Brown Butter Cake
Calories: 26
Adjust Servings Here: 9 servings
Description
This brown butter cake is rich, nutty, and perfectly spiced with cinnamon and nutmeg, giving it a deep caramel-like flavor. The addition of heavy cream makes it incredibly moist and tender, while the whipped cream buttercream keeps it light and luscious. It’s the perfect balance of cozy warmth and indulgent sweetness, making every bite absolutely irresistible!
Ingredients
For the cake
- 3 cups (310 g) All-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ tsp Nutmeg fresh grated
- ½ tsp ( ) Ground cinnamon (optional)
- 1 cup (227 g) Unsalted butter Browned and cooled
- 2 cup (330 g) Brown sugar
- 4 large Eggs
- 2 tsp Vanilla extract
- 1 cup (120 ml) Heavy cream (or milk)
Whipped Cream Buttercream
- 1 cup (113 g) Unsalted Butter or brown butter room temperature
- 2 cup (180 g) Powdered Sugar
- 2 tsp Vanilla extact
- ½ cup (120 ml) Whipping cream
- ½ tsp Salt
Extra
- ½ cup (120 ml) Simple syrup optional to moisten the cakes
Instructions
Prepare cake
- Brown the Butter - In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and has a nutty aroma. Immediately remove from heat and pour into a bowl to cool completely to room temperature.
- Oven & Pans -Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients - In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.3 cups All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Salt, ½ tsp Nutmeg, ½ tsp Ground cinnamon, ½ tsp Baking soda
- Wet ingredients - In a large mixing bowl, beat the brown butter and brown sugar until light and fluffy.Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.1 cup Unsalted butter, 2 cup Brown sugar, 4 large Eggs, 2 tsp Vanilla extract
- Dry to wet - Alternate adding the dry ingredients and heavy cream in batches, mixing just until combined.1 cup Heavy cream
- Bake - Divide the batter evenly between the cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Assemble
- Whipped Cream Buttercream Frosting - In a large bowl, beat the butter until smooth and fluffy. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract and salt. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the butter mixture until smooth and airy.1 cup Unsalted Butter, 2 cup Powdered Sugar, 2 tsp Vanilla extact, ½ tsp Salt, ½ cup Whipping cream
- Prepare simple syrup - cool completely before using. 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 one cake layer on a serving plate. Spread a generous layer of whipped cream buttercream on top.Add the second cake layer and frost the top and sides with the remaining buttercream.
- Chill - Chill for 20 minutes before slicing for cleaner cuts.
- 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.
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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