Susan's Butter Cake

Susan's Butter Cake

38 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
SUSAN FEILER
Recipe by  SUSAN FEILER

“This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
  3. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
  4. To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.

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Reviews (38)

Rate This Recipe
Michigan Mommy
91

Michigan Mommy

This recipe was a bit disapointing :( I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious, especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site, but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce, like sauteed strawberries and sugar, but I won't be making this one again.

EILISH40
49

EILISH40

Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also, it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.

Jessica
39

Jessica

This recipe was absolutely delicious and moist. It was simple to make and I had raving reviews from people who tasted this cake.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 598 cal
  • 30%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 78.8 g
  • 25%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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