This is the best cake I've ever made! It's relatively easy and although quite gluttonous, worth every single calorie! I did have a moment of panic when I added the buttermilk and it started curdling the mixture, but I just pressed on and added the dry ingredients and it smoothed out very nicely. The end result reminds me of a buttermilk bar doughnut, which are my favorite variety, so I absolutely loved it. I served it with cherries and vanilla ice cream and it made a perfect adult birthday cake...I will make this cake many times in the future!

It's good, but not the best. I have made much better cakes on this website. Honestly, it is thick kind of like a poundcake but without the flavor of a poundcake. Also, it was a little dry.

Excellent cake! Didn't have a bundt pan so I adjusted the recipe to 3/4, used a normal loaf pan and the cake turned out beautifully golden and deeelicious. This is my husband's new favourite butter cake. A real keeper!

I didnt change a thing and it turned out as close to perfect as a cake can be. Taste and texture - we all loved it! a keeper for sure. Thanks!

This is been my family's birthday cake for over 40 years. We do separate the wet and dry ingredients when we mix it and we beat it for several minutes after each egg, otherwise it doesn't turn out right.

Tastes good even without the buttersauce!

Used some bourbon in it too. SOOOO good!

Pretty average & tasted like flour. I'm an avid baker & I won't be making this again. The only reason I'm giving it 3 stars is because I did enjoy the sugar topping :) it was crunchy and delicious. I added cinnamon to the batter & had i not- I'm sure it would have tasted worse. Not good at all.

This cake was good but I didn't think it was anything too special. I used a kabob skewer to poke the holes and I'm thinking it would've been better if I had made bigger holes for the sauce to seep into. It was a quick and easy recipe. My nine year old daughter made w/ a little supervision from me. I think the cake would've been better w/ a chocolate glaze on top of it.

This was a good cake, but the glaze was a too sweet. I think that next time I would just put a chocolate glaze on top because the actual cake had nice texture and taste. I did not make any changes. Note that I never seem to have buttermilk on hand, so I just added 1 Tablespoon of white vinegar to 1 cup of milk.

Great texture. Simple and Sweet. I added rum extract in place of vanilla. Was a HUGE hit in the house & neighbors... Thanks for sharing!

This cake is so moist and yummy. I served to 45 nurses from 21 countries and everyone loved it.

Everyone loves this cake! I am asked for the recipe every time I make it. Thank you!

Made this cake today.And as I always do,followed the recipe as written.Had no problem with it sticking to pan (and used only Pam cooking spray).This is a BUTTER cake,or in other words,a down home missing your mama or grandma's cooking type of cake.If you want gourmet,then you are looking at the wrong recipe!It's a delicious and moist cake(even without the butter sauce).Would'nt change a thing!!!

This is my go-to cake! I have made it countless times and each time get rave reviews. Even without the butter sauce, it is a great cake that can be used as a base for any dessert. Serve with whipped cream and fruit, custard, chocolate fudge sauce, icecream with the works, maserated berries... or eaten just like that. The possibilities are endless. Thanks for sharing!

The sauce was good, but the cake itself was a little bland I thought. I finally made a second batch of sauce, sliced the cake and poured the sauce over the slices. Once they were good and soaked, it was much better, but It was too much work for a just okay cake.