Name: Brown Butter Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups unsalted butter; 2 1/4 cups all-purpose flour; 2 tsp baking powder; 3/4 tsp salt; 3/4 cup brown butter (room temperature, solid); 1 cup granulated sugar; 1/2 cup light brown sugar (packed); 3 large eggs (room temperature); 1 1/2 tsp vanilla extract; 1 cup milk (room temperature); 6 large egg whites; 2 cups granulated sugar; 1 1/2 cups unsalted butter (room temperature, cubed); 3/4 cup brown butter (room temperature, solid); 1 tsp vanilla extract

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Brown Butter Cake is an absolute celebration of comfort and elegance in every bite. With its irresistibly nutty, toasty notes, this cake delivers a depth of flavor that makes it stand out from all the classics. Topped with a silky brown butter Swiss meringue buttercream, every forkful manages to feel both homey and extraordinary, perfect for celebrations, afternoon teas, or simply when you’re craving something special. If you’ve ever wondered how browning butter could totally transform the humble layer cake, you’re in for a magical baking adventure!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Brown Butter Cake is how simple but powerful the ingredients are. Each one is carefully chosen to build flavor, create a delicate crumb, and let that gorgeous brown butter shine through both the sponge and the frosting.

Unsalted Butter: Start with high-quality butter, as browning it coaxes out deep, nutty flavors that are the very soul of this cake.
All-Purpose Flour: Provides the perfect structure for the cake, ensuring it’s tender yet sturdy enough to stack.
Baking Powder: Gives the cake a light lift and helps the layers rise beautifully.
Salt: Enhances all the other flavors and balances the cake’s sweetness.
Brown Butter (room temp, solid): The heart of both batter and frosting, lending unique toastiness to every bite.
Granulated Sugar: Gives sweetness and structure, ensuring your cake bakes up fluffy and light.
Light Brown Sugar: Adds a touch of molasses richness and keeps the crumb moist.
Large Eggs (room temp): Binds the cake and provides structure and richness.
Vanilla Extract: Adds warmth and aromatic depth, complementing the brown butter’s nuttiness.
Milk (room temp): Moistens the batter for a tender, luscious crumb.
Egg Whites: Essential for the Swiss meringue, which makes the buttercream extra fluffy and light.
Butter (for buttercream): Forms the silky base for your frosting; room temperature ensures everything whips up smooth.
More Brown Butter (for buttercream): Doubles down on that iconic caramelized flavor in the frosting.

How to Make Brown Butter Cake

Step 1: Brown the Butter

Begin by melting the unsalted butter in a large, shallow saucepan over medium-low heat. Watch closely, stirring often as the butter foams, sizzles, then quietly shifts from golden to a rich amber with an incredible nutty aroma. Once browned, immediately transfer the butter to a bowl, scraping in all those flavorful brown bits, and let it cool to room temperature so it solidifies. This step sets the stage for the whole Brown Butter Cake magic.

Step 2: Prep Cake Pans and Oven

Preheat your oven to 350 F. Grease and flour two 8-inch cake rounds, and line the bottoms with parchment. This ensures your cakes turn out perfectly every single time, and slide out with ease after baking.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This not only evenly distributes the leavening agents but also prevents lumps and guarantees a soft, even crumb later on.

Step 4: Cream the Brown Butter and Sugars

In your stand mixer, cream the room temperature brown butter, granulated sugar, and brown sugar on medium-high until the mixture is pale and fluffy (about 3 minutes). Lower the speed and add eggs one at a time, making sure each is fully incorporated before the next. Blend in the vanilla for a beautifully scented base for your Brown Butter Cake.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and milk to the butter-sugar mixture, starting and ending with flour. This careful alternation helps create a silky, uniform batter and ensures that the cake bakes up moist and even.

Step 6: Bake the Cakes

Divide the batter evenly between the two prepared pans and bake for about 45 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Step 7: Make the Brown Butter Swiss Meringue Buttercream

Place the egg whites and granulated sugar into the clean bowl of your stand mixer and whisk to combine. Heat the bowl over a double boiler, whisking constantly, until the mixture is hot and smooth to the touch (or registers 160 F). Transfer to the mixer and whisk on medium-high until the meringue is stiff and cooled. Switch to the paddle attachment and gradually beat in the cubed butter and reserved solidified brown butter, one tablespoon at a time, until the buttercream is irresistibly smooth. Blend in the vanilla, then whip until glossy and spreadable.

Step 8: Assemble and Decorate

Place one cake layer on your cake stand and top with a generous cup of buttercream, spreading evenly. Layer the second cake on top, cover with a thin layer of frosting for a rustic crumb coat, and chill for 20 minutes. Finish by generously frosting the entire Brown Butter Cake and, if desired, pipe decorative rosettes with a 1M tip to finish it all off in style!

