In the bowl of a stand mixer, sift the cake flour, all-purpose flour, salt, baking powder, baking soda, sugar, and brown sugar. Add in the butter and mix on low until the butter has coated the dry ingredients and looks like beach sand.
In a medium bowl, whisk the buttermilk, egg, oil, molasses and vanilla extract.
Pour half of the wet ingredients into the dry ingredients and mix on low until the dry ingredients have soaked up all the wet. With the mixer still on, slowly pour in the rest of the wet ingredients. After the wet ingredients are incorporated, turn the speed up to medium/low and mix for 1 minute. That batter will start to look glossy and fluffy.
Spread the batter into the prepared pan and evenly distribute the cake around the edges. Place in the preheated oven to bake for 33-35 minutes or until the center has set. Remove from the oven to cool for about 30 minutes.
For the frosting
Remove the browned milk solids in the browned butter by sifting through a fine sieve. In a stand mixer with a beater attachment, mix the cream cheese, browned butter and vanilla until combined and smooth. Add in the powdered sugar and mix until it becomes a fluffy frosting.
Spread on the top of the cooled cake. cut into 16 small squares and enjoy!
Note: If you cut the cake into small squares it should yield 16 slices. Larger square pieces should yield 9 slices.
Recipe was prepared for Rodelle by Karlee, creator of Olive and Artisan. Click here to read the original recipe with more helpful hints!
