Blue-Ribbon Butter Cake

Name: Blue-Ribbon Butter Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large Eggland's Best 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

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

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Ingredients

1 cup butter, softened
2 cups sugar
4 large Eggland's Best 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

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° until a toothpick inserted in center comes out clean, 55-70 minutes. 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.

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.

Nutrition Facts

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

Originally published as Joan's Blue Ribbon Butter Cake in Country Extra May 2007

Reviews

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Average Rating:

Cathy

Apr 17, 2019

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.
terinskitchen

Oct 11, 2018

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.
clcpenguin

Jul 4, 2018

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?
Dennis

Apr 14, 2018

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.
Toni

Apr 5, 2018

This cake is terrific! Looks just like the picture, tastes scrumptious.
rdhddglvr

Mar 18, 2018

Excellent butter cake!!! I made this using a tube pan and it came out great. Did not have buttermilk, so substituted with Greek vanilla yogurt that I need to use up. Perfect!
Mjmcd

Jan 10, 2018

I made this for my husbands birthday. What a delicious, easy to make cake!!!Definitely a keeper!
Ceecee

Jan 5, 2018

This cake ?? is a keeper vary easy to make
pajamaangel

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!
linda

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!