Blue-Ribbon Butter Cake Recipe
Blue-Ribbon Butter Cake Recipe photo by Taste of Home

Blue-Ribbon Butter Cake Recipe

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I found this recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan F. Gertz, Palmetto, Florida
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1-1/2 teaspoons McCormick® Pure Almond Extract
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract

Nutritional Facts

1 serving (1 slice) equals 410 calories, 19 g fat (11 g saturated fat), 100 mg cholesterol, 344 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
  3. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
  4. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 12-16 servings.
Originally published as Blue-Ribbon Butter Cake in Country May 2007, p49

Nutritional Facts

1 serving (1 slice) equals 410 calories, 19 g fat (11 g saturated fat), 100 mg cholesterol, 344 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

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Reviewed Oct. 6, 2014

"This is a good, simple pound cake recipe. It's very moist and baked perfectly. I just didn't find that it had a lot of flavor. I didn't have any Almond Extract so I substituted for Lemon (which is my favorite) so it was okay. It will not be my "go to" pound cake recipe since I find that the 7up Pound Cake recipe has better flavor. I thought that the butter sauce would be overly sweet but it wasn't. This is not an overly sweet cake which is a good thing. If I make it again, simply because it used all ingredients that are always on hand, I would add more vanilla extract to the batter."

Reviewed Oct. 1, 2014

"I am not much of a baker, nor am I much into sweets. So when I made this recipe, I forgot to adjust for high altitude (5,000 ft). I also didn't have any almond or vanilla extract on hand. The cake rose and then fell. I thought I had a disaster on my hands. But, OMG, I turned it out onto a plate, and it was beautiful. And, since I didn't do the butter sauce, I am just eating the cake plain. I swear that it tastes just like pound cake, but without having to use all the eggs and stuff. I will make this again with the butter sauce one day, and make sure I shop for the extracts first, too. :)"

Reviewed Jul. 15, 2014

"I have made this cake twice, once with butter milk ,& once with 2% milk. I add a little vegetable oil and it turned out great. I gave it to a friend of mind, she said it was fantastic."

Reviewed Jul. 11, 2014

"Served at church and it was gone."

Reviewed Jul. 8, 2014

"Simple and delicious!!! Love it!"

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