Blue-Ribbon Butter Cake Recipe

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

Blue-Ribbon Butter Cake Recipe

Read Reviews
5 48 46
Publisher Photo
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 Gertz, Palmetto, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling

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

Directions

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 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 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: 16 servings.

Test Kitchen Tips
  • Make cake slicing simple (with no squishing or tearing) by using a long serrated knife. Gentle pressure and a back-and-forth motion work best.
  • Use a pastry brush to sweep away excess flour after flipping the cake out of the pan.
  • Originally published as Blue-Ribbon Butter Cake in Country May 2007, p49

    Nutritional Facts

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

    • 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
    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 in center comes out clean. Cool 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: 16 servings.

    Test Kitchen Tips
  • Make cake slicing simple (with no squishing or tearing) by using a long serrated knife. Gentle pressure and a back-and-forth motion work best.
  • Use a pastry brush to sweep away excess flour after flipping the cake out of the pan.
  • Originally published as Blue-Ribbon Butter Cake in Country May 2007, p49

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    Reviews forBlue-Ribbon Butter Cake

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    MY REVIEW
    pajamaangel User ID: 1603339 273221
    Reviewed Sep. 19, 2017

    "I made this with gluten free flour and it was amazing. I did have to increase the liquid by 1/4 cup in order to keep the cake moist and not too dense. Amazing flavor!"

    MY REVIEW
    linda User ID: 1759727 269884
    Reviewed Jul. 24, 2017

    "This cake came out exactly as I thought it would. Fantastic. No problems getting cake out of bundt pan at all. I am lazy and use the canned flour/grease spray. Works great. Recipe a definite keeper!"

    MY REVIEW
    cappifish User ID: 8419307 269585
    Reviewed Jul. 17, 2017

    "Heavy, moist, delicious........just what I wanted!!!!"

    MY REVIEW
    Jan User ID: 9214872 269112
    Reviewed Jul. 7, 2017

    "I made this but used 9 in round. I received great reviews on taste and moist"

    MY REVIEW
    RedRain User ID: 702637 268919
    Reviewed Jul. 3, 2017

    "Leaking tube pans made me buy Wilton's solid tube pan & I've not had a leak or a bad cake rise since! This cake is perfect in every way & is made for a tube pan, not a bundt pan! (There's a big difference!) Because of prior reviews, I baked at 325 for 1 hr. 15 minutes & it came out beautifully. I spray pan very liberally w/baking spray (flour & oil spray) & then wipe it with a paper towel to remove excess. Perfection!"

    MY REVIEW
    Cookie Crumble User ID: 6901439 268531
    Reviewed Jun. 26, 2017

    "I can identify with the trouble getting a bundt cake out in one piece. I had success using a ceramic bundt pan (Temptations) and spraying it with Baker's Joy. I ran a table knife gently around the edge and center, then inverted the cake. No problem!"

    MY REVIEW
    cherylyoung User ID: 5912806 267544
    Reviewed May. 31, 2017

    "Very good tasting cake. For some reason, I always seem to have trouble getting a bundt to come out in one solid piece. So I had to piece some of it back together, which made it hard to poke holes. Decided to pour the topping over it and used a pastry brush to apply the the rest. Next time I think I'll just use a 9 x 13 pan instead."

    MY REVIEW
    angela32 User ID: 3084463 263831
    Reviewed Mar. 24, 2017

    "Amazing"

    MY REVIEW
    sstetzel User ID: 158954 263727
    Reviewed Mar. 21, 2017

    "Annie if you use regular milk, add a teaspoon of lemon juice or vinegar to it and let it set a few minutes before adding to the recipe. That will mimic the buttermilk."

    MY REVIEW
    Annie User ID: 9114735 263698
    Reviewed Mar. 20, 2017

    "can you use regular milk?"

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