Happy Wednesday everybody!!! I am extra excited to share today’s recipe with y’all, because this is most definitely a new favorite. It’s so rich, buttery, and down right eye rollingly good.
Oh, and this is super easy too…mostly due to the fact I might have cheated a bit and used a cake mix, but no one will know, promise 🙂 Just imagine a perfectly light and fluffy vanilla cake with an extra oomph due to some browned butter and cinnamon, then wowza, topped with a super rich frosting filled with browned butter, I’m practically salivating over here guys (gross, sorry).
Anyways, this was easy peasy to throw together and it smelled so darn amazing while baking I really had to control myself from noshing on it right out of the oven, yes, even without frosting, but the frosting takes it to a whole other level for sure.
Cake is always a good idea, but since the sun has decided to make it’s long awaited appearance again around here, I think this cake will definitely be making it’s way again into my next cheat day because you know, I need to celebrate 🙂 Have a great day y’all!!
for the cake…lets start with some butter…
melted…
starting to bubble…
then watch carefully for it to turn this color…
then into your bowl…
now cake mix, eggs and vanilla…
mix, mix, mix…
then into your pan…
bake, bake, bake…
now for the frosting, more browned butter…
then powdered sugar and vanilla…
all mixed up, yum!…
and enjoy!!!
- 1/2 Stick of Unsalted Butter, Browned.
- 1 Box of Yellow or White Cake Mix.
- 4 Eggs.
- 1 Cup of Water.
- 1 Teaspoon of Ground Cinnamon.
- 9x13 Baking Pan.
- 1 Stick of Unsalted Butter, Browned.
- 8 Cups of Powdered Sugar.
- 2 Tablespoons of Vanilla Extract.
- 10 Tablespoons of Milk or Half & Half.
- Preheat the oven to 350 degrees F.
- Liberally spray your 9x13 pan with Baker's Spray and set aside.
- In a pan on medium high heat place your butter, and while stirring let it melt completely, and it will start to bubble up, once the bubbles subside, watch carefully for brown flecks to start forming, when there is a nutty aroma and the butter has started to turn a deep golden brown remove from the heat and carefully place in a (preferably) metal bowl to cool slightly.
- Once the butter has cooled a bit, add your cake mix, water, eggs and cinnamon and mix until thoroughly combined.
- Pour your batter into your pan and bake for 22-25 minutes or until it springs back to the touch, remove from the oven and let cool completely before frosting.
- Brown your butter the same way as above and set aside to cool for about 15 minutes.
- With a handheld or stand mixer with paddle attachment, add your browned butter to the bowl, then add your sugar 1 cup at a time until all blended.
- Now add your vanilla and milk and continue mixing until well combined.
- Using a spatula, evenly frost your cake, and I suggest covering with aluminum foil and placing in the fridge for at least an hour for easier slicing, then enjoy!