Ingredients
Method
- Whisk eggs and brown sugar in a large bowl over hot water until doubled in volume. Remove from heat and stir in buttermilk, oil, and vanilla.
- In a separate bowl, mix flour, baking powder, and salt. Slowly fold into egg mixture until just combined.
- Stir in melted butter at 110°F until smooth.
- Spread batter evenly into a preheated 13x18x1-inch baking pan lined with parchment paper.
- Bake at 350°F (175°C) until center is firm, 25-30 minutes.
- Increase oven to 400°F (200°C). Brush cake with melted brown sugar glaze and bake 5-7 minutes for caramelized crust.
Nutrition
Notes
Room-temperature eggs are essential for aeration. For extra tenderness, substitute 2 cups cake flour for 2 cups of all-purpose.
Use plain yogurt instead of buttermilk if available.
Let cake cool completely before slicing to maintain layered structure.
Store in airtight container at room temperature up to 2 days.
Caramel glaze: combine 3/4 cup brown sugar with 2 tbsp water, heated until golden brown.
Use plain yogurt instead of buttermilk if available.
Let cake cool completely before slicing to maintain layered structure.
Store in airtight container at room temperature up to 2 days.
Caramel glaze: combine 3/4 cup brown sugar with 2 tbsp water, heated until golden brown.