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Blue-Ribbon Butter Cake

 Blue-Ribbon Butter Cake
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
12-16 ServingsPrep: 20 min. Bake: 65 min. + cooling


  • 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


  • 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.
  • Pour into a greased and floured 10-in. tube pan. Bake at 350° for

2 of 2

Blue-Ribbon Butter Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.