Butter Cake With Browned Butter Frosting
Butter Cake With Browned Butter Frosting Image

Butter Cake With Browned Butter Frosting

Browned butter frosting tops this moist butter cake, just like Grandma used to make.

15
servings
30 min
PREP TIME
02 hrs 05 min
TOTAL TIME

Ingredients

Cake

2 1/2 cups all-purpose flour

1 2/3 cups sugar

1 cup Land O Lakes® Unsalted Butter softened

1 cup buttermilk*

4 large Land O Lakes® Eggs

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons vanilla

Frosting

6 tablespoons Land O Lakes® Unsalted Butter

3 cups powdered sugar

1 1/2 teaspoons vanilla

3 to 4 tablespoons milk

 

 *Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    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.)

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    **Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.

  6. STEP 6

    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.

Tip #1

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.

Nutrition

420Calories
18Fat (mg)
105Cholesterol (mg)
200Sodium (mg)
59Carbohydrates (g)
<1Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

  January 18, 2014

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.

— says Liza
Helpful?
  April 13, 2013

Use cake flour for a finer and nicer crumb texture.

— says Karen N.
Helpful?
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