Give my classic vanilla cake an exotic nutty flavor with this naked brown butter cake. Light and fluffy, this is lightly frosted with a whipped cream buttercream between layers. Perfect for serving as a dessert and even for a special celebration.
Table of Content
If you've never tried brown butter, you are seriously missing out. The intense nutty flavor and aroma you get when adding brown butter to baked goods is one that will get everyone asking you for the recipe. I took this cake a few weeks ago to friends, and no one believed that this rich, wonderful flavor and aroma comes from just butter. That's how amazing just one little trick of browning butter can do.
What is brown butter?
Brown butter is known as beurre noisette in French. It's basically cooked unsalted butter. We melt the butter until the milk solids separate and turn brown. In effect, cooking out any water that may be present in the butter.
The process to make brown butter is surprisingly fast. It does not take long for butter to melt and for the solid to brown. Hence, you must exercise caution and never leave it unattended. Usually, it can take less than 30 seconds for the milk solids to go from brown to black. And if it happens, just strain the milk solids out. You can still use the butter as clarified butter.
Why make this cake
- This cake is a straightforward and easy recipe that uses a standard process of creaming butter and sugar. But, instead of regular butter, we use brown butter.
- The cake is light and airy, as you can see below from the cut layer.
- Today, I am making a 6-inch round cake but you have given you suggestions for other cake pans as well.
- I wanted to use this cake as a light dessert, so I've lightly frosted it with my whipped cream buttercream recipe which is my classic buttercream with extra whipped cream. Y
- ou can also enhance the flavor of brown butter in this cake by using brown butter buttercream. By simply switching regular butter with brown butter in any of your favorite buttercream recipes. Of course, you can make an American, Swiss, Italian, French, or German buttercream too. See my list of 50 plus buttercream frostings here.
The process and timeline for this cake
- Prepare cake batter - 20 minutes
- Bake cake - 35 minutes
- Chill cake - 4 hours at least (preferably overnight)
- Prepare buttercream - 25 minutes
- Crumb coat cake - 15 minutes
- Chill cake - 15 minutes
- Final smoothing - 15 minutes
- Finishing touches
Ingredients and substitutes
- All-purpose flour - Regular all-purpose or plain white flour is all you need for this cake. Do not use any self-raising as those contain more leavening. If self-raising is all you have then use it but reduce the baking powder in this recipe by half.
- Unsalted butter - I always use unsalted so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
- Brown sugar - I love the flavor of molasses the brown sugar adds to the recipe. You can also use white of course. The color of the cake will be a tad lighter in color and a bit sweeter.
- Heavy cream - People are often surprised by this ingredient, but heavy cream adds an amazing flavor to cakes. Having said that you can also use full-fat milk.
- Cinnamon - A teaspoon of cinnamon goes wonderfully with this cake.
- Nutmeg - Always use freshly grated nutmeg because its flavor is best when fresh.
Brown butter cake
Cake
- Oven - Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- Pan - Grease with oil spray and line 3 x 6-inch round cake pans or 2 x 7-inch round cake pans.
- Dry ingredients - In a bowl combine flour with baking powder, nutmeg, and salt - set aside.
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment, cream the brown butter and sugars until light and fluffy. Add the eggs one at a time. Followed by the vanilla extract.
- Dry to wet - Next, add the flour mixture along with the heavy cream. Scrape the bottom and sides of the bowl to ensure you have a smooth mixture.
- Bake - Divide batter equally between the prepared baking pans. Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
Pro tip - I like to use cake strips to ensure my layer cakes bake flat. - Cool - When baked cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you frosting
Pro tip - I like to cool my cakes overnight before frosting. Warm cakes will melt the frosting.
Whipped cream buttercream frosting
- Cream - In a bowl of a stand mixer with the paddle attachment cream the butter until smooth. Add salt and vanilla – mix a minute longer, until well combined
- Sugar - Then, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated. Gradually add the whipping cream while the mixer is still running.
- Whip - Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream. The cream in the mixture will whip and give you almost stiff peaks.
Pro tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Assemble
- Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Level - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Stack - Place a cake layer on the cake board or cake stand Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Chill - Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Crumb coat - Smear the remaining buttercream around and on top of the cake.
