The enticing aroma of freshly baked Kentucky Butter Cake fills the kitchen, creating an irresistible invitation to indulge. This delectable dessert, with its golden-brown exterior and moist, tender crumb, is a testament to the marriage of simplicity and richness. The air fryer, a modern culinary ally, imparts a unique twist to the traditional recipe, ensuring a perfect balance of flavors and textures.

As the air fryer preheats to a precise 325°F (163°C), the kitchen is alive with anticipation. In a mixing bowl, a symphony of ingredients comes together—softened butter, granulated sugar, and a quartet of eggs create a velvety base. The flour, baking powder, baking soda, and a pinch of salt perform a harmonious dance, promising a cake that is both light and substantial.

With a gentle whir, the air fryer embraces the cake batter, transforming it into a work of culinary art. The magic unfolds over 30-35 minutes, as the cake rises and sets, developing a glorious golden hue. Meanwhile, a simple yet decadent butter glaze simmers on the stove—butter, sugar, water, and vanilla melding into a luscious concoction.

As the cake emerges, warm and fragrant, from the air fryer, the butter glaze eagerly awaits its role. Poured over the cake’s surface, it cascades down the sides, creating a glossy sheen and infusing each cranny with a sweet, buttery essence. The cake, now adorned in its final glory, rests momentarily, allowing the flavors to meld and intensify.

With the first slice, the air fryer Kentucky Butter Cake reveals its secrets—buttery undertones, a delicate crumb, and a perfect marriage of sweetness. Each bite is a journey through layers of flavor, a celebration of the timeless appeal of a classic dessert, now reimagined and elevated by the wonders of modern cooking technology. This is not just a cake; it’s an experience, a symphony of tastes and textures that lingers, leaving a sweet memory of indulgence in its wake.


For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs

For the butter glaze:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract


  1. Preheat your air fryer to 325°F (163°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  5. Pour the batter into a well-greased and floured air fryer cake pan or a suitable air fryer-safe baking dish.
  6. Place the pan in the preheated air fryer and cook for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the butter glaze. In a saucepan over medium heat, melt the butter. Stir in the sugar and water, and bring the mixture to a boil. Remove from heat and stir in the vanilla extract.
  8. Once the cake is done, remove it from the air fryer and immediately pour the hot butter glaze over the hot cake.
  9. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Nutritional Approximations per Serving (1 slice):

  • Calories: 250-300 kcal
  • Total Fat: 15-20g
    • Saturated Fat: 8-12g
    • Monounsaturated Fat: 4-6g
    • Polyunsaturated Fat: 1-2g
  • Cholesterol: 60-80mg
  • Sodium: 150-200mg
  • Total Carbohydrates: 30-40g
    • Dietary Fiber: 0-1g
    • Sugars: 20-30g
  • Protein: 3-5g


  • Calcium: 30-50mg
  • Iron: 1-2mg
  • Potassium: 50-100mg