Brown Butter Texas Sheet Cake

Bake or Break

Ready in: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 20
Vegetarian

Ingredients

  • 1/2 teaspoon baking powder
    Baking
  • 1/2 teaspoon baking soda
    Baking
  • 1/2 cup buttermilk
    Milk, Eggs, Other Dairy
  • 3 cup confectioners' sugar, sifted
    Baking
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 2 cups all-purpose flour
    Baking
  • 1 & 1/2 cups granulated sugar
    Baking
  • 1/2 cup packed light brown sugar
    Baking
  • 1 cup toasted nuts, chopped*
    Nuts
  • 3/4 teaspoon salt
    Spices and Seasonings
  • 6 to 8 tablespoons sour cream
    Milk, Eggs, Other Dairy
  • 1/2 cup unsalted butter, softened
    Milk, Eggs, Other Dairy
  • 1 & 1/4 cups unsalted butter
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla extract
    Baking
  • 1 cup water
    Beverages

Steps

  • Place the butter in a medium saucepan. Cook over medium heat until the butter melts and begins to foam.Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
  • Remove the pan from the heat and allow to cool. If desired, strain the butter to remove the browned bits.**Preheat oven to 350F. Grease and flour a 15x 10 jelly-roll pan.
  • Combine the flour, sugar, brown sugar, salt, baking powder, and baking soda in a large bowl.
  • Add the cooled brown butter, water, buttermilk, vanilla, and eggs. Stir until smooth.
  • Spread the batter evenly in the prepared pan.
  • Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean. Cool completely in pan on a wire rack.To make the frosting:Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the confectioners sugar and 6 tablespoons sour cream. Beat until smooth.
  • Add the remaining sour cream, a tablespoon at a time, if necessary to achieve desired spreadable consistency.
  • Spread the frosting evenly over the cake. Sprinkle nuts over the frosting.

Nutrition

  • Calories: 399.1  cal  (19.96%)
  • Fat: 21.39  g  (32.9%)
  • Saturated Fat: 11.42  g  (71.4%)
  • Carbohydrates: 50.24  g  (16.75%)
  • Sugar: 38.4  g  (42.67%)
  • Cholesterol: 66.33  mg  (22.11%)
  • Sodium: 137.88  mg  (5.99%)
  • Protein: 3.69  g  (7.38%)
  • Manganese: 0.23  mg  (11.68%)
  • Vitamin A: 560.39  IU  (11.21%)
  • Selenium: 6.76  µg  (9.65%)
  • Vitamin B1: 0.12  mg  (7.99%)
  • Vitamin B2: 0.13  mg  (7.75%)
  • Phosphorus: 77.15  mg  (7.72%)
  • Folate: 30.34  µg  (7.59%)
  • Copper: 0.13  mg  (6.33%)
  • Iron: 1.02  mg  (5.69%)
  • Vitamin B3: 1.11  mg  (5.53%)
  • Magnesium: 21.66  mg  (5.42%)
  • Fiber: 0.99  g  (3.95%)
  • Vitamin E: 0.55  mg  (3.65%)
  • Calcium: 35.4  mg  (3.54%)
  • Vitamin D: 0.5  µg  (3.36%)
  • Zinc: 0.5  mg  (3.31%)
  • Vitamin B5: 0.29  mg  (2.93%)
  • Potassium: 100.52  mg  (2.87%)
  • Vitamin B6: 0.04  mg  (2.18%)
  • Vitamin B12: 0.12  µg  (2.03%)
  • Vitamin K: 1.53  µg  (1.45%)

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