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 PieMini Lemon Cheesecakes, and Chocolate Molten Lava Cakes are sure to merit a blue ribbon as well!

Cutting a slice of blue ribbon butter cake

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.

Mixing blue ribbon butter cake batter in a stand mixer

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.

Preparing a bundt pan with flour

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.

Blue ribbon butter pound cake in a bundt pan
Whisking the glaze to go on top of the cake

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
Pouring glaze over the butter cake

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.

A slice of blue ribbon butter cake on a white plate with a fork

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

Blue Ribbon Butter Cake Recipe

This divine Blue Ribbon Butter Cake is sure to be a winner whatever the occasion! It is light, fluffy, and utterly delicious.
5 from 2 votes
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12
Calories: 510kcal
Print Recipe

Ingredients

for the cake:
  • 2 cups sugar
  • 1 cup butter - softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
for the glaze:
  • 3/4 cup sugar
  • 1/3 cup butter - cut into pieces
  • 3 tablespoons water
  • 2 teaspoons vanilla

Instructions

  • Preheat the oven to 325. Grease and flour a ten inch bundt pan.
  • Add the sugar and butter to a large bowl and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla, and mix to combine.
  • 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.
  • 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.
  • While the cake is cooling, make the glaze by adding the sugar, butter, water, and vanilla to a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the sugar is dissolved. Pour the glaze over the warm cake. Let the cake cool before serving.

Nutrition

Calories: 510kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 463mg | Potassium: 123mg | Fiber: 1g | Sugar: 47g | Vitamin A: 743IU | Calcium: 57mg | Iron: 2mg

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Kristyn Merkley

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Comments:

  1. 5 stars
    This was such a rich, moist and incredibly delicious cake! Everyone loved it! I can’t wait to make it again!