Introduction
Brown Butter Cake is a rich and decadent dessert that brings the nutty, caramelized flavors of browned butter into the spotlight. This cake is moist, with a slightly dense crumb and a sophisticated flavor profile that comes from the browned butter, which adds depth and warmth. Perfect for any occasion, it pairs beautifully with a cup of coffee or tea, making it a versatile treat for both casual gatherings and elegant celebrations.

The History of Brown Butter Cake
The origins of brown butter cake can be traced back to classic French baking techniques, where beurre noisette (brown butter) was used to enhance the flavor of sauces and desserts. Over time, this cooking method made its way into cakes, especially in more rustic European-style cakes. The deep, toasty flavor of brown butter became popular in American baking in the 20th century, often used in combination with simple ingredients like flour, sugar, and eggs. Its rise in popularity today can be attributed to the growing trend of incorporating bold, complex flavors into traditional desserts.

Ingredients Breakdown
To make a delicious Brown Butter Cake, you’ll need a few simple ingredients, each contributing its own flavor to the finished product. The star ingredient is, of course, the butter. When browned, it takes on a nutty flavor that deepens the cake’s taste. Sugar provides the sweetness that balances the rich butter, while eggs help bind everything together and provide structure. Flour and baking powder give the cake its lightness, and a dash of vanilla extract brings out the cake’s overall aroma. A pinch of salt enhances the flavors, making the sweetness of the cake more pronounced.

Step-by-Step Recipe:

Prepare the Brown Butter: Begin by melting the butter in a saucepan over medium heat. Stir frequently until the butter foams and turns golden brown with a nutty aroma. This should take about 5-7 minutes. Remove from heat and allow it to cool slightly.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Beat Sugar and Eggs: In a large mixing bowl, beat the sugar and eggs together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add Brown Butter and Vanilla: Gradually add the brown butter and vanilla extract to the egg mixture and beat until fully combined.
Combine Dry and Wet Ingredients: Slowly fold in the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is or with a dusting of powdered sugar or whipped cream for an extra touch of indulgence.

Tips for the Perfect Brown Butter Cake

Watch the Butter Carefully: When browning butter, it can go from perfect to burnt very quickly. Keep a close eye on it and stir constantly. Once it reaches a golden-brown color and you smell a nutty aroma, it’s ready.
Let the Brown Butter Cool: Don’t add hot butter directly to the cake batter. Let it cool to room temperature before using it in the recipe.
Room Temperature Ingredients: Make sure the eggs and any other dairy products are at room temperature before mixing. This ensures better incorporation and a smoother batter.
Don’t Overmix the Batter: Overmixing can make the cake dense. Stir just enough to combine the wet and dry ingredients.

Variations and Customizations

Flavor Add-ins: Add zest from a lemon or orange to the batter for a citrusy twist. You could also mix in chocolate chips or chopped nuts like pecans or walnuts for extra texture and flavor.
Frosting Options: While the cake is delicious on its own, it pairs wonderfully with frostings such as cream cheese frosting, buttercream, or even a simple glaze made from powdered sugar and milk.
Fruit Topping: Serve the cake with fresh fruit like berries or a fruit compote to add a fresh, slightly tart contrast to the richness of the cake.

Health Considerations and Nutritional Value
While Brown Butter Cake is a treat best enjoyed in moderation, it’s important to note that it’s a high-calorie dessert due to its rich ingredients, especially the butter and sugar. One slice of Brown Butter Cake contains approximately 350-400 calories, depending on the size of the slice. If you’re looking to make a healthier version, you could try substituting some of the butter with applesauce or yogurt to reduce the fat content. Additionally, using whole-grain flour or a sugar substitute can slightly improve the nutritional profile, though it may alter the flavor and texture of the cake.

FAQ

Can I use salted butter for this recipe? While you can use salted butter, it may affect the overall flavor of the cake. Unsalted butter is preferred as it allows you to control the amount of salt in the recipe.
Can I make this cake ahead of time? Yes, you can bake the cake a day or two ahead. Store it in an airtight container at room temperature, and it should stay fresh. You can also freeze the cake for up to a month if you want to make it well in advance.
Can I use a different type of flour? You can substitute all-purpose flour with gluten-free flour, though this may result in a slightly different texture. Ensure you’re using a suitable gluten-free flour blend that can be used as a 1:1 replacement.
How can I tell when the cake is done? The cake is done when it’s golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Brown Butter Cake

Brown Butter Cake is a deliciously rich, nutty dessert with a perfectly moist crumb, thanks to the browned butter. This simple yet decadent cake is sure to be a favorite at any gathering, offering a unique twist on traditional cake flavors.

