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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 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
  • 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 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

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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."

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!"

Reviewed Dec. 8, 2015

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

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."

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"

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