Brown butter cake is the perfect dessert for any occasion, with its rich, nutty flavor and aroma that fills the kitchen, making it truly irresistible. Whether you’re baking for a special celebration or simply indulging your sweet tooth, this cake offers a delicious and versatile option. In this guide, we’ll walk you through a detailed, step-by-step process to create a moist and flavorful brown butter cake, covering everything from browning the butter to assembling the cake layers.
This brown butter cake recipe is ideal for both experienced bakers and beginners alike. The unique flavor profile of browned butter adds a depth that distinguishes it from your typical vanilla cake. By following these instructions, you’ll create a cake that’s not only moist and tender but also bursting with flavor. Discover more about how to bake the perfect cake every time and learn additional tips for successful baking.
Perfect for a variety of occasions—from birthdays to casual get-togethers—this cake is versatile enough to be enjoyed plain or with different frostings, such as vanilla bean buttercream. For those looking to enhance their baking skills, mastering this recipe will open the door to creating more sophisticated desserts with ease. Check out these top cake recipes that will inspire you to bake even more delicious treats.
Why You Should Make Brown Butter Cake
- Unique Flavor Profile: Browning the butter gives this cake a rich, nutty flavor that sets it apart from regular vanilla cakes. The brown bits formed during the browning process add a delicious depth and complexity to the cake.
- Moist and Tender Texture: The use of cake flour, heavy cream, and egg whites ensures that the cake is light, fluffy, and has a tender crumb, making every bite melt in your mouth.
- Versatility: This cake can be enjoyed on its own or enhanced with a variety of frostings, such as a vanilla bean buttercream or even a tangy cream cheese frosting. It’s suitable for any occasion, from elegant dinner parties to a cozy afternoon snack.
- Simple Ingredients: Using basic ingredients like unsalted butter, brown sugar, and vanilla bean, this recipe is accessible and can be made with pantry staples, making it a go-to dessert option.
Essential Tools and Ingredients
Tools Needed:
- Mixing Bowls: For combining both dry and wet ingredients.
- Electric Mixer: To cream the butter and sugar and to beat the egg whites to stiff peaks.
- Saucepan: Necessary for browning the butter, which is key to this cake’s flavor.
- Cake Pans: Two 9-inch round cake pans for even baking of the cake layers.
- Cooling Rack: To allow the cake layers to cool properly after baking.
- Spatula: For gently folding ingredients into the cake batter to maintain its light texture.
- Offset Spatula: Essential for spreading frosting evenly over the cake layers.
Key Ingredients:
- Unsalted Butter: The base for browning, which provides the cake with its rich flavor. It should be at room temperature to ensure smooth mixing.
- Brown Sugar: Adds a sweet, caramel-like flavor that pairs well with the nuttiness of the browned butter.
- Cake Flour: This type of flour gives the cake a lighter, fluffier texture compared to all-purpose flour.
- Egg Whites: Contribute to the lightness of the cake, creating a fluffy texture while maintaining moisture.
- Heavy Cream: Adds richness and contributes to a tender crumb.
- Vanilla Bean or Extract: Enhances the cake’s flavor with a sweet and aromatic touch.
- Milk Solids: These are formed during the browning process and are responsible for the characteristic nutty flavor of the cake.
How to Make Brown Butter for Cake
1. Start with Unsalted Butter:
First, use enough unsalted butter for both the cake batter and any frosting you plan to make. Typically, one cup (two sticks) is sufficient. Place the sticks of butter in a medium-sized saucepan. It’s important to use unsalted butter so that you have full control over the salt content of your recipe. Moreover, using a medium-sized saucepan will prevent the butter from spilling over as it foams.
2. Melt the Butter:
Next, set the saucepan over medium heat and allow the butter to melt completely. Stir the butter occasionally. This not only ensures that the butter melts evenly but also helps prevent it from burning. While it melts, the butter will begin to foam, which is normal. As the foam subsides, you’ll know it’s almost ready for the next step.
3. Watch for Browning:
Then, continue heating the butter. You will notice the butter starting to turn a golden brown color. This browning process typically takes about 5-7 minutes. During this time, you’ll see brown bits forming at the bottom of the pan. These brown bits are the milk solids caramelizing, which gives the brown butter its rich, nutty flavor. It’s crucial to keep a close eye on the butter during this stage to prevent it from burning.
4. Check the Aroma:
As you monitor the color, also pay attention to the aroma. Once you smell a nutty, toasted scent, it’s a clear indication that the butter has browned to perfection. At this point, immediately remove the saucepan from the heat. The browning of the milk solids is what imparts the signature flavor to the butter. If left on the heat for too long, however, the butter can quickly turn from browned to burned, so timing is key.
5. Cool the Butter:
Finally, pour the browned butter into a heat-proof bowl to cool. Let it sit until it reaches room temperature. Cooling the butter is an essential step because it prevents the eggs in your cake batter from cooking prematurely when they come into contact with the hot butter. For best results, allow the butter to cool completely before incorporating it into your cake batter or frosting. This step ensures that your brown butter cake will have a smooth texture and a consistent flavor throughout.
By following these steps carefully, you can achieve perfectly browned butter that will elevate the flavor of your cake to new heights. Whether you’re using it for the cake batter or to make a delicious buttercream frosting, properly browned butter is a game-changer in baking.
