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Blue-Ribbon Butter Cake Recipe

Blue-Ribbon Butter Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling YIELD:16 servings


  • 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
  • 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.

Recipe Note

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.
  • Nutritional Facts

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

    Reviews for Blue-Ribbon Butter Cake

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    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!"

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

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

    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"

    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!"

    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!"

    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."

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


    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."

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

    "can you use regular milk?"

    cookiejas User ID: 7239281 258912
    Reviewed Dec. 31, 2016

    "This sounds like a fantastic cake. Is it possible to use this recipe in a Easter lamb mold. The picture of the cake looks dense enough to do so."

    Jellybug User ID: 53068 258803
    Reviewed Dec. 29, 2016

    "I made this cake today. The flavor was wonderful, especially the butter sauce. This recipe is definitely a keeper!!"

    aicenhour User ID: 4627743 248861
    Reviewed May. 31, 2016

    "I loved this recipe. I also turned the heat down to 300 as my oven cooks very hot. The butter sauce was good. I think next time I will use vanilla and lemon flavoring."

    Dee-n-Abby User ID: 8284436 248107
    Reviewed May. 11, 2016

    "I love all the recipes from Taste of Home. The first tube cake I made, my oven was at 350 (for 60 mins.) , but the cake got very brown. I noticed that when cooking, I smelled a butter browning /egg-y smell. The second time, I turned the oven down to between 275 and 300, and baked the cake from between 1hr. 20mins. to 1hr. 30mins. This time it came out excellent. It's my feeling that If it smells like the cake is baking hot, turn the oven down. I used butter extract and the vanilla (instead of the almond, I don't care for that). Also, I only buttered the bottom of the pan. If I remember correctly, you never grease up the sides of a cake or souffle in which you want a high rise. The sauce after a full rolling boil tastes much better (it turned kind of yellow) - more buttery."

    OhBeeOne User ID: 6442248 247972
    Reviewed May. 8, 2016

    "We loved this. I used a large cake pan and poured the 'icing' on top (after poking holes)"

    Lizzielou56 User ID: 8766606 247881
    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. ;-)"

    Plumber_wife User ID: 4924206 244313
    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."

    VictoriaElaine User ID: 3422096 243612
    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!"

    jharp69 User ID: 8653089 239028
    Reviewed Dec. 8, 2015

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

    sussexspaniel User ID: 8307679 236303
    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."

    Thebaker2003 User ID: 8431231 228805
    Reviewed Jul. 1, 2015

    "This cake is wonderful and my whole family loves it. Would it be possible however to add coco powder to the flour mixture to make it chcocolate"

    Kingsleyanietiegodwin User ID: 8383173 226650
    Reviewed May. 20, 2015

    "Is such a nice and wonderful cake, easy to bake.I believe it will be more nice if decorated with butter"

    prbout User ID: 237833 226495
    Reviewed May. 18, 2015

    "Really good. Loved the flavor. Would be nice served with fresh strawberries sliced and blueberries."

    heaty89 User ID: 6675815 225147
    Reviewed Apr. 20, 2015

    "Pretty good butter cake. It was an easy dessert, but not extremely sweet. It was good, it would go good with a cup of coffee."

    tonyat User ID: 598412 224873
    Reviewed Apr. 15, 2015

    "cake was moist with lots of flavor"

    ashley12.keefe User ID: 8305907 224828
    Reviewed Apr. 14, 2015

    "delicious! everyone at the party loved it!"

    melen001 User ID: 8264814 221030
    Reviewed Feb. 21, 2015

    "It's kind of difficult to find buttermilk were I live so what can I use as a substitute? Thanks..... Can't wait to try this recipe.

    Update: Made it and turned out GREAT. I found out on buttermilk substitute issue so all is good. One table spoon lemon juice in one cup fresh milk, wait a few minutes and you have a buttermilk subtitute.
    For tscroggie... Cakes falls in... Don't open the oven until cakes is done. Make sure that you are using fresh products. Cream butter & sugar until LIGHT and FLUFFY, this is very important."

    tscroggie User ID: 6356827 220962
    Reviewed Feb. 20, 2015

    "My bundt cake always falls in. Is there anything I can do to prevent this? Otherwise it was really good! Very rich!"

    melen001 User ID: 8264814 220856
    Reviewed Feb. 18, 2015 Edited Feb. 21, 2015

    "It's kind of difficult to find buttermilk were I live so what can I use as a substitute? Thanks..... Can't wait to try this recipe.

    Update: Made it and turned out GREAT. I found out on buttermilk substitute issue so all is good. One table spoon lemon juice in one cup fresh milk, wait a few minutes and you have a buttermilk subtitute.
    For tscroggie... Cakes falls in... Don't open the oven until cakes is done. Make sure that you are using fresh products. Cream butter & sugar until LIGHT and FLUFFY, this is very important."

    mariamicohen User ID: 8099603 219671
    Reviewed Feb. 4, 2015

    "Exellent cake. Family love it."

