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1
Have all the ingredients at room temperature.
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2
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.
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3
Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
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4
Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
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5
Let the butter cool at room temperature until firm.
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6
The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
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7
Bring to room temperature before using.
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8
Position a rack in the lower third of an oven and preheat to 325u00b0F
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9
Brush the pan with unsalted vegetable shortening and lightly flour.
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10
Tap out excess flour.
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11
Over a sheet of waxed paper, sift together the flour, baking powder and salt.
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12
In a small bowl, combine the milk and vanilla.
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13
Set aside.
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14
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.
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15
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.
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16
Add the eggs one at a time, beating well after each addition.
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17
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.
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18
Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
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19
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.
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20
Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
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21
Tap the pan gently on a work surface to loosen the cake.
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22
Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
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23
Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
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24
If you're using a 9x13 pan:
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25
Butter and flour pan.
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26
Spoon cake mix into pan and smooth out.
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27
Bake at 325u00b0F for 30-45 minutes, using a toothpick to test doneness.
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28
Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
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29
Frost as desired.
