Blue-Ribbon Butter Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
- 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
- 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.
Blue-Ribbon Butter Cake Tips
Are butter cake and pound cake the same?While both cakes are known for being deliciously buttery and rich with a fine, moist crumb, there is a difference between the two. Butter cakes (also referred to as creamed cakes) have a lighter texture and greater volume than pound cakes. Pound cakes (named because they originally contained one pound each of butter, sugar, eggs and flour) tend to be denser. Learn how to make old-fashioned pound cake by following this step-by-step guide.
What ingredient makes cake moist?In this recipe, buttermilk is the key ingredient to keeping this cake nice and moist. Buttermilk is a somewhat magical ingredient in cakes, sparking an acidic reaction with the baking soda and countering the development of gluten in the flour. This produces a tender and moist cake. No cake mistakes being made here! Be sure to use a long serrated knife to slice each piece to avoid squishing or tearing this delicate cake.
What butter is best for cakes?Unsalted butter is traditionally recommended for baking, as it allows you to control how much salt goes into your baked goods. It also has a light, fresh and smooth flavor that is the perfect template upon which to build your cake. If you do use salted butter, simply adjust the salt in your recipe accordingly, keeping in mind that most butter brands add about ¼ teaspoon salt per ½ cup butter. Read this butter guide to understand the differences of each type.
Nutrition Facts1 slice: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein.
Jul 10, 2020
I just baked it and it turned out amazing! Fluffy, moist, poofy, I got alot of compliments over it. I adjusted the ingredients to my 12 inch round pan and made my own buttermilk (actually half milk, half heavy cream), still delicious, thank you!
Jun 26, 2020
I forgot to but the bunt cake pan today. Ah well, I made it regardless but in a regular cake pan instead of a bunt cake pan. Since I'm only one person I cut down on the flour and eggs plus the cake isn't baking in a bunt cake pan. Anyway, so far so good. Not really. I burnt the bottom of the cake and it came out crumbly. The glaze came out okay. I'm treating this as any other cake. I'll do it again another time. At least I know what I'm in for. A not so sweet cake.
Jun 21, 2020
My quarantine DIY. This cake is simple and delicious! This was my first scratch cake and it turned out great. Wanted a cake while working from home and ran across this recipe. I’ve made two more since the first try, one for my sister’s family and even made my buttermilk on the first one! Each one turned out great and I’m about to make a another one??
May 26, 2020
Also note do not ise 80 grams of bitter you are safer using 2 tbsp of butter 80 geams is about 1/4 cip of butter which may give a a slighrlfy flat and burnt, gunmy and textureless cake
May 9, 2020
This is an amazing butter cake recipe! I love the flavor. I added a 1/4 C. Of brandy to the sauce mixture and it was so delicious!
Apr 20, 2020
OMG! This cake was great! I made it last night and followed directions exactly except that I used heavy whipping cream instead of buttermilk (bcz that’s what I had) I also did not use almond extract, Only vanilla extract. It was sweet but not too sweet, perfectly moist and SO soft with crunchy edges (my fave).
Apr 3, 2020
Love this cake
Mar 30, 2020
Can you replace the sugar with Splenda to make this sugar free for diabetics.
Mar 4, 2020
This cake is excellent. I was a little leery about the amount of butter sauce, but it does soak into the cake, if you patiently keep applying it with a pastry brush. Made this cake for friends and they all raved about it. A keeper!!
Mar 4, 2020
This is a great cake. Easy to make and tastes delicious, very moist. My mother made this all the time and we called it a 1-2-3-4 cake because of the ingredients-1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs