Kentucky Butter Cake (Gluten Free)

This traditional regional cake is made gluten-free using our Gluten Free 1-to-1 Baking Flour.  Since butter is a featured ingredient in this recipe, make sure to use fresh, quality butter!

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Votes: 43
Rating: 4.19
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Servings 12 - 24servings
Prep Time 20minutes
Cook Time 60minutes
Passive Time 2hours
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 43
Rating: 4.19
You:
Rate this recipe!
Servings 12 - 24servings
Prep Time 20minutes
Cook Time 60minutes
Passive Time 2hours
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease and flour a large bundt pan.
  2. Cream together butter and sugar until light and fluffy, 7 – 10 minutes. Meanwhile, mix together Bob’s Red Mill 1-to-1 Flour, baking powder, baking soda and salt.
  3. Add eggs one-at-a-time to the butter mixture, scraping down the bowl after each addition then add the vanilla extract.
  4. Add the dry ingredients to the butter mixture, alternating with the buttermilk and mix until smooth and creamy. Pour batter into the prepared bundt pan.
  5. Bake until a tester inserted into the center comes out clean, about 60 minutes. During the last 10 minutes of the baking time, combine the glaze ingredients and heat to melt but do not boil.
  6. Immediately after removing the cake from the oven, poke several long holes into the top using a long skewer. Pour half of the warm glaze over the cake then let the cake cool completely in the bundt pan, about 2 hours.
  7. Once the cake has thoroughly cooled, loosen the edges from the pan and invert onto a serving platter. Rewarm the remaining glaze and pour or brush over the cake.
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Recipe Comments

8 thoughts on “Kentucky Butter Cake (Gluten Free)

  1. Melinda Urschalitz

    When I bought this flour, I asked my son what he wanted me to bake first. He has been GF for 3.5 years. He said “Pound Cake!” I found this KY Butter Cake Recipe and it was really quite good. Texture, fragrance, holding quality, color. Thank you for a very good recipe! I cant wait to find a good bread recipe!

    Reply
  2. Julie Whitman

    My family LOVED this recipe. I added a stiff glaze of butter and brown sugar (because…yum!), and the cake disappeared within 24 hours. Excellent with coffee or as a breakfast addition or just after dinner. Very rich, but a delightful dessert!

    Oh, and my cake was done in 50 minutes – would have burned in 60, so I thought I’d mention that.

    Reply
  3. Susan

    I made the gluten free kentucky butter cake last night using bobs red mill -1 to -1 and I am so happy I did. I think it is the best cake I have ever made and that includes before gluten free. Thank you to whomever came up with this recipe, it is fantastic. The only change I made was using coconut sugar in place of reg. sugar in the cake and glaze. Thank you to whomever wrote this recipe, it is going to be a go to cake that I willl bring anywhere. Thanks, Susan

    Reply
    1. recipe specialist

      Hi Julie,
      You can make this in a cake pan, but you may need to adjust the baking time a bit. I may recommend checking the cake after approximately 40 minutes of baking and then adjust the time as needed.

      Reply
  4. Cassandra

    I made this cake for Thanksgiving since I’m supposed to be totally GF….I tried to get my extended family to try it and everyone declined… upon returning home my daughter tried it and loved it and I took some to share with friends….Everyone that tried it loved it and asked for the recipe…I will make this for Christmas!!!

    Reply
    1. recipe specialist

      Hi Rosina,
      We haven’t tried this substitution, but our Gluten Free All Purpose Baking Flour is a heavier, bean flour based blend, so if you use it instead of our 1-to-1 blend, the texture of the cake may be a bit more dense.

      Reply

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