Brown Butter Bundt Cake is a rich and flavorful dessert made by browning butter until it has a deep, nutty aroma before mixing it into the cake batter.
This process gives the cake a unique, delicious taste and moist texture that everyone loves. Watching the cake bake fills the kitchen with a warm, inviting smell that makes waiting exciting.
My family enjoys eating this Brown Butter Bundt Cake because it’s soft and full of buttery goodness.
Now, I’m ready to guide you through making this wonderful cake step by step, so you can share the same joy and treat your loved ones with something special.
Why This Recipe Is A Must-Try?
This Brown Butter Bundt Cake recipe is a must-try because it transforms simple ingredients into a rich, flavorful dessert with a unique nutty depth from browned butter. Its moist texture and warm aroma make it irresistible.
Easy to prepare yet impressive to serve, it’s a wonderful way to elevate your baking and delight family or guests with a cake that feels both comforting and special.
How To Prepare Brown Butter Bundt Cake?
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert / Cake
Yield: Serves 12 slices
Kitchen Utensils Needed
- Bundt cake pan
- Mixing bowls
- Whisk and/or electric mixer
- Saucepan
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Brown Butter Bundt Cake:
- 1 cup plus 3 tablespoons unsalted butter
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup buttermilk, at room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- Optional: ½ cup toasted chopped nuts (pecans or walnuts)
For the Brown Butter Glaze:
- 2 tablespoons unsalted butter
- 1 to 2 teaspoons milk
- 1 cup powdered sugar
- ⅓ teaspoon vanilla extract
How To Make Brown Butter Bundt Cake
1. Cut the butter into chunks and melt it slowly over medium heat in a saucepan. Stir occasionally and watch as it foams, then gradually turns a deep golden brown with a nutty scent. Once browned, remove from heat and let it cool for a few minutes.
2. In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside. In another bowl, beat together the granulated sugar, light brown sugar, and eggs until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
3. Slowly drizzle the warm brown butter into the egg mixture while whisking continuously. Then, add the dry ingredients and buttermilk alternately in three parts, starting and ending with the dry ingredients. Stir gently until just combined. If you like, fold in toasted chopped nuts now.
4. Preheat your oven to 350°F (175°C). Thoroughly grease and flour your bundt pan. Pour the batter into the pan, spreading it evenly. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake bakes, melt butter in a small saucepan over low heat for the glaze. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
6. Once the cake has cooled for about 15 minutes after baking, drizzle the glaze over the top and let it set before serving.
Special Notes
❖ Brown butter adds a subtle complexity and richness, so don’t skip that step! Use room temperature ingredients to ensure everything combines smoothly.
❖ If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
❖ For a decorative touch, dust the cooled cake with powdered sugar or drizzle a simple glaze made from powdered sugar and milk.
Nutrition Facts Of Brown Butter Bundt Cake
| Nutrition | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 36g |
| Sugar | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 180mg |
Expert Tips
1. Don’t rush browning the butter. Take your time and keep stirring it over medium heat until it turns a deep golden brown and smells nutty. This step creates the cake’s signature flavor, so patience here pays off big time.
2. Cool the brown butter before adding it to the batter. If the butter is too hot, it can cook the eggs or cause the batter to separate. Let it cool for about 5 minutes so it stays warm but safe to mix.
3. Use room temperature ingredients. Eggs and buttermilk that are too cold can make your batter lumpy and affect how the cake rises. Taking a little time to bring everything to room temp makes for a smoother batter and better texture.
4. Don’t overmix once you add the flour. Mix just until the dry ingredients are incorporated. Overmixing can develop gluten, which results in a tougher cake instead of a tender crumb.
5. Grease and flour your bundt pan thoroughly. Bundt cakes have lots of crevices, so a well-prepped pan is key to getting the cake out cleanly without breaking or sticking.
Serving Suggestions
For serving, I love pairing a slice of brown butter bundt cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance its rich, nutty flavor.
A drizzle of warm caramel sauce or a sprinkle of toasted nuts on top adds extra texture and indulgence. For a fresher touch, serve it alongside fresh berries or a simple fruit compote.
This Brown Butter Bundt Cake shines best when you keep the accompaniments simple, allowing that deep brown butter flavor to truly take center stage.
Optional Add-In’s And Variations
Absolutely! Here are some tasty optional add-ins and creative variations to customize your Brown Butter Bundt Cake:
Optional Add-Ins
◆ Add ½ to ¾ cup of semi-sweet or dark chocolate chips for melty pockets of chocolate.
◆ Mix in ½ cup dried cranberries, cherries, or raisins for bursts of sweetness and chewiness.
◆ Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, or ¼ teaspoon ground ginger to the dry ingredients for warm, cozy flavors.
◆ Stir in the zest of one orange or lemon to brighten the flavor profile.
◆ Add ½ cup unsweetened shredded coconut for texture and subtle tropical notes.
◆ Mix in 2 tablespoons chia seeds or poppy seeds for a bit of crunch and nutrition.
Variations
◆ Salted Caramel Brown Butter Cake: Drizzle salted caramel sauce over the cake instead of glaze for a rich, indulgent treat.
◆ Cinnamon Swirl Bundt Cake: Swirl in a cinnamon-sugar mixture before baking for a beautiful and flavorful pattern.
◆ Pecan Praline Cake: Fold ½ cup chopped pecans into the batter and top the glaze with more nuts for crunch.
◆ Coconut Brown Butter Cake: Replace nuts with shredded coconut and add ½ teaspoon coconut extract to the batter.
◆ Vegan Brown Butter Style Cake: Use plant-based butter and flax eggs, and swap buttermilk for a dairy-free alternative like almond milk with vinegar.
How Do I Store This Cake?
To store your Brown Butter Bundt Cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, you can freeze the Brown Butter Bundt Cake wrapped well in plastic and foil for up to 3 months thaw overnight in the fridge before serving.
Conclusion
I really enjoyed sharing this Brown Butter Bundt Cake recipe with you. It’s a wonderful dessert that brings joy and great flavor to any table.
I hope you’ll give it a try soon and experience how delicious and comforting it is. Baking and sharing this cake with your loved ones will surely create happy moments. Can’t wait for you to enjoy it!
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Brown Butter Bundt Cake
Equipment
- Bundt cake pan
- Mixing bowls
- Whisk and/or electric mixer
- Saucepan
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Brown Butter Bundt Cake:
- 1 cup plus 3 tablespoons unsalted butter
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup buttermilk at room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- Optional: ½ cup toasted chopped nuts pecans or walnuts
For the Brown Butter Glaze:
- 2 tablespoons unsalted butter
- 1 to 2 teaspoons milk
- 1 cup powdered sugar
- ⅓ teaspoon vanilla extract
Instructions
- Cut the butter into chunks and melt it slowly over medium heat in a saucepan. Stir occasionally and watch as it foams, then gradually turns a deep golden brown with a nutty scent. Once browned, remove from heat and let it cool for a few minutes.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside. In another bowl, beat together the granulated sugar, light brown sugar, and eggs until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
- Slowly drizzle the warm brown butter into the egg mixture while whisking continuously. Then, add the dry ingredients and buttermilk alternately in three parts, starting and ending with the dry ingredients. Stir gently until just combined. If you like, fold in toasted chopped nuts now.
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour your bundt pan. Pour the batter into the pan, spreading it evenly. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, melt butter in a small saucepan over low heat for the glaze. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
- Once the cake has cooled for about 15 minutes after baking, drizzle the glaze over the top and let it set before serving.
Notes
Nutrition Facts Of Brown Butter Bundt Cake
| Nutrition | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 36g |
| Sugar | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 180mg |