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: 66
Rating: 3.98
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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: 66
Rating: 3.98
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 50-60 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.
Products Used in this Recipe
Recipe Comments

16 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
  5. Amber

    I’ve made this recipe twice and it has turned out wonderfully both times. The second time I made it into a Pineapple Upside-down cake. I put the traditional brown sugar and pineapple topping in the bottom of the bundt pan. I then used the drained pineapple juice in the glaze at the end. It was wonderful.

    Note: In my oven the cakes are always done at 45 minutes so keep an eye on it!

    Reply
    1. recipe specialist

      Thank you for taking the time to share your results with this recipe, Amber! We’re happy to hear that you enjoy the recipe and that it works as a Pineapple Upside-Down Cake, too.

      Reply
  6. Crystal

    Any thoughts on a sub for the buttermilk? My family can have pastured butter but no other dairy. Maybe full fat coconut milk or coconut cream?

    Reply
    1. recipe specialist

      Hi Crystal,
      To make a dairy free “buttermilk” you can do the following:
      1. Place 1 tablespoon lemon juice, apple cider vinegar, or white vinegar in a measuring cup.
      2. Add measured non-dairy milk (of your choosing); stir with a fork or whisk.
      3. Allow mixture to rest for 5-10 minutes (it will become slightly curdled). Use as the recipe directs.

      Reply
  7. Nancy Menton Lyons

    Have been gluten free since 2010. Prior to that I was raised (now 78) on 1/2/3/4 cake. In the past 30 years when I tried to make it it never tasted the same! I believe the changes in wheat has been the issue.
    My granddaughter had a piece of the “Kentucky” cake, loved it, I searched for a recipe, found it! The proportions were the same! I just looked for “ a gluten-free version!! Thanks to Bobs Red Mill I found it!! Am going to bring back my childhood on thanksgiving! Forever grateful!

    Reply
    1. recipe specialist

      Hi Nancy,
      Thank you so much for the great review, we’re so happy to hear that you enjoyed the recipe and we’re so glad that you found it in time for Thanksgiving!!

      Reply

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