Blue-Ribbon Butter Cake
I found this buttercake 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
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 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
Reviews
I love this cake!! Thank you!! I made one little change. Instead of inverting the cake and then pouring on the butter mixture, I left it in the pan, poked several holes and poured the butter/sugar over the top and allowed it to soak in and flow along the center and sides, keeping a little for the top after inverting. It soaked up so much of the sauce that way!
My son requested a butter cake for his birthday. This recipe looked easy enough. My husband and my son both loved it. Our new favorire cake recipe!
I recently made this cake as dessert for a family barbecue. I served it with blueberries and whipped cream. What a hit! I can honestly say this is probably one of the very best cakes I have ever made! The glaze makes a yummy light crust that is fabulous. I followed instructions exactly, with the exception of using a bundt pan, as that was all I had. I generously greased the pan using Crisco (per TOH recommendation ), and had no trouble removing the cake from the pan. I will be making this again to serve with fresh raspberries from my garden. Highly recommend, you will not be disappointed.
Delicious, but recipe must be viewed on a lap top. Ingredients are cut off and can't be viewed on a hand held device. Looking at the reviews I saw that someone mentioned buttermilk and butter sauce, so I checked on my computer.
Best recipe. I didn’t have buttermilk so I mixed one tablespoon of cream cheese to whole milk. Worked perfect. I used the recipe for upside down banana cake, it’s very delicious. Five stars.
This is a fabulous cake! I make it in a 9X13 and it comes out perfect. It's so moist and delicious! It's actually easy to make, too.
This cake is totally luscious! Next time I think I will try making less sauce. There was a lot left. This joins my short list of fabulous cakes.
The tube pan I have is a two-piece pan that comes apart - I've only ever really used it for angel food cake (I think this may be an old style of tube pan - maybe they don't make them this way any more?). Will this cake work in a two-piece tube pan or will the batter run out? Does the cake work in a bundt pan?
This is one of the most incredible cakes I have ever prepared or consumed. Iusually stick with Betty Crocker. Spreaded my wings and was happy I did.I've been threatening to make it for 2 weeks. I cooked it for the recommendedtime. Next time, I will tamp it back about 5 minutes or, at least, check it sooner.
This cake is terrific! Looks just like the picture, tastes scrumptious.