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Golden Cake with Browned Butter Frosting

September 24, 2010

I was having one of those nights. My husband said he was craving a yellow cake. And when he craves a yellow cake, he wants some chocolate frosting to go with it. There was just one problem–I forgot that I ran out of cocoa. (This always seems to be a pattern with me).

So I instead did a little searching on the internet and came up with this recipe for browned butter frosting. It paired great with the golden yellow butter cake.

Golden Yellow Cake with Browned Butter Frosting

Adapted from Land O’ Lakes Butter


2/3 cup butter, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup lowfat milk


1/4 cup butter, softened
3 cups powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk


Heat oven to 350°F. Combine 2/3 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, until well mixed.

Divide batter among 2 greased and floured 8 or 9-inch round cake pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

Meanwhile, melt 1/4 cup butter in 1-quart saucepan over medium-low heat until lightly browned (4 to 5 minutes). Combine browned butter, powdered sugar and vanilla in small mixer bowl. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.

Spread frosting between cooled cake layers, top and sides of cake.

Nutrition Facts (1 serving)

Calories: 290

Fat: 12g

Cholesterol: 55mg

Sodium: 250mg

Carbohydrates: 44g

Dietary Fiber: 0g

Protein: 3g

Note Make sure you only cook this cake in two round 8 inch or 9 inch pans. Others tried to make it in a 9×13 and felt the cake was too dry.


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