Brown Butter Bundt Cake
Brown Butter Bundt Cake is a rich, flavorful dessert featuring nutty, aromatic brown butter as its star ingredient. Its moist, tender crumb and golden crust make it perfect for any occasion. Often finished with a glaze or dusting of sugar, this cake offers a deep, caramel-like taste that elevates the classic Bundt cake experience.
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
❖ 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 |