I first made a Brown Butter Cake Recipe, I was inspired by its rich, nutty flavor and moist texture. The golden-brown butter gives the cake a deep, caramel-like taste that is both warm and comforting.
The cake is soft yet slightly dense, with a slight crispness on the edges, making each bite a delicious treat. After making it, I was thrilled to find that my homemade version tasted even better than store-bought!
When I served it to my children for the first time, they couldn’t stop raving about it. They said it tasted like heaven and asked for seconds, even thirds.
The flavor is so unique and delightful that everyone, young and old, can’t resist it! It’s definitely a keeper.
So, dear reader, are you ready to embark on this culinary journey with me? So grab your apron and let’s get started on our quest for culinary perfection with my beloved Brown Butter Cake recipe.
What Makes Brown Butter Special?
Brown butter, also known as beurre noisette, is butter that has been cooked until the milk solids turn golden brown, imparting a nutty flavor and aroma to the butter.
This simple yet transformative process adds depth and complexity to baked goods, elevating them to a whole new level of deliciousness.
The Origin of Brown Butter Cake Recipe
While the exact origins of brown butter cake recipe are unclear, it is believed to have originated in France, where brown butter is commonly used in baking and cooking.
Over time, this delightful cake recipe has spread to kitchens around the world, captivating taste buds with its rich flavor and irresistible texture.
How to Prepare Brown Butter Cake Recipe?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 8-10 servings
Equipment Needed:
- 9-inch round cake pan
- Saucepan
- Mixing bowls
- Whisk
- Spatula
Ingredients:
For the Brown Butter:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Step-by-Step Instructions:
1. Brown the Butter: In a saucepan, melt the unsalted butter over medium heat. Allow the butter to simmer, stirring occasionally, until it turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly.
2. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it’s well-coated to prevent sticking.
3. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
4. Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, eggs, and vanilla extract until smooth. Gradually add the cooled brown butter, whisking continuously until fully incorporated.
5. Incorporate Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve the cake, savoring each delectable bite.
Nutrition Facts Brown Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 80mg |
| Sodium | 240mg |
| Total Carbohydrate | 36g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 5g |
How To Serve
To serve Brown Butter Cake, slice it into generous pieces and enjoy it on its own or with a dollop of whipped cream.
You can also add a scoop of vanilla ice cream for an extra indulgent treat. For a fresh twist, top it with berries or a drizzle of caramel sauce.
The cake is perfect for any occasion, from a cozy family gathering to a celebratory dessert. Its rich, nutty flavor makes it a delightful dessert that can stand alone or pair beautifully with a cup of coffee or tea.
Secrets Tips To A Perfect Brown Butter Cake Recipe
1. Ensure butter, eggs, and milk are at room temperature. This helps them blend more smoothly, leading to a lighter, fluffier texture.
2. When combining dry and wet ingredients, mix just until incorporated. Overmixing can make the cake dense.
3. Weighing ingredients instead of using cups ensures precision and consistency in your cake.
4. Always preheat your oven to the correct temperature before baking to ensure even cooking.
5. Use a toothpick to check the center of the cake. If it comes out clean, it’s ready!
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
Substitutions
When baking, there are several substitutions you can make depending on what you have on hand or dietary preferences. Here are a few common ones:
➤ Butter: Swap with equal parts vegetable oil, coconut oil, or applesauce for a lighter texture. For dairy-free cakes, use margarine or plant-based butter.
➤ Flour: Use gluten-free flour blends if you need a gluten-free option. For a richer flavor, almond flour or whole wheat flour can work, though it may alter the texture slightly.
➤ Sugar: You can replace granulated sugar with coconut sugar, maple syrup (reduce liquid in the recipe), or honey. Just note that honey will add more moisture.
➤ Eggs: To make a cake egg-free, substitute one egg with 1/4 cup unsweetened applesauce, 1/4 cup mashed banana, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).
➤ Milk: Non-dairy milks like almond, soy, or oat milk are great replacements for cow’s milk without sacrificing much flavor.
Proper Storage
1. Room Temperature: If you plan to eat the cake within 2-3 days, store it in an airtight container at room temperature. This will keep it soft and fresh.
2. Refrigeration: For longer storage (up to a week), wrap the cake in plastic wrap or foil and place it in an airtight container in the fridge. This will help preserve moisture, especially for cakes with perishable fillings or frosting.
3. Freezing: If you want to keep it longer, wrap the cake tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, let it sit at room temperature or refrigerate overnight.
Conclusion
After making the Brown Butter Cake Recipe, I realized it was the perfect combination of sweetness and richness. The brown butter adds a toasty, almost caramelized flavor that sets it apart from regular cakes.
The texture is light yet moist, with a hint of crunch on the edges. When I served it to my kids, they were hooked immediately!
They loved the subtle nutty flavor and the soft, tender crumb. It quickly became a family favorite, and now, it’s one of those go-to recipes I make whenever we crave something special.
So, go ahead, treat yourself to a slice of this delectable Brown Butter Cake Recipe and savor every mouthful. After all, life is too short to deny yourself the pleasure of indulging in something truly delicious.
FAQs about Brown Butter Cake Recipe
Can I use salted butter for this recipe?
While you can use salted butter for this recipe, keep in mind that it may alter the flavor slightly. If using salted butter, you may want to reduce the amount of added salt in the recipe.
Can I substitute buttermilk with regular milk?
Yes, you can substitute buttermilk with regular milk in this recipe. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Can I freeze brown butter cake?
Yes, you can freeze brown butter cake for up to 3 months. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Can I add chocolate chips to the batter?
Yes, you can add chocolate chips to the batter for a delicious twist. Simply fold them in gently before pouring the batter into the cake pan.
How can I prevent my brown butter cake from sticking to the pan?
To prevent your brown butter cake from sticking to the pan, be sure to grease and flour the pan generously before pouring in the batter. You can also line the bottom of the pan with parchment paper for added insurance.
Brown Butter Cake Recipe
Equipment
- 9-inch round cake pan
- Saucepan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Brown Butter:
- 1 cup unsalted butter
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Brown the Butter: In a saucepan, melt the unsalted butter over medium heat. Allow the butter to simmer, stirring occasionally, until it turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it’s well-coated to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, eggs, and vanilla extract until smooth. Gradually add the cooled brown butter, whisking continuously until fully incorporated.
- Incorporate Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve the cake, savoring each delectable bite.