Pro tip - A straight-edge spatula for the top, and offset spatula with bench scraper for the sides work better. - Naked cake - to create a naked cake-effect scrape off as much buttercream from the outside of the cake as possible with a bench scraper
- Swirls - Place any remaining frosting in a piping bag with a star tip and pipe a border or swirls on top of the cake.
- Enjoy!
Storage
- Due to the whipping cream in the frosting once decorated, the cake can stay at room temperature for a few hours.
- It can stay in the fridge for up to 4 to 5 days.
- Once cut, always cover the cut side of the cake with plastic wrap, so the cake does not dry out. Since this cake is lightly frosted, you will need to ensure the whole cake is wrapped well before being refrigerated.
Can I use regular butter instead of brown butter?
Yes, if you prefer not to use brown butter. And then, I'd highly recommend you follow my original classic vanilla cream cake instead.
Is clarified butter the same as brown butter?
Clarified butter is also called ghee. The process for clarified butter and brown butter are similar - cooking the butter until the milk solids separate. And yet, for brown butter, we cook longer than clarified butter, until the milk solids turn brown. In addition, for clarified butter, you strain out the milk solids, while for brown butter, the milk solids remain in the butter.
How long will this brown butter cake keep?
Due to the whipping cream in the frosting once decorated, the cake can stay at room temperature for a few hours.
It can stay in the fridge for up to 4 to 5 days.
Once cut, always cover the cut side of the cake with plastic wrap, so the cake does not dry out. Since this cake is lightly frosted, you will need to ensure the whole cake is wrapped well before being refrigerated.
What other frosting recipes can I use for this cake?
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
Printable Recipe
Brown Butter Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 518kcal
Adjust Servings Here: 8 servings
Description
Give my classic vanilla cake an exotic nutty flavor with this naked brown butter cake. Light and fluffy, this is lightly frosted with a whipped cream buttercream between layers. Perfect for serving as a dessert and even for a special celebration.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 3 x 6-inch round cakes or 2 x 7-inch cakes
For the cake
- 2 ½ cups (310 g) All-purpose flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Nutmeg (fresh grated)
- ¾ tsp ( ) Ground cinnamon ((optional))
- 1 cup (227 g) Brown butter ((see above) )
- 1 ½ cup (330 g) Brown sugar
- 3 Eggs (large)
- 2 teaspoon Vanilla extract
- ½ cup (120 ml) Heavy cream ((or milk))
Whipped Cream Buttercream
- 4 oz (113 g) Unsalted Butter (or brown butter room temperature)
- 1 ½ cup (180 g) Powdered Sugar
- 2 teaspoon Vanilla extact
- ½ teaspoon Salt
- ½ cup (120 ml) Whipping cream
Extra
- ½ cup (120 ml) Simple syrup
Instructions
Prepare cake
- Oven - Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- Pan - Grease with oil spray and line 3 x 6-inch round cake pans or 2 x 7-inch round cake pans.
- Dry ingredients - In a bowl combine flour with baking powder, nutmeg, and salt - set aside.2 ½ cups All-purpose flour, 2 ½ teaspoon Baking powder, ½ teaspoon Salt, ½ teaspoon Nutmeg, ¾ teaspoon Ground cinnamon
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment, cream the brown butter and sugars until light and fluffy. Add the eggs one at a time. Followed by the vanilla extract.1 cup Brown butter, 1 ½ cup Brown sugar, 3 Eggs, 2 teaspoon Vanilla extract
- Dry to wet - Next, add the flour mixture along with the heavy cream. Scrape the bottom and sides of the bowl to ensure you have a smooth mixture.½ cup Heavy cream
- Bake - Divide batter equally between the prepared baking pans. Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.Tip - I like to use cake strips to ensure my layer cakes bake flat.