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Prep Time 15

Cook Time 35

Total Time 1 50

Servings 24

Ingredients

Brown Butter

2 cups unsalted butter cut into 1-Tbsp sized pieces (452g)
Brown Butter Cake Layers
3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
3/4 cup brown butter made above (174g)
1 cup pasteurized egg whites from a carton or about 7 large egg whites room temperature (240g)
1 1/2 cups sour cream room temperature (360g)
1/4 cup vegetable oil 56g
2 tsp vanilla extract 8g

Brown Butter Cream Cheese Frosting

3/4 cup brown butter room temperature – made above (174g)
1 cup or 8 oz. full-fat cream cheese room temperature (226g)
1 Tbsp vanilla extract 12g
1/2 tsp fine salt 3g
6 cups powdered sugar 750g
2 Tbsp heavy cream or whipping cream 30g
Recommended Tools and Equipment
Heavy-bottomed saucepan
7- or 8-inch round cake pans
Large offset spatula
Bench scraper
Electric hand mixer and stand mixer

Instructions

Brown Butter:

The first step is to prepare the brown butter, which will be used for both the cake layers and the frosting. You can make this in advance to speed up the cooling process. I typically make it the day before baking the cake. Begin by placing 2 cups of unsalted butter, cut into Tbsp-sized pieces, in a large, light-colored pan over medium heat. Stir the butter constantly with a rubber spatula to ensure it moves around evenly.
Once the butter melts, it will begin to foam and sizzle around the edges. Continue stirring, and within about 5–6 minutes, the butter will turn golden brown. As the foam subsides, the milk solids at the bottom of the pan will brown, and the butter will develop a strong, nutty aroma.
Remove the pan from heat immediately and transfer the butter to a heatproof bowl to stop the cooking process. Leaving it in the hot pan will cause the butter to burn. Place the bowl in the fridge for 45 minutes, or until the butter solidifies and reaches room temperature. Note that you’ll be left with less than the original 2 cups due to evaporation during the browning process.

Brown Butter Cake Layers:

Preheat the oven to 350°F (175°C). Line four 7-inch or three 8-inch round pans with parchment rounds and grease them with non-stick cooking spray or homemade cake release. I used 7-inch pans for this recipe.
In the bowl of a stand mixer with a paddle attachment (or using a hand mixer), combine 3 cups of flour, 3 cups of sugar, 2 1/2 tsp of baking powder, and 1 tsp of salt. Mix on a low speed until fully combined.
Gradually add half (about 3/4 cup) of the room-temperature brown butter to the dry ingredients on low speed. Continue mixing until no large chunks of butter remain and the mixture resembles moist sand.
Add 1 cup of egg whites on low speed until just incorporated, scraping the sides and bottom of the bowl as needed. Then, mix in 1 1/2 cups of sour cream, 1/4 cup of vegetable oil, and 2 tsp of vanilla extract. Mix on low speed until fully incorporated. Scrape the bowl again with a rubber spatula and beat on medium speed for about 30 seconds to ensure everything is well mixed and to help lighten the texture of the cake layers.
Divide the batter evenly between the cake pans (450g per pan for four layers, or 600g per pan for three layers). Bake for 33-36 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pans halfway through to ensure even baking.
Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter to release the cake from the pans. To speed up the cooling process, place the cake layers in the freezer for 30 minutes. Once fully cooled, carefully flip the pans and remove the cake layers.
If desired, use a serrated knife to level the tops and remove any caramelization around the edges. This step is optional but helps with frosting. You can also trim and wrap the layers to freeze if preparing in advance. If you freeze the layers, allow them to thaw for about 15 minutes before assembling the cake. The layers should still be slightly cold, which makes assembly easier.

Brown Butter Cream Cheese Buttercream Frosting:

While the cake layers bake and cool, prepare the cream cheese buttercream frosting. In the bowl of a stand mixer (or using a hand mixer), beat the remaining brown butter (about 3/4 cup) and 1 cup of cream cheese on medium speed for 30 seconds until smooth.
Add 1 Tbsp of vanilla extract and 1/2 tsp of salt on low speed. Gradually mix in 6 cups of powdered sugar and 2 Tbsp of heavy cream, continuing to mix on low speed until the desired consistency is reached. If the frosting is too thick, add more cream (1 Tbsp at a time). If it’s too thin, add powdered sugar (a quarter cup at a time).
Cover the frosting flush with plastic wrap to prevent crusting, then set it aside.

Assembling This Brown Butter Cake:

Begin by stacking and frosting the cake layers on a greaseproof cake board or flat plate, using a small dab of frosting to help secure the first layer. Spread an even layer of brown butter cream cheese buttercream on top of each cake layer with a large offset spatula.
Place the next cake layer on top and repeat until all the layers are stacked. Apply a thick coat of frosting around the cake to cover the layers completely.
Use a large offset spatula or the back of a spoon to create texture in the frosting, giving the cake a decorative finish. If desired, you can sprinkle turbinado sugar around the top for added sparkle and texture. Enjoy your delicious brown butter cake!

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