Meet the 2025 Kentucky State Fair Blue Ribbon Cake Winner

A Sweet Victory at the Kentucky State Fair

When Briana Snyder entered her homemade cake in the Kentucky State Fair last year, she had no idea that her entry would be part of one of the most prestigious and competitive culinary categories in the event. The “Your Favorite Cake, Any Kind” contest sounded like a fun opportunity, as it allowed for complete creative freedom. Unlike other categories that required specific types of cakes such as spice, fruit, or pound, Snyder could craft anything she desired.

It was Snyder’s first time competing at the fair, a step up from local baking contests she had won in Shelbyville, where she has lived for six years. Growing up, she learned to bake alongside her mother, but she never attended the fair. Seeing her lavender blueberry creation on display in 2024 marked one of just a few trips to the Kentucky State Fair in her lifetime. It felt rewarding to see her cake behind glass as thousands passed by, even though it didn’t make the top three.

Since then, Snyder has discovered more about the “Your Favorite Cake, Any Kind” category. She found out that it's often referred to as the “big shebang,” and winning first, second, or third place is considered a significant achievement. This highly respected category, which is one of over 200 under the culinary umbrella at the fair, has been around for decades. It challenges home cooks with strict requirements: cakes must be layered, made entirely from scratch, and accompanied by a detailed recipe.

Armed with this knowledge, Snyder decided to compete again at the 2025 Kentucky State Fair. As she prepared to drop off her cake, she tried to stay calm, giving it a pep talk: “Please, don’t melt.” The winner of the “Your Favorite Cake” category would be notified by phone, so on Tuesday, she awaited the call with anticipation.

While waiting, she told her husband, “I know I probably won’t win, but what if I do? Wouldn’t that be crazy?” Her expectations were modest—she hoped to make it into the top three and see her cake displayed again. Then, her phone lit up. She didn’t recognize the number at first, so she missed the call. On the second try, a representative from the Kentucky State Fair delivered the good news.

Snyder screamed with excitement. Her husband thought she might be in trouble, but she was simply overwhelmed with joy. The excitement still shone through her voice when she answered another unfamiliar call from The Courier Journal. “It’s so wild,” she said. “It’s still disbelief at this point.”

As someone who mostly bakes for family birthdays and as a hobby, Snyder saw the win as affirmation that she is as good as she thinks. “I know my stuff tastes good,” she said, “but I know this is very stiff competition.”

Her winning cake, named “I Like S’mores A Latte,” combines chocolate cake, graham cracker crust, marshmallow meringue, and chocolate espresso buttercream. Judge Janet Johnson described it as a “texture explosion.” Texture makes up 45% of the judging criteria, followed by flavor (25%), suitability (20%), and appearance (10%).

Johnson and fellow judge Liz Buckner, both from the University of Kentucky Cooperative Extension Service, tasted about 30 cakes in the “Your Favorite Cake, Any Kind” category. They faced tough competition with entries featuring ingredients like mango, pistachios, peanut butter, and even a cake topped with chocolate horses. After several rounds of tasting and recipe reviews, they narrowed the field down to the final three.

Snyder’s cake stood out for its balance of flavor and texture. Alongside her win, Rita Woolridge of Shepherdsville took second place with her “Limoncello Cake,” and 14-year-old Kendra Jackson claimed third place with her “Turtle Cake.”

After hearing about her victory, Snyder reflected on why she bakes: to make others happy. She memorizes favorite flavors for each recipient, believing that the effort, thought, and care put into each cake make it a labor of love.

Snyder plans to visit the Kentucky State Fair this weekend, bringing her husband, kids, and parents to see her cake in the case. This time, she will see a blue ribbon next to it. “It’s beyond my wildest dreams,” she said. And already, she’s thinking about entering the contest next year. “I make a bunch of cakes, anyway,” she said. “What’s one more?”

Recipe for "I Like S'mores A Latte"

Cake - 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup milk
- 1/2 cup melted butter
- 3 large eggs
- 2 teaspoons vanilla extract

Graham Cracker Crust - Crushed Graham crackers
- 1/2 cup melted butter

Marshmallow Swiss Meringue Buttercream - 8 large egg whites
- 2 1/4 cups granulated sugar
- Marshmallow flavored extract
- 1 1/2 pounds room temperature butter

Chocolate Espresso Buttercream - 1 pound room temperature butter
- 1 pound powdered sugar
- 1/4 cup unsweetened cocoa powder
- Coffee emulsion

Chocolate Hot Fudge - 2 cups sugar
- 2 cups heavy cream
- 2 cups dark cocoa powder
- 1 cup salted butter

Chocolate Espresso Ganache - 1 cup milk chocolate chips
- 1/3 cup heavy cream
- Coffee emulsion

Instructions

Graham Cracker Crust
Melt the butter in a bowl and add crushed Graham crackers until you get a dough-like consistency. Divide in half and spread evenly in the bottom of two pans.

Cake
Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or stand mixer. Whisk or mix until combined. Add milk, butter, eggs, and vanilla, mixing until well combined. Distribute batter between the two pans and bake for 30–35 minutes until a toothpick comes out clean.

Marshmallow Swiss Meringue Buttercream
Combine egg whites and sugar in a mixing bowl. Place over boiling water and whisk until the mixture reaches 160 degrees. Beat on high until hard peaks form. Add butter gradually and then the marshmallow flavoring to taste.

Chocolate Espresso Buttercream
Beat softened butter on high until smooth. Add powdered sugar and cocoa powder, mixing until fully incorporated. Add coffee emulsion to taste.

Chocolate Hot Fudge
Combine sugar, cream, cocoa, and butter in a saucepan over medium heat. Cook until melted and well combined. Transfer to a jar and refrigerate.

Chocolate Espresso Ganache
Place chocolate chips in a bowl. Bring heavy cream to a boil and add to the chips. Let sit for 3 minutes, then stir until smooth. Add coffee emulsion to taste.

Layer the Cake
Layer the cake with crust, marshmallow icing, chocolate espresso icing, hot fudge, and the second cake. Do a thin crumb layer with chocolate espresso icing, then finish with marshmallow icing. Drizzle with chocolate espresso ganache and garnish with crushed graham crackers and chocolate chips.