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“From America's Test Kitchen - frost with Easy Caramel Frosting - ATK, also posted on this site. Don't make frosting ahead of time, as it must be spread while it's still warm.”
READY IN:
40mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine dry ingredients and sugar in mixer bowl; set aside.
  2. Whisk together the eggs, vanilla, and buttermilk in large measuring cup; set aside.
  3. Make batter using Reverse creaming method:
  4. Start mixer on low speed. Add butter 1 TB at a time mixing constantly, until butter is incorporated into flour mixture. Should not be any large pieces of butter left. Mixture should appear yellowish and dry.
  5. Add half of the egg/buttermilk mixture. Beat on low to medium speed until smooth but thick.
  6. Add remaining egg mixture, beat about 15 seconds until smooth.
  7. Divide batter between pans & spread evenly.
  8. Bake at 350 on middle rack, until toothpick in center comes out clean, about 20 minutes.
  9. Cool in pans for 10 minutes, remove and cool completely on racks.

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