There’s just something magical about a homemade Blue Ribbon Butter Cake. Its golden crumb, rich buttery flavor, and luscious vanilla glaze call up memories of family gatherings and celebrations. If you’re searching for a cake that wows without being overly fussy, Blue Ribbon Butter Cake is the dessert that fits the bill—deliciously simple, yet always impressive.

Blue Ribbon Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

This beauty comes together from pantry staples, but each ingredient has a role to play, creating a cake that’s wonderfully moist, tender, and bursting with rich flavor. Here’s what you’ll need, plus a few tips for the best results:

All-purpose flour: Forms the structure of the cake, giving it that perfect crumb—measure with care!
Baking powder: Lifts the batter so your cake turns out light and fluffy every time.
Salt: A pinch boosts the sweetness and sharpens every flavor note.
Unsalted butter, softened: The star of the show; for a rich, velvety crumb and deep buttery taste.
Granulated sugar: Adds sweetness and encourages a golden crust—it also helps the butter whip up nice and fluffy.
Large eggs, room temperature: Eggs bind the batter and add richness while helping the cake rise.
Vanilla extract: That sweet, aromatic warmth makes this cake feel like a special treat.
Whole milk, room temperature: Balances richness and moisture while keeping the crumb soft.
For the glaze: Butter, sugar, water, and more vanilla—this simple pouring syrup soaks in for a glossy finish and extra flavor punch.

How to Make Blue Ribbon Butter Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt or tube pan, making sure to cover every nook and cranny—this will help your Blue Ribbon Butter Cake release beautifully when it’s done.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together your flour, baking powder, and salt. This quick blend ensures the leavening is evenly distributed, so every bite rises and bakes perfectly.

Step 3: Cream Together the Butter and Sugar

In a large bowl with a hand mixer or stand mixer, cream the softened butter and sugar for 3 to 4 minutes. You’re looking for a fluffy, pale mixture—this step is key for that signature tender texture in Blue Ribbon Butter Cake.

Step 4: Incorporate the Eggs and Vanilla

Add your eggs one at a time, mixing well after each addition. This helps keep the batter smooth and prevents curdling. Once all the eggs are in, add the vanilla extract for a lovely fragrant boost.

Step 5: Alternate Wet and Dry Ingredients

On low speed, blend in the flour mixture and milk, alternating between the two and beginning and ending with flour. Stir just until combined—overmixing will toughen your cake, and we want it melt-in-your-mouth tender!

Step 6: Pour and Smooth the Batter

Spoon the batter evenly into your prepared pan and smooth the top with a spatula. Now your Blue Ribbon Butter Cake is ready to bake up golden and gorgeous!

Step 7: Bake to Perfection

Bake on the center rack of your oven for 50 to 60 minutes. When a toothpick inserted into the center comes out clean, your cake is done. It should smell heavenly and turn a beautiful golden brown.

Step 8: Make and Pour the Glaze

While the cake bakes, prepare the glaze by heating butter, sugar, and water in a small saucepan. Stir until the sugar dissolves, then remove from the heat and stir in the vanilla. As soon as the cake comes out of the oven and rests for 10 minutes, poke holes over the surface and pour the warm glaze over the cake so it can soak into every pocket of goodness.

Step 9: Cool and Serve

Let the glazed cake rest in its pan for another 10 minutes, then carefully invert onto a wire rack. Your Blue Ribbon Butter Cake is now ready to cool fully and work its magic on everyone lucky enough to snag a slice.

How to Serve Blue Ribbon Butter Cake

Garnishes

A simple dusting of powdered sugar or a few fresh berries are all you need to dress up this classic. The buttery glaze already gives it a glossy finish, but a dollop of whipped cream or even a sprig of mint can make each slice extra special.

Side Dishes

Pair Blue Ribbon Butter Cake with tangy berries, a scoop of vanilla ice cream, or even a sidecar of berry compote. These lighter, tart flavors complement the cake’s richness and add a pop of color to your dessert spread.

Creative Ways to Present

Slice your Blue Ribbon Butter Cake into generous wedges and fan them out on a large platter, or cut smaller pieces and stack on a tiered cake stand for a showstopping centerpiece. Mini cakes made by baking the batter in small molds are irresistible for parties or brunches, too!

Make Ahead and Storage

Storing Leftovers

This cake stays fresh and moist for days! Just cover leftovers with foil or store in an airtight container at room temperature for up to three days. The glaze keeps the crumb from drying out, so each slice is as luscious as the first.

Freezing

If you want to make your Blue Ribbon Butter Cake ahead or save extra for later, simply wrap the completely cooled cake tightly in plastic wrap and foil. It’ll keep beautifully in the freezer for up to two months. Thaw at room temperature, unwrapped, to avoid condensation making the cake soggy.

Reheating

To revive that just-baked warmth, reheat individual slices in the microwave for 10 to 15 seconds. Warm cake pairs especially well with ice cream or berries—like it was just pulled from the oven!

FAQs

Can I use salted butter instead of unsalted?

Absolutely! If salted butter is all you have, just reduce the added salt in the recipe to balance the flavors. The end result will still be a winning Blue Ribbon Butter Cake.

How can I prevent my cake from sticking to the pan?

Take time to thoroughly grease and flour your bundt or tube pan, paying special attention to all the curves. Nonstick baking spray with flour works beautifully, too.

Can I substitute low-fat milk?

You can use low-fat milk if you like, but whole milk gives Blue Ribbon Butter Cake its signature rich crumb. If you substitute, the cake may be slightly less tender and flavorful.

Is it possible to make this cake gluten free?

To make this cake gluten free, try replacing the all-purpose flour with a high-quality gluten free baking blend that substitutes one-for-one. Add a touch of xanthan gum if your blend doesn’t contain it for best structure.

Can I skip the glaze?

While the glaze is a highlight and keeps the cake moist and flavorful, you can serve Blue Ribbon Butter Cake plain if you prefer—or replace the glaze with a dusting of powdered sugar or a light icing drizzle.

Final Thoughts

There’s a reason everyone falls in love after their first bite of Blue Ribbon Butter Cake. Whether you serve it to dear friends or treat yourself on a quiet afternoon, this recipe promises pure homemade comfort. Go ahead—whip it up, and get ready for rave reviews!

Blue Ribbon Butter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, buttery goodness of this Blue Ribbon Butter Cake that’s moist, tender, and simply irresistible. This award-winning cake is a classic favorite for any occasion.

Ingredients

Scale

Main Cake:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature

For the Glaze:

1/3 cup unsalted butter
3/4 cup granulated sugar
2 tablespoons water
2 teaspoons vanilla extract

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add Eggs and Flavoring: Beat in eggs one at a time, then mix in vanilla extract.
Combine Wet and Dry: On low speed, alternate adding dry ingredients and milk to the butter mixture.
Bake: Pour batter into pan and bake for 50-60 minutes until a toothpick comes out clean.
Make Glaze: Cook butter, sugar, and water until smooth. Stir in vanilla extract.
Glaze and Cool: Pour warm glaze over warm cake, let it absorb, then cool on a wire rack.