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Browned butter frosting tops this moist butter cake, just like Grandma used to make.
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 Land O Lakes® Salted Butter.
**Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
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Dietary Fiber: <1g
I love it. My sons love it. My friends love it. And it's soooooo easy to make. The only thing is that I can't seem to get the baking time right, it's still still undercooked after 45 mins and I end up with a slightly browned crust.
Use cake flour for a finer and nicer crumb texture.
The frosting is delicious, but I'm not thrilled with the cake. I would try it again, but I would definitely use cake flour. I cut into it about 6 hours after making it and I thought the crumb was rather coarse. The flavor was good. I don't think it will keep very well, but that is to be seen. As for the frosting, well,brown butter makes everything better!
this has been a long time, multi generation, family favorite cake recipe. we usually make cupcakes instead of cake.
I am glad I re-found this recipe! I had made again and again some years back, when the recipe was inside the butter box. Now I shall make again....next time I'm needing a cake for an occasion.
I made this today and it turned out delicious. The cinnamon in the cake batter gives it an extra bite. It was very moist and smooth. This is a keeper in my recipe box.
this is a really good cake,, with and without the frosting,,, you really have to concentrate when browning the butter, it goes real quick,,, the coconut pecan version is really wonderful, I made this with no frosting and took it to a BBQ. as a snack cake,, went real well with homemade vanilla ice cream,, big hit,,, very good cake,!!!
I tried this cake for my mom's birthday. I am not a baker but found this recipe really easy to make. The frosting turned out a little lumpy and we weren't crazy about the whole cake the day I made it. On the second day the flavors of the frosting and cake together were really good and we have been eating it every day since!
This was a very easy recipe to make. I always have my ingredients at room temp before starting. It went together well,I would add more vanilla the next time.I think this would make excellent cupcakes.Looking forward to doing so for the grandchildren Linda P form Springdale Pa
This was the easiest cake I've ever put together. One bowl..all ingredients at once. Flavor and texture were outstanding. It was nice and moist, medium crumb with nice body..not too light or fluffy. I made the cake in 2- 9 inch layers and baked about 25 minutes. Everyone raved about it. This will be my "go to" yellow cake. Loved it! I did not make the Brown Butter frosting. I adapted my Penuche fudge recipe to frost the cake..It was a perfect flavor compliment.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2501
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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