Gold-Ribbon Moist Butter Cake with Glaze

When I saw these two words – butter and cake I could not resist trying this recipe. Although I love making cakes, it has to be moist. A dry cake does not do it for me. Not enough milk can help eating and enjoying dry cake. This butter cake is moist, dense and delicious.

The buttermilk gives this cake a white velvet taste along with being smooth for your palette.

With a cake like this you need to follow the step-by-step directions. Creaming the sugar and butter well is important before adding the four (yes 4!) eggs one by one. Each time stirring well to make the batter creamy before adding the flour mixture and then buttermilk. You can substitute 1 cup buttermilk with 1 cup whole milk with 1 tablespoon white vinegar.

Make sure to preheat your oven as this cake needs to go into a hot oven. I used a bundt cake pan but you can use a tube pan or 8-inch pans. You need to grease and flour the pans before pouring the batter in. Also, once you pour the batter into the pan you want to bake right away. You do not want the batter to sit as it is ready to bake!

Recipe: (printable recipe below)

Ingredients:

• 1 cup softened butter (not melted) – 2 sticks
• 2 Cups sugar
• 4 large fresh eggs
• 2 teaspoons pure vanilla extract
• 3 Cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1 Cup buttermilk

How to Make:

1. Cream the butter and sugar well with a mixer.
2. Add eggs – one egg at a time. Each time mixing well.
3. In a separate bowl, mix dry ingredients together.
4. Pour dry ingredients into the butter/sugar/egg mixture. Mix well.
5. Slowly add the buttermilk and mix until all together.

Pour into greased tube pan, bundt pan, or two 8-inch pans. Put into a preheated 350 degrees oven.

Bake for 65 minutes or until a toothpick inserted in center comes out clean. Cool before icing.

Butter Sauce:

Mix together:

• 1 Cup sugar
• 1/2 Cup butter
• 1/4 Cup water
• 1 1/2 teaspoon almond extract
• 1 1/2 teaspoon pure vanilla extract

Pour over cake to give it more moisture.

Butter Glaze:

Mix 1/2 Cup milk with powdered sugar until you get the consistency you want to pour over cake. Add 1/2 teaspoon extract of your choice (vanilla, almond, lemon, etc. )

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Top with maple syrup and pecans. Yummo!