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Brown Butter Cake

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 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
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!