Blue Ribbon Butter Cake

This divine Blue Ribbon Butter Cake is sure to be a winner whatever the occasion! It is light, fluffy, and utterly delicious.

Blue Ribbon Butter Cake is sure to be requested again and again by your family and friends. No Bake Peanut Butter Pie, Mini Lemon Cheesecakes, and Chocolate Molten Lava Cakes are sure to merit a blue ribbon as well!

A Vintage-Inspired Dessert

Butter cake uses simple ingredients. It is well-loved has been one of the quintessential cakes in American baking for years.

It is similar to a pound cake as both are known for being deliciously buttery and rich with a fine, moist crumb. However, this Blue Ribbon Butter Cake has a finer texture and uses different measurements of the same ingredients. 

It feels like a slice of this cake should be enjoyed on the front porch with a cool glass of lemonade, surrounded by family. It is simple, yet SO delicious. This butter cake is sure to become a well-worn recipe and best-loved dessert.

Whip up a classic dessert

PREP. Preheat the oven to 325. Grease and flour a ten inch Bundt pan.

WET INGREDIENTS. Add the sugar and butter to a large bowl and beat until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla, and mix to combine.

DRY INGREDIENTS. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the flour mixture to the wet ingredients, and mix until just combine.

BAKE. Pour the cake batter into the prepared pan, spreading evenly, Bake for 60 minutes, until a toothpick inserted into the cake comes out clean. Remove from the oven and turn out onto a cooling rack. Let cool for 10-15 minutes, then poke the top of the cake with a fork.

Cake Glaze

While the cake is cooling, make the glaze.

COMBINE. Add the sugar, butter, water, and vanilla to a medium saucepan over medium heat.

HEAT. Cook, stirring frequently, until the butter is melted and the sugar is dissolved.

SERVE. Pour the glaze over the warm cake. Let the cake cool before serving.

Recipe Tips

• Make sure to get a good amount of grease in your Bundt pan, getting into every nook and cranny, followed by a nice dusting of flour. You can also use the baking spray that contains flour if you prefer, but make sure to spray it generously.
• If despite your best efforts in greasing the pan you find that your cake is still sticking a bit, you can use a butter knife to help loosen it at the edges before turning it out onto a plate.  Crossing your fingers first might help too! 
• Instead of buttermilk you can use my tips here to make a substitute: Homemade Buttermilk

How to Store

STORE leftover cake covered at room temperature for up to 3 days or in the fridge for up to 5 days.

FREEZE leftover butter cake by wrapping it tightly in plastic wrap followed by aluminum foil, or placing it in a Ziploc freezer bag. It will keep well for up to 4-6 months and can be thawed at room temperature before enjoying it again.

More moist and delicious cakes you’ll want to try:

• Lemon Blueberry Bundt Cake
• Pineapple Upside Down Cake
• Best Ever Banana Bundt Cake
• Carrot Cake Sheet Cake With Pineapple Cream Cheese Frosting