Butter Cake with White Wine Sauce

Butter Cake with Butter Wine Sauce


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This rich and sweet recipe adds to the traditional butter cake fare by adding a coating of white wine butter sauce to its surface. Carve out a slice of this dessert for a delicious and refreshing dining experience!

Shared by
Chicago IL

Time needed

20 min preparation + 65 min cooking

Serving Size / Yield

12 servings


  • 1 C butter, softened
  • 2 C sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C buttermilk
  • Sauce ingredients:
  • 1 stick butter, cut into chunks
  • 1 C sugar 
  • 1/4 C white wine
  • 1/4 C water

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Cream butter and sugar in a bowl until light and fluffy. Add eggs one at a time, beating each individual egg well.

Beat in vanilla, then combine flour, baking powder, baking soda and salt together in separate bowl; add to creamed mixture alternately with buttermilk, beating each added portion well.

Pour into a greased and flour baking pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes. Run a knife around the edges of the pan, and dump the cake onto a wire rack with waxed paper.

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