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

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • BUTTER SAUCE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1 slice: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein

Directions

  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


Reviews for Blue-Ribbon Butter Cake

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
aicenhour
Reviewed May. 31, 2016

"I loved this recipe. I also turned the heat down to 300 as my oven cooks very hot. The butter sauce was good. I think next time I will use vanilla and lemon flavoring."

MY REVIEW
Dee-n-Abby
Reviewed May. 11, 2016

"I love all the recipes from Taste of Home. The first tube cake I made, my oven was at 350 (for 60 mins.) , but the cake got very brown. I noticed that when cooking, I smelled a butter browning /egg-y smell. The second time, I turned the oven down to between 275 and 300, and baked the cake from between 1hr. 20mins. to 1hr. 30mins. This time it came out excellent. It's my feeling that If it smells like the cake is baking hot, turn the oven down. I used butter extract and the vanilla (instead of the almond, I don't care for that). Also, I only buttered the bottom of the pan. If I remember correctly, you never grease up the sides of a cake or souffle in which you want a high rise. The sauce after a full rolling boil tastes much better (it turned kind of yellow) - more buttery."

MY REVIEW
OhBeeOne
Reviewed May. 8, 2016

"We loved this. I used a large cake pan and poured the 'icing' on top (after poking holes)"

MY REVIEW
Lizzielou56
Reviewed May. 5, 2016

"Wonderful cake but allergies to almond prevent using flavoring so I grated 2 Tablespoons of lemon zest and added to syrup while cooking. Wow it's awesome next time I will try lime zest. Thank you thank you for sharing you wonderful find. ;-)"

MY REVIEW
Plumber_wife
Reviewed Feb. 22, 2016

"This is so good, I could eat the whole cake! The butter sauce is amazing, and the almond extract compliments it wonderfully, I didn't change a thing. Definitely a keeper.

Thank you for sharing this one."

MY REVIEW
VictoriaElaine
Reviewed Feb. 10, 2016

"This cake is amazing and exceeded my expectations. It is very versatile - we ate it alongside jambalaya for dinner & then ate it with sausages for breakfast the next morning. Would also be a great cake to serve with soup. Love!"

MY REVIEW
jharp69
Reviewed Dec. 8, 2015

"my grandmother made this cake and she used cocoa and a chocolate fudge icing. It was so good"

MY REVIEW
sussexspaniel
Reviewed Nov. 4, 2015

"This is a recipe that we know as Kentucky Butter cake. Delicious. Also great if made in individual ramekins as it gives each serving the crusty edges."

MY REVIEW
Thebaker2003
Reviewed Jul. 1, 2015

"This cake is wonderful and my whole family loves it. Would it be possible however to add coco powder to the flour mixture to make it chcocolate"

MY REVIEW
Kingsleyanietiegodwin
Reviewed May. 20, 2015

"Is such a nice and wonderful cake, easy to bake.I believe it will be more nice if decorated with butter"

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