Treebeards Recipes Butter Cake
A rich and moist Southern-style butter cake inspired by Treebeards restaurant. Known for its tender crumb and buttery depth, this cake is a nostalgic treat that’s perfect for family gatherings, holidays, or any sweet occasion.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- 9x13 inch baking dish or round cake pans
- Rubber spatula
- Wire cooling rack
- Oven
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk room temperature
- Optional ½ cup sour cream for extra moisture
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour your baking dish.
- Cream the softened butter and sugar together in a large bowl until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add dry ingredients to wet mixture in three parts, alternating with milk. Start and end with the dry ingredients.
- (Optional) Fold in sour cream to enhance moisture and richness.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack before serving or frosting.
Notes
Use high-quality unsalted butter for the best flavor.
Try almond or lemon extract for a unique twist.
Cream cheese frosting, powdered sugar glaze, or caramel topping pairs beautifully with this cake.
Store leftovers in an airtight container at room temperature for up to 4 days.
You can freeze the cake (whole or slices) for up to 2 months. Wrap tightly in plastic wrap and foil.