Real Recipes From Real Home Cooks ®

bust your buttons butter cake

(141 ratings)
Blue Ribbon Recipe by
Angela Gray
Bristol, TN

I named it that because one bite of this cake and you can't stop eating it until you feel like you are going to Bust Your Buttons!

Blue Ribbon Recipe

This lovely cake has just the right amount of sweetness and oh, how we loved the butter flavor. It's buttery, rich, and dense but fluffy too. The glaze is simply wonderful and brings the cake to a whole new level. We couldn't stop eating this!

— The Test Kitchen @kitchencrew
(141 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For bust your buttons butter cake

  • 3 c
    cake flour
  • 2 c
  • 1 tsp
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
  • 1 c
    (2 sticks) butter, softened
  • 2 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 4
    eggs, room temperature
  • 1/3 c
  • 3/4 c
    granulated sugar (white sugar, not powdered)
  • 3 Tbsp
  • 1 1/2 Tbsp
    vanilla extract

How To Make bust your buttons butter cake

  • Cake flour, sugar, salt, baking powder, and baking soda in a mixing bowl.
    In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
  • Wet ingredients added to the batter.
    Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***
  • Batter poured into a Bundt pan.
    Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
  • Cake baking in the oven.
    Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! **TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp variances you could under or over bake.
  • Glaze ingredients in a bowl.
    GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan.
  • Vanilla added to the glaze.
    Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.
  • Piercing the cake with a bamboo skewer.
    In the pan pierce the hot cake with fork tines or a bamboo skewer.
  • Half the glaze poured over the cake.
    Pour half the glaze slowly over the cake.
  • Cake flipped out of the pan.
    Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake.
  • Slice of Bust Your Buttons Butter Cake with fresh berries and whipped cream.
    Serve with fruit or ice cream. Refrigerate any leftovers.
  • A slice cut out of the Bust Your Buttons Cake.
    TIPS: BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine. CAKE FLOUR: I use Swan's - it is in a red and white box, found where the flour is at your local market. What is cake flour? Can you substitute for it? Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is: Ingredients: All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour ***Can you make cupcakes out of this recipe? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share! **The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. ) lol