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Brown Butter Cake

Decadent Brown Butter Cake: A Slice of Pure Bliss

This irresistible brown butter cake boasts a nutty aroma and is topped with fluffy cream cheese frosting, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 2 hours 5 minutes
Servings: 10 slices
Course: Desserts
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Feel free to substitute with salted butter by reducing added salt.
  • 2 cups All-Purpose Flour A gluten-free flour blend works well for a gluten-free version.
  • 1.5 cups Granulated Sugar Swap it for coconut sugar for a lower glycemic alternative.
  • 1 tablespoon Baking Powder Make sure it's fresh for the best results.
  • 0.5 teaspoon Fine Salt Non-iodized salt is a great alternative.
  • 1 cup Brown Butter Prepare it in advance by browning unsalted butter.
  • 4 large Egg Whites Replace with aquafaba for a vegan version.
  • 1 cup Full-Fat Sour Cream Plain yogurt or buttermilk works well as a substitute.
  • 0.5 cup Vegetable Oil Consider using coconut oil for a unique flavor twist.
  • 2 teaspoons Vanilla Extract Opt for vanilla bean paste for a more intense experience.
For the Frosting
  • 8 ounces Cream Cheese Mascarpone cheese is a good substitute if preferred.
  • 4 cups Powdered Sugar Add gradually to achieve desired consistency.
  • 0.25 cup Heavy Whipping Cream Substitute with milk or almond milk for a lighter option.

Equipment

  • medium saucepan
  • Mixing Bowl
  • Hand mixer
  • Two 9-inch round cake pans
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Melt 1 cup of unsalted butter in a medium saucepan over medium heat, stirring constantly for 5-6 minutes until it turns golden brown and releases a nutty aroma. Transfer to a bowl and allow to cool for 45 minutes.
  2. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper. Whisk together 2 cups of all-purpose flour, 1.5 cups of granulated sugar, 1 tablespoon of baking powder, and 0.5 teaspoon of fine salt.
  3. Pour in the cooled brown butter and mix until just combined.
  4. Add 4 egg whites, 1 cup of full-fat sour cream, 0.5 cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix until well-blended and smooth.
  5. Divide the batter evenly between the prepared cake pans and bake for 33-35 minutes, or until a toothpick comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
  6. In a mixing bowl, beat together the remaining brown butter (0.25 cup), 8 ounces of cream cheese, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt until smooth. Gradually add 4 cups of powdered sugar and 0.25 cup of heavy whipping cream.
  7. Assemble by placing one layer on a serving plate. Spread frosting on top, stack the second layer, and coat the cake with remaining frosting. Optional: sprinkle turbinado sugar on top.
  8. Slice and enjoy your beautiful brown butter cake.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 32gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for a fluffier cake. Watch brown butter carefully to avoid burning. Level cake layers for a professional finish.

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