How to make a Brown Butter Cake with Whipped Cream Buttercream Frosting

Brown Butter Cake with Whipped Cream Buttercream

Give my classic vanilla cream cake an exotic nutty flavor with this brown butter cake. Light and fluffy, this naked brown butter cake is lightly frosted with a whipped cream buttercream between layers. Perfect for serving as a dessert and even for a special celebration.
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Course: Dessert
Cuisine: American
Keyword: Brown Butter, cake, cream, frosting, Layer cake
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 601
Author: Veena Azmanov


Makes one 6" x 3 layers cake (6 inches tall)

    For the cake

    • 320 grams  All-purpose flour
    • 170 grams Brown butter
    • 330 grams Brown sugar
    • 3 Eggs large
    • 2 tsp Vanilla
    • 120 ml Fresh whipping cream
    • 3 tsp Baking powder
    • 1/2 tsp Salt
    • 1/2 tsp Freshly grated nutmeg
    • 3/4 tsp Ground cinnamon (optional)



    Prepare cake

    • Preheat the oven to 170 C/ 340 F.
    • Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans.
    • Combine flour with baking powder, nutmeg, and salt - and set aside.
    • Cream the butter and sugars until light and fluffy.
    • Add the eggs one at a time.
    • Followed by the vanilla extract.
    • Add the flour mixture followed by the cream.
    • Scrape the bottom and sides of the bowl well and make sure everything is well mixed.
    • Divide equally between the prepared baking pans.
    • Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
    • Cool on a wire rack completely before you decorate.


    • Prepare simple syrup - and cool completely before using.
    • Then prepare the vanilla buttercream frosting using my recipe and video here.
    • Add the whipping cream and whip until stiff peaks.
    • Once cooled, cut the domes off the cake layers.
    • Brush each layer with the cooled simple syrup.
    • Place a cake layer on the cake board or cake stand.
    • Top with a big dollop of frosting - and spread evenly.
    • Then top the second cake layer on top followed by more frosting and the last layer.
    • Place the cake in the fridge if necessary so the layers hold together.
    • Smear the remaining buttercream around and top of the cake.
    • For a naked cake-effect scrape off as much buttercream from the outside of the cake with a bench scraper.
    • Pipe any remaining frosting as a border or swirls on top of the cake.


    • Once decorated, the cake does not need to be refrigerated.
    • It can stay at room temperature for two days or in the fridge for up to 5 days.
    • Once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.


    Calories: 601kcal | Carbohydrates: 79g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 206mg | Potassium: 241mg | Fiber: 0g | Sugar: 55g | Vitamin A: 830IU | Calcium: 105mg | Iron: 2.1mg