This moist cake is topped with an old-fashioned browned butter frosting just like Grandma used to make.
| 2 1/2 |
|
cups all-purpose flour |
| 1 2/3 |
|
cups sugar |
| 1 |
|
cup LAND O LAKES® Unsalted Butter, softened |
| 1 |
|
cup buttermilk* |
| 4 |
|
eggs |
| 1 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon salt |
| 1 1/2 |
|
teaspoons vanilla |
Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat at low speed, just until just moistened. Increase speed to high. Beat, scraping bowl often, until well mixed. (Batter may look slightly curdled.)
Pour batter into greased 13x9-inch baking pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Melt 6 tablespoons butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (4 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.
Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Frost cooled cake.
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
VARIATION: Buttery Coconut Pecan Cake: Prepare cake as directed above. Gently stir 1 cup sweetened flaked coconut and 1 cup chopped pecans into cake batter.
Recipe Tip
Click here to view a video demonstration of how-to-make browned butter for this recipe.
