This moist cake is topped with an old-fashioned browned butter frosting.
2 1/2 cups all-purpose flour
1 2/3 cups sugar
1 cup Land O Lakes® Butter softened
1 cup buttermilk
4 large Land O Lakes® Eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla
6 tablespoons Land O Lakes® Butter
3 cups powdered sugar
3 to 4 tablespoons milk
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 350°F. Greased13x9-inch baking pan; set aside.
Combine all cake ingredients in bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. (Batter may look slightly curdled.)
Pour batter into prepared pan. Bake 40-50 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, 5-6 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Remove from heat. Cool completely.
Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Frost cooled cake.
Buttery Coconut Pecan Cake: Prepare cake as directed above. Gently stir 1 cup flaked coconut and 1 cup chopped pecans into cake batter.
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This is one of my family's favorite desserts. The browned butter adds such depth of flavor. It is the perfect dessert for autumn.
This cake is SO wonderful. My husband can't get enough of it and I confess neither can I! I made it first off the LOL carton and I was sure it called for the butter for the cake to also be browned, but have misplaced that recipe. The tiny pieces of browned butter resemble vanilla seeds.
There are reasons classic cake recipes turn out to be classics: These cakes have time-tested flavor and can’t-fail texture. Bake up a few memories.