Step-by-Step Guide to Making the Brown Butter Cake
1. Prepare the Cake Pans and Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. This preparation helps the cakes release easily after baking.
2. Mix the Dry Ingredients
- In a large bowl, sift together cake flour, baking powder, and a pinch of salt. Sifting helps remove lumps and ensures that the ingredients are well mixed.
3. Cream the Butter and Sugar
- In a mixing bowl, beat the browned butter and brown sugar together until light and fluffy, which takes about 3-5 minutes. Using an electric mixer at medium speed works best to achieve a smooth, creamy texture.
4. Add the Wet Ingredients
- Gradually add the egg whites, one at a time, beating well after each addition. This helps to incorporate air into the batter, ensuring a light and airy cake. Then, mix in the vanilla bean seeds or extract for added flavor.
5. Combine the Dry and Wet Ingredients
- Add the dry ingredients to the butter mixture in three parts, alternating with heavy cream. Start and end with the dry ingredients. Gently fold the ingredients together using a spatula, being careful not to overmix. Overmixing can result in a dense cake.
6. Pour the Cake Batter into Pans
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Pour the batter into the bottom of the pan first to distribute it evenly.
7. Bake the Cake Layers
- Place the pans in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly touched.
8. Cool the Cakes
- Allow the cakes to cool in the pans for about 10 minutes. Then, run a knife around the edges and carefully turn them out onto a cooling rack to cool completely. This prevents the cakes from becoming soggy from residual heat.
Frosting and Assembly
Choosing a Frosting:
- Vanilla Bean Buttercream: This simple buttercream is made using unsalted butter, powdered sugar, heavy cream, and vanilla bean seeds. It pairs beautifully with the nutty flavor of the brown butter cake.
- Cream Cheese Frosting: For a tangier option, try a classic cream cheese frosting. Its slight tartness complements the sweetness of the cake perfectly.
Frost the Cake:
- Level the Cake Layers: Once the cakes are completely cooled, use a serrated knife to trim the tops, creating flat, even layers for stacking.
- Apply a Crumb Coat: Spread a thin layer of frosting over the entire cake to catch any loose crumbs. Chill the cake for about 10-15 minutes to set this layer.
- Final Frosting: Use an offset spatula to apply a thicker layer of frosting, covering the top and sides of the cake evenly. For a finishing touch, you can sprinkle with brown bits or drizzle with caramel sauce.
Tips for the Best Brown Butter Cake
1. Use Room Temperature Ingredients:
To begin with, always use room temperature butter, eggs, and cream. When these ingredients are at room temperature, they blend more easily into the batter, creating a smoother and more uniform mixture. Consequently, this results in a cake with a better texture. If the ingredients are too cold, they may not incorporate as well, which can lead to lumps or uneven baking. Moreover, using room temperature ingredients helps the cake rise properly, giving it a light and fluffy texture.
2. Don’t Skip the Cooling Step:
After browning the butter, it is essential to let it cool to room temperature before adding it to the batter. This step is crucial because it prevents the eggs in your batter from cooking prematurely. If the butter is still hot, it could scramble the eggs, leading to a curdled batter. To avoid this, allow the butter to cool for at least 15-20 minutes. During this time, you can prepare the rest of the ingredients, ensuring a smooth baking process.
3. Measure Ingredients Accurately:
For the best results, it is important to measure your ingredients accurately. Using a kitchen scale is highly recommended, especially for flour and butter. Accurate measurements ensure that the cake will have the right texture and flavor. Too much flour can make the cake dense and dry, while too little can result in a cake that is too wet and may not hold its shape. Precise measurements are key to achieving the perfect balance in your cake.
4. Avoid Overmixing the Batter:
When combining the wet and dry ingredients, mix just until they are combined. Overmixing the batter can develop too much gluten, which can make the cake tough and chewy instead of light and tender. Additionally, overmixing can cause the cake to rise too quickly in the oven and then collapse. For a tender crumb, use a gentle folding motion and stop mixing as soon as there are no visible streaks of flour.
5. Check for Doneness:
Finally, begin testing the cakes a few minutes before the recommended baking time is up. The cakes should be golden brown on the top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the toothpick comes out with wet batter, the cake needs more time to bake. Checking for doneness early ensures that you avoid overbaking, which can dry out the cake. Keeping a close watch during the last few minutes of baking will help you achieve the perfect cake every time.
By following these tips, you can create a brown butter cake that is not only delicious but also has the perfect texture and appearance. Whether you are baking for a special occasion or just treating yourself, these steps will ensure your cake is a success.
Variations and Serving Suggestions
- Chocolate Brown Butter Cake: Add cocoa powder to the dry ingredients for a rich, chocolatey twist.
- Nutty Brown Butter Cake: Fold in chopped nuts like pecans or walnuts to add texture and flavor.
- Lemon Brown Butter Cake: Include lemon zest in the batter and finish with a lemon glaze for a refreshing citrus variation.
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to keep it fresh.
- Refrigeration: For longer storage, refrigerate the cake for up to a week, ensuring it’s covered to prevent it from drying out.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Conclusion
This easy brown butter cake recipe delivers a moist, flavorful cake that’s perfect for any occasion. Whether you’re a seasoned baker or just starting, this cake is simple to make and incredibly satisfying. Try it for your next celebration or as a special treat for yourself and loved ones. Indulge in the deliciousness of brown butter cake and create memorable moments around the table.