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Treebeards Buttercake

Treebeards Buttercake - recipe card
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A dense, moist, and buttery cake with a tender crumb and a rich, golden crust. This simple yet indulgent dessert pairs perfectly with coffee or tea, offering a satisfyingly sweet and buttery flavor in every bite.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing the pan
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup whole milk, at room temperature

Instructions

  1. Preheat oven to 350°F / 177°C. Grease an 8×4-inch loaf pan with butter, then line the bottom with parchment paper for easy release.
  2. In a large mixing bowl, beat the softened butter and sugar together with an electric hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. This creaming process incorporates air for a tender crumb.
  3. Add the eggs one at a time, beating on medium speed after each addition until fully incorporated, about 30 seconds per egg. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  4. Beat in the vanilla extract until just combined, about 10 seconds.
  5. In a separate small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This ensures the leavening is evenly distributed throughout the batter.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the milk, starting and ending with the flour mixture. Mix on low speed just until combined after each addition, about 10 seconds each. Overmixing will develop gluten and result in a tough cake.
  7. Pour the batter into the prepared loaf pan and spread it evenly with a spatula. The batter will be thick.
  8. Bake for 30 to 35 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should reach 200°F / 93°C for a fully cooked cake.
  9. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert to release. Peel off the parchment and let the cake cool completely on the rack, about 1 hour, before slicing. This prevents the cake from crumbling.

Notes

Store the buttercake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. To freeze, wrap the cooled cake in plastic and then foil, and freeze for up to 3 months. Thaw at room temperature for 2 hours before serving. To refresh, warm individual slices in a 300°F / 150°C oven for 5 minutes.

Nutrition

Keywords: buttercake, Treebeards buttercake, American dessert, buttery cake, simple cake, homemade cake, golden crust, moist cake, coffee cake, tea cake, easy dessert, rich cake

Find it online: https://copycatkitchenco.com/treebeards-buttercake/