- Cool - When baked cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you frostingPro tip - I like to cool my cakes overnight before frosting otherwise the
Whipped Cream Buttercream Frosting
- Cream - In a bowl of a stand mixer with the paddle attachment cream the butter until smooth. Add salt and vanilla – mix a minute longer, until well combined4 oz Unsalted Butter, 2 teaspoon Vanilla extact, ½ teaspoon Salt
- Sugar - Then, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated. Gradually add the whipping cream while the mixer is still running.1 ½ cup Powdered Sugar, ½ cup Whipping cream
- Whip - Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream. The cream in the mixture will whip and give you almost stiff peaks.Pro tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Assemble
- Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.½ cup Simple syrup
- Level - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Stack - Place a cake layer on the cake board or cake stand Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Chill - Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Crumb coat - Smear the remaining buttercream around and on top of the cake.Pro tip - A straight-edge spatula for the top, and offset spatula with bench scraper for the sides work better.
- Naked cake - to create a naked cake-effect scrape off as much buttercream from the outside of the cake as possible with a bench scraper
- Swirls - Place any remaining frosting in a piping bag with a star tip and pipe a border or swirls on top of the cake.
- Enjoy!
Recipe Notes & Tips
How to make brown butter
- Place the unsalted butter in a heavy bottom saucepan. (use 2 cups butter to get 1 ½ cup brown butter)
Tip - Use a light-colored pot so you can see the color. Since it is difficult to see the actual color of the brown butter in a dark pan. And that's often a reason to undercook or overburn the milk solids. - Next, turn the heat to medium-low and let the butter melt.
- Once melted, the butter will start to foam up, then turn the heat to low.
- Continue to cook using a spatula to move the foam so you can see the milk solids at the bottom.
- The darker the milk solids the nuttier the flavor of brown butter.
Tip- Brown butter has a distinct nutty smell when the milk solids start to brown. That also gives the baked good a pleasant aroma. - When you reach a light brown color, remove it from the heat (it will continue to brown in the residue heat).
- Transfer to a clean heatproof bowl, making sure to also scrape all the brown milk solids.
- Now, let cool completely. This butter is very hot so be very careful when working with it.
- You can use it in any recipe that calls for brown butter.
Most cake and cookie recipes will use it in a firm butter state, at room temperature. And yet, some cakes, like Genoise, will use it like melted butter, at room temperature.
Tips for Making Brown Butter Cake
- Use a heavy bottom light-colored pan when cooking the butter so you can see the color as the butter goes brown.
- It takes a matter of seconds for the butter to go from brown to burn so watch carefully.
- I prefer to make the brown butter a day ahead of time so it cools down and solidifies. Bring it to room temperature before you cream it with sugar.
- Always simple syrup cake layers before layering and frosting. This keeps them moist.
Other pan suggestions
If you don’t want to make a layer cake like this,- Double this batter to make a 9 x 13 pan to make a brown butter sheet cake.
- Pour the batter into a well-greased and dusted 6 cups bundt pan for a brown butter bundt cake
- This recipe can also be baked into 12 to 15 beautiful chocolate cupcakes
Nutrition Information
Calories: 518- kcalCarbohydrates: 94- gProtein: 6- gFat: 14- gSaturated Fat: 8- gCholesterol: 92- mgSodium: 330- mgPotassium: 277- mgFiber: 1- gSugar: 62- gVitamin A: 443- IUCalcium: 123- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Salli
Do you think I could swirl some raspberry compote I the batter before cooking the cake
Veena Azmanov
Salli, you can swirl 1/2 cup raspberry compote - no more.
Megha Tank
Hi Veena,
Eager to try this cake. By fresh whipping cream, do you mean fresh cream ? In India, the whipping cream is usually sweet. So , fresh cream will do?
Veena Azmanov
Yes, Megha. Fresh cream should do Thanks
Suzanne
This recipe looks really nice and I would really like to try it out but I have 1 question. If you make homemade brown butter, do you still use 170g of normal butter and then cook it or do you have to add more?
Thanks a lot in advance!!
Veena Azmanov
Hey Suzanne. No, the measure for brown butter is after you have cooked the butter. I usually make brown butter ahead of time and more than I need.
I'd say use about 230 grams of regular butter to brown it.
Depending on the water content you may have a bit more.
Use any leftovers for other things like pancakes or eggs.
Hope this helps. Feel free to ask any more questions.
Suzanne
Thank you so much for your help!! 😀 looking forward to try this recipe