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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

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 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.

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
(33)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed Dec. 8, 2015

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

MY REVIEW
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."

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