp vanilla
- 1 ½ cups powdered sugar
- ¼ cup milk
- 1 cup Chopped Pecans toasted, optional
- ½ cup shredded coconut (optional)
Instructions
Cake
- Preheat the oven to 350°F and spray a 9" x 13" baking pan with non-stick cooking spray.
- In a large bowl, combine dry cake mix, buttermilk, 4 ounce cream cheese, and eggs. Beat until all ingredients are well combined.
- Pour batter into prepared pan and bake for 28 - 30 minutes, or until a toothpick inserted in the center comes out clean..
- Allow the cake to cool completely before topping it with glaze.
Cup of Yum
Glaze Topping
- Melt the butter and 8 ounces of cream cheese in the microwave then whisk together until smooth.
- Add vanilla and milk to the melted cream cheese mixture and mix well.
- Slowly add the powdered sugar, stirring frequently, until all powdered sugar is incorporated and mixture is smooth. (Stir in coconut if desired)
- Using the end of a wooden spoon or a large straw, poke holes all over the cake, then pour the glaze on top of the cake and spread it evenly over the top, making sure it gets into all the holes.
- Sprinkle the top with toasted, chopped pecans then refrigerate for 1 1/2 hours. Serve and enjoy!
- Store leftover cake, covered, in the refrigerator for up to 3 days.
Notes
- Use the cake mix just as dry cake mix, don’t make the cake mix as written.
- Try it with toasted coconut as well! You can add 1/2 cup of shredded coconut to the glaze if you want a little more tropical flavor.
- Store leftover cake in the fridge for up to three days and always serve chilled. You can either chill or top with plastic wrap.
Nutrition Information
Calories
492kcal
(25%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
507mg
(21%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
703IU
(14%)
Vitamin C
1mg
(1%)
Calcium
161mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 492
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 507mg | 21% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 161mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.