How to Serve Brown Butter Cake

Garnishes

For a burst of visual and flavor appeal, try topping your Brown Butter Cake with a flourish of toasted pecans, a sprinkle of flaky sea salt, or even a scatter of caramel shards. A gentle dusting of powdered sugar or a crown of fresh edible flowers can turn every slice into a work of art, perfect for impressing guests or treating yourself.

Side Dishes

This cake plays so well with a scoop of vanilla bean ice cream, a dollop of softly whipped cream, or even a spoonful of berry compote. If you want something to cut through the sweetness, an espresso or freshly brewed coffee alongside the cake makes for a perfect pairing, enhancing all the warm, caramelized notes of the brown butter.

Creative Ways to Present

Lean into the rustic charm of Brown Butter Cake by serving it naked-style, letting the golden crumb and silky frosting peek out, or slice it into individual rounds topped with berries for a whimsical mini dessert. For celebrations, try stacking the layers extra high or decorating with buttercream stars for an eye-catching centerpiece that’s as delicious as it is beautiful.

Make Ahead and Storage

Storing Leftovers

Once your Brown Butter Cake is assembled and has had its big moment, cover any leftovers tightly and keep them at room temperature for up to two days. If your kitchen is particularly warm, refrigerate the cake to keep the buttercream fresh and silky.

Freezing

For longer storage, you can freeze unfrosted cake layers or even slices of finished cake. Wrap each layer or piece snugly in plastic wrap, followed by foil, and store in the freezer for up to two months. Let them defrost overnight in the fridge before enjoying.

Reheating

If you prefer your Brown Butter Cake slightly warm, simply let a slice sit at room temperature or give it a quick zap in the microwave (about 10 seconds does the trick!). Avoid overheating, as this can melt the luscious buttercream.

FAQs

How do I know when my butter is perfectly browned?

Keep a close eye and your nose on the butter as it cooks. It will first foam, then begin to darken with a fragrant, nutty aroma. As soon as it turns a golden amber with brown specks at the bottom, remove it from the heat immediately to avoid burning.

What if I don’t have a stand mixer?

You can use a hand mixer for both the cake batter and the Swiss meringue buttercream. Just be prepared for a bit of an arm workout, especially with the meringue stage, as achieving stiff peaks takes some time and patience.

Can I make Brown Butter Cake cupcakes?

Absolutely! Distribute the batter evenly among lined muffin tins, fill about two-thirds full, and bake at 350 F for around 20-22 minutes. The result is perfectly portioned, extra-special cupcakes everyone will love.

Is it okay to substitute salted butter?

If salted butter is all you have, you can definitely use it, but be sure to adjust or omit the added salt in the recipe to keep the flavor balanced and avoid a salty cake.

How long will Brown Butter Cake stay fresh?

When stored properly, your cake stays soft and flavorful for up to 2 days at room temperature or up to 5 days in the fridge. The brown butter flavor even intensifies a bit after sitting overnight!

Final Thoughts

If you haven’t baked a Brown Butter Cake yet, now is the time to treat yourself! With that unique nuttiness and a melt-in-your-mouth texture, every bite is pure joy. Whether you’re sharing it at a gathering or digging in for a cozy slice at home, this cake is bound to become a favorite you’ll want to make again and again. Happy baking!

Brown Butter Cake Recipe

★★★★★

4.8 from 5 reviews

Author: Lila
Total Time: 1 hour 45 minutes
Yield: 1 2-layer cake 1x
Diet: Vegetarian

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Description

Indulge in the rich, nutty flavor of this decadent Brown Butter Cake. Made with browned butter in both the cake and frosting, this recipe elevates a classic dessert to a whole new level of deliciousness.

Instructions

Brown Butter: Place 2 cups butter into a large, shallow, light colored saucepan. Cook over med-low heat, stirring frequently until the butter starts to brown and smell nutty. Immediately transfer to bowl or large measuring cup. Be sure to scrape in the brown bits. Measure out two separate 3/4 cup portions into separate containers for the cake and frosting respectively. Let cool to room temperature and solidify.
Brown Butter Cake: Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream browned butter and sugars on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Bake for 45mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
Brown Butter Swiss Meringue Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add all of the regular butter and then the browned butter 1 Tbsp at a time and mix until smooth. Add vanilla and whip until smooth.
Assembly: Place one layer of cake on a cake stand or serving plate. Top with 1 cup buttercream and spread evenly. Place second cake layer on top and apply a thin coat of frosting all over to crumb coat. Chill for 20mins. Frost & smooth the top and sides of the cake. Pipe rosettes on top using a 1M tip if desired.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American