Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
Have you ever tried a glazed butter cake before? I had never tried one (or HEARD of one) before I made this recipe. Wow, what a treat, AND it’s fairly simple to make! That’s a winning combination, folks, and I’m confident you will love it, too!
I found the recipe on Pinterest via “Taste of Home” magazine. A reader found the original recipe in an old cookbook she bought at a garage sale, tried and submitted it. They published the recipe, and I’m glad they did! This is a great dessert to take to any gathering, potluck or brunch with a crowd, because it serves 16.
This glazed butter cake is fairly traditional in its list of ingredients- nothing uncommon. It is baked in a tube pan, and then inverted (turned upside down) onto a serving plate, and glazed.
Holes are poked into the top of the cake and sides, and then a sweet buttery sweet glaze is spread over the entire surface. The top is even glazed a couple more times, which allows the sweet glaze to drizzle down into the cake! YUM! Here’s how to make this dessert.
Scroll Down for a Printable Recipe Card At The Bottom Of The Page
How To Make This Glazed Butter Cake
Preheat your oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very creamy. I beat this mixture for 2-3 minutes.
Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt until combined.
Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition.
Generously grease and flour a 10 inch tube pan (including the center part). Spoon or pour the glazed butter cake batter into the prepared pan, and spread it out evenly.
Bake The Glazed Butter Cake
Bake the cake in a preheated 350° F. oven for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly!
When done the cake should be a beautiful golden brown color on top. Test the cakes “doneness” by inserting a toothpick into the very middle of the cake.
If the toothpick comes out “clean”, then the cake is done. If not, stick it back in the oven for a few more minutes, and then check it again. Once done, transfer pan to a wire rack to cool.
To Remove Cake From The Pan
Place the cake pan on a wire rack, and let it cool for 10 minutes (important). After it has cooled, take a knife and gently run it around the edges of the cake (including center). This helps to loosen the cake from the pan.
Place a wire rack upside down over the top of the cake. Carefully, (holding both the rack and the cake pan), “flip” the cake and rack over, to invert the cake bottom side up onto the wire rack.
Now place a large piece of wax or parchment paper UNDER the wire rack. This will help catch drips when you glaze the cake. The photo below shows the cake BEFORE it has been flipped over.
Make The Butter Sauce For The Glazed Butter Cake
While the cake cools, make the butter sauce. Place butter, sugar, and water in a small pan, and cook on medium heat only until the butter has melted. The sugar should also have dissolved.
Remove the sauce from the heat and stir in the vanilla and almond extracts.
How To Glaze The Butter Cake
Now you’re ready to put the glaze on. Poke holes all over the top of the butter cake. I used a chopstick to do this, but use whatever you have to do this.
Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat the process on the top of the cake two more times.
Now poke holes into the sides of the cake. Use a pastry brush to “paint” on the glaze to cover the sides. Use all the remaining glaze to do this.
You will be very glad you have that paper underneath the cake, because some glaze will drip through or down the edges, and it will catch it.
When you are all done with the icing on the glazed butter cake, let it stand for awhile, to ensure all of that glaze firms up before serving!
To Serve The Cake
Once the glaze has firmed up, and cake has cooled completely, you are ready to serve. You can slice and eat the cake just as it is OR you can “pretty it up” to serve (we eat with our eyes first, right?)
TIP: Put a tiny wadded up ball of aluminum foil into the center hole of the cake to act as a filler. Top the glazed butter cake with fresh blueberries, raspberries and a sprig of mint. This colorful finishing touch makes the cake look quite beautiful when serving!
Slice the cake into 16 servings, and serve with or without the fruit. If you look closely at the photo below, you can see traces of where the buttery sweet glaze permeated the cake through the holes poked on top!
Another serving idea is to serve cake slices with fresh sliced strawberries (lightly sugared), a dollop of whipped cream and a mint leaf for garnish.
Think of it as an extra decadent strawberry shortcake on steroids! YUM! It adds even more color and flavor to this decadent dessert.
And there you have it! An absolutely delectable glazed butter cake, that can feed a crowd! Hope you will consider trying this delicious dessert. Pretty sure you will be glad you did!
Thanks for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Take care, and have a GREAT day!
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Recipe Source: https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
- 1 cup butter , softened
- 2 cups granulated sugar
- 4 large eggs , at room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup butter , cubed
- 1/4 cup water
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
Preheat oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very light/creamy. I beat this mixture for 2-3 minutes. Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition. Generously grease and flour a 10 inch tube pan (including center part). Spoon or pour batter into prepared pan, and spread out evenly.
Bake at 350° F. for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly! When done the cake should be golden brown on top. Test the cakes "doneness" by inserting a toothpick into the middle of the cake. If toothpick comes out "clean", cake is done. If not, stick it back in the oven for a few more minutes, then check again. Once done, transfer pan to a wire rack to cool.
Let cake cool for 10 minutes (important). Take a knife and gently run it around the edges of the cake (including center). This helps loosen cake from pan. Place a wire rack upside down over top of cake. Carefully, (holding rack and cake pan), "flip" the cake and rack over, to invert cake, bottom side up, onto the wire rack. TIP: Place a large piece of wax or parchment paper UNDER wire rack. This helps catch drips when you glaze the cake.
While cake cools, make the butter sauce (glaze). Place butter, sugar, and water in a small pan; cook on medium heat only until butter has melted and sugar is dissolved. Remove sauce from heat; stir in vanilla and almond extracts. Poke holes all over the top of the still warm butter cake. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat process on top of cake two more times (1/4 cup each time). Now poke holes into the sides of the cake. Use a pastry brush to "paint" on the glaze to cover sides. Use all remaining glaze to do this. Let cake cool completely (this will firm up the glaze). Garnish with fresh fruit, cut into slices, serve, and enjoy!
Here’s one more to pin on your Pinterest boards!