    Becfranklin User ID: 5012868 216848
    Reviewed Jan. 4, 2015

    "This is very good and also easy to make. Simple dessert. I will make it again."

    Jaca111 User ID: 7128377 216449
    Reviewed Dec. 31, 2014

    "So moist and delicious"

    sugarpea User ID: 7948759 215216
    Reviewed Dec. 18, 2014

    "May I use selfrising flour?"

    lizafuller415 User ID: 8108913 165965
    Reviewed Nov. 19, 2014

    "Absoutley delicious. Tastes like my mamaw's"

    NiciBells User ID: 7385795 96305
    Reviewed Nov. 17, 2014

    "Instead of the almond I used orange extract. I also used milk instead of the buttermilk. Worked out just fine! :)"

    FeebackMarilyn User ID: 6921297 96304
    Reviewed Oct. 30, 2014

    "I made this Butter cake last night and can't keep my hands off it. It's the most wonderful cake I have ever made. Thanks so much."

    Shishane User ID: 7986106 165962
    Reviewed Oct. 22, 2014

    "I used brown sugar and maple extract in the butter sauce it was so moist and delicious and only had to bake 60 min"

    GMCorbin User ID: 8023780 166530
    Reviewed Oct. 6, 2014

    "This is a good, simple pound cake recipe. It's very moist and baked perfectly. I just didn't find that it had a lot of flavor. I didn't have any Almond Extract so I substituted for Lemon (which is my favorite) so it was okay. It will not be my "go to" pound cake recipe since I find that the 7up Pound cake recipe has better flavor. I thought that the butter sauce would be overly sweet but it wasn't. This is not an overly sweet cake which is a good thing. If I make it again, simply because it used all ingredients that are always on hand, I would add more vanilla extract to the batter."

    Summy User ID: 1386846 96280
    Reviewed Oct. 1, 2014

    "I am not much of a baker, nor am I much into sweets. So when I made this recipe, I forgot to adjust for high altitude (5,000 ft). I also didn't have any almond or vanilla extract on hand. The cake rose and then fell. I thought I had a disaster on my hands. But, OMG, I turned it out onto a plate, and it was beautiful. And, since I didn't do the butter sauce, I am just eating the cake plain. I swear that it tastes just like pound cake, but without having to use all the eggs and stuff. I will make this again with the butter sauce one day, and make sure I shop for the extracts first, too. :)"

    peazzy User ID: 7505593 151947
    Reviewed Jul. 15, 2014

    "I have made this cake twice, once with butter milk ,& once with 2% milk. I add a little vegetable oil and it turned out great. I gave it to a friend of mind, she said it was fantastic."

    mamp User ID: 234794 78444
    Reviewed Jul. 11, 2014

    "Served at church and it was gone."

    Serendipity2015 User ID: 7880753 106027
    Reviewed Jul. 8, 2014

    "Simple and delicious!!! Love it!"

    amoore9334 User ID: 7808169 68636
    Reviewed May. 17, 2014

    "Perfect! I baked at 325 for 65 minutes and it was just right. Was concerned about the butter sauce being too sugary, but it works. Very good pound cake!"

    justme26688 User ID: 2405398 208991
    Reviewed May. 16, 2014

    "This looks like my grandmother's delicious pound cake...gonna have to try it."

    Luvs2Cook14 User ID: 7798403 97759
    Reviewed May. 15, 2014

    "This cake is AMAZING!! I made it tonight and I couldn't wait to try it after dinner. I wanted to eat the whole thing! I did take it out of the pan and put it on a plate to put the glaze on. I love the hint of almond extract in the glaze. This will be a recipe I will keep coming back to, and better yet, it doesn't need ANY changes."

    ChefLoriel User ID: 6868185 96270
    Reviewed May. 15, 2014

    "Can you put this into loaf pan and bake? I also like the idea of pouring the glaze into the baking pan then removing. Sounds like it makes a more soaked cake."

    sorjgreen User ID: 7541695 166528
    Reviewed May. 15, 2014

    "I have this same recipe called "Kentucky Butter cake" (except did not have the almond extract). Also, you left in in the pan and poured the sauce over it after poking the holes and pulling it away from the sides of the pan so that it covered the outside of the cake. I've made it numerous times over the years and always received compliments."

    vshelor User ID: 1654255 208990
    Reviewed May. 15, 2014

    "My grandmother used to make this exact cake. The only ting she did different is she made caramel icing to put on it. I have made the cake many times and it is simply delish. Good in the morning with a cup of coffee or after dinner for dessert. YUM"

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