This moist cake is topped with an old-fashioned browned butter frosting.
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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.
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Buttery Coconut Pecan Cake: Prepare cake as directed above. Gently stir 1 cup flaked coconut and 1 cup chopped pecans into cake batter.