Prep 1 hr
Cook 2 hrs
I used this recipe to make my snowman cake this year. Added May 23: I've finally made this without using my snowman cake pan, and have added the instructions below the original recipe.
- 32 tablespoons unsalted butter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons salt
- 1 1⁄4 cups milk
- 1 tablespoon vanilla extract
- 1 2⁄3 cups granulated sugar
- 3⁄4 cup firmly packed light brown sugar
- 4 eggs
- Have all the ingredients at room temperature.
- In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
- Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
- Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
- Let the butter cool at room temperature until firm.
- The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
- Bring to room temperature before using.
- Position a rack in the lower third of an oven and preheat to 325°F
- Brush the pan with unsalted vegetable shortening and lightly flour.
- Tap out excess flour.
- Over a sheet of waxed paper, sift together the flour, baking powder and salt.
- In a small bowl, combine the milk and vanilla.
- Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
- Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
- Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
- Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
- Tap the pan gently on a work surface to loosen the cake.
- Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
- Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
- If you're using a 9x13 pan:.
- Butter and flour pan.
- Spoon cake mix into pan and smooth out.
- Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
- Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
- Frost as desired.