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Treebeards Butter Cake
This a classic butter cake recipe that's rich, buttery, and perfect for any occasion.
Equipment
- 9-inch round cake pan
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup milk
- 2 tsp baking powder
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, cream of tartar, and salt.
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk and vanilla extract.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth out the surface with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Video
Notes
Recipe Notes:
- Use room-temperature butter for easy mixing and a lighter texture.
- Sift the dry ingredients to prevent lumps in the batter.
- Avoid overmixing the batter to prevent the cake from becoming tough and dry.
- Brush the cake with a simple syrup to make it extra moist.
- Let the cake cool completely before frosting or adding toppings.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Freeze the cake for up to 2 months for longer storage.
- Make sure to measure your ingredients accurately for consistent results.
- Experiment with different variations for a fun twist on this classic recipe.
- Add a scoop of ice cream or a dollop of whipped cream to take this cake to the next level.
- Use high-quality butter for the best flavor.
- Make sure to use unsalted butter and add a pinch of salt to control the saltiness of the